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30lbs garlic beef sausage

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That is looking great, Nice recipe. 

 Would you care to show me pics of your smoke house? I am looking at building one this spring. Charlie
 
Sure looks good, plowboy.  Doesn't get much better than Elgin sausage.  Guy here--originally from Waco--will pull in some Elgin sausage from time to time.  I've told him that I'd best be getting a phone call when those orders get here....
 
ElginPlowboy, That is a beautiful smoke house, Pretty much what I want to do, Cold and Hot smokes and do a 100 or 2 lbs of sausage.  Would I be able to PM you with a few questions?  You have answered a few with the great progress pictures of your build. I have been thinking of trying wood fire, but unsure if that will give me the heat I will need when I need it, So I was thinking of going gas or electric in addition or as main. We have some cold winters up here where we live. That is a Top notch smoke house. Charlie                  And yes great sausage as well.....

 And 
points1.png
 for sure!!!!
 
Dang it man that looks great and you got some nice color on them snausages,,, you have been cranking them out lately 

Nice Job - Like I said earlier I like the lava rock Idea,,, 

A full smoker is a happy smoker 

Stay Happy 

DS
 
Well done, sir.--point for you.  Now you've got me cravin' some of that Elgin goodness: have to see when my Waco guy here is making a run.

Know who's really had and knows about Elgin sausage??  Those who know how to say Elgin.   
biggrin.gif
 
Thanks everybody.
Driedstick the lava rock work great as a heatsink. Surprisingly the CMU's don't retain the heat like u think they would at the lower smoking temps.
 
ElginPlowboy, those are some delicious looking sausages and thank you for posting your recipe.    I have one question, is the salt you use a fine grain or course grain salt?      I'm asking because I want to scale down your recipe for a 10 pound batch.    

Thanks,

Arlie
 
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