Some know , most don't but I am a smoking fanatic

Never stuffed my own sausage but love to give it a go

I need help, now I can smoke a loaf of anything, but would like to do sausage

Anybody ???? Please no books or youtube, a fone number and a few minutes

If you mean something like this, then yes, several on here. Smoked Polish, breakfast and Texas hot guts. Or fresh breakfast, Italian, brats, etc. Bulk or stuffed into casings.




This is the smoker I use to make it.

Call me sometime, 984 234 9759, I would love to talk to you

This is what I am looking for, thank you !!@

A few more pics of the sausage smoker and how it works. I have tried numerous iterations of heat and smoke delivered to the barrel and this is the clear winner so far. Traditional sausage smokers, where temps start at 130F for an hour or so, then 150F for a few hours, then rise to 170F to 180F for last bit to get sausage to internal temp of 155F is very tough to do when heat and smoke source is inside the smoker. At least if you are using some form of live flame. So traditional has the smoker elevated, with delivery pipe coming up from below and fire pit well below and off to the side. This uses a small bed of fire and coals as source of heat and smoke. You sit there and tend it for 3 or 4 hours. Easy to do and end product well worth the effort.



Looking down in the barrel from above. Hole cut in the bottom to allow heat smoke in, and hold cut in the delivery pipe (hot water heater core) to deliver it. A steel diffuser plate sits on the two fire bricks to slow things down and create indirect heat. Barely visible on the top right is a bracket the hanging sticks rest upon. Just flat 1/16th bar stock with tabs bent on the ends to conform to sides of the barrel and held in place with bolt and nut. One on either side. Can hang about 15 pounds of sausage per smoke. Same brackets will hold a 22" weber grill rack if you want to lay something flat.




Fire pit. Remnant of an electric hot water heater core. Part had been previously scavenged for another project. This is about 3 feet long and 16" diameter. Tried smaller tubes and fire and draw never worked right. An improvement would be to take a full core, then cut a rectangle in the top (cutting out all the piping) to leave a 2 inch lip on the bottom to retain ash and coals, and a 2 inch lip at the top to retain heat and smoke. Part under the barrel rests on a brick to create an incline for heat and smoke to rise. Once you get on to it, very easy to regulate amount of heat and smoke.

Other than the smoker, equipment needed includes......

Grinder
Stuffer
Scale in pounds for meat
Scale in grams for spices
Mixing bowls, or tubs and baking sheet trays. Most kitchens already have this stuff.

Rest is ingredients and consumables, like casings.

Magic ingredient most leave out of smoke sausage is non-fat dried milk used as a binder. Night and day difference.

From there, its on to spices. Each sausage type has it's own spice profile. All of it uses same basic mix of pork, salt and pepper.......what differs after that is the extra spices to alter it from Polish, breakfast, Italian, hot guts, etc. Traditional brats are made with veal, which is why I always thought brats in WI were so popular. In addition to to the ancestry, they had all that veal from the dairy industry to do something with.

If smoked it ALWAYS gets cure. Pink salt. You run the risk of botulism if you don't.

I enjoy it

I also do jerky and bacon

The first 2 pics are right after I built the smokehouse several years back.broke it in with 150 pounds of summer sausage and hot links.

Have any questions you can ask me here or a pm.hay day covered most of the sausage making

Is the heat source in that an old wood stove?

Outstanding setup BTW. I'd eat that.

Buzzard, I was when my best friend was still alive. but, after rebuilding our smokehouse three times after hurricanes, we just said urinate on it. we had a sho nuff bad to the bone smoke house too. dangit.

Sorry haven't been on in a few days.yes it's an old wood stove

The back wall is cut out for the door of the stove to stick out so you can feed it wood without having to go inside.i have also since then added a short peice of stove pipe with a damper and a homemade linkage that runs out the back wall also.to regulate smoke and heat better

As a child, we always had air-dried link sausage, as well as a country ham hanging in our pantry.

I would recommend you buy this book it has recipes and goes over everything you need to understand before you start.It's on amazon Great sausage recipes and meat curing by Rytek Kutas. I've been smoking sausage since the 70s , I use a modified 40" masterbuilt but I'm in the process of building a large smoker from a heated holding cabinet.I've at times used the wifes hobart mixer to grind and stuff small amounts of sausage when we lived in an apartment.That is a very time consuming project as the grinder and stuffer attachments are really slow.Just understand the 2 different curing salts and there uses, cure number 1 for almost all hot smoked product and cure number 2 for cold smoked.

This is what you want.