Recent content by lead dog16

I have made summer sausage and salami for the last 3 ears and h ave not figured out why I get the little hard crust around the product , I have tried several different ways smoking but no luck. Any suggestions or pointers would be appreciated.

Hi, I thought I did everything to get started plus I entered a post but I still have no response except asking to do  a post which i did along with an introduction. Not sure if I did everything right.. Trying to get in put on smoking salami and summer sausage.Why am I having a hard skin form...

Thanks for the input.  I followed the directions on the high mountain kit I bought . I let the salami get to room temp before putting into the smoker, I thought this was my problem.  I started out low to dry the casing and then reset and added smoke like the directions said.  I have a temp gauge...

My name is John live in Missouri, been smoking seriously for 3 years, mostly venison summer sausage and salami. I also do Italian brats and breakfast sausage but do not smoke any of those.  Here in Missouri we can harvest a few deer, and there are many where I live in fact to many. One can get 2...

I am not sure what I am doing but I get a thick crust around my sausage it is a little dark in color compared to the sausage and a bit chewy, i have followed the directions on smoking using high mountain sausage but I cant seem to figure why i get this tough crust around the sausage.  What do...