Well…I weathered my first attempt at making summer sausage.
~20 lbs of fresh bone–in ham produced 15lbs of sausage meat. I double ground the meat, measured out the seasoning and pink salt appropriately and mixed by hand. Then Mikey (No. 2 Son) and I stuffed nine sausages. Next it was to the fatman (med. BGE) at 250 degrees dome temperature using cherry wood chunks for an indirect smoke. Seven, yep, seven hours later the sausages were pulled from the egg at 160 degrees and allowed to rest overnight.
Can’t say I replicated the So. Ill recipe taste but it turned out to be a very tasty summer sausage, more in line with Hickory Farms…but much better (obviously ‘cause the wife and Mikey liked it).