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Polish Sausage, CB, & Buckboard w/Qview

atcnick

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Joined Jan 1, 2010
I'll let the pictures do the talking:

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thebarbequeen

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Joined Aug 22, 2010
That is a beautiful thang all around!!  Love your set-up, but I'm really interested in your polish sausage - they look beyond delicious!!
 

realtorterry

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Sauage are just awesome, but I really love your little or big setup. Hard to believe you get enough heat.
 

tjohnson

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Nick....Your just smokin' up a storm!!

Looks Great!

Todd
 

atcnick

Smoking Fanatic
Thread starter
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Joined Jan 1, 2010
Thanks for the comments guys. Terry, it gets plenty of heat. I've had this thing get up to around 300 before.

I used hi mountain bb cure for the loins. I guess I didn't soak long enough in fresh water cause it's a little on the salty side. Sausage turned out great. The casing was a little tough an hour after coming out of the smoke but it's softened up some today. I'm hoping it continues to soften up a little more.

Question: should I vacuum pack and freeze whole pieces of the CB or slice and then vacuum and freeze?
 

boykjo

Sausage maker
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Nice.......thumbs up...........
 

eman

Gone but not forgotten. RIP
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I slice and portion then vac seal and freeze .
 

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