Smoking before and after grinding

[Lpshann1]

I am new to sausage making and smoking in general.

I had a thought today as I was looking through the ads and saw pork shoulder for $.99lb.

I wondered how the end product would be if the shoulder was smoked whole, ground, spiced, caked and then smoked again.

Does anyone have experience with this method or is it a bad idea?

Any and all advice would be greatly appreciated.

Thanks
Lpshann1

[NCPaul]

Welcome to the forum. The usual process would be to cut up the meat, add salt and cure #1, grind it and mix with the spices, stuff into casings, then smoke the sausages. If you aren't able to stuff the ground meat into casings, you could form the meat into "cakes" and smoke them. Much of this depends on the temperature you intend to use for the smoking step.

[wheels]

Welcome.

It's a bad idea. Smoke and eat the meat, or make sausage and then smoke it.

I hope this helps.

Phil