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Sausage in a UDS

post #1 of 11
Thread Starter 
Im generally new to smoked sausage I just got a meat grinder and stuffer and got some casings. How would I go about making an all beef sausage?
post #2 of 11
Thread Starter 
Because i only eat kosher
post #3 of 11

A chuck roast will have the right fat content. I would start there

 

Joe

 

http://www.smokingmeatforums.com/t/159729/how-to-handle-natural-casings

post #4 of 11
Thread Starter 
How would i go about cooking it. I just cut down a maple tree can will that wood work
post #5 of 11

Yes but not today.. You'll need to store the maple and let it season

post #6 of 11
Thread Starter 
@ what temp
post #7 of 11
I'd recommend typing the type of sausage you want to make (summer sausage, brats, etc) into the search. Then start reading. There's a ton of information here all you need to do is look. Also Look at Bearcarvers step by step index. His caseless beef sticks and pepperoni would be a good place for you to start.
post #8 of 11
Thread Starter 
How low can i get my uds to that it still operates normally (i have a big poppa)
post #9 of 11

You have two posts going on the same subject. I replied to your other one.

post #10 of 11
Thread Starter 
Yeah sorry about that i realised i wanted it in the other post
post #11 of 11

No biggy. Hope I helped you out.

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