It's getting to be that time of the year. Hunting season and, for us, sausage making season. We did the whole process this morning and ended up with a whole bunch of rings. 145, to be exact on the first run of the season. Here it is, pre-smoke.
I can't wait for it to be done. A good portion, probably around 50 will go straight from smoke into a cooler to dry for about a week. Nothing beats good dry ring sausage. Yum.