Second batch of italian sausage

[scotty]

The first was too dry. I tried to keep it lean. Not good for the taste.

Today we used pork butts. The fat content seems perfect.

How can i smoke some of these. ???
Ive never smoked before and i have a small electric counter top smoker on order

http://i35.photobucket.com/albums/d199/slowpoke59ds/sausage making/DSCF0387.jpg?t=1188523813


http://i35.photobucket.com/albums/d1...g?t=1188523760

 

[deejaydebi]

Ooooooooo Italian sausages my favoite! I just lay them on the smoker but you could hang them. I'm not sure how big this counter smoker thing is though. Keept the temps low around 90 to 120 or you'll cook them. Did you use Prague Powder #1 or some kind of cure?

 

[scotty]

No just citric acid. Is the cure necessary. I never used it to make italian sausage. :)