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Polish Sausage, CB, & Buckboard w/Qview

Discussion in 'Sausage' started by atcnick, Dec 18, 2010.

  1. atcnick

    atcnick Smoking Fanatic

    I'll let the pictures do the talking:

  2. thebarbequeen

    thebarbequeen Smoking Fanatic

    That is a beautiful thang all around!!  Love your set-up, but I'm really interested in your polish sausage - they look beyond delicious!!
  3. realtorterry

    realtorterry Master of the Pit OTBS Member SMF Premier Member

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

    tjohnson Smoking Guru Staff Member Moderator Insider OTBS Member SMF Premier Member

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

    Looks Great!

  5. atcnick

    atcnick Smoking Fanatic

    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?
  6. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    Nice.......thumbs up...........
  7. eman

    eman Smoking Guru Staff Member Moderator OTBS Member

    I slice and portion then vac seal and freeze .