I would love to cold smoke some sausage, just don't know enough about how to do it and you are right Botulism is not something to play with. Hopefully someone could give me some good instructions on the steps to cold smoking sausage. maybe even some good smoked sausage recipes.
I'm not sure what I can post re: equipment brands with respect to the forum rules. Sent you a pm.
Salmonsmoker,
I already have a kitchen aid mixer with grinder attachment and stuffer tubes. I have always ground my own hamburger from chuck roasts. What would be a good starter stuffer for me to get? I would really like a better grinder because as u know it takes forever to grind meat with the kitchen aid. I really want to start making my own sausage, so any advise you could give me or anyone could give I would greatly appreciate it. Thanks
I have heard, but never personally used before, that the big cast iron hand grinders like they sell at TSC are good. You can thrown them in the fridge or freezer to chill them down to keep the fat from melting.
TD
scott6049 said:Is it safe to start with the smoke setting on my MAK 2 to give the sausage some smoke?
I would like to stuff in casings and make just a smoked sausage like a polish sausage. I don't have a recipe I was just going to use a pre packages kit for polish sausage.