I show you how to make sausage and smoke it.
Also rinse your casing to get as much salt off of it as possible. I soak my casing over night in water with a little vegetable oil added to it. This helps when you go thread it on the tubing. Always keep you meat as cold as possible during the grinding and stuffing process. When you take the sausage out of the smoke house either hose it off with cold water or hang it on a rack a put a fan on it to cool it down. If you have any question on the process leave a comment.
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