Thanks, I make up my own but it's pretty basic
Salt, garlic powder, onion powder, red and black pepper and sugar.

We have a brick smoke home at the farm. This amount makes it full!

A lot of twisting happening there, natural or synthetic cases?

Like

Pm if you need my address for my expert opion of it

Natural pork casings

Yep, amazing how many wanta be "testers" lol

What wood did u use

I figured as much, you being from Texas, I know you all like simple rubs, salt, pepper and maybe garlic makes for some great tasting meats. I like the simple seasonings myself. My favorite smoked sausage is 1/2 beef, 1/2 pork, salt and pepper.

I didn't see it if you mentioned the wood type you use? I was guessing post oak or mesquite? I like pecan with a little hickory best for smoked sausage, I think.

ADC and Yes sir, well I am frm texas but was born and raised in south Louisiana so my learning curve was heavily influenced by cajun ways. I used pecan and plum wood on this smoke. I like hickory but there ain't much of it in this country lol.

i like pecan. hickory can be overpowering

Wowza

Hard to beat pecan for a lot of things

Looks like it turned out great. We cold smoke also, I burn ash and apple wood with soaked hickory chips in the elevated pan.