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This has to be the best strainer I've owned to deal with fresh casings for small batches. For $16 from amazon you cant go wrong. Sink space, in my house, is a at premium so it sitting above the sink really helps. I also use it to rinse off chubs/sticks with a little warm water after they come...

Hey everyone, I pulled some summer sausage last night and had a bit of a surprise. I normally use my own recipes but this time, decided to try PS seasonings. The sausage on the right is the #765 honey barbecue and the one on the left is #764 bloody mary mix. They were both processed in the same...

I know this subject has been beat to death on this forum but I have to ask. I'm going to finish my batch of sausage in an S.V. for the first time. Can I just go by the FSIS log tables and finish it at say 152-158*f, in the S.V. and be fine at that?

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I'm excited to learn more about the hobby of making sausages.