That's a beautiful thing! Spice wise, your recipe is similar to Rytek's. That is the recipe I use and it is always great. I made a hundred fifty pounds one day and never did it again. I can do a hundred every day of the week, but one fifty took me over the edge! How does it "bind up" with out the so...

Actually, I kind of like the way the Jimmy Dean Patty sausage tastes. I know it has a lot of fat but I think it's kind of yummy. I buy a premixed breakfast sausage mix from a place in San Francisco and it has a fair amount of dextrose, so I don't think having a certain amount of sugar in breakfast s...

Another super good chorizo recipe is in the Bruce Aidell's Sausage recipe book. I punch it with a couple tablespoons of fresh garlic and one tablespoon of oregano per 10 lbs. Lots of Vinegar so it falls apart when cooked.

( allows proteins to "adjust" little by little.),
I like this quote. Makes sense to my little brain!

Oh no, don't get me wrong, I didn't set up the internal blower to make it cook faster. I set it up to take away the cold/hot spots in the smoker. I never raise the temp above 160 deg and make sure it comes to that temp slowly. It just happens to complete the product way faster and way more evenly. I...

I doctored up Rytek's Hot Italian with one bunch of parsley two tablespoons of fresh garlic. I have a 15 lb. Dick (I think) stuffer. I've had it since like 1993-ish. I ordered the regular one speed stuffer from Rytek's co. They said it would be back ordered for some long amount of time and asked me ...

So my son got to use the new Cabella's 22 grinder and LEM 25 lb. tilting mixer today. He made 100 lbs of sausage. 70 lbs of Rytek's hot Italian, and 30 lbs of Bruce Aidells Andouille. He said the grinder was quite mind blowing. Was done in less than 40 minutes. The finely ground meat went quite bit ...

My son just made 100 lbs. of sausage today. 70 Italian, (Rytek's hot Italian) and 30 lbs of Andouille ( Bruce Aidells). We smoked the Andouille. When we used the smoker with the recent circulation upgrade, wow did it cook fast at 160 deg. The fan circulates the heat from top to bottom. The sausage h...

The book says to dry at 135 degrees, raise temp to 160-165, apply smoke and remove at 152 deg. I usually dry with a fan, then smoke at 90-100 deg. for a minimum of 2hrs. Then I remove smoke, turn on my gas burner in the smoker with a giant pot of water, raise the temp to 155-160 and cook to 152 deg....

Where/how do the majority of you veterans place the sensor/thermometer in your smokers? I use a 12 inch probe style just pushed in like Rytek shows in one of his books. I don't feel like I get accurate reads.

That is a fine looking product. Makes one feel just a little sassy when it all comes together nicely!

I have noticed that the color of the final product has a lot to do with the ingredients in the sausage. Lots of Paprika in Cajun sausage, dark color. Take a sausage like Rytek's Polish and you wind up with a product like yours, which I think looks pretty delightful by the way.

Answering both questions. There is quite a collection of Swiss down in the Soledad and Arroyo Seco Area. There is one guy down there and his business is called Roy's Swiss Sausage. I don't know if that is all he makes, but his is largely like this recipe. There is at least one or two other Mom and P...

Here is a real cool somewhat old world type recipe for what the Salinas Valley calls Swiss Sausage. 1 lb. 4 oz. salt Black pepper, mix with salt 'til grey. (no I'm not kidding) 1-1/2 tablespoon of Cinnamon 1 tablespoon allspice 1-1/2 teaspoon nutmeg 2 tablespoons garlic salt 2-1/2 tablespoons sugar ...

I just looked in my two versions of Rytek's books and for "Cooked Salami" it provides a recipe and for "Cotto Salami" it says to used the Cooked Salami recipe and delete the Cardamon and add nutmeg, ginger, allspice and caraway seed. When I made the "Cotto" from the book I didn't like it as well, I ...