Summer sausage, from the beginning. VERY pic heavy.

[mad34b]

Wow great write up and looks delicious.

[WalkieTalkie]

Saved for later

[Mertzon Man]

Awesome information, thank you for posting. Looks really good!

[czechgrubworm]

Can we get a pic of your smoker?

[DesertDug]

thanks for posting.

What fat to meat ratio do you suggest? Will be doing some Hog summer Sausage soon.

[Comanchehunter]

Great info, thanks.

I’ve always put pin pricks in my casings before smoking because I was told that was the only way for the smoke to get through the mahogany casings. Thought/comments?


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[RobinBradbery]

[Statton48]

Tagged for later. Great set up and step by step instructions

[czechgrubworm]

What is the heating element you are using and you could also do kobase in this set up, right?

[Bryan11]

That's one heck of a setup and sausage looks like it turned out great.

[RobinBradbery]

This year we removed the electric and went with propane for the heating element.

[czechgrubworm]

Could I please see a pic of that set up as well for my learning purposes? I like the size. It is just me and I don't want or need a huge smokehouse.

[lovemylegacy]

Man, that Boar had some scars.

[1riot1ranger]

Great info, thanks.

I’ve always put pin pricks in my casings before smoking because I was told that was the only way for the smoke to get through the mahogany casings. Thought/comments?


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not necessary - I've never done that and follow a pretty close process to this. (Wish I had a big grinder like that!) no issues with the smoke permeating the casings. Sausage looks great!

Question: Great looking smoke house; does the temperature get to 160?

[Calitexembalmer]

Man, Thats very nice.