kyle Sadie

@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!

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

RJ Adventures master built does all my sausage and sticks everything else goes on my Weber bullet

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.

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.

@ndmike what flavor snack sticks did you go with this year?

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.

calvin
Thanks Calvin for the reply’s. Your posting has been one of the best posting I have read for a long time. Very interesting and informative.

calvin
Thanks Calvin for the reply’s. Your posting has been one of the best posting I have read for a long time. Very interesting and informative.

calvin WOW thanks very interesting never seen or heard of a water stuffer but googled it and looked at the images of them. Very cool. Your sausages have great color also.
Did have one other question if you don’t mine. you heavy smoked for around 1 1/2 hours what was your smoker temperature you smoked at and did you smoke to reach a internal sausage temperature or just heavy smoked for 1 1/2 hours?
Thanks

calvin is the sausage seasoning you used a secret? If not what’s the flavor and who makes it? What was your smoking process. Looks like from the length you used collagen casings. Looks like you make a great sausage. Looking to learn.

Jamieson22 since you shared your recipe for the smoked cheez-it’s I have made 3 batches so far. Friends and family love them. Just wanted to say thank you for introducing us to this great snack.

processhead thanks for responding and all the good tips from everyone will make same changes to my process based on the info and see if I can make a difference. Thanks again

mhighland69 with a water pan does it hinder the color of the sausages from smoking? Normally sausage don’t take on the smoke color with wet casings. What has been your experience? Thanks

calldoctoday does piercing make the sausage dry out internally due to a increase loss of internal juices? Thanks

mrobisr to get to 200f before consumption what method do you like best to use water boil, oven, grill etc for Walton’s hot links. Thanks

I also experience tough hog casings when making smoke, hot links or kabasa sausage. All has been in my electric smoker. All have had randomly bought hag casings. Soaking time’s varied. All brought to 160 with a slow gradual temperature increase and finished with a ice bath. I have done search on this site with really no answer to this question except questioning to age or soaking of casings and processing temps. So my question is this subject of tough casings one that is unsolvable for us amateurs or are I not looking in the correct place for the answer? Commercial makers of sausage don’t seem to experience this problem. If anyone knows one who works for one maybe they could ask for their suggestions. Anyway I love Walton’s seasoning and website I just wish I could make better sausage.

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.