Thread: New masterbuilt smoker

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Those look goooood!
Care to share a recipe?

Will be happy to when I get home.

Those look awesome! I've been wanting to get into grinding and stuffing sausages but the initial set-up cost for the grinder and stuffer have me holding off for now.

Here is one for polish sausage. Used some high temp cheese in some and it came out good. I got these off Texas BBQ Forum.

deer sausage "recipe" ive been using the past couple years. This makes 25lbs of half deer half pork butt sausage. I use the Blend #106 from AC Leggs to make a smoked polish Kielbasa. Recipe is as follows...

12.5lbs boston butt
12.5lbs ground deer meat (no beef fat)
1 8oz pack of AC Leggs Smoked Polish Kielbasa #106
3lbs Cold Water
1oz Pink Curing Salt
Natural Hog Casings


Grind your beef and pork through a coarse (chili) plate and then mix all the meat, water, seasoning and pink curing salt together in a meat mixer or mix by hand. When all the meat is thorughly mixed transfer back to meat grinder and
re-grind through a medium plate. Stuff sausage mixture into a 36mm casing and smoke until 150 internal temp. As soon as the sausage is removed from the smoker chill it in an ice water bath to keep the casings from shriveling up.

Here is a site that has tons of info. www.TexasBBQForum.com