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Recent content by Philthy Phil
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I just made a nice batch of Polish sausage and want to preserve it. The first slow smoke got it up to 152 degrees. I let it bloom overnight and cold smoked it for another 8 hours. What is the best way to freeze the sausage without ruining the hog casing or meat? Not sure if I wrap it in butchers...
I picked up an 11# Hakka vertical stuffer and it works great. The only issue is the quantity of meat left over in the elbow after the plunger hits the bottom of the hopper.
Does anyone have any tricks to get the leftover meat down through the elbow and into the casing? I have been removing the...