prudentsmoker
Member
Fellow Smokers- so much of what we do is a matter of personal preference; here is what works for me. My local grocery store had pork loins on sale at .99/lb. limit 5 of which I bought. I made one of them into sausage with a recipe that I got from a Mennonite meat market not too far from Wichita. E.G. salt, pepper and liquid smoke, I used Colgin brand. Made into half pound patties, smoked at 225 with maple until they hit 145, which I am sure you know is the new safe range for pork. Vacuumed and froze them. Now whenever I want sausage I simply zap on auto defrost. Best sausage I have ever had!
Like I say, different strokes for different folks, but I wanted to share.
Like I say, different strokes for different folks, but I wanted to share.
