This weekend I cooked some hotdogs for the family only I smoked them at 225 for 15-20 minutes with 2 oz of pecan wood. I then finished then on the gas grill. I have to say they were the best hot dogs I have ever had. I've had my smoker for years and never though of smoking a hotdog ....

Looking for clone recipe for Johnsonville brats and Bob Evans regular sausage.....Thanks,

Did 35 pounds of Italian smoked sausage for church a couple of weeks ago. Began with 35 pounds of home-butchered ground beef, about 80/20. Mixed my Italian sausage recipe, the required amount of instacure #1 and some butcher packer special meet binder. Mixed completely and let set overnight in the fridge. The next day, stuffed into 35-37 Natural hog casings and tied at about 24’’ length. Put back in fridge overnight. Smoked on the FEC 100 using pecan pellets running at 160 degrees for about...

The title says it all. I am making venison sausage but I guess these questions would apply to sausage in general as well. Natural or collagen casings? Pork or beef fat. I know that a lot of people use pork but fat is free at the market and I'm trying to save money. Also what is your preferred fat to meat ratio? I see that 30% seems about the norm. Your thoughts please. Thanks in advance. Merry Christmas!

Im pretty new to making summer sausage,last year,it turned out okay.Do you all prick your fibrous casing after you have stuffed them?Thanks

Hey guys. I need some help picking out a sausage stuffer . Ihave a LEM grinder that I have been using but its a mess and a pain in the ass. Ideally my budget is less than $200.00. Would love to hear your opinion . Thank you all!

Hope all of you had a Merry Christmas! I am always passing by the "Hillshire" type sausages in my Grocer's meat dept. as well as those Summer Sausage displays. Does anyone have a favorite recipe for the "store bought" type sausages available out there...i also love those Brats, and Polish sausages that are found in the Pork section. Keep in mind that I am not a sausage maker ,any sausage I buy is from the store or the butcher...(although I do have an LEM catalog on its way) as always I...

i ran into this meat/sausage stuffer and lookin for parts. i wanted to know if any of u know where to get parts? it was manufactured by john e smith sons co. buffalo NY. patent number 1567213. thanx

looking fo any info on this machine thanks ryan

Any one have experience in a fast eddie. Have some great fresh pork sausage from Louisiana.. would appreciate any ideas or experience..

I got some Sweet Italian sausage rope from Restaurant Depot, brand name Pork King. I let it sit in the fridge for a couple days to thaw, then put it on a rack and threw it in the AQ. I saw on another site said to cook them at 250 until 165 internal, about 3-4 hours. That took more like an hour on the AQ. This did not seem to give the casing enough time to cook to a nice texture, though. Also 3 oz of hickory seemed to put on way too much smoke. Looking through the forum here I see different...

Does anyone have a breakfast sausage recipe that actually tastes good?

I am doing summer sausage in my SM066. I put it in around 11:00 am yesterday. I went through the 130 degree drying process with the smoker door cracked open, then put in the wood and closed the door. Bumped the smoker temp to 140 degrees for an hour, then 150 degrees for an hour, finally hit 170 degrees for 2 hours. The sausage was at 145 degrees. I let it go another 2 hours at 170 degrees and the sausage was at 150 degrees. 2 hours later and it was at 153 degrees. 1 more hour and it was...

Just received a new 6 quart pro kitchen aid. I make sausage 6 pounds at a time. What would work best for mixing meat, spices and cure the paddle or the dough hook?

I decided it was time for a couple of fatties so I used my favorite recipe using chorizo. This yields 2 fatties. 2 lbs of Beef Chorizo 4 eggs 1 package of frozen potatoes O'Brien. 2 cups of shredded cheese (I used habanero mozzarella) 2 1 Lb. packages of Jimmy Dean Sausage 2 packages of thin bacon. (You need approximately 24 pieces of bacon for 2 fatties) Cook the chorizo in a frying pan until thoroughly cooked. Scramble 4 eggs and add to the chorizo. Thaw in microwave the frozen potatoes.

Well, we just received back a Large (560lb live weight/414 hanging weight) pig from the processer and had to make room for it, so the oldest stuff in the freezer has to be dealt with. The top candidate was the 22 pounds of Tamworth Italian sausage which had begun to turn a little brown from being in the freezer for six months., the goal was to precook and store it all for Italian dishes, to alleviate my wife from dirtying up a frying pan every time she makes her wonderful spaghetti, lasagna...

Freezer Sausage Well, decided to clean out the freezer a little to make room for the upcoming 96 pounds of cured meat – so sausage is in order. Worked off basically a Bratwurst recipe with a goal of encased fresh sausage. Began with what I had. About 17 pounds of boneless pork shoulder, 4 pounds of dry-cured Bacon ends and pieces and some fatty strips (all Tamworth of course), 4 pounds of venison Roast and 7 pounds of fatty pork trim, which I kept a few months ago after trimming some bone-in...

Looked around the forum and couldn't find anything so thought I'd post this. If you've never had it, it's easy and delicious. Also great as an appetizer while you're waiting for your main dish. Start out with a log of breakfast sausage of your choice and your favorite rub. Bob Evans was on sale for $2.99, couldn't pass it up. Give it a nice thick coating of rub. I used some Honey Bullet since the bag is almost empty. Into the smoker at 230 for about 2 hours. Cook until it hits at least 165,...

First time Bacon Bomb on the AmeriQue, 225 degrees, for internal temp 165