Mmm...Sausage, sausage and more sausage.

[billythekidrock]

Looks good BTKR!  I wish that I knew how to make that stuff. 

It is really not too hard to get started. If you want help let me know.

[dogtuk]

BTKR

PS Seasoning sells the kits to cabelas you can go to there website and get there seasonings a little cheaper http://www.psseasoning.com

[Pathfinder101]

Yer killin' me...   Even the 'yote dogs look good...

[robb92]

Look damn good!!! I am hungry now!!

[wildwood]

Looks framilar

[billythekidrock]

The other night I cooked up some of the Polish sausage stuffed into the 21mm casings. The only issue I had was the collagen casing is a little tougher to bite through but other then that, they turned out great and I will be making more in this smaller size.

[billythekidrock]

This morning I wanted sausage for breakfast but I didn't take any of the links out of the freezer last night so I grabbed a package of of patty style.

I made a couple packages like this for just this type of situation. I place a 1/2 lb or so in a vacuum bag and smash it flat and uniform, being sure to push out any air pockets.

These stack real nice in the freezer and they thaw out amazingly fast. This one I threw in a pan of luke warm water and within a few minutes it was completely thawed out.



Another thing I like about packaging this way is that I can cut it in the bag and not have to make a mess forming the patties.

[dogtuk]

BTKR

try these casings out on your next batch they work great and are a little bit bigger then the 21mm they are plastic but you remove them after they are smoked they work great and you have no casing to bite threw they are  Cellulose Casings

here is a link to get some check them out and a pic to show what they look like when they are done

http://www.alliedkenco.com/catalog/index.php/cPath/32_230

[WAPITIHUNTER]

VERY VERY VERY!!!! NICE!!!    I am feeling a little hungry for some strange reason.

[billythekidrock]

Dogtuk - I will have to try that. Thanks.

[huntlakewood]

Looks really good I have made some summer sausage, Peperonni, and breakfast sausage using the kits that you buy from Cabelas and they all turned out pretty good. I am new at this whole smoking things. Looking at your peperoni makes me want to go home and make some my self.

[ridgefire]

can you smoke that stuff in a big or little chief smoker or do you need a bigger one

[dogtuk]

Ridgefire

you need a smoker that you can control temps in you do not want to make sausage at hi temps above 180 degrees it causes the fat to melt and gives you a crumbly nasty tasting sausage as for the size of smoker you can use it just depends on how much sausage you will be making if your interested in doing your own sausage there is a sticky at the top that has a lot of info on doing this i think it is cooking info i highly reccomend getting the book great sausage recipes and meat curing by Rytek Kutas

[billythekidrock]

On the topic of Big Chiefs..

I used to smoke smaller summer sausage in them. The casings were a couple inches around and maybe ten inches long. But the smoker wouldn't get warm enough so I finished them in the oven.

[dougedoug]

btkr what temp do you use when making snack sticks.what smoke do you use.thanks Doug