sausages

hey all,

i asked for help with some sausage ideas so i thought i'd post what happened i ended up doing a mild Italian and Texas Red Hots 

Started with this 






Butchered the pork butts and tossed back in the fridge 








Went with a number 12 grind on the first pass ( thankfully i had a helper..)







mixed in the spice by hand ( forgot to take pics as my helper was tossing pork all over the place LOL and went right to the finished product) 


Theses are the red hots tossed them in the fridge to air dry for 24 hours before smoking 




in the fridge relaxing 













These are the mild italian 







ended up smoking at 185 untill they reached 160 and pulled them and allow to cool before vac packing 







the end results on the red hots were just what i have been chasing i will 100% make again they had such a great snap and texture 

 









i hope you guys enjoyed the posted and i'd love any feedback from you guys. 


i hope you're all staying safe durning these crazy times...



Mike eggingout1983