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mmcneil
12-25-2017, 01:20 AM
I decided to make some smoked sausage since Kroger had pork loins on sale. Picked up some fat from the local butcher shop. Using a reverse flow home made smoker a hot smoke was done. Kept temp around 160 for the first hour and brought it up gradually. Within 4 hours I had internal sausage temp of 160. Used leggs jalapeņo sausage seasoning with some extra jalapeņo and added cheddar cheese. It turned out pretty good.
Titch
12-25-2017, 02:07 AM
That's tasty looking indeed, nice one, how many pound/kilo?
16Adams
12-25-2017, 06:54 AM
I wish you were my neighbor.
IamMadMan
12-25-2017, 08:38 AM
Very nice.....
mchar69
12-25-2017, 11:02 AM
Yeah, I'll say - decent amount of sausage. Did you use regular cheese or that
hi temp stuff?
Stingerhook
12-25-2017, 11:09 AM
Looks good from here.
Garyclaw
12-25-2017, 11:25 AM
Wow! Those look good!
ModelMaker
12-25-2017, 11:54 AM
Good.
Ed
mmcneil
12-25-2017, 10:00 PM
That's tasty looking indeed, nice one, how many pound/kilo?

Around 12 pounds.

I just used regular cheese, I've never tried the hi temp before. I've never had much trouble with it melt with me.
Lomey
12-25-2017, 10:05 PM
Looks good!
Big George's BBQ
12-25-2017, 10:17 PM
Looks good to me
shoebe
12-26-2017, 10:40 AM
Nice job, I would take some