Redzed,ssorllih,and TSMODIE - Thanks for the help, the Krakowska sounds like a winner

CW- I have been fine thank you, I hope you can say the same

As my father says "Things are going as I expected, but then, I don't expect much"

I have a whole pork loin that has been hanging around for awhile and I was thinking of using it for sausage.

I have seen recipes using loin, but I can't remember where. Does anyone know of a good recipe ? Thanks

Thanks for the post CW, this is on the "to do " list.

Home made sour dough biscuits and gravy with home made
breakfast sausage...WOW!

Those bones look great Blackriver, nice job

As others have mentioned, I think it is a good idea to stick with dark chicken meat or add pork back fat or even a small amount of bacon to help with the moisture content. I love this recipe but I will tweak it a bit on my next go round

I am always trying different types of Charcuterie, but the things I make most often are smoked polish, fresh brats, and maple and black pepper bacon.

The demand is high, so it seems that I never have enough

I cannot add a recipe, but I sure do remember the cans of Underwood deviled ham that I had as a kid. I think they had a devil on the label if memory serves....good stuff, home made has to be great!

Your Kabanosy looks great atcNick. I really like your smoke house, great job

It's nice to see something that isn't steel

Thanks Charlie

I am lucky in that my wife and daughter love greens, my son not so much but he is in Iowa at college, his loss

Image I use an industrial meat grinder on wheels. It's powered by a Chev 427 with headers, high rise manifold, with three dueces. It's very quick! :mrgreen: Best Wishes, Chuckwagon Wow, I can't wait to see your stuffer :lol: :lol: I use a Cabelas #8. http://i864.photobucket.com/albums/ab209/wayners...

Thanks everyone

is black eyed peas and some type of greens. I also had some ribs that needed cooking so I broke out the offset and got started. http://i864.photobucket.com/albums/ab209/wayners692/BBQ/New%20Years%202013/DSC_0221.jpg Up to temp and ready to go. http://i864.photobucket.com/albums/ab209/wayners692/BBQ/...

Great to hear from you Charlie, the sausages look great

redzed wrote: Had some today drizzled with olive oil and lemon juice, some black olives and a glass of Primitivo. Good stuff!

You couldn"t pull me away from the table with a spread like that redzed

Everything looks great, nice job.

Great job Kevin, the grill pan shot made me very hungry

On a side note, what do you think of the pellets vs sawdust in the amazen smoker ?