Siara its called The Boudin Link. I didn't ty strings on the ends like trosky. I might have to try that. Mine were just linked. I hope its not the casings. I just bought a new hank and its the first time using. I'll restuff some of them and ty the ends with string. If that doesn't work its going to ...

I've got a problem with my boudain sausage. The rice and meat is all cooked and cooled and stuffed in my casings. Next I try to steam them to an internal temp. of 152. They start to blow out. They were only at 140 internal. I'm thinking the the rice is exspanding when they heat up. I put a fresh one...

Those sausages look real nice. I found carefully packing and filling your stuffer to avoid air pockets really helps. You can prick them with a needle also. I would say to fill a little tighter but they do look nice and plump.

What does everyone think about using or not using soy protein, milk solids or even fermento inthere sauages. I understand why there used. Also the engish use a lot of rusk and breadcrumbs. Do you omit these in there recipys. I mostly stick to the meat and the spices. How about you?

Ya CW I'm kidding about the wifey. Her and my kids love bbq. I have 6 smokers right now and working on the 7th right now. We do a few bbq comps each year. A freind and team member made me a web site. I have some pics of some of my smokers there. I build them all myself. doublerbbq.com Click on pics ...

Thanks for the infomation Chuckwagon. I going to look for a used fridge. I got Stan's books for Chistmas. very informative. I brought my little Igloo fridge in from out in the garage and I put it on top of the freezer. I got a dirty look from you know who. The good news is turned down to the lowest ...

hi everyone. I am looking into making cured and dryed sauage. I have a nice ss commercial fridge that I was going to use for a cure chamber. It doesent work. It would be in my unheated garage and I would use a heater and humidifier with controls. Would this work ? I have a thermastat that goes down ...

High everyone. I am new to this site. Im hoping to learn some things on fermenting and drying sausages. I am a bbqing sausage making nut. Hoping to have some time to do some sausage making and getting ready for what i need for drying and fermenting. Talk to ya later.
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