Is the lamb merguez a fresh or smoked sausage? Have never heard of it but it looks really good.

Thanks. Adding that to our list of things to try.

Anyone ever have issues with fat out at temps lower than the normal (160 F). Got a heritage breed sow from a farm - not store bought pork shoulder like we normally use - and everything we have made that was cured / smoked has had fat out at very low temps. Never had this issue with anything we have made before. Any ideas?

Deepwoodsbutcher thanks for the reply. I checked and one was a Tamworth and the other was a Wattle.