All finished up.
10lbs Italian sausage, I cut back on the amount of garlic�.most recipes don�t call for garlic but I like it in my Italian sausage, I think I was using to much.
Da Fatties and bones
10lbs of Italian
Fresh Polish
I tossed two links of each on the WSM�I know they will taste better tomarrow after the spices get happy but I couldn�t wait.
I�ve got the 2nd pan of wood on the smoked in the smokehouse�.and the WSM has been chugging along nicely. Time for another pop with da foam on top.
The taste sausage are done�Pretty Dam Good IMHO
I also cut a chunk of pepparoni off�still needs a while to go�
One more degree to go on the smoked sausage�.It�s looking good�then it�s a cold water bath and a few hours to bloom. I got some nice color on this batch.
Just as everything was finishing up..it started to snow like crazy�
