Thankyou.

KaTom Restaurant Supply has Town Commercial Smoker Oven. Smoke House. They come insulated in propane or natural gas. there are 3 models of each 24" width , 30" width and 36" width. I don’t know much about these other than what I read on their site, the prices I seen had them starting just under $2600.00. Might be worth a look.

Thanks, I wasn’t sure if it would draw too much moisture out of the meat if I stuffed them .

Thanks, I wasn’t sure if it would draw too much moisture out of the meat if I stuffed them .

Re: I am going to use cloth casings for a batch of summer sausage , my question is should the cloth be wet or dry when stuffing them.What's your next Meat Project?

Thankyou.

Thanks, but I was wondering if I could keep it over night or would it hurt the sausage. Right now I don’t have time to do both back to back. I could wait to make it if I had to.

I have summer sausage spice blend with sodium erythorbate already added,
can I stuff my sausage after supper then smoke it in the morning ? It would be about 8 to 10 hour between. Thanks

If you search vegan sausage recipes , there are some recipes there.

KaTom Restaurant Supply has Town Commercial Smoker Oven. Smoke House. They come insulated in propane or natural gas. there are 3 models of each 24" width , 30" width and 36" width. I don’t know much about these other than what I read on their site, the prices I seen had them starting just under $2600.00. Might be worth a look.