Keith's Photo Album » Pictures of food » Smoked Meat » Mennonite Farmers Sausage » Attempt #3

Started with a 6.5 lb pork shoulder or butt. Chop into cubes. 1/25/09 3:26 PM	All chopped. Removed some of the bigger chunks of fat. 1/25/09 3:26 PM	Season with 2.5 tablespoons of salt and 1 tablespoon of pepper. 1/25/09 3:26 PM	Mix it all up to spread the seasoning evenly. 1/25/09 3:26 PM
This is my grinder. Yes, it's an old-fashioned hand grinder, but it works very well. 1/25/09 3:26 PM	Get the meat started and then put the casing on the feeder tube and tie it off. 1/25/09 3:26 PM	Two big links complete. 1/25/09 3:26 PM	All done. 2 big links, and 2 smaller ones. 1/25/09 3:26 PM
Since I have so much space in my smoker, I included a chicken, two baby back rib racks, and a pork loin. 1/25/09 3:26 PM	Now smoke at 130 F for 3-4 hours, and then increase the temperature to 150 for 1 hour. Then remove the sausage and ribs, and smoke the chicken and the pork loin for a few more hours. Note that all of this will need to be "finished" cooking. When you cook them, the internal temperature should be 170. 1/25/09 3:26 PM	The finished product. 2/15/09 12:54 PM

11 Images | Made with JAlbum & Chameleon | Help