Uncle Bubba
Executive Chef
My first real attempt at making polish sausage(ala Wittdog recipe). Got my Christmas present early, a grinder from the sausage factory, along with John Penn's sausage stuffer...oh wait, MY sausage stuffer that I bought from Wittdog this past summer at Franklin comp. Anyways, so far it's been pretty uneventful as I just started to hit it with some cherry smoke and will up to 152-154 and then a nice cool bath down to 110 and then blooming. I've been using the upright in my Klose mobile for this and it's actually been running pretty good. It's tough to get the upright temp up without playing with the plates...which I don't want to do at this point. Here's some pics...starting to get some nice color.