So on a heat scale where do they fall

Yes we hung and cooled them but maybe not enough. Thanks for raising that. Definitely will keep that in mind if we ever do this again.

zbigjeff appreciate the response. We opted to do just that with our andouille recipe. The first round we finished it out and we had fat out as explained. This time we opted to just cold smoke for a couple of hours and package up and finish these on the grill when we decide to eat them. They wept grease so much the smoke had a hard time sticking. However, they were much better that way just finishing them on the grill to eat. It will be interesting to see what happens to the pork bellies when we attempt bacon in a couple of weeks.

Sorry for the silly question, but why do you peel the peppers?

Sorry hit button too soon - . . . They all turned out well. Anything we smoked or had to finish out (marianski’s recipe for mortadella di bologna for example) just oozed grease and finished products were less than desirable. Packaged them up for use in stews etc. as taste was good but . . . I wont use for snack sticks or summer sausage for sure. Thanks for feedback everyone.

Thanks. We butchered ourselves and i can say that the meat had a greasy feel to it. Never felt that with store bought pork shoulders for sure. We haven’t had any issues with fresh sausage recipes using this pork - they

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

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?

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

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