I think I lost the last attempt. Here goes. I am 71 years old and still willing to learn. I have been smoking home made sausage for the last 15 or so years (maybe twenty). I love doing it and I love smoking it, and I love eating the finished product and giving it for gifts. I have been smoking in an electric home made. Last December I created a mess and almost a fire on my back porch and my wife said "enough is enough" She bought me a new MDE 30" remote control. I have so far fast smoked (4-5 hours) a prork roast, spare ribs and a beer can chicken. All are outstanding.
Between me and a couple friends we smoke about 150 pounds of venison, black bear, and wild boar sausage per year. I have always done all the smoking. So very soon I will be trying the 30" on slow smoking (1-2 days) with the added low temperature smoking device attached. I wish I would have bought the 40" since I have to make my full size 24" salamis a bit shorter. But that is ok for now.
I make 3" dia smoked salami, 35mm italian fresh, 35mm polish smoked, 35 mm fresh brats, 2/12' dia smoked thuringer and summer sausage and fresh breakfast sausage. We usually do 25 lb. batches and use both natural and synthetic cases depending on the sausage. We grind all our own meat and usually mix 20 lbs of meat with 5 lbs of pork back fat from pigs one of us slaughters. The list of sausages we make varies from year to year because we sometimes do not get a bear or a wild hog but always get venison and pig fat.
We have been doing this using the book by a great polish person named Rytec Kuntaz who was a famous sausage maker from Buffalo, N.Y. I would recommend the book to anyone. I have never had one of his recipes fail, although I use a little less salt in most of his recipes. Getting good binding agents and good fermentation agents at a reasonable price is out biggest problem. Happy smoking. I may be a little prejudice about him if you look at my last name which ends in "ski"
Thanks to all and I will gladly accept all and any advice, comments and guidance in my future endeavors with my new smoker.
Aquacanis
Between me and a couple friends we smoke about 150 pounds of venison, black bear, and wild boar sausage per year. I have always done all the smoking. So very soon I will be trying the 30" on slow smoking (1-2 days) with the added low temperature smoking device attached. I wish I would have bought the 40" since I have to make my full size 24" salamis a bit shorter. But that is ok for now.
I make 3" dia smoked salami, 35mm italian fresh, 35mm polish smoked, 35 mm fresh brats, 2/12' dia smoked thuringer and summer sausage and fresh breakfast sausage. We usually do 25 lb. batches and use both natural and synthetic cases depending on the sausage. We grind all our own meat and usually mix 20 lbs of meat with 5 lbs of pork back fat from pigs one of us slaughters. The list of sausages we make varies from year to year because we sometimes do not get a bear or a wild hog but always get venison and pig fat.
We have been doing this using the book by a great polish person named Rytec Kuntaz who was a famous sausage maker from Buffalo, N.Y. I would recommend the book to anyone. I have never had one of his recipes fail, although I use a little less salt in most of his recipes. Getting good binding agents and good fermentation agents at a reasonable price is out biggest problem. Happy smoking. I may be a little prejudice about him if you look at my last name which ends in "ski"
Thanks to all and I will gladly accept all and any advice, comments and guidance in my future endeavors with my new smoker.
Aquacanis
