Out of hot dogs so I Did another round. I also did some Italian sausage (not pictured yet) using Scott's recipe AKA alelover and some country sausage using two different recipe's. I used ryteks breakfast sausage recipe and was not impressed. They will be giveaways.....
It was hard keeping the temp down due to the 105 degree heat wave. With out the burner running I was at 120 degrees. These were smoked at 180. Didn't get any fat render but the were on the verge looking at the fat on the casings.... This time I used the 24-26mm casings. Much easier to stuff than the 22-24mm. I didn't like the larger size at first. they looked too big a round to be a hot dog but after they were smoked they firmed up and were a perfect size....
The long ones on the left is some of my country sausage
Thanks for looking
Joe
It was hard keeping the temp down due to the 105 degree heat wave. With out the burner running I was at 120 degrees. These were smoked at 180. Didn't get any fat render but the were on the verge looking at the fat on the casings.... This time I used the 24-26mm casings. Much easier to stuff than the 22-24mm. I didn't like the larger size at first. they looked too big a round to be a hot dog but after they were smoked they firmed up and were a perfect size....
The long ones on the left is some of my country sausage
Thanks for looking
Joe