What do I need to do to the meat to get it ready before grinding, if anything? It has been on ice in an ice chest for a couple days now.

Do I need to mix any other meat with it?

What kind of recipe should I use?

How long do I cook it and at what temperature?

Thanks in advance for any tips.

It depends on the hog, if enough fat then cut it up enough to grind in your grinder, season it and grind. Then stuff according to your grinder and stuffer instructions. If making breakfast seasoned sausage then there are severl comercial ones that do pretty good. Usually they can be found at your grocery store.

Pan fry a little before stuffing and see if the seasoning tastes good to you as pan sausage. If it does stuff and smoke.

I am not sure what type smoker you have. The smoked I do I cold smoke it with hickory in a smokehouse for 3 days, It is not cooked just gets dryed out some and a good strong smokey flavor.

What type smoker are you using?

Being my first time I was goind to use two hind quarters off of a 250# sow that I got. Really hate to try a whole hog and it not turn out good. Being that it will be a small batch I planned on doing it in an electric smoker (upright). I have a #8 Big Bite grinder that I got from Academy.

Any ideas on seasoning for smoked sausage? Also cooking times and temps?

Anybody?

As for as seasoning for pan sausage, as said before most supermarkets have seasoning for it. Allied-Kenco has everything you need for home sausage making. Can't help on the temp or time.

The seasoning called TexasJoy has a great old fashioned sausage seasoning that I use. If you have a Brookshire Brothers grocery they should have it.

http://www.texashuntingforum.com/forum/u...Por#Post1139913

There. You won't need to add any sort of meat.

I'm wanting to do Smoked Sausage (LINKS). Not breakfast sausage. Does anyone have a how to and recipe for Smoked Sausage, Seasonings, Drying time, Smoking time and temp, etc?