Omelet wrote:

> I guess if it's going to be frozen (like I do), it would not matter
> much, and I'd use pressed garlic, not minced. The press I have really
> makes a nice mush that should mix well. I'll admit tho', I'd be tempted
> to use roasted garlic rather than fresh as it's milder.
>
> Now for a major question...
>
> I'd like to make smoked sausage, I've no clu' how to do it!
> I have a Horizontal smoker. (A New Braunfels smoker like this one):
>
> http://bbq.about.com/od/smokerreview...apr072405a.htm
>
> I know I'd just be building the fire in the fire box, not the main grill
> area, but I know Jack squat about smoking. This smoker does not have any
> kind of a temp. gauge.
>
> Any hints would be appreciated. :-)
>
> Both dad and I really really really like sausage which is why I invested
> in this grinder. It'll be nice to be able to make custom sausage for
> 1/3rd the price of commercial sausage and have it be better.

For best results you'll really want to use a thermometer. Any
probe type will do. Polder, Taylor, etc.

Air dry and bring them above refrigerator temp before putting
them on the pit.

You want the pit temp down around 170-180 F. Any higher and
the fat will melt and run out leaving you with crumbly, dry
sausage. The surface of the sausage should be dry when it goes
in and dry when it comes out.

Cook to about 155 F internal temperature.

--
Reg