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Very nice 51. Didnt see any beer? I wasnt aware that sausage could be made without beer. So my friend has been fibb"n me for years. Think we drink more beers than sausages made!
I start at about 80 to 90 degrees for about 2 hours, then very slowly raise temps so that internal temp reaches 150 over an 10 to 12 hour period. In the Lebanon valley we smoke low and slow.
Absolutely! One thing to remember is try not to exceed 150 degrees internal temp, as I think the casings get kinda tough to chew. Also I find that the Cabela casing don't seperate from the stix, like other casing do. So be ready to get yur jaw exerized.
Yea there a little tricky to do in a smaller smoker. That is where a Smokehouse comes in handy. I love my smoker for pulled pork and fatties and an occasional chicken, but use the smokehouse for the bigger projects.
Dennis
Actually there was a total of 4 1/2 people working. (the hound counts as the half) Since I was doing the picture taking, and was the only one drinking there was only 3 actually working. The little 5 lb stuffer isn't too bad. Espically considering that a 15 lb stuffer costs lots more. Snack Sticks ain't too bad to stuff, but stuffing 33 mm casing is another matter. our constantly fillin the stuffer. Time is money and since I got more time than money guess I'll use the 5 lb Grizzly. There really a great deal as they are the cheapest on the market. Also the nylon gears hold up great, I only changed then out to see if the L.E.M. gears were compatable.