So I tried my first batch of smoked sausage. Didn't come out too bad, although I was hoping for a little more flavor.I used the recipe shown below, dried with a fan after being in fridge all night, and a combination of Jack Daniels and apple chips. Started it at 140 and then brought it up to 180 until it was done. Had a heck of a time getting smoke. Anyone have any thoughts or suggestions? Any help or suggestions would be appreciated. Thanks in advance.
2 1/2 lbs pork butt
2 tsp. (10 ml) salt
½ tsp. (2.5 ml) Cure #1
1 tsp. (5 ml) mustard, ground
1 tsp. (5 ml) garlic granules
½ tsp. (2.5 ml) white pepper, finely ground
½ tsp. (2.5 ml) marjoram
½ tsp. (2.5 ml) cardamom
½ cup (120 ml) powdered skim milk
¼ cup (60 ml) water
2 Tbsp. (30 ml) light corn syrup
2 1/2 lbs pork butt
2 tsp. (10 ml) salt
½ tsp. (2.5 ml) Cure #1
1 tsp. (5 ml) mustard, ground
1 tsp. (5 ml) garlic granules
½ tsp. (2.5 ml) white pepper, finely ground
½ tsp. (2.5 ml) marjoram
½ tsp. (2.5 ml) cardamom
½ cup (120 ml) powdered skim milk
¼ cup (60 ml) water
2 Tbsp. (30 ml) light corn syrup
