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I made 12 pounds of pork/beef landjaeger and stuffed them into 32mm Umai casings. I've done this a few times before, and they always turned out great, but this time I forgot to take them out of the turned-off oven after 36 hours. They were in there for 6.5 days, so I'm worried about food safety...

What are the odds that I'd sit down at a small neighborhood bar and strike up a conversation with a guy who works for a major collagen casing manufacturer? He said he could give me all the free samples I could use. :) While we're on the subject, what would be the best collagen casing for making...

I've smoked plenty of bacon and sausage in my MES30 over the last two years, but I'm still learning and trying to improve my game. I got home from work at 6 AM this morning and threw a butt on before I hit the sack. It was done in 10 hours and I'm fairly happy with the results. My new Auber PID...

I'm now on a low-sodium diet, so all my delicious sausage is in the danger zone as far as my doctor is concerned. I tried making some breakfast sausage without adding any salt, and although I guess I could get used to the taste, I couldn't get a decently sticky bowl of meat no matter how much I...

I'm fairly new to sausage making and the only binder I've ever used was homemade rusk. I've come across some recipes that variously use rusk, bull flour, soy protein, dry milk powder, or breadcrumbs as fillers/binders. My question is whether they're interchangeable: would a recipe that calls for...

The "official" pans are expensive, are there ones that I can buy from Amazon/Walmart/Target that will fit well in the 40"?