I will also add that I have looked on line for recipes and almost everyone has the same stuff in it garlic onion mustard seed and a cure. The time change gave me a late start. Il2h is right about setting them out to come to room temp. Mine has been on since 9:00. These I had to use the big smoker. And run a more controlled temp. The wood stove has been converted to gas. I'll add some wood for the first hour then just use heat. I will turn up the heat mid way the cooking and keep a close eye on it. Remember a watched pot never boils
Bossman
Took them off at12:10 with an internal temp of 157 degrees. I got tied up pellet gun shooting and missed it by 1 degree. I don't think that it hurt them any because I mom says they are the best ever. BTW 1 link always go to mom and dad, kinda like the tender loin I use to always give the tender loin to my grand dad and grandmother Smith. Now that they are both gone, the tenderlion goes to mom and pops, as well as the first of the summer sausage. I know that this summer sausage kick has had a big kick and everyone loves them. I think that the next cooking will be all from scrach. /color]
:saluting
