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  1. S

    For those who have made Hi Mountain Summer Sausage...

    I made one over the summer. The base kit tasted good smoked but was pretty bland baked. Were I to do it over again I'd add mustard seed, a bit more salt, pepper, garlic, mustard powder, and probably some fermento or encapsulated citric acid.
  2. S

    Hello from Missouri

    I have been tempted to do that since I first got it. But I think I'm going to hold off until the warranty expires. But in the interest of being prepared, do you happen to have a link to a good place to get the parts?
  3. S

    Hello from Missouri

    Hi everyone from just outside of Kansas City. I've been smoking meats for about 15 years now and found this site when I recently got into sausage making. I've found it so useful I figured I'd make an account and say hi. And also because I'm sure I'll have some questions and possibly some...
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