Ok so you don't want to can any of them right? Then for sausage our favorite seasonings are salt, sage and coarse ground black pepper to taste. But many folks don't like sage. If you don't then check out this seasoning mix from food.com. We used it this year but left out the red pepper flakes. Pretty good results.

http://www.food.com/recipe/homemade-sausage-seasoning-blend-102718

As for smoking - gonna cold smoke or hot smoke?

Dave

PS: if you decide to get more to can check out the Pulled Pork recipes here

I like Alton Brown's sausage seasoning recipe, it has a bit of brown sugar and a tiny bit of red pepper, so a bit sweet and hot. I use it in ground chicken too.

As for that butt that's going to be smoked, Elery used instructions here to make something that was a lot like good ham. Don't brine more than 24 hours, though, or it gets too salty.http://www.pelletsmoking.com/searching-cure-26/ham-brining-101-bacon-6993/

Have fun!

Annie

What!? Our local market has bone-in pork shoulder on sale for $1.99 this week. I'm going to try this Italian Braised Pork with Polenta,

http://www.myrecipes.com/recipe/italian-braised-pork-polenta

except not use their instant polenta recipe. For the polenta, I found this NYT recipe that seems more up my alley:

https://cooking.nytimes.com/recipes/1014527-basic-polenta

At 99¢/lb, I'd try that recipe out and if you like it, make a lot more and freeze it.