Another DIY link sausage question

[Strummer]

Looks great

[brokeno]

If you have any road construction going on around you those port o cans make good smokehouses.

[CoolHandLuke]

Make sure you smoke your sausage in cold dry weather. Everyone has their own way of doing it. We smoke for 4 hours at 170 and then leave it in until it reaches an internal temperature of 158-160. Then open the door and let it cool. Sometimes it takes longer depending on the stall time. We have an insulated smoke house so it’s easy to regulate the temp. We also stopped using cure

[Bill M]

I will put this thread to rest with these shots. I used the pellet smoker and kept the temp between 170-180 for 3 1/2 hours. Came out fine and tastes great. Again thanks for all the help. I'll be prepared with a smoke box next year.

[rtarcher]

Lookin' good, Bill!

[Snowflake Killa]

Turned out great Bill

[Kingfisher789]

Great work!