Ok, pulled the sausage; qview link

[oklahomajoe]

http://www.bayoubucks.com/forum/show...ed=1#post89586

 

[pineywoods]

Looks good what percentage of meats did you end up using? How was the taste anything your gonna do different next time?

 

[caveman]

Good looking sausage.

I especially like that "Joy" bath you gave em. (smile)

 

[oklahomajoe]

Pineywoods, I appreciate your help from the planning to the smoking to the timing and temp.
I ended up using 50/50 and pulling it at 153. I didnt use pork fat though, I used boston butt with the fat in it. It came out still moist and flavored well. I used 2 different seasonings, Leggs and Arts #3 from Targils. I liked the Leggs more myself.

 

[eman]

Mighty fine lookin sausage ya got there. Told ya Piney could help you out. I'll trade ya some canadian bacon for some sausage.

 

[lu1847]

looks like you did a great job job on your sausage, i made my second batch a few months ago and i gotta tell ya i'll never pay 2.79 a pound again to have my venison made into sausage from the local butcher when we can do it at home ourselves just as well or even better.

 

[oklahomajoe]

Yeah, Piney, yourself, and others were all helpful in this venture. And I have plenty to trade.
Thanks Eman

 

[bassman]

That is some fine looking sausage. Your "cool shower" that these recipes calls for, looks just like mine. I've never noticed any difference between showering or just dunking them.

 

[evapman]

Looks great, I bet the smell in that kitchen is unbelieveable! yummy