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  1. masonman1345

    First Sausage smoke w/ pics "REDEMPTION"

    I did notice when I was stuffing that when I pushed the meat down into the stuffer, then pull the push tool out it was empty. Then I would push more mixture into the stuffer hole and repeat. Is there another way to prevent air getting pushed into the casing?
  2. masonman1345

    First Sausage smoke w/ pics "REDEMPTION"

    It was a smoker I built using old pallet wood. I wanted to see how cheap I could build a smoker. Total cost about $30
  3. masonman1345

    tough casings on smoked sausage

    I wish my sausage had half the issue of yours. I did my first sausage also and mine turned out horrible. You have a real deep color and just looks good overall. I would be proud of that batch.
  4. masonman1345

    First Sausage smoke w/ pics "REDEMPTION"

    HOUSTON, We have a problem!!!!!!!!!!!    I have never seen this before I dried my sausage @ 95 degrees until it was dry to the touch. I then brought the temp up to 163 degrees and  started the smoke. I never gained or lost temp in my smokehouse. For about the last hour I did bump up the temp...
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  6. masonman1345

    New Texas Member but not a new Texan

    My name is Ron AKA Masonman1345. I live in Southeast Texas with my wife and children. Glad to have found this site.
  7. masonman1345

    First Sausage smoke w/ pics "REDEMPTION"

    I didn't use all the seasoning but I mixed it real good. The butcher said that they make it in bulk and use as needed, They have been in business for over 30 years and they haven't killed anyone yet.
  8. masonman1345

    First Sausage smoke w/ pics "REDEMPTION"

    I forgot, I also did some fresh pork breakfast sausage with the left over pork I had from the pork butt I used. I will post some pics of them this evening.
  9. masonman1345

    Boudin Project

    waiting to see how your boudain turns out. Me and my family are full Cajuns. We live in East Texas now. I grew up on blood boudain. I wouldn't touch it with a 10 foot pole now days just because I know what it is. It is boudain that was prepared in the blood of the Hog. I will eat a stick of...
  10. masonman1345

    Bit the bullet and got in elbows deep! First sausage!

    Bladebuilder,   I feel you. This is Masonman and I just did my first Sausage also. I did a pork/venison sausage. Everyone on here makes it look easy, and maybe it is after you do it a lot, but at the end I was wore the heck out. But I did have a great time doing it. By the way your sausage...
  11. masonman1345

    First Sausage smoke w/ pics "REDEMPTION"

    I didn't. I went to my local Meat market/Restaurant and told the owner what I needed. He mixed me up a batch of the seasoning they use in their sausage. He mixed up a batch with the seasoning, cure & bonding agent for me that would do 40# of sausage. I did the math myself for the amount I...
  12. First Sausage smoke w/ pics "REDEMPTION"

    First Sausage smoke w/ pics "REDEMPTION"

  13. masonman1345

    First Sausage smoke w/ pics "REDEMPTION"

    Fellow smokers,    I did my first smoke in the smoker this weekend. I did some Venison/pork sausage. Here is the sausage, ready to go into the smoker. I have my smoker @ 95 degrees with no smoke for the drying process. We are in the smoker. Temp is hanging in there @ 95 degrees and...
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  18. masonman1345

    Sausage from start to finish HELP!!!!!!!!

    I did some beef jerky and it was awesome. In fact while I was charging my phone to take a pic and post everyone eat all the jerky. It seemed to have a good flow for drying. I was able to maintain the temp of about 150. I used one of Todd's tube smokers that I must say are worth more than he...
  19. masonman1345

    Sausage from start to finish HELP!!!!!!!!

    I just sent a pic to show the smokehouse wasn't sealed. I would think it would have good air flow. But if I need to add a vent I can.
  20. masonman1345

    Sausage from start to finish HELP!!!!!!!!

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