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    Sweet Italian Sausage Recipe

    Anyone have a good "sweet" italian recipe? Wife wants me to make her some for spaghetti meat.
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    1st Sausage in the books

    Just completed my first smoked sausage (Jalepeno & Cheddar). Overall very happy with it. Flavor and texture turned out great. I used Chud's starter mix to limit potential mistakes for my first go. Here are the things for improvement: Casing process was difficult. Meat didn't flow through the...
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    Cuban Charcuterie

    Just returned from a week in Cuba. I passed on the local charcuterie...
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    Mailbox mod vs. Amaze-N in smoker

    What is the benefit of a mailbox mod to an MES40 vs. putting an Amaze-N pellet tray/tube directly inside the smoker itself? Cleaner smoke?
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    Inaugural Snack Stick Voyage

    Well the day has finally arrived. First time stuffing was touch and go but I eventually got the hang of it. Had a bit of a scare with the cure mixing (still not completely not nervous). This morning we embarked on smoking snack sticks in the new MES40. Smoking with the Amaze-N pellet tray. IT at...
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    Completely Cured?

    Need help with a small panic attack...I mixed and stuffed my first snack sticks last night. Followed this process. 1. Mixed meat and seasonings 2. Fried patty for taste 3. Added cure at .25% (dry without liquid) 4. Mixed again 5. Stuffed 6. Refrigerated overnight My question is that it seemed...
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    Processing Ground Beef

    I've read a lot of guys grinding meat mostly for sausage making, but do any of you buy brisket, for example, and process your own ground beef? Seems like it would be cheaper than buying ground beef at the store. Just curious.
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    Salt types

    What type of salt should be used in snack sticks and/or smoked sausage? I’ve read non-iodized but Coarse Kosher seems to coarse. What about Sea Salt?
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    Summer Sausage too wet

    Buddy just gave me some deer summer sausage that he had processed. It's fairly wet. Been in freezer for a couple months. Any thoughts on what the cause would be and a way to dry it out a bit?
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