Brewer
is one Smokin' Farker
Great site - Just added it to my bookmarks. Thanks cowgirl. (Good lookin Blog as well!)
Great sausage site. It's great to make your own. I regularly visit Jeanie's site for just about anything. And, she is a fantastic brethreness! ...(is that a word?)
Yea, I used curing salt. It was the LEM summer sausage pack. it comes with everything u need. Here are the results of my efforts. Everything is vaccu sealed and into the deepfreeze.
I use my WSM, works fine. I don't do much more than 20 lbs at a time. I have the 5 lb Lem stuffer and after seeing yours I'm jealous. :-D
Looks fantastic! The whole reason I got the smoker I currently have is the vertical chamber with the pop baffle between it and the main chamber. Temps are lower in there so I can do sausages during a normal cook, and remove the baffle for when I need to increase the heat in the vertical. Now the only sausage I eat is home made.