FULL VIDEO: 120 Days Making smoked sausage & Harvesting Agricultural Goes to the market to sell

Prepare the casing by rinsing it under cold water and soaking it in warm water for 30 minutes.

Cut the pork shoulder and pork fat into small chunks for easier grinding.

Grind the pork shoulder and pork fat together using a meat grinder fitted with a coarse plate.

Add minced garlic, black pepper, salt, coriander, and paprika to the ground meat mixture.

Mix the meat and spices thoroughly until well combined and sticky.

Stuff the mixture into the prepared casing, being careful to avoid air pockets.

Tie off the ends of the sausage with kitchen twine to secure the filling.

Prick the sausages with a needle to release any trapped air.

Hang the sausages in a cool, dry place for 24 hours to allow them to dry slightly.

Prepare your smoker by heating it to a low temperature, around 180°F.

Place the sausages in the smoker and smoke for 2-3 hours until they reach an internal temperature of 160°F.

Remove the sausages from the smoker and let them cool at room temperature.

Store the smoked sausages in the refrigerator or freeze for longer storage.

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