Starting to get to much Butt in my freezer so decided to use some of it to make me some Pork Butt Link Sausage..I liked the seasoning I used on my Alligator Sausage so much that I decided to use it for the Pork links. Total weight of the finished ground pork was 18lbs. I used TQ instead of #1 and stuffed it into Hog casings with links being mostly around 6 in. Some a little more some less. I am not picky they all eat...I did the usual sausage smoke starting out very low and getting up to 170* until the IT was 150* and that took about 11 hrs.. Hope you enjoy the show...And thanks for looking..
Butt cut up.
Starting the grind. Med plate
All ground up.
The dry spices
The slurry
Before the marrage.
Fry test....Passed
Start
All stuffed up.
Into the smoker with Hickory pellets.
Getting close and looking right.
All done
All cooled down..
Money shot...
Butt cut up.
Starting the grind. Med plate
All ground up.
The dry spices
The slurry
Before the marrage.
Fry test....Passed
Start
All stuffed up.
Into the smoker with Hickory pellets.
Getting close and looking right.
All done
All cooled down..
Money shot...