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Great job dude. Any pictures?

Still alive, btw. Ratios were ok!

Ian, First off, good luck with this smoke. I just had my first sausage making experience last weekend and if there's ANYTHING I can recommend for a first-timer, it's to keep the recipe simple in order to get used to the process of making sausage. If you're bent on adding maple syrup and...

That was at the depot I went to for more research. I bought about a cup's worth for $1.00 at my butcher shop.

Yeah, that's basically what it'll be. The difference between a level teaspoon and a somewhat heaping teaspoon don't make much difference safetywise, so I can't see .14% making a difference.

I'm about to commit to 20 pounds of sausage using this stuff this weekend, so I'll let you know one way or another. If I'm not back in a month, you know why.

After a little more research I determined that there's hardly much difference at all between the two. If you divide 0.625 by 0.640 you get .976....so if you multiply an ingredient's required amount for Instacure #1 by .977 that should give you the amount you need in Prague Powder 5-200. 5.66...

My wife and I double teamed the stuffing task and found that while a little bit slow it was at the right speed for us to do properly. I don't think we noticed anything out of the ordinary except for maybe the slightly erratic speeds with which the sausage mixture came out of the spout?

So, I'm going to post this here because of the HECK of a time I had in trying to find information about this particular form of Prague Powder. In Canada, this was the type of Instacure/Cure Salt I got from a local butcher, and considering it wasn't explicitly called Instacure 1, or Prague...

Yeah, I put as much water in the pan as I could without the longest sausage touching the surface. It wasn't a lot, but I figured it was enough to keep the bowl from heating up and charring the underside of my sausages.

Then finally the smoking. I snipped a few clothes hangers apart and bent them to attach on the top grate of my smoker, from which we'd hang the sausages. It worked WAY better than I thought it would. Here's a pic of the sausages right off the smoker. And finally, me eating it this...

I'm reposting this from another message board, but I figured I'd add it here because I haven't posted about smoking ANYTHING in a while. SO, here are some pics of the process: First, chopping the 4lb boneless pork butt down to about 1-2" pieces (easier to grind) Putting my ingredients...

An oven works just as good...with the ultimate in regulated temperature for the rest of the cook.

I've only ever done 5 chunks max for a pork butt smoke, and the smoke ring has always been decent but not ultra deep or anything.

Poke the probe right through the top of the roast, James. It's always been the way I've done it.

I find that prices you see in the USA are always much cheaper than anything in Canada. That being said, the best price I've found so far in Winnipeg is at Sausage Makers Delicatessen in Winnipeg, MB at around $2.00-2.20/lb bone-in Boston Butt.

Holy smokes, this is as my wife would say, "CUUUUUUUUUUUUUTE"

I can't wait to test my WSM against the -40 temps we get here in Winnipeg. I'm sure I'll have a definitive guide for you guys on how to cook in ultra-low temps by the end of it!

How long could pulled pork last in a tupperware container, with saran wrap placed over the container before applying the lid, and then wrapping the whole thing in tin foil? I don't plan on keeping it much longer than a month, but I'm curious.

100% from scratch, minus a bit of prepared mustard and ketchup... And even then, I'm looking to sub those out with proper ingredients. Half the fun for me is the creation, and I really like being able to say EVERY part of my BBQ is homemade!