IMHO-I'm in with Zac and CW. My 5 lb'er has served me well.

The sausagemaker.com sells a spray for this exact purpose. Only remember to wash it off prior to using them again. I never had a problem with it. It's also USDA approved.

Was this high temp cheese or store bought. I used high temp for some SB beef sticks and was disappointed with results. Not enough cheesy flavor. Did 1/2 lb. of high temp pepper jack for 5 lbs. of sticks.

I'm making some beef sticks and plan on using high temp cheese in it. I like to let the seasoned meat sit overnight to let the seasonings soak in. The question I have is, do I put the cheese in while the sausage rests overnight or before I smoke them. I'm worried if it sits overnight, the cheese wil...

Go to Texasboars.com, scroll down to Recipes and Processing. You can read everything but need to be a member to post. Lot of good info on the site re Feral Swine. Hope this helps.

Blackriver, check out this site-free-venison-recipes.com.

Here's a recipe I got from Food Network. Vodka's not in it but can't be bad. It never last's long enough to rest for a day or two. Gravalax recipe 1/2 cup salt 1/2 cup sugar 2 tbls cracked wht peppercorns or ground black pepper, as it's much cheaper 2-3 lbs salmon fillets 2 bunches of fresh dills 1 ...

Did you ever check with shops that sell sausages in your area, where they get their seasonings. Here's a place I found in Canada. JBsausagesupplies.com. They have several Maple Flavor product.
Good luck.

Neg. As smoke mixes with the moisture, it creates the creosote that forms on the chimney. Guess to each his own. Burn whatever you want and how you want, as it's what you're going to eat.

Re Sausage Maker stuffers, I've seen them used in posts by some well respected experts. CW can attest to their quality. Also, saw a large one being used in a professional sausage making school in Poland. If they can't ship to Canada, they'll say so in their catalog.
Good luck on your quest.

IMHO, creosote is caused by burning wet wood. The wood I use for smoking is all dried for minimum 6 mos. to 2 years depending on size of the logs. If the wood is dry, you'll see checkering/ cracks in it as it dries. Also, at this point the bark will come off by itself due to lack of moisture. Never ...

Looks like you hit it. Love the color on the final product.

Here's one I use. Slice smoked polish sausage into 1/2 in pieces. Brown in pan, non stick doesn't get the browning that adds the flavor. Once it's browned, set it aside. Dice up some onions and fry till done in some olive oil. Add sauerkraut, recombine the sausage and onions, more olive oil to taste...

Powdered milk will give the sausage a creamier texture and act as a binder but you still need something to replace the lack of fat. Sausagemaker.com has a product called, fat replacer, for people who have problems with dietary needs.

Never having taken a moose, the one question I wouldn't have is, what's for dinner. Thank God for vacuum sealing and take it from there. For me, it's how the stuff you make will taste, not using the meat ASAP.