Or at least thats what i intended to make.
Got my ingredients ready and mixed up for 5 lbs.
![](http://i868.photobucket.com/albums/ab242/nepas1/2014%20sausage/lpSS.jpg)
![](http://i868.photobucket.com/albums/ab242/nepas1/2014%20sausage/lpssing.jpg)
![](http://i868.photobucket.com/albums/ab242/nepas1/2014%20sausage/lpss92.jpg)
I do my weight in grams.
![](http://i868.photobucket.com/albums/ab242/nepas1/2014%20sausage/lpss88.jpg)
![](http://i868.photobucket.com/albums/ab242/nepas1/2014%20sausage/lpss93.jpg)
I mixed up all the dry with the meat, put in zip lock and fridge overnight.
All of a sudden BAM BOOM we are hit with heavy rain, 30mph winds and tornado warnings. I left the mix in fridge 1 more day. Told my wife i gotta get this stuffed.
![](http://i868.photobucket.com/albums/ab242/nepas1/2014%20sausage/lpss100.jpg)
Being bad weather my smoker was covered and out of service so i had no other choice to do what i don't like. That is hot water.
So i called up Chris and he walked me through the process.
![](http://i868.photobucket.com/albums/ab242/nepas1/2014%20sausage/lpss99.jpg)
I did add 4 hours of cold smoke to the chubs after they cooled from the water.
I'm glad i deviated and used smoked paprika.
I was pretty upset that i had to hot water but i guess being in a motorhome you gotta work around mother nature.
I thought these are 5 lbs of trash SS chubs.
Today i cut one up. Sorta reminds me of mortadella.
![](http://i868.photobucket.com/albums/ab242/nepas1/2014%20sausage/lpss103.jpg)
Not used to seeing SS without the distinctive smoked outer rind.
![](http://i868.photobucket.com/albums/ab242/nepas1/2014%20sausage/lpss104.jpg)
Cut and taste. Not bad really and moist. I'm happy
![](http://i868.photobucket.com/albums/ab242/nepas1/2014%20sausage/lpss105.jpg)
Going to leave the other 6 chubs in the casings and fridge for a couple more days.
Thanks Chris for helping.