The meat (pork) for the sausages
Casings for the sausages and I bought them at Shop Rite.
My mother-in-law got that job......
Filling the casings, we just put the meat and not the garlic and bay leaves.
Some ready for the smoking process.
Smoking.....
Small fire inside the oven so the sausages will not get too much heat.
Don't use too much smoke, keep a small fire to keep the sausages a litle bit warm (too much heat will cook the sausages).
I used chips of mesquite and hickory every 30 minutes (a handfull), I kept them inside a bucket of water.
Today its Sunday and I have to go to work, so I got them inside the house and tomorrow I will smoke them for about another 6 hours and they will be ready.
They already look good .
I will post a recipe of this sausages soon.