All of these suggestions are helpful. What does everyone use for their poaching vessel? I'm challenged trying to find something large enough to cook multiple sausages that are 24" long. Perhaps I need to have something made.

Untitled_Message.zip Greetings redzed and Butterbean Well it has taken some time to get these pictures uploaded. I hope they are visible on your end. According to my calculation, the water content is a tiny fraction above 10% by weight ratio. This particular batch is venison, but I've had the same ...

Thank you for your advice. I gave it a go this past weekend. Soaked casings in warm water for 20 minutes (inside & out) Tightly stuffed and tied Heavy smoke for one hour, never above 150 degrees Poached in water-internal temp 155-158 degrees, water never went over 171 degrees Ice bath 5 mins The cas...

Thanks for the welcome redzed. I smoke from 150-250 degrees for 1 1/2 hours. Then 150 (heat only) slowly increasing to 200 until inside temp reaches 155. Ice bath or shower to stop cooking. I’ve never tried poaching. The casings are tight all through the process until the ice bath or shower.

Greeting Everyone! I stumbled upon this site a while ago, very awesome compilation of information. I enjoy making summer sausage and feel as though it is perfect (at least for my taste), with one exception. The casings seem to become loose during the cooking process and sometimes has undesirable fat...