Well I smoked some of my brats and Italians I made Sunday and they are GREAT! I had 8 brats and 8 Italians left and about a half pound of bulk Italian sausage. I made the bulk into one big patty and put it in the smoker too. I used hickory and smoke at 300 and it took a little less than 2hrs to get to 165. It all turned out great but the patty was really really good. I think next time I make sausage I will make a bunch of patties instead of stuffing them. I vac sealed the sausages in packs of 4 and put in the freezer.
I feel like I just graduated or something, I did the whole process from grinding the meat to the final packaged product! And its good
I feel like I just graduated or something, I did the whole process from grinding the meat to the final packaged product! And its good