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    Sure doesn't sound like anything I want in my sausage, good to know!

    OK, so much for that!  It didn't cost me anything to wrap it and stick it in the fridge.  Glad I didn't ruin any sausage trying to use it.  Thanks for the info1

  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

I need to get more of the big chunks of apple, you're right, it works great in the UDS.  Where I live I only have access to buying locally at the start of summer, the local stores don't seem to restock once sold out.  I just need to get it online.  It worked much better then the tube, 

  Love the chucks, gets me hungry for some french dip sandwiches.

  Fullsmoke, thanks for the reply!  I'll get to stuffing!

       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...

    Yes, I don't know how much time for sure the usage of the #1 cure gives you to get to temp before you run into problems.  The meat was in for maybe 3 1/2 hours, I spent over a hour trying to get the them dialed up; it just never got there.  So, I finished them in the oven.  I had bought the...

    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...

Tri tips usually take 45 minutes, but in winter, that turned into 90 minutes.  I had that R30 on hand, cut the cook time back to what it takes in the summer.  

     I put my grill down about 9".  Not much worry about meat burning in a UDS.  I can fit everything we like to cook in it; a turkey is a bit tall for it, but A lid off a Weber Kettle fits nicely. One big difference in mine, is that I drilled my exhaust holes in the top rim of the barrel.  They...

Who do you buy the mix from?  Sorry if I missed where you posted it.

    Man!  Does that look good.  Never occurred to me I could make a sausage I could slice and make sandwches with.  Are those a secret family recipe, or could you share that?  Also, what size are those casings?

   I really appreciate all of you that replied. Thanks for helping a new guy out!      I've got some casings that have been soaking since last week, they look exactly as depicted in the Sausage sticky.  Had to reschedule my sausage making to next week, I called in to work tomorrow, so I only...

I love beans. I love sausage. Looks like the perfect combination!

     Thanks to all that have chimed in, I appreciate the help clearing up some of my questions.  I do use the instacure in any of the sausage that I smoke.  

    I've used a smoke tube, hanging the sausage in one barrel to smoke for a couple hours, and then done a slow cook in another.  I guess I've been lucky; the sausage have turned out very moist, and seem to have the right fat content.  But, I have a good grasp on the timing of foods I cook in a...

    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...

  Thank you Sir!  Look forward to making some of those, the kids and grandkids should love them!