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This is not a discussion of natural vs collagen casings. I'm not arguing the merits of natural casings. It's a discussion regarding the merits of collagen for someone who makes sausages only twice a year in 5-7 lb batches...maybe, three times. I'm swayed toward collagen due to its ease of use...

It's here again, that huge island money-maker known as Ironman (Ironperson, really). Those athletes will be struggling through very high humidity (83% at the moment), making the task even harder. We were in that audience for the start and finish in the first couple of years when we moved here...

After that rollicking adventure cold smoking cheese around 10 weeks ago, I'm once again approaching my little ole' MES40 with its mailbox mod with another cold smoking assignment: A big bunch of Costco hot dogs. Load those beautiful dogs in, fill my pellet tube with mesquite/oak blend (that...

I asked this of my trusty digital buddy, Copilot: I've never cared for brisket, and I've had it at many bbq joints in Texas. How come its so crazy popular with home smokers? The AI response follows. I found it fascinating: Short answer: because brisket is the perfect “project meat” for...

This was a sight 2 nights ago on my island. All that's missing is a BBQ setup with people enjoying the view, quaffing ale. I love my volcanic, earthquake prone island more than anywhere else I've ever been!

The last Costco run (about once every 2 months) netted lots of smokable sausage and blocks of cheese! I now have 24 Hot Links and 12 Polish in the cold smoker, as well as 2 blocks of sharp cheddar. That should last us a good long while. Other than 2 links for dinner tonight, the rest gets...