Well, here we go. I'm making home made sweet Italian Sausage today. It's a mix of Ground Pork, Ground Beef, Fennel, Oregano, fresh garlic and sausage casing. I started from scratch on these.
MOre pics later as the smoking process continues. I'm using Hickory Wood with the coals, and a garlic broth to keep it moist, snce I'm making a dinner sausage rather than a dry smoked sausage. Smoker Temperature will be around 225 degrees.