I had the taste test tonight and I a not impressed. The first thing I noticed when I took the casings off was a wet slime all over the sausages and NO smoke smell whatsoever. I dried the sausages and tasted them. They were good but no smoke flavor. I'm thinking the smoke lining inside the casing tur...

I got these casings on sale from LEM. Sorry for the blurry pic. They are smoke flavor lined plastic casings. So theoretically you can get great smoked flavor without smoking it or adding any liquid smoke. http://i849.photobucket.com/albums/ab60/txmnt/2f907cea-96ec-4d67-82c5-8887f6ba7d75_zps081d0808....

cogboy wrote:I can almost taste them from here,nice job !

Thanks.

That batch looks yummy and also looks like something that would go well with mustard AND cheese on a bit of a fresh-baked roll. The speckled fat makes me think that with the smoke flavor that it would also be a handsome addition to a pizza. Very nice work, wish I was close enough to sample. My wife...

OK it's been 2 days so it's time for the taste test. The casing peeled off easily. Nice texture and color. Sorry my camera sucks. They tasted really good. Nice smoke flavor. Goes really good with mustard or cheese. http://i849.photobucket.com/albums/ab60/txmnt/IMG-20140918-00425_zps8c0d9aa1.jpg Vacu...

Hey Pops! Welcome to best sausage hangout in the world! Those mini bologna rings look great! Looks like you have made yourself a really nice facility there, and spotlessly clean! I hope that when you reached stage 4, and closed the damper, the smoke generator was off! I know from experience that in...

They're done. It only took about 5 hrs. http://i849.photobucket.com/albums/ab60/txmnt/IMG-20140917-00420_zps8c400cb5.jpg Into ice bath for about 15 minutes to get the IT down to 100. http://i849.photobucket.com/albums/ab60/txmnt/IMG-20140917-00421_zpscf30eba0.jpg Hanging to bloom for a couple of hou...

Ok time to smoke. The kit instructions say to let it come up to room temp for 2 hours before cooking or smoking. I usually don't set sausage out that long before smoking but I'm going to follow the instructions exactly and see how it turns out. After the 2 hour wait I got the smoker loaded up. http:...

I bought a kit at Gander Mountain a while back and since I've got some time off this week I thought I'd give it a try. http://i849.photobucket.com/albums/ab60/txmnt/IMG-20140916-00400_zpsb1bfc2a7.jpg 10 lbs. ground chuck/pork butt mix using 3/8 plate. http://i849.photobucket.com/albums/ab60/txmnt/IM...

Hi all and thanks for the warm welcome. I am relatively new to the world of sausage making but I am trying to learn all I can. This looks like a really great site and I have learned a lot already.

Gig em
Mike