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Brisket trimmings the right fat for sausage
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 -
Stuffing the sausage the night before smoking?
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... -
Bad Sausage day with the UDS.
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... -
Sausage newcomer
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... -
Hail, from the upcoming state of Jefferson!
Glad to have found this forum. Been a fan of BBQ all my life, started with what is now called a UDS smoker. We just called it a barrel. But have progressed to making sausage, the last few months, just to change things up and keep the hobby interesting. A fishing buddy got me started, by...
