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Aloha All Thank you for the great suggestions and leads to Applied Industrial Technologies and McMaster-Car. This afternoon after work I went to an authorized Hobart repair station hoping the technician had something that could fit. The bearing is metric sized so he did not have anything.  We...

Aloha All Does anyone know where I can get a replacement auger bearing for  my 1/2 hp commercial grinder that I purchased from Cabelas a few years ago?  After working with Cabelas for about two weeks they finally were able to order me the part I need.  Then I receive a call this morning from...

Looks like you're off to a great start with the sausages!!!     Good times Ahead !

Would you consider looking into a 5 lb stuffer for now?  It just may make the stuffing portion easier.  Besides, as you begin to experiment with sausages, it'll  handle the small batches well.  Reloading is easy for the medium size batches.   Later, if you decide to get a larger stuffer, it'll...

Yowzaa!!!!   I love the color of the smoked sausages as well as the view of  sliced kielbasa and summer sausages.

If you haven't already done so take a look at the thread that Pops began "Sausage Prep".  If you look below his signature line he has a link that takes you right to it.    Besides the Grinder and Stuffer, for me the next best piece of equipment is the scale.  It really helped me dial in the...

SmokinHusker, Josh, DanMcG, Kevin, and Nepas, Ahh..Haa...Thank you my friends!  I will get some of that NFDM at the grocer's and pulse it in my food processor. So according to the read above, for 5 lbs of meat that is roughly 2.25 kilograms, I should add no more than 67.5 grams of nonfat dry...

Aloha All, What is the purpose of a  "binder" in a sausage?  I think I have read somewhere that it is used when smoking sausages. These would be soy protein and or powdered milk yes?   Thank you for helping me along.

Thanks Friends, I will be using my InstaCure#1 in my smoke sausage formulation.  Hopefully I will be making them and sharing  views  soon. Take Care.....

 on the foot control.

Aloha All, I'll be doing my first smoked sausages soon.  I have three questions that I'd like your opinions on.  1.  What is the shelf life of InstaCure #1?  I got some about 2 years ago from the Sausage Maker.  I made a batch of Bacon with it one time but came to prefer TQ for doing bacon.  I...

Geerock.......    Congratulations on  a great build.    I'm looking forward to  Smoke Views that will be coming from your Smoker!

Very Nice!  Must be all gone by now.....

Those are great looking.....

You could put it in the smoker at 225 degrees, wait 40-45 minutes and take the sausage's temp.  If its at 160 degrees internal temp. pull it off.  If not keep it in longer until it hits 160 internal.

Congrats on the new Smoker.   I have the very same one myself.  Looking forward to the Views of those ribs!  Use the Search feature for tutorials on how to post your views. 

Get the Big one. You'll will grow into it. 

Aloha Friends OK....I think I have it.  I'll take the sausage out of the refrigerator the next day, place em in the smoker to dry the casings for about an hour.  Then I'll add the TBS and raise the smoker temps in increments.  Take Care 

Thanks JJ I will be using a cure.  I will be incorporating the cure with the other spices, and liquids and then stuff casings soon after.  I am planning to place the sausage in the refrigerator overnight.  The next day will it be alright to let the sausage sit at room temp (80 degrees in...

I know that when I smoke ribs or a Pastrami, I shoot for  a smoke ring as well as the smoke  flavor.  I will be attempting to smoke sausage soon. Some of the instructions I have read regarding smoking sausage call for an hour or so in the smoker with no smoke to dry the sausage casing .  After...