30lbs garlic beef sausage

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That is looking great, Nice recipe. 

 Would you care to show me pics of your smoke house? I am looking at building one this spring. Charlie
 
Sure looks good, plowboy.  Doesn't get much better than Elgin sausage.  Guy here--originally from Waco--will pull in some Elgin sausage from time to time.  I've told him that I'd best be getting a phone call when those orders get here....
 
ElginPlowboy, That is a beautiful smoke house, Pretty much what I want to do, Cold and Hot smokes and do a 100 or 2 lbs of sausage.  Would I be able to PM you with a few questions?  You have answered a few with the great progress pictures of your build. I have been thinking of trying wood fire, but unsure if that will give me the heat I will need when I need it, So I was thinking of going gas or electric in addition or as main. We have some cold winters up here where we live. That is a Top notch smoke house. Charlie                  And yes great sausage as well.....

 And 
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 for sure!!!!
 
Dang it man that looks great and you got some nice color on them snausages,,, you have been cranking them out lately 

Nice Job - Like I said earlier I like the lava rock Idea,,, 

A full smoker is a happy smoker 

Stay Happy 

DS
 
Well done, sir.--point for you.  Now you've got me cravin' some of that Elgin goodness: have to see when my Waco guy here is making a run.

Know who's really had and knows about Elgin sausage??  Those who know how to say Elgin.   
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Thanks everybody.
Driedstick the lava rock work great as a heatsink. Surprisingly the CMU's don't retain the heat like u think they would at the lower smoking temps.
 
ElginPlowboy, those are some delicious looking sausages and thank you for posting your recipe.    I have one question, is the salt you use a fine grain or course grain salt?      I'm asking because I want to scale down your recipe for a 10 pound batch.    

Thanks,

Arlie
 
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