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Hi all - Every year I get a side of beef from the local farm. I've got about 25 lbs of meaty beef shins that look like the one below.  I intend to use all of the bones and some of the meat to make a big batch of stock but I figure there's got to be something I can do with some of the meat. From...

http://www.huffingtonpost.com/craig-goldwyn/physicist-cracks-bbq-mystery_b_987719.html

Howdy folks... I get a half cow from a local farmer here every year and I've got a few beef hearts in the freezer.  From what I gather they are pretty lean, a bit tough but have great flavor.  Was thinking sausage would be a good way to use them. Can anyone offer a recipe or advice here...

Some updates here... Smoker has been working well overall.  It's getting a bit warmer here and the smoker gets up to 200-210 or so when the ambient temperature is around 70.  I'm going to try and seal things off better and hope that combined with another 10+ degrees of summer will put me into...

I've finished hot dogs and some other sausages in a ~160 degree bath after smoking for a few hours... they come out just fine and the last 10 or 20 degrees takes maybe 15 minutes in water vs hours on the smoker.  When they first come out of the bath the casings can look a little pale, but the...

much great info (including recipes) found here:  http://www.wedlinydomowe.com/sausage-recipes

agree with beer-b-q... save up another $40 and go with the grizzly 5 lb vertical... better to pay once than twice

I've used hog casings 1+ years old from butcher-packer, stored in the fridge with salt... no issues.  The sheep casings that were a year old smelled particularly funky so I ordered some new ones.

great looking sausage!

I went ahead and got the grizzly 5 lb stuffer for smaller jobs... just tried it out on a batch of andouille and it worked well.  There was just a little bit of meat left at the bottom so nice not to waste much.  Here are some comparison pics between the grizzly 5 lb and gander mountain 15 lb...

Well the ham worked out just fine... thew in just a little extra beef fat since that's what I had lying around.  Here is some q-vue.... Overall I am very happy with how it turned out... has some nice heat to it, probably could've used heavier smoke but we'll do that next time.  Thanks...

Thanks for the feedback.  Here is a picture of the ham chopped up into chunks... there was a good layer of fat under the skin and I tried to keep on as much as possible... maybe I'll throw in a bit more fat just to be sure.

Not sure what your budget is but if you want "set it and forget it" and want to fiddle with some electronics, have a look at the smoker/controls I just finished:  http://www.smokingmeatforums.com/forum/thread/101669/first-run-using-new-smoker Works great.

make sure to poke out any air bubbles too after you stuff it and before you smoke it

Looking to make some andouille and have a fresh ham I'd like to use... I know most recipes call for the butt... will I need to add some fat or should be okay?  Would the shoulder be a better choice?

Regular ground beef  for burgers, I run a chuckie through the coarse plate once.

looks great!  well done...

Sounds like you've got the basics down... agree with the others and follow the recipes and you should be good. I dissolve all the dry ingredients (spice, cure, etc) into the water and then pour it over the ground meat, mix well, and stuff into the casings.  Usually I do this at night and then...

Thanks all for the kind words... still need to tweak the recipe a bit to get it just where I want but will post it once it's all set. The graph was made in Excel... details on the smoker are here:  http://www.smokingmeatforums.com/forum/thread/101669/first-run-using-new-smoker