I got a new Smoke Hollow 44" gasser and broke it in Labor Day with a few chickens. Everything went well, except it ran a little hot for sausage, so I added a needle valve. Now I think I can run a steady 150F, so I thought I would prove it out with some Elk summer sausage. I have been using a Nepas recipe, which is great.... but I can't leave well enough alone. This time, I added 2T of red pepper flakes, and 1/2C of butter milk powder instead of the full 2C of powered milk.....Oh, and lots of minced garlic.
I ground 2lbs CSRs in the Kitchen Aid.
Then mixed all the dry stuff.
Then I mixed it all up with the meat. I did 4 batches on LOW in the KA 2.5lbs at a time.
Then stuffed it in 4 logs....all different sizes. 2 pretty full and 2 half full. I am always surprised that my Gander Mountain stuffer makes it though another batch. It just feels like it's gonna fall apart any second.
Into the fridge. Smoke starts 1st thing in the morning. We'll pick it up then.