Do you run your smoker in the garage or somewhere indoors?

Also, what kind of casings did you use for that?

Haha I'll let you guys explain that one to the wife! Painting and the other crap I occasionally do so when I go fishing hunting and make large batches of sausage there's no complaining! I'd call it a decent trade off.

Today is supposed to be the day my new LEM 5# stuffer gets here. Just placed an order for casings and other misc. stuff last night on butcher packer. I have a pork loin and a small piece of ham brining right now, ready for the smoker over the weekend, and I'll be making a large batch of various kind...

Just wondering what you guys typically use? I'm pretty paranoid about sanitation when grinding meat and making sausages so I'm sure everything is thoroughly sanitized prior to being ground, throughout the sausage making process when cleaning things, and when I put hings away. Last batch I used a rea...

Thanks guys for all the great answers. It explains a lot, I'll have to try this out the next time!

Hi Chcukwagon, I've got a quick question for you. I was on another sausage making site, and most of the guys I saw would smoke their sausages and then finish their sausages to temperature in a hot water bath. Then the sausages went into an ice bath to stop cooking. My question is: Why finish the sau...

Plus it doesn't help that I pick up my pork from a wholesaler in Chicago that has hundreds of hogs on hooks when you walk in. It's self serve so you walk in, put on some rubber gloves and load your meat in grocery bags then take them to the counter to be weighed. It's dangerous to say the least I've...

Quite simple actually. I'm a younger guy, so if you're a little older you may not have ever heard of a kid's cartoon called "Timmy the Tooth." Well I've never even watched the show, but one day in High School, a friend started calling me "Timmy the Tooth." (my name's Tim). Somehow it stuck and event...

ssorlih- I'm glad people like to poke fun around here! Makes for a lively environment and I can certainly take it and dish it out as well! Both times we threw "sausage fests" and had a party to sample the new hobby. Not surprisingly, mostly guys showed up :roll: I enjoy grilling and cooking for othe...

Wow, thanks for the quick replies! I'm already leaning towards the 15lb stuffer. We typically make a few different types each time so having to reload will be inevitable really. Actually, our first time we made 6 different types, our 2nd, 4 or 5! Each about 5-7 lbs/batch. We like variety. What actua...

Hey guys, New to sausage making, I've made 2 batches ground and stuffed on my Kitchenaid mixer. My mother in law just bought me an LEM #5 grinder for Christmas. I know she spent quite a bit on it since it's all stainless, but I'm thinking about exchanging it for a #8 if it isn't too much more. I typ...

Hi Everyone, I just stumbled across your site last night as I was looking up grinders stuffers and such since I received a new grinder for Christmas. I'm excited to try out my new LEM grinder (I'm going to start a post about that later too), since my first 2 batches of sausage were done on a Kitchen...