I have been wanting to build a smokehouse for andouille, smoked sausage, tasso, turkey necks, etc. for a while now. The thing that I want most is to be able to get a good hard smoke on the meat, but I don’t want to have to constantly monitor the temp and add fuel. I guess thermostat controlled but I don’t know if electric or gas would be sufficient to get the house up to temp. Not sure on dimensions yet. Anyway any advice is appreciated. The pics below are kinda what I have in mind.
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I made pork and crawfish boudin recently and you really need some liver in the pork to get that authentic flavor like those in Acadiana. The crawfish boudin was really good!

Ive experimented with several recipes from the internet for Hot Links or Czech style sausage and tweaked it to my liking. These are the most recent I made and they turned out really good. I used eye of round that was on sale and added brisket fat to make it 70/30. The recipe is a test batch recipe for one pound. Do the match accordingly for 5-10 lbs etc.

Texas Links

1lb 70/30 beef
10.5g sea salt
3g sage
7g black pepper 16 mesh
2g gran garlic
2g gran onion
.75g cayenne
3g pepper flakes
6g mustard seed
.5g coriander
.5g ginger
.5g nutmeg
1.134g cure #1 (pink salt, prague powder)

Keep all the meat extremely cold. Pass through the grinder twice, through 4.5mm plate. Add seasoning to ice water and mix thoroughly. Stuff into hog casings. Dry in refrigerator overnight. Place in smoker at 100° to dry casings or in front of a fan until dry. Smoke at 165° until the reach an internal temp of 155°. Enjoy.

ps…Aaron Franklin’s recipe for Texas Czech Sausage contains the following (exact measurements unknown);

Beef
Salt
Pepper
Gran Onion
Gran Garlic
Paprika
Mustard Powder

https://www.pbs.org/video/bbq-franklin-episode-2-sausage/

Okay here is the latest batch of hot dogs Ive made. Not the most beautiful but they turned out very tasty. Im really getting into making my own dogs. Heres the deal…Ive been using sheep casings. I like the natural casing and the fact that the casings have a memory when twisted into links. What I don’t like is that they are so delicate that Im having trouble stuffing. I don’t want to stuff them to tight and have them pop when twisting. So I kinda understaffed them which leads to more odd sized dogs due to having to squeeze the meat down the casing to get the proper size then twisting. It leads to odd lengths and diameters at times. So I was wondering about other types of casings. I tried collagen casings once and don’t like the way the casings have no memory and untwist themselves. Ive seen the cellulose casings that you have to skin off after cooking and they don’t look that appealing either. Is there a smaller diameter hog casing that is closer to hot dog size that may be less delicate than sheep casings? Im open for as many suggestions as anyone would like to share and thanks.