Okay, so just chillin' out tonight after a pretty packed last two weeks. So what's a guy to do on a Saturday night when he wants to relax? That's right. Play with his sausage!
This is my attempt at thuringer. I actually had to do it tonight, as I need to let it hang at room temp for 10 hours before smoking. I squirm at the thought of letting raw meat hang at room temp, but I have a teaspoon of "pink salt" in the mix, preventing nasty bugs from growing. Tomorrow morning, around 6a, I'll be packing it into the smoker for two hours of cold smoking, then bring it up slowly to an internal temp of 150. It will be getting smoked the whole time, which should take about five hours.