kyle Sadie

Denny O well my friend you are not derailing anything
Here is my 2 cents on your 2 questions. For fresh sausage only I soak mine 1 to 4 hrs i personally don’t see it affecting the casings on fresh sausage that much.
Next question
I let my fresh sausage and brats age 24 hrs in Refrigerator to let the seasoning penetrate the meat. But feel free to tube it, bag it, vacuum seal it or put it in casings, I just don’t freeze it yet. There is no cure in fresh sausage so it is not in refrigerator to cure just to allow for seasoning penetration. My fresh sausage regardless if I tube bag vacuum sealed or put in casings are placed in tubs with lids and placed in refrigerator, I’m not trying to dry out casings.
Have fun catch ya down the road.

@ndmike I’m retired after 41 years at Goodyear tire plant radial truck department.

sheleyp1
I’m in total agreement with you on the southern border.
Maybe we should ask the truckers to head to the southern boarder and see if they can slow the trafficking of drugs and illegals down?
We are being invaded and it seem few care!

I have switch to waltons 21mm casings. start mine in el smoker at 140 1hr, 150 2hr 160 2hr 170 2 hr 180 until internal of 160 is reached. Bring in and hang at room temp for 2 - 3 hrs. Cut and vacuum seal. I do not water bath my sticks. For me no bath makes my casings tighten up on sticks. It got rid of my loose casings alone with smoking low and slow. Each to has own this just works for my stick eaters.

TexLaw is ghost pepper cheese pretty hot?

ND Mike what flavor pellets did you use to smoke with?

MAD KK before vacuum packing put sticks in a grocery paper bag and put in fridge. Every day you leave in the fridge the dryer and harder they become.

RJ Adventures great idea about going back to crank when doing sticks. I think I have the same l*m el stuffer. L*M 20 lb electric. Mine came with a 1/2” od stuffing tube. One day was stuffing 19 mm casings the top pin receiver was torn off the side of the stuffer can and lower pin on the same side was bent down that holds the can in the stuffer due to the housing bent. Holy moley thought I had just trashed a 800 dollar stuffer. Well was able to straighten the lower pin that is bolted to housing by added a large finder washer to reinforce and straighten housing. Did on both sides. And I got lucky my brother in law is a welder with 40 plus years experience. Brought him over and he welded that upper bracket back on the stuffer can. He is so good it came out with no distortion to can. You could not tell the repair. Guess who gets samples of my sausages and sticks all the time. Lol
After that I went to 21 mm mahogany casings next size larger stuffing tube and cut oak shims to slide under stuffer can to prevent that from happening again. Now it will kick out motor overload before it damages stuffer. The motors do have a internal overload protection.
Ok happy stuffing.

Deepwoodsbutcher WOW lucky you guy’s can buy high temp cheese for those prices. Only one store in Topeka Kansas sells high temp cheese and all flavors are 8.00 @ lb. Next closest store is Waltons in Wichita which is 153 miles away.

Clasko2 in the Wisconsin style brats recipe, so am I to understanding this correctly all the left side ingredient measurements are for 2.25 lbs of meat and all the grams measurements on the right side are for 5 lb of meat?

Here is a couple of points to share with you from me using Masterbuilt elect smokers. I have used the 30 inch for almost 15 years and added a 40 inch 4 years ago. They both only smoke my sausage links, sticks and summer sausage. Anything else i smoke I use my larger smoker. You never said what size you are using. Here are things I have learned when it comes to sticks and my masterbuilt smokers. The more meat in smoker slows down the smoke time. Both smokers takes 10 1/2 to 11 1/2 hours to get my sticks to 160. My pull temp. Load max 30 inch with 7 lbs of sticks and 10 lbs in 40 inch smoker.
130 no smoke vent wide open 1 hr. 140 smoke vent 1/2 open 2.5 hr.150 smoke vent 1/4 open 2.5 hr.
160 no smoke vent 1/4 open 2 hr. 170 no smoke vent closed 2 hr. If needed 175 no smoke vent closed.
I never go above 175 setting of smokers.
I use some Walton’s sure gel and sure cure in my sticks that is why I pull sticks at 160.
I personally only use 1 ounce of distilled water per pound of meat.
My seasoning, sure cure and sure gel is mixed in water and added to meat after grinding.
I always mix by hand ( I have no meat mixer)
After I pull I hang in room at room temp 1 hr then put in refrigerator. Cut and vacuum seal the next day.
If I like them stiffer or harder through in paper bag put in refrigerator and monitor texture they can get so hard you can play drums with them. My personal experience is low and slow smoking yields tight casings. I grind in my pork fat with meat with the fat being frozen. The colder you process your meat the better your success will be. Hope something here helps.

salmonmaster ok thanks for the reply. I do know of a few that do not use hi temp cheese. They use aged sharp cheddar and pull from smoker at 150. I myself use high temp. Thanks
You do have the best looking summer sausage.

salmonmaster awesome looking sausage. I would like to ask a little about your cheese. Not high temp but maybe cheddar mild or sharp. Did you cubed the cheese or purchased it cubed? You froze the cheese and added it frozen when you mixed in seasoning or mixed in right before you stuffed meat into casings?
Thank you in advance for your reply!

smokinbubba would you care to share your Bambi hot links season recipe?

Dave in AZ awesome thread on brats thanks to all

Larry Tumblin awesome looking sticks! I have to ask how do you label like you did?

akdave ok thanks Dave your the best, working on them today

akdave what does “ ground pork for packaged pork sausage” mean?
Are you purchasing already made pork sausage like Jimmy Deans pork sausage or you grinding a pork loin or butt and adding?

akdave awesome thanks again for sharing