First try at stuffing sausage w/ pics!

[SouthernSmoked]

Speaking of Sonny has anyone seen him for a while??

I talked to Sonny today....he has been at deer camp, again!

Larry, sausage looks great. You and Jan did a great job!

I would try to smoke them within 24-48 hours after stuffing.

Question....what piece of equipment did you use to stuff them?

[NePaSmoKer]

Larry & Jan

Ya did good. There is a secret yet but i wont say it here  ;D

Muuaaahaahaa

[KyNola]

I would try to smoke them within 24-48 hours after stuffing.
Question....what piece of equipment did you use to stuff them?

Thanks Mark.  Equipment?  They make equipment to stuff those casings?  Wow, that would have made it a lot easier. Jan and I stuffed those by hand. ;D Actually we used a LEM 5 lb stuffer.

Thanks for everyone's advice.  The sausages have been covered with plastic wrap.  The very first link we stuffed is a little limp as I was concerned about over stuffing.  Once I figured out that the casing was a little stronger than I anticipated I realized we could stuff them tighter.  The rest are nice and tight.

Again, thanks everyone for your advice and encouragement.  I appreciate it.

[hal4uk]

Once I figured out that the casing was a little stronger than I anticipated I realized we could stuff them tighter.

Yeah, sometimes that last 6 inches...

WHOOPS.
Wrong forum.
My bad.

[KyNola]

Larry & Jan
Ya did good. There is a secret yet but i wont say it here  ;D
Muuaaahaahaa

PM it to me then.  I need all the help I can get such as.....when I bring them out of the smoker do I go into an ice bath to cool them down and then hang them to air dry?  Help a Brother out here NePaS. :)

Hal, I knew I could depend on you to pick up on that. ;)

[viper125]

Those look great. But it is addictive. Some say easier to stuff when just done I do it both ways and see no difference at all. i do like to let meat sit in fridge one - 2 days before smoking to let spices mingle. A week won't hurt either just keep them in fridge.

[Sam3]

Those look great!

[KyNola]

They go in the smoker tomorrow.  Hickory smoke will be calling them.  After doing a bit of measuring I just learned a lesson.  A 16 inch sausage is a bit long for the BDS. :o  Will be removing the drip tray in the BDS so that some of them will hang OK.

(Note to self: 12 inch sausages fit much better if hanging in the BDS :P).

[KyNola]

Today is the day!  Went in the smoker about 30 minutes ago to dry for an hour and then will pour the hickory to them.  First problem of the day is the links are long.  Had to improvise a little but think it will be fine.

Oh yeah, it's also 32 degrees outside.  Fortunately there is very little wind so we are all good.  So far so good but it's early yet.  Plenty of time for me to screw this up! ;D

[squirtthecat]

There's gonna be snow falling on the smoker tonight!

[KyNola]

Damn this is unnerving.  I have no idea what I am doing but I'm sure it can't be right.

[Keymaster]

Damn this is unnerving.  I have no idea what I am doing but I'm sure it can't be right.

its only been 4 hours, id say you got about 4 to go ^-^

Sent from my VM670 using Tapatalk

[Sailor]

You will be just fine.  Them sausages are going to have a stall which is normal.  Going to take at least 6 hrs and may take up to 12 hrs to finish in the smoker.  Just make sure the cabinet temp don't get over 175. 

[KyNola]

Thanks guys but this was an epic failure.  A huge huge epic failure.  The "sausages" are now sleeping with the rest of the garbage in the garbage can.

STC can post the PM I sent to him about what I think happened.  Frankly, I don't feel like it and yes I am STILL pissed!!! >:(

[Sailor]

Gulp!  Well for what it is worth.....I have chunked plenty of failures in the trash.  Don't let it keep you down.  I am sure that we can help you figure out what went wrong if we knew what happened.