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    Polish Sausage

    After three disasters I decided to take a month off at least from sausage.. 5 days later I’m back at it! I’m pretty sure I figured out my issues… I wasn’t using any digital meat thermometers and was running at least 25 degrees hotter! I’m an idiot. Also bought some bulk hog casings from the...
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    Beef and Lamb Sausage (80/20 mix)

    I had an idea for a beef and lamb smoked sausage and was thinking an 80/20 mix. I'll post updates as I go along this weekend, however i was curious is this a bad idea? ha. My thought is that the lamb would add a bit of umami flavor and make the sausage a bit more beefy/rich tasting. Love to...
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    Sausage too juicy

    I recently did a batch of sausage that came out too juicy. After cooling and reheating to 160, if i poked them with a toothpick juice would spray out. Flavor profile was great though. Also, when they were on the smoker at the very end the outsides were coated in fat i think. For reference, i did...
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    Smoked Brisket Sausage

    First time posting long time reading. Decided to make some sausage out of a 10lb brisket. Main ingredients are salt, pepper and garlic. Minor ingredients are cayenne, paprika. Also added a touch of mustard powder, brown sugar ,onion powder and a small amount of majoram. Liquid was half cup...
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