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Sausage linking help

post #1 of 7
Thread Starter 
I made some polish and linked it up but how do I keep them in 1 piece without them going every where when seperate the links?
post #2 of 7
i dont separate the links except to cut in sections of 4 links per package when i vac pak to freeze. i dont cut into individual links till after cooking or if going to grill will separate them. also if you are freezing sausages fresh, if you can hang refrigerated overnight on a stick the meat sets up and the sausages will remain in thier links.

i know you already linked yours but ck this guy out... it really does work that easy... plus no remembering left, right...
http://www.youtube.com/watch?v=fT2E0Lk3cCc
post #3 of 7
What kind of casings are you talking about?
post #4 of 7
i know you already linked yours but ck this guy out... it really does work that easy... plus no remembering left, right...
http://www.youtube.com/watch?v=fT2E0Lk3cCc[/quote]

Man that guy is good - guess when you do it everyday for a living you better be good at it
post #5 of 7
Thanks for that link, Scarbelly. I'm going to try that the next time I make deer sausage, seven long months from now. I still didn't catch how he got each link exactly the same length.
post #6 of 7
That technique would work great for me, as I'll be putting up my sausage in 1-lb rings. Now to figure out how long = 1 lb, and hope that spinning them doesn't cause them to burst.
post #7 of 7
Thread Starter 
Ok I let them dry in the fridge in a Tupperware with the lid off and cut them apart. So far so good now to freeze and vacuum pack them....but what am I missing in the video I don't see how that would work.
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