4 Kinds of Sausage

[Mark Foreman]

You have a nice setup for making sausage. I’m a newbie with only six years under my belt. Lol

Hot links look tasty! Do you smoke your hot links?

I have the LEM 5lb stuffer and threaten to upgrade when I make 20-30 pounds of venison summer sausage. I can’t justify the cost for a 10 or 20 pound stuffer. It would be nice to own.

The lem 5lb stuffer works great for snack sticks and sheep casings.

I also grind my own burger, chili meat, pork etc.

While I agree that grinders and stuffers the size I have may not be needed as mom used small manual grinder/stuffer. It actually worked really well. But I am a boy with toys....

I also use the LEM grinder to make bread crumbs, corn flake crumbs, etc.

I get my casings and supplies from The Sausage Maker. I think their products are available through Amazon.

Oh, and I use Prague powder #1....

 

[RJ Humphrey]

While I agree that grinders and stuffers the size I have may not be needed as mom used small manual grinder/stuffer. It actually worked really well. But I am a boy with toys....

I like toys too.... What I use is probably over kill!

I also use the LEM grinder to make bread crumbs, corn flake crumbs, etc.

That's good idea, but I'll leave making bread crumbs to my wife...lol

Oh, and I use Prague powder #1....

What type of smoker are you using for smoked sausage?

 

[Mark Foreman]

I like toys too.... What I use is probably over kill!


That's good idea, but I'll leave making bread crumbs to my wife...lol


What type of smoker are you using for smoked sausage?

I have a Smokin-it model 3 electric. It has a temperature range of 100 to 250F. Makes it real easy to smoke sausage. Have smoked sausage on my WSMs but prefer the smoking-it. I also use it for fish, bacon, jerky (note fan on top of the smoker).

 

[RJ Humphrey]

I have a Smokin-it model 3 electric. It has a temperature range of 100 to 250F. Makes it real easy to smoke sausage. Have smoked sausage on my WSMs but prefer the smoking-it. I also use it for fish, bacon, jerky (note fan on top of the smoker).

Nice looking toy!

I've smoked sausage on a WSM, imho it's not the best tool for smoking sausage.



A few years ago I purchased a Lockwood retarder cabinet ( Part#: CA60-RR25) on CL.

Unit is 18-1/2” x 21-1/2” x 60”. Cabinet is all aluminum on interior and exterior.

Outside was skinned with 1/2” plywood to help insulate. Fire bricks were cut and laid in the floor with a piece of aluminum angle to hold them in place.

Stanbroil analog 1500w heating element was installed. I looked at Auber PID controllers, but can’t justify the extra expense.

Box holds temps exceptionally well and easy to control. I've smoke bacon, sausage, Canadian bacon, snack sticks, buckboard bacon, cheese and summer sausage. I do not need pit temps above 190F-200F, but it will get up to 250F.

To generate smoke I use the tray type AMAZN with pellets.

 

[RJ Humphrey]

While I agree that grinders and stuffers the size I have may not be needed as mom used small manual grinder/stuffer. It actually worked really well. But I am a boy with toys....

My mom had a manual meat grinder in the 70s. The only thing she would grind was a five pound chunk of bologna, boiled eggs, dill pickles and celery.

She would combine all the ingredients with mayonnaise and pickle juice to create a bologna spread. I swear I ate that almost everyday during the summer as a child.

 

[EricV.]

I have a Smokin-it model 3 electric. It has a temperature range of 100 to 250F. Makes it real easy to smoke sausage. Have smoked sausage on my WSMs but prefer the smoking-it. I also use it for fish, bacon, jerky (note fan on top of the smoker).

View attachment 21114

The best way that I have found to smoke sausage in a WSM is to set-up via the snake method along with an ATC, weather permitting it works.

 

[EricV.]

Lots of impressive knowledge and experience in this thread.

Wish I had a neighbor who was good at making sausages. I would need a bigger house to store and set up all the gear and product.

27" W x 16" H x 14" D Cabinet.