Recently after I make A batch of cured sausage I have been taking A couple of sticks down to the fire station. They really enjoy it and it is my way of saying thank you for your service.

Just finished up my chicken summer sausage in my new sous vide. Made 4 pounds of Willie and 4 pounds of H summer sausage. They turned out very good. Am really impressed with the sous vide, pulled the sausage at 145 and finished them off in about A half hour to 165 degrees.Had the sous vide set at 175 degrees thanks too all of you who recommended this way to finish cured sausage.

Used my new Walton’s 7 pound stuffer for the first time today very impressed. Makes making my sausages so much easier.

Well T Williams I use chicken thighs and save the skin freeze the skin and use it for fat have some friends that can not do pork. You really have to mix the meat I mix mine for about 10 minutes. Then I stuff them in the 1.5 by 12 inch casings smoke then on the same schedule as the pork except I pull them at 145 and finish in sous vide to 165. Have done them before turn out good friends and family seem to like them. I usually use something other than your typical summer sausageseasoning. The spinach and feta go really well with chicken.

Used some dried sheep casings today for the first time. Soak them in warm water for about 15 or 20 seconds. Then put them on the stuffing tube that I sprayed with white oil. The casings are about 20 to 25 mm was happy with the results. Much cheaper than the fresh may try them for A batch of snack sticks. I do not hang my snack sticks just lay them on the grates. Will let you know how they turned out.

Made 6 pounds each of chicken fajita and smoked jalapeno sausage yesterday. They turned out great I think I like the chicken better than the pork now. If you use chicken for cured sausage always use sure gel add about 20 to 25 % more seasoning than you do with pork. Also I mix mine for at least 6 to 8 minutes with hand mixer. After stuffing just smoke as you would pork except bring internal temperatures to 165.

Retired millwright worked at GM for 33 years. Now enjoy making sausages and flying my quad line kites.

Thanks for the info I added sur gel to my summer sausage they are in the smoked now.

Welcome you have come to the right place. A lot of helpful people here, and also just plain good people.

Ordered A Pit Boss PBV3D1-3 series electric smoker. A upgrade from my 99 dollar Aldi’s smoker I have been using for going on 3 years.

Recently after I make A batch of cured sausage I have been taking A couple of sticks down to the fire station. They really enjoy it and it is my way of saying thank you for your service.

Made 6 pounds each of chicken fajita and smoked jalapeno sausage yesterday. They turned out great I think I like the chicken better than the pork now. If you use chicken for cured sausage always use sure gel add about 20 to 25 % more seasoning than you do with pork. Also I mix mine for at least 6 to 8 minutes with hand mixer. After stuffing just smoke as you would pork except bring internal temperatures to 165.

Have been shopping here for at least 5 years tried to buy some seasoning today about 32 dollars without shipping. Tried to sign in said no account then locked me out. Will try again tomorrow if not AC Left has some excellent seasoning and will take my money. Not A happy customer.

Used soy protein today for the first time had to add more water than normal. Is that to be expected? Usually use sure gel but thought I would try soy protein.

Call pit boss about My heating element not working, 5 hours into making some chicken summer sausage. They shipped it that day got it 4 days later by fed ex. Very happy with their service no problem at all. Waited about 5 minutes to talk to A customer service person. The sausage turned out good finished them in my sous vide.

I put my summer sausage In A 2.5 gallon zip lock bag I get at the dollar tree. Put some water in the bag to weight down usually put 5 or 6 summer sausage per bag put in temperature probe and into the sous vide. Do not want the particles and oils from sausage to get into my sous vide machine. Have done this about 10 times now works great. You get 5 of the bags for A dollar also have used for snack sticks same results.

I have had good !luck with my pit boss electric smoker.

Enough post about how to make A sous vide for snack sticks.The first 2 or 3 were helpful the last 40 or so repetitive.

Used some dried sheep casings today for the first time. Soak them in warm water for about 15 or 20 seconds. Then put them on the stuffing tube that I sprayed with white oil. The casings are about 20 to 25 mm was happy with the results. Much cheaper than the fresh may try them for A batch of snack sticks. I do not hang my snack sticks just lay them on the grates. Will let you know how they turned out.

I use pellets works great for cold smoking and adding smoke to my cured sausages.