So.........Thanksgiving Week I made the andouille. Now its time for sausages. http://www.smokingmeatforums.com/t/172624/andouille-from-monster-casing-foamheart No I have not bought a grinder.......Grrrrr...... I ground up 2 cryppacked twin packs..... BY HAND! No pictures! After grinding it all, I add the seasoning to the first 10 pounds, its for the neighbor and he wanted hot sausage. I let him taste the sample, I told it it woulkd get hotter, he asked for more cayenne. LOL.... So I did! I will guarantee you it gonna take the hyde off his tongue! I mixed in the seasoning first night allowed to percolate over night. The next day I added some cure and 1/3 of a cup of H2O. Pull out the 5# stuffer. Finally some pictures! Then turn 'em into links. X2 Then I am pulling, cleaning, watering and checking for holes another casing to set in a bowl of water over night to use tomorrow. I preheat the smoker, I lite and set the AMPs on the lower bars. I opened the new cold smoker, and pulled its chimney, seems the AMPs will not stay lite unless its so with a cold smoke attachment. Thats cool with me, just wish I had known instead have having to think for myself! I hurt my brain! Box open, chimney out. I loaded today's sausage in the smoker. Mixing up the sausage for tomorrow! Now while we are waiting, My poor Maverick after 15+ years of dependable service, gave up the ghost this week. So I had to purchase a new one. I opt'd for 732 because of its extended range. So many buttons! I then learned that the 732's setting could only go foward. which means my poor simple mind woulod have to think instead of just getting close and backing up. I can do this. Then I find out that the lowest temp alarm setting was around 150. While my old one was set in increments of 10 degrees starting at 10 degrees. Learning from that great master Mr. BearCarver, that the best way is to warm smoke starting at 100, then 110, then 120, then 130. That is in that magic 100 to 140 IT smoke absorption range. So I thought and thought, couldn't figure out a way. Hmmmmm.......... Todays smoke will be old style, time, touchie, feelie, smell, and visual. Heres the sausage after 4 hours smoke. hard to tell here but is a beautiful red color with dry see thru casing. Beautiful! In to the kitcken, and just incase the sausage stayed below 155, I was trying for below 130 IT actually. I heated up the old roasted. Broke out the little pocket thermometer and probed it! 155 IT I pulled it, and chilled it. I dryed it and hung it in the project reefer to mellow and dry for the night. Buddy came by and picked it up. I didn't get a finished picture. Sorry. OK, the seasoning and the sausage have set all day, I add some cure and bit of water and some SMALL amount of added pepper. Turn on the manual mixer. Cold hands warm heart, right? I start again loading casing. BTW is 38 MM casings. Great size. Oh, it was a new bag from Butcher & Packers, Don't give up after the sausage naking last year, these hanks of casings are so much less frustrating this year. So if you are new like me, don't get to aggrivated, it gets better believe me (easier loading the stuffing tube too!). Now to stuffing sausage again, back to the topic. This is to set in the reefer overnite for tomorrow's smoking. I do love my 5# stuffer, but sometimes a bit larger would be Ok too! <chuckles> Second barrel to load. BTW Thats the deceased Maverick. Trays ready for the reefer for tomorrow's smoke. Another 10# I happen to have 10 more pounds ground, I remember a friend sent me some of his Keilbasa seasoning. Great time to try it. The spices and the destructions. It says to use 1 toe of garlic per 5 pounds. I am from Louisiana and we be a lubbing out garlic so I decided they must have larger garlic where he lives. The recipe says a small mince, so I minced a couple and squeezed the rest. Added it to the water and spices which I can say didn't desolve but the cure did. I normally don't add cure till just before stuffing but it was added to the seasoning packet. I am sure it will be OK tomorrow (I hope it doesn't get too hard, I can always add a touch of water). Thats it for today. Will update tomorrow. BTW Butcher called today and said she had pork rib roasts and prime rib roasts on sale for Christmas. I frenched a pork rib roast last year, it was impressive, unbelievably delicious, juicy, tender and I think it was under 2.00/lb. YOu just can't beat that with a stick! I might have to do this again............ http://www.smokingmeatforums.com/t/155594/pork-crown-rib-roast Later tater.