Recent content by danio34

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  1. danio34

    Finally got a vertical sausage stuffer...great price too!

    Hello and Happy New Year to you all!  Just a quick update...I received my vertical sausage stuffer in the mail a couple of days ago, a lot quicker than I expected (less than 2 weeks)!  The first thing I will be doing with it is stuffing tomato-basil bratwursts. 
  2. danio34

    Tomato Basil Bratwurst with Mozzerella Cheese

    Hello again and Happy Holidays to all!  Yes, I will definitely post some pictures and will share my recipe.  As far as trying this before, I have made cajun-brats and cheese-brats (using high-temp cheese)...I did make tomato-basil brats before (without cheese) but I wasn't satisfied because I...
  3. danio34

    New to this site...and love to smoke venison summer sausage

    Thank you for the warm welcome!  I am thoroughly enjoying this site and love the fact that I can share my passion with all you good folks!  My next project will be to smoke some [venison] tomato-basil bratwurst w/ mozzarella cheese using a combo of apple and alder-wood, with a touch of hickory...
  4. danio34

    New to this site...and love to smoke venison summer sausage

    Thanks for the welcome!  I am enjoying this site very much!  I will be smoking some [venison] tomato-basil bratwurst w/ mozzarella cheese soon...gonna use a combo of apple and alder woods with a touch of hickory...what do you all think?
  5. danio34

    New to this site...and love to smoke venison summer sausage

    Oh...roger that!  You know, I am not sure.  I re-read a book I got a while back and I learned that bringing the internal temp up to 145-155deg before pulling it out would be sufficient because the meat will still continue to "cook" after the heat source is removed.  I plan on doing that from now...
  6. danio34

    Tomato Basil Bratwurst with Mozzerella Cheese

    Good evening!  I just bought a vertical sausage stuffer and the first thing I will use it for is in making venison tomato-basil bratwurst w/ mozzarella cheese!     I plan of smoking it using a combination of apple and alder-wood, with a touch of hickory!  Does that sound good to anyone out...
  7. danio34

    Finally got a vertical sausage stuffer...great price too!

    Hello all.  I am excited about my new "toy" and just wanted to share it with you all.  I just bought a LEM Sausage Stuffing Kit with 5 lb Stainless Steel Sausage Stuffer for only $151.90 (and that includes shipping).  It's the most affordable price I've come across...I found it on the website...
  8. danio34

    What is the general concensus as to the safety of cooking food this way?

    Amen to that!  If the outer skin of your meat is getting burnt from smoking, then you are not smoking...you are cooking (an at too high of heat for too long)!
  9. danio34

    New to this site...and love to smoke venison summer sausage

    Thanks for the reply!  I smoke the sausage for 8hrs or so because the temperature inside my smoker only gets up to 170deg, depending on the outside temp and wind.  I do have a blanket I put around the smoker to keep the temp more stable...right now it is 40deg with a light breeze and my smoker...
  10. danio34

    New to this site...and love to smoke venison summer sausage

    Hello!  I am new to this site and found it while researching the Cajun Injector Electric Smoker.  In any case, I've been processing my own deer for almost 7 years.  Part of that is smoking the summer sausage I make using my trusty "Little Big Chief."  I use a combination of hickory, mesquite and...
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