- Jan 5, 2023
So this is my second try, and I think I nailed it! The first time I used salted pork fatback, and I didn’t take the salt into account. It was good but too salty, with little pieces of skin. This time I only added the cure #1, with the peppers and cheese, and cut the skin off the fatback. Perfect!
2 things I’ve learned so far: I need a real sausage stuffer, and it’s really difficult to maintain the temperature on a propane smoker. Does anyone have any tips to keep the temperature more stable? I think I’ve walked a mile today checking on it and adjusting it.