Polish Sausage, CB, & Buckboard w/Qview

[atcnick]

I'll let the pictures do the talking:

 

[thebarbequeen]

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]

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

 

[tjohnson]

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

Looks Great!

Todd

 

[atcnick]

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]

Nice.......thumbs up...........

 

[eman]

I slice and portion then vac seal and freeze .