It's all pork butt, basically guessed at what I was doing, think I may have hit it with abit much smoke or not I'm real torn. What do y'all think of the smoke ring?
Looks great! Especially for your first time. I don't think it's too much smoke. When I make andouille or other smoked sausage I like the smoke to penetrate all the way to the middle. I smoke at 180 until an enternal temp of 150. I also like to hang my meat so you don't get any grill marks. Cheers!
I figured out what the taste was marjoram leaves, used abit too much, it's still good but a hint of bitter. I tasted them by themselves and that's for sure what it is
I dont believe I would have a problem eating that....................
I have noticed that when i smoke brats they seem to take on a lot of color and get a tough skin but are very tasty.
Looks good to me. I just started making my own this year. do you have a stuffer or do you use an attachment on your grinder. I definitely need to get a stuffer, the grinder is a pain to stuff with.