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I did my first batch of summer sausage last week using the SV method. Smoked at 130° for 3 hours, put it in a bath at 153° for 3 hours, and it came out perfect. My question is, can I put like 4-5, 1lb chubs in one bag? Will it all cook evenly as long as they’re all submerged under the water? Thanks!

Just going for broke but does anyone have a head country dry rub clone out there? I have a bbq trailer and am sick of buying it all the time. Thanks!

so I’ve been trying and trying to get a clone recipe for these types of sausages and I’m very close to it. Not there yet, but very close. I’ve been doing small 3-5 lb batches and mainly just frying up in patties or grilling. I’ve cased a few but notice they’re way thicker than your normal...

I’ve had a 4 lb Coppa curing in my fridge since January 10 using the UMAI bag. Everything I’ve read has said it should reach 35% weight loss within 4-8 weeks. It’s only down to 3 lbs right now and has been the same weight for a few weeks. Is this safe to eat cause I’m starting to run out of...

hey guys. I’m completely new to the sous vide thing. Don’t own one but looking. Has anyone/is there a way to do like 25 lbs at a time with one of these things? Like maybe stick them in a big ice chest and let it do it’s thing? Obviously it would have to be a powerful one but every thing I see...

I had a strange request. Someone asked me to make an apple Gouda bratwurst for them. Would anyone have a recipe for that? Thanks!

A couple questions. I’ve been making different types of sausages for about a year now. Summer sausage I have down perfect. When making any type of sausage that involves a natural hog casing, like bratwurst, Italian, etc, I struggle. Usually for every 4 pounds of meat, I add 1 pound of pork fat...

Rookie question...I see in just about every recipe for brats, or just about every other kind of sausage, you’re supposed to add water/beer or some sort of liquid. What does that do? Is it supposed to make it easier to mix all your spices? Easier to grind/case? Add moisture? Thanks!

I’ve been making summer sausage for a few months now with great success. All I’ve been using are the different kits though when it seems like the ingredients they put in their packets, I already have at home. (Could be wrong) Does anyone have any good recipes they’d like to share?