I made pork and crawfish boudin recently and you really need some liver in the pork to get that authentic flavor like those in Acadiana. The crawfish boudin was really good!

I have been wanting to build a smokehouse for andouille, smoked sausage, tasso, turkey necks, etc. for a while now. The thing that I want most is to be able to get a good hard smoke on the meat, but I don’t want to have to constantly monitor the temp and add fuel. I guess thermostat controlled but I don’t know if electric or gas would be sufficient to get the house up to temp. Not sure on dimensions yet. Anyway any advice is appreciated. The pics below are kinda what I have in mind.
)

Sounds like I have some experimenting to do. Thanks for all the good info guys!

Okay so Im no newb for the most part as Ive been making several different sausages for close to 10 years now. The thing with mine are they are usually, meat, spice, stuff and eat. I smoke several kinds as well. From browsing the word I see threads talking about these powders and binders and stuff that people add to their sausage. Ive never used these before and really don’t know what they are for. Any advice on that is welcomed! My main question is that I have a few recipes that have a lot of spices in them and I think the texture is slightly off. Could it be that the spices are altering the bind and I need to add a binder to tighten it up a bit? For instance a curry sausage I make has a bit of curry powder in addition to other spices. Anyway, Im learning as I go and its a wonderful learning experience, so any advice or resources would be great. Thanks.

I want to smoke some turkey necks this weekend to use as seasoning meat. I want to smoke them at around 165-170° (smoker temp) so I can get maximum smoke before they are cooked internally. I know with sausage you have to cure at these temps. What about turkey necks? Are they safe to smoke without any sort of cure with the pit temp being around 160-170°?

Sounds like I have some experimenting to do. Thanks for all the good info guys!

Okay here is the latest batch of hot dogs Ive made. Not the most beautiful but they turned out very tasty. Im really getting into making my own dogs. Heres the deal…Ive been using sheep casings. I like the natural casing and the fact that the casings have a memory when twisted into links. What I don’t like is that they are so delicate that Im having trouble stuffing. I don’t want to stuff them to tight and have them pop when twisting. So I kinda understaffed them which leads to more odd sized dogs due to having to squeeze the meat down the casing to get the proper size then twisting. It leads to odd lengths and diameters at times. So I was wondering about other types of casings. I tried collagen casings once and don’t like the way the casings have no memory and untwist themselves. Ive seen the cellulose casings that you have to skin off after cooking and they don’t look that appealing either. Is there a smaller diameter hog casing that is closer to hot dog size that may be less delicate than sheep casings? Im open for as many suggestions as anyone would like to share and thanks.

I made pork and crawfish boudin recently and you really need some liver in the pork to get that authentic flavor like those in Acadiana. The crawfish boudin was really good!

I have been wanting to build a smokehouse for andouille, smoked sausage, tasso, turkey necks, etc. for a while now. The thing that I want most is to be able to get a good hard smoke on the meat, but I don’t want to have to constantly monitor the temp and add fuel. I guess thermostat controlled but I don’t know if electric or gas would be sufficient to get the house up to temp. Not sure on dimensions yet. Anyway any advice is appreciated. The pics below are kinda what I have in mind.
)