IMG_0006.JPG=Get the meat started and then put the casing on the feeder tube and tie it off.
IMG_0011.JPG=The finished product.
IMG_0001.JPG=Started with a 6.5 lb pork shoulder or butt. Chop into cubes.
IMG_0007.JPG=Two big links complete.
IMG_0010.JPG=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.
IMG_0002.JPG=All chopped. Removed some of the bigger chunks of fat.
IMG_0009.JPG=Since I have so much space in my smoker, I included a chicken, two baby back rib racks, and a pork loin.
IMG_0003.JPG=Season with 2.5 tablespoons of salt and 1 tablespoon of pepper.
IMG_0008.JPG=All done. 2 big links, and 2 smaller ones.
IMG_0005.JPG=This is my grinder. Yes, it's an old-fashioned hand grinder, but it works very well.
IMG_0004.JPG=Mix it all up to spread the seasoning evenly.
