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  Trimmed up a brisket to do on my barrel, wound up with near 2lbs of fat.  Is this good stuff to use for sausage?   Thanks all

       Have some meat ground up and ready to stuff.  I was going to stuff it tonight, so I can get it going early tomorrow morning.  Any problem stuffing it the night before?  Should I wrap in while its in the fridge, or leave it out, to dry?  I'm thinking I need to get it to room temp before...

    Used my last twin pack of Pork Butt, to make a nice batch of sausage.  10lbs of Kielbasa, 10 of Chorizo, and 3 of Brat's. The problem I ran into, was, due to the colder temps, I could not get the heat where I wanted.  I ran the same setup that worked perfect in late August, but, once the...

    Made my 1st batch of sausage a few months ago.  First batch was totally forgettable. Dry, hollow, meat in a tube.  Even the dog had trouble choking it down.  Not a good start, but still.  Did a little more research, talked to out local butcher, who makes sausage from scratch.  Gave me a...

     Glad to have found this forum.  Been a fan of BBQ all my life, started with what is now called a UDS smoker.  We just called it a barrel.  But have progressed to making sausage, the last few months, just to change things up and keep the hobby interesting. A fishing buddy got me started, by...