So my whole reason for wanting to get into smoking/sausage making is to make what was a staple growing up, Farmers Sausage. I know there are many different types by the same name, but this is essentially ground meat, cure, salt and pepper. This was eaten in copious amounts at any family gathering, often with homemade perogies(which I am running dangerously low on) and a delicious cream gravy.
Sadly, I am far re,moved from my usual sources of farmer sausage, so I must rely on my family bringing me a suitcase full when they come for a visit. Now that I have my smoker however it is time to try a batch of my own, so with the wife away for the weekend, here we are....
Coarse ground and then seasoning added
Hung up and ready to go, smoking with a mix of hickory and apple pellets( just found a great local source)
Time to kick back with some spiced rum and eggnog I think...
Sadly, I am far re,moved from my usual sources of farmer sausage, so I must rely on my family bringing me a suitcase full when they come for a visit. Now that I have my smoker however it is time to try a batch of my own, so with the wife away for the weekend, here we are....
Coarse ground and then seasoning added
Hung up and ready to go, smoking with a mix of hickory and apple pellets( just found a great local source)
Time to kick back with some spiced rum and eggnog I think...