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First batch we’ve made since October (got involved with selling and building a house). 25 Pounds of Pork-Beef Andouille using hog casing. Smoked with Cherry wood pellets. Took us about 8 hours from start to finish today. House smells incredible right now! In process.. Drying the casings ...

My 5th brisket so far. A 9-lbs flat from Restaurant Depot we got earlier today. Put it on about 15 min ago using hickory pellets. Gonna let it smoke slow all night at 215* then kick it up to 225* when i get up in the morning. Gotta get together tomorrow to go to with the new neighbors. First...

Being from Opelousas, Louisiana I grew up with Tasso, Boudin, Smoked Andouille, Gumbo, Cracklins, Chicken Sauce Pican, Shrimp Etoufee, etc being the staples of everyday life. Living in North Florida I don't get the chance to get back HOME much anymore. So, I've taken to making my own Sausage...

I can't seem to find anywhere how to tie off natural hog casings sausage. I'm having issues getting the stuffed casing to stay stuffed when I leave the sausage unsmoked after stuffing them and put them in the freezer. I twist the links after stuffing the casing but as expected, after I cut the...

Got new stuff yesterday New stuffer. Didn't go through Amazon and paid about $10 less than advertised below. Was using a Gander Mtn grinder/stuffer and stuffing casings just wasn't working right. Also got an A-Maze-N smoker to help cold smoke some pork belly in my MES 30. Along with a...

Have roughly 4 1/2 pounds of marinated London Broil in my MES 30" smoker. Hand sliced the meat to roughly 1/4" then marinated. Used a recipe John Meyer posted awhile back. Have 1/2 mild recipe and the rest with some kick to it. Things have been in the smoker about 3 hours so far, have been...

Put a 5lb shoulder roast and a rack of St. Louis style ribs in the smoker around 9:30 am. Using apple wood today. Smoking the roast for a total of 6 hours and the ribs for 4 1/2 at 225*. I've smoked both of these meats before but only with cherry wood. Took the ribs out about an hour ago...

New here as of a few days ago. Have an MES 30" smoker and a Gander Mtn #15 grinder/stuffer. Mostly I've been making Louisiana Andouille Smoked Sausage, Cajun Boudin, Smoked Ribs - Wings & Pork. Just got into making all these items about 3 months ago. We've been in the St Augustine area since '89...