Cold smoked for color water bath then reheated to 160

Sometimes when I smoke kielbasa with natural casing to reach an internal temp of 152-156 when I later boil the sausage sometimes the skin is a bit tough but not always. I give it an ice bath and I try to ensure it is as dry as possible before I put it on the smoker. But honestly I am not the best at making sure it’s completely dry before I put them on. Any tricks and tips are greatly appreciated. Thank you!

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Looking to make a big Mac influenced sausage and want to have onions without the added moisture going to be working with a 10 pound batch of chuck roll. Should I use 3/5 of dehydrated onion or less because it’s more potent

I recently picked up an older Reber Italian tomato milling machine from Facebook marketplace, and am trying to find a compatible meat grinder attachment. Reber lists a meat grinder on their site, but since they're based in Italy, there's limited availability here in the U.S.

There is a 23 × 23 mm square drive socket and the mounting holes are about 83 mm apart on center.

Does anyone know if this is a universal mount for some meat grinders? Or do I need to stay with the Reber brand if I want anything compatible? Thank you! I'm very much looking forward to making sausage with this new equipment!

What would be a great go to guide for learning this preferably with a good recipe for Andouilles...

I am new to this hobby. I bought the grinder and stuffer. I made my first batch of homemade brats. They turned out well. I was wondering what the best way to smoke them is as most recipes mention smoking at low temps. My smoker can only get down to 185. I am sorry for this newbie question. I looked but didn't find the answer..thanks in advance!

Ingredients per 1 kg
75 % lean pork shoulder or neck
25 % pork loin fat

Spices per 1 kg
17.5 g salt
2.5 g Cure #1
15 g fresh garlic
3 g black pepper
2 g cayenne pepper

Silesian sausage according to the recipe from the app

I prefer soy protein concentrate as a binder in my sausage.

GLP-1 users don’t eat enough nutrients, so they’ve been adding protein isolate to their foods. The demand is so crazy that I can hardly find soy protein concentrate anywhere. It’s all isolate.

Concentrate is 70% protein, while isolate is 90% protein. So the bean flavor will be stronger and the mixture consistency will be tighter if I use equal parts substitute.

I can’t stop you, but know I’m not here asking to get comments of “you don’t need a binder” or “I add [egg, milk powder, etc] as it’s better than soy concentrate”. It’s what I like and it’s what I’ve been making that other people know is my style and my “brand”.

And I have no idea if I just use less isolate than concentrate at a ratio equal to the other, if it will have unintended consequences.

Can someone help me with a substitute that will give me the same product result? Either something along the lines of “hey you won’t be able to tell the difference with milk powder” or “you won’t notice if you just use less isolate in your mix.”

Aight I saw a bunch of youse making these and I thought I'd give it a go.

Whacked a little boar last week, butchered yesterday and today going into the smoker. Keep you updated.

I can't figure out how to cook my sausages without them getting poofy in the oven. I want them to be like this, can anyone help?

I used skin on chicken thighs. Ground twice on the 5mm plate. I added 1% potato starch as a binder because I wasn't sure how much myosin I would be able to extract from chicken (I don't usually use binders)

They turned out amazing!!! Definitely doing again

Edit: I used 1.5% salt. And a mixture of spices including black pepper, mustard, paprika, garlic powder, a bit of brown sugar, and some herbs. I really was just throwing things around so I didn't write the recipe down. I followed Chud's (beardy youtube guy) guideline for spices where 0.5% is main flavors 0.25% is supporting flavors and 0.15% (or less) is add-ons

I'm working on an Android app for home sausage making – what would you want in it?

Hi everyone,

I'm currently working on an Android app for people who make sausages, smoked meats and other homemade meat products.

Before I finish it, I wanted to ask people who actually do this at home what they would really find useful.

At the moment the app has things like:

• sausage and smoked meat recipes
• automatic ingredient calculation based on the amount of meat
• curing and seasoning calculators
• step-by-step instructions
• smoking temperatures and times
• the option to add your own recipes
• shopping lists
• importing a recipe from a photo or scan and turning it into an organised recipe in the app

I'm not trying to sell anything here right now. I mainly want to get some feedback and see what people actually need.

What do you normally use when making sausages? An app, spreadsheet, notebook, website, or just your own recipes?

And what would make an app like this genuinely useful for you?

I'm also interested in hearing what you think is missing from the apps or sausage calculators that are already available.

Any feedback would be really helpful. Thanks!

I found this thin, clear layer around a sausage after taking a bite. I was told it was caused by the grill/egg, but it looked like plastic to me.
Does anyone know what this could actually be?

Coleslaw on the side. Sausages are smoked and have leeks in them.
I make this annually, not very photogenic this year but it was 10/10.

Dont zoom in on my girlfriends chest I WILL find you…

Untraditionally all pork. Fresh Brazilian starfish peppers ground in and hot link spice mix. No other dried heat. Added high temp cheddar just for fun. Loosely 2gac recipe. Smoked over pecan ~250°F in my UDS until 150. Corn wrapped in foil on the smoker then buttered and tajín. Fresh slaw.

Looking at getting smoke sticks for smoking sausage. I am wondering if anyone here has made them and if so what material besides wood.

I am debating between aluminum or maybe seasoning some carbon steel.

Bonjour à tous,

Je voudrais faire des hot links et je me demande si un boyau de bœuf fin, de diamètre inférieur à 40 mm, serait adapté.

Est-ce que certains d’entre vous utilisent ce type de boyau pour leurs hot links ?

Merci d’avance pour vos conseils et vos retours d’expérience !