re: Who here makes their own sausage?

Big Bite
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Stuffer
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Smokers are cheap. Either one of these, from $2-300.





That stuffer holds 10 pounds. We go through a batch in a couple of months. Maybe more. You’re gonna want a base, or a stand, or a clamp to hold the thing in place. That was my trial run and next time it’ll be secured to the surface, somehow.

Having fresh vs anything from the store is night and day and worth the trouble, to me. You’re gonna enjoy it once you get a system down and have all your toys. Then, it’s just messing with recipes and experimenting. And, I guess you’ve figured out by now it’s required while making sausage that you drink beer.

I’m not disagreeing with you, just saying it’s very easy to oversmoke sausage

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I take it you or not a fan of Rabideaux's?

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Don’t know what that is

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How long do you smoke the sausage for?

I made a small batch once and smoked it way too long. I have everything except a decent stuffer and am trying to justify getting one

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Smoke to temp, just go easy on the wood

We use Cabela's Carnivore grinder with stuffing attachment and it works great. The stuffing funnel has an auger extension built in that helps push the sausage through and really makes it nice. Made 170# two weeks ago and have made close to 800# with it since I got it 3 years ago.

We use the collagen casing, its just easier to work with.

Also use a 3'x3' propane fueled smokehouse with pecan, normally cook around 225 degrees for about 4 hours.

Those collage look more professionally done. Do you shock them in ice water the same way? They tightened up nice in that picture.

I used real casing for the hot sticks. It was tricky, but it worked. Not as uniform as yours. Nice work.

It would. But you’ll eventually want/need another one. They crap out. And ya have to play nice. They don’t churn out meat. Ya gotta baby them and be nice, and in the end they still crap out.

I've made a bunch of sausage mostly using a Cabela's grinder which is a really good grinder. I had a smaller cheapo brand grinder that crapped out so I'd suggest if you plan to do grinding and making sausage a long time just invest in a quality grinder. Cabela's makes good grinders. They also sell seasoning/casing packages that are pretty good.

Don't recall. it was one of those $99.00 jobs. You want something that doesn't have plastic gears.

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I am in Savannah but most small local grocery stores here sell fat back. Is this what you would use for pork fat?

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Yes fat back is great for sausage...just be sure it's not salted.
For anyone wanting to get into sausage making there are numerous web sites that are a wealth of information. "SMOKING MEAT" is the one I use most often. It's interactive and covers all kinds of foods,
I would recommend getting a stand alone meat grinder. 1/2 hp.. this will be plenty for most folks.You will soon find that grinding your own hamburger meat is much better than store bought. Cabelas 1/2 hp. is what I started with. I now have a 1hp. Cabelas Carnivore (over kill but what the hell). Also get a stand alone sausage stuffer, makes stuffing a lot easier.
There are some great books available as well. Two that I suggest are...
GREAT SAUSAGE MAKING AND MEAT CURING by Rytek Kutas
and
CHARCUTERIE.. The craft of salting, smoking & curing
by Michael Ruhlman and Brien Polcyn

enjoy and be crefull this can become addicting.

I do this as well, I'm using country style boneless ribs for the pork as it is cheap and all ready cut into perfect strips to grind. I partially freeze it so it grinds good. Also I use a Attchement grinder and keep it in the freezer before grinding. I like to rest all the sausage in the fridge over night before stuffing.