Hot guts

[kelbro]

Got the grinder and stuffer out yesterday and went to town on a chuck roast and some pork belly. Pulled at 155 and into the ice bath. Made a cooks sampler fold over with some Carolina mustard sauce. Ruined my dinner

 

[SmokinEdge]

Nice work on those sausages.

Here is a link to a post I did for making a 2 braid link on sausage. It’s a real space saver and they won’t unravel when hung up. Might be helpful.

https://www.smokingmeatforums.com/threads/the-2-braid-link-for-sausage.325140/

 

[kelbro]

Nice work on those sausages.

Here is a link to a post I did for making a 2 braid link on sausage. It’s a real space saver and they won’t unravel when hung up. Might be helpful.

https://www.smokingmeatforums.com/threads/the-2-braid-link-for-sausage.325140/

Thanks. I remember seeing that post NOW. Those unraveled as soon as I hung them. I usually do 4-5 twist and this batch was probably only three twists.

 

[kelbro]

I've always loved that the vertical on this smoker hovers around 150 when I'm doing brisket or butts in the main chamber at 225. Makes it easy to multitask.

 

[crazymoon]

KB, Those sausages look spot on !

 

[jcam222]

Very nice!! I've never had those

 

[kelbro]

Very nice!! I've never had those

A little spicy but I back off on the cayenne for the group that I'll be serving tomorrow.