Are you making sausage, do you want to make sausage?

[BedouinBob]

If you guys are making standard sausages, the link below has a ton of recipes. They look pretty legit and less expensive.Then no MSG.... I will spend my money on things like accessories and meat!

Link: http://thespicysausage.com/sausagemakingrecipes.htm

 

[Pork Belly]

Looks like a great site, bookmarked it!

 

[Muttley]

I never even considered the metal gears towards the pressure needed for smaller casings.  That is an excellent point and definitely needs to be in the decision making process.

I'd make a lot more sausage if my stuffing process was more efficient. 

 

[Pork Belly]

I would not consider plastic gears. There is a lot of pressure involved. I screw my stuffer down to an old butcher block then c-clamp it to the work surface. I went with the 5lb LEM on sale at Bass Pro, because it fits in the dish washer. However a  larger unit is considered every time I do a batch larger than 25 pounds.

 

[foodeefish]

Pork Belly,

I have started to dabble in making my own sausage and I just bought a Model #3 and the Jerky Dryer this week.

What are you using to hang the sausage?

What books or literature is best to use as a guide to make sausage?

How long are you leaving those sausages in the smoker and how do you get them to have such a great burgundy red color?

Do you smoke all your sausages and if so will you behaving the Jerky Dryer on for the whole smoke?

 

[Pork Belly]

I hang with stainless steel S-hooks I bought for .15 each, cheap but durable.

I own three books, Charcuterie, Salumi and In The Charcuterie. There are other books that focus more on sausage but these are pretty good. Someone posted this website a few days ago and it looks good:
http://thespicysausage.com/sausagemakingrecipes.htm

I smoke at 200, cold meat, in a hot smoker and pull at 150 IT and plunge it in an ice=water bath. The color is partially from the smoke and some from the cure. Snack sticks have a mahogany color casing and that adds to it also.

This will be my first year making sausage in my SI so I will let you know when I figure it out about the Jerky dryer.