I knew I shouldn't have opened this thread, I'm starving and that looks amazing! Skinner, I am so jealous of that insulated SS chamber you used for your smoker. I wish I could find the same thing for myself. Where did you come across yours?

Thanks, I love this thing. It's a used commercial food warmer. I was getting ready to build a wooden smoke shack when I happened to come across this guy that had it for sale. Asked what he wanted for it and he said $100. I couldn't pull out my wallet fast enough. Homemade bacon is next!

Need to make a batch of andouille soon.

Yessr. Boudin is also on my upcoming menu, already bought the seasoning.

Where do you get your seasoning?

I order from Allied Kenco Sales in Houston, they have a huge selection.

Looks great man, was going to ask if you ever put bacon in it, love it with smoked bacon. Did you post the build on your smokehouse one time? Build from plans? Thinking of building one this fall/winter.

Thanks. Yes Sir, I posted the build but it's been a good while back. The only plans I had were in my head.

That's a fine lookin sausage you got there skinner

signature worthy ...

Bagging "shaw shaw" as my youngest Son used to call it, before he became this higher educated Kindergartner and learned how to better pronounce words and stuff.



To the freezer, until next time......

are you using a pre-mix sausage seasoning or making up your own?

Sorry they are already spoke for.

I use Old Plantation (pre mix) seasoning and add to it.

dried sausage? whats your process after stuffing?

Its not dried, its fresh sausage that has been brought up to temp for food safety reasons. Never knew there were so many ways to make sausage until I ventured onto the WWW. I always assumed everyone did it the way my grandpa did, but not so.

Like RC said, it's not dried...it's smoked and brought up to a "safe to eat" temperature, but the fat is not rendered yet. Same as the smoked sausage you buy at the grocery store, only better. After stuffing, I let mine hang out in the fridge overnight for the cure & seasoning to marry. Then the next morning I hang in the smoke house with temp barely on & a fan going so to get the casings where I want them (tacky to dry), then I start pumping the smoke and slowly raise temp until the internal sausage temp is 152. Then I pull and put in a quick ice bath to stop the cooking process, then bring into house to fan dry & finish cooling. Then back in fridge for one more night, then package & freeze the next day. The reason I put back in fridge for another night is because I want the sausage to get cold and constrict good before packaging = less air bubbles/pockets = less freezer burn. All you have to do then is heat it up or "cook" it (render the fat). Throw in the oven or on the pit/grill. When your sausage swells up it's ready. Or slice it up & pan fry. This batch spent 8 1/2 hrs in smoke. I really like what a good smoked sausage does to gumbos, sauce piquants, beans etc....

Like RC said, there are different ways to do it for sure.

Some sausage I cold smoke, some i hot smoke and some i leave fresh. Just depends on the type.

Same here. Like to have a verity for different uses

Those are some mighty fine looking links Skinner

Thanks guys.

Pure suppleness!