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Posted
On 5/15/2025 at 8:29 AM, dcbc said:
On 5/14/2025 at 9:55 PM, Baboontyme said:
That stuffer is very similar to mine. It works. Not fun, not easy but I don't get the sense that has anything to do with the type or quality of the stuffer. 

From what I've read, the manual stuffer is the way to go though. My grinder will do it, and I got a cheap foot switch to control things. So I'll probably try that first since I have it. But looking down the road, the manual route may be the way.

Shitty video quality but you don't need equipment...
 

 

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Posted (edited)

Second go at it.  Got a manual stuffer for the occasion.  Letting them sit in the fridge overnight and will cold smoke tomorrow.

 

Sausage.jpg

Edited by dcbc
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Posted
On 6/16/2018 at 7:47 PM, Baboontyme said:

Major fail thus far. Got some pork cubes in the freezer. Going to give it another run in a minute with the grinder bit facing the proper direction and see if that helps any.

My dad and I have been making sausage for 50 years and we did the same thing last month.

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Posted
On 8/8/2025 at 4:53 PM, dcbc said:

Second go at it.  Got a manual stuffer for the occasion.  Letting them sit in the fridge overnight and will cold smoke tomorrow.

 

Sausage.jpg

Uncle used to have a 20ft*20ft cold smoke shed with nothing but sausages hanging from the ceiling.  Smelled like heaven 

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Posted
14 hours ago, ChickenSandwich said:

Uncle used to have a 20ft*20ft cold smoke shed with nothing but sausages hanging from the ceiling.  Smelled like heaven 

Nice.  I think my wife would notice if that project started before I stained the deck and installed new bathroom faucets though.

 

This go 'round, I used some pecan pellets in a smoke tube in my offset and walked away for four hours.  Worked like a charm.

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Posted (edited)

Asking because I don't know... Why cold smoke? When I have made batches, I always smoked them in the 250-300 range until they were 160. I'm not saying that's the correct way by any means it was just what I did because I didn't know any better. They were pretty tasty. 

Edited by Baboontyme
Posted
9 hours ago, Baboontyme said:

Asking because I don't know... Why cold smoke? When I have made batches, I always smoked them in the 250-300 range until they were 160. I'm not saying that's the correct way by any means it was just what I did because I didn't know any better. They were pretty tasty. 

I'm new at this, but based on that video posted above, by cold smoking initially you're aiming more smoke (and color) without rendering the fat.  Once the fat is renders, it can form a barrier between the meat and the casing, making for a chewier, less snappy sausage.  It seems like a lot of people will go ahead and cook them off (after shocking them in a cold water bath) to 150 or so after the cold smoke before vac-sealing them, but it's just a matter of preference if they've been cured.

Posted

Sausage making tip of the day:  If you don't want to pay $20 per pound for high-temp cheese, you can dice up a block of store bought cheddar into 1/4" or smaller cubes and put it in the refrigerator uncovered for 2--3 days.  It dries out and doesn't melt as readily.

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