Maple Breakfast Sausage
3 lbs pork butt or shoulder
1/4 cup Maple syrup
1 onion chopped (aprox 1/2 cup)
1 tablespoon kosher or coarse salt
2 teaspoons dried sage
1 teaspoon dry mustard
3/4 teaspoon freshly ground black pepper (fine grind)
2 tablespoons milk

- Put meat through a fine grind
- Add onion & grind again
- In a large mixing bowl combine meat mixture with remaining ingedients.
- Mix well, using your hands
- Package as you wish.

Enjoy!

Smoked Pork Shoulder

Here's a few pics of the pork shoulder I smoked.  It was a pretty simple process:

Remove skin & trim fat
Rubbed with Chopper's Pork Rub
Smoked with Mesquite Wood
Held temp at 215-225....80 minutes per pound
Mopped with water and rub mixture every hour. Pulled the pork and ate on toasted buns. (Sorry no pics on the buns....I was too busy eating:) 

Beer Keg Smoker

I just wanted to brag a little:)

Here's my homemade beer keg smoker. I did a pork shoulder yesterday and it was the BOMB!

It was actually too simple!

One 15.5 gal beer keg

One 2 in pipe (Smoke Stack)
One pipe clamp
One 15 in Cooking grate (Made my own from some scrap grating)
4 Bolts & nuts to hold cooking grate (the grate will rest on them)
1 Smoker "chip" box
one temp gauge

The smoker is heated with my Carolina cooker base. I tried to use a hot plate but the element burned out after about one hour while curing the smoker.

I used a jig saw to cut the barrel... it was quite easy...Just make sure you have a few blades...They will get dull.

I smoked a whole pork shoulder and I was able to hold the heat at 225 by just adjusting the dial on the Carolina cooker.