Split it in two portions

Cabonaia wrote:Consider also making a lunch meat like mortadella, using one of NorCal Kid's recipes. Easy, and you get quick results.

I second that suggestion
and the other half

ssorllih wrote:Consider a chaurice

Chuckwagon wrote:dried it a little too quickly, leaving his sausages a little hollow in the centers

My first attempt Droewors was ....WAS (because I already ate it ) just user friendly, that was a "smilie" in the middle.

Smilie like this

Smoke at a temp below 160 - 170 and then do the water bath, keeping the water temp below 170. It doesn't matter what the IM temp is when the smoking is done. When the smoking time is up, into the water bath it goes until you hit your target IM temp. Yes :) usually around 130 IMT it's ready for the ...

Hi Nick, Same thing has happend to me before, and yes as everyone above my reply said, it's a temperature issue. In fact mine was a carbon copy of how you described, next time round I increased temp slowly and was meticulous to not let it go over 170F. Then the other difference is I have started usi...

CrankyBuzzard wrote:Not sure if there is a sharpening/Truing thread on here... If not, I'll post one once CW says sic em...

I'd like to see a thread like that!

Butterbean, the Krakowska, Bologna and Jagdwurst look awesome.

I have added them to my every growing "to do" list in the order of Krakowska, Jagdwurst and Bologna.

Big Guy wrote:They stuff a lot easier than if I let the meat rest overnight then stuff.

that will help me a lot in future, I always do the inverse (i.e. let it sit for a while then stuff afterwards), and stuffing is a lot more difficult then.
We never stop learning

The reason that it is usually flat is firstly to remove any air that may be trapped and secondly to speed up the drying process. Thank you Maz! Ah I always thought that by flattening it they hide a bad stuffing practice and maybe some not so good meat quality (like the one that Jan tasted) along wi...

Hi Jan, These guys that stuff a bunch of fat into their Droewors take a chance, I don't like all the fatty stuff because it tastes very "smudgy". Droewors is supposed to be just about pure meat, that is why mine is so dark. And yes I got a hollow in the middle, but that's because I dried them too fa...

Hi Nick,

Looks like your smoker is doing an awesome job, bacon looks good.

And your daughter to help, she seems happy to work with Dad

Ron

Another favorite snack from South Africa, along with Biltong is Droewors (dried sausage). Droewors is a Beef / Lamb dried sausage, and I ventured to come up with a workable recipe put together from a few on the Internet. Cure # 1 was also added on recommendation of Chuckwagon, it adds an esstential ...

sawhorseray wrote:Or how a dog that doesn't mind can be trained to wash dishes!

If ever there is a life hereafter, I will volunteer to be your dog

Hi Doug,

I sent you a PM with my e-mail address, if you need help posting the photos just send them and I will post.

I also help Jan (Crustyo44) also known as the Clogwog to post photos. For some reason when they post in Australia we can't see them.

Regards

Ron

crustyo44 wrote:Soak your casings in water with some baking soda added. They get real slippery, easy to feed on the filling tube, less knots and fly off at great speed when filling.

Thank you Jan,
I did not know that and will most certainly try it. What ratio of baking soda to water do you use?

Ron

Chuckwagon wrote: Toss your plastic stuffing tubes and get some stainless steel without the taper.

I also never realized in the beginning that SS steel stuffing tubes were not tapered until I bought some. Investing in a set makes it a lot easier to get the casings on.