Hello from Concordia, KS. Been smoking meat and making jerky for a few years. Decided about a month ago to make sausage. I have made snack sticks, brats, pepperoni, breakfast sausage and summer sausage so far. All have turned out excellent except the summer sausage. Three batches and still not happy with them. Not giving up though. Still trying to decide on Blue or Orange team… I can be bought. Just putting that out there.

I have done them on my Traeger. The lowest setting on it is “smoke” and it will run about 165 degrees. The next lowest is 180 and then 200. I started on the smoke setting with a small 4x4 propping the lid open. That dropped it down to 130 degrees. Then swapped out the 4x4 with a 2x4. That gave me 150 degrees. Then closed the lid and dialed to 180 till done. I also stole a rack out of my Masterbuilt and used a carriage bolt in each corner to give me racks. Swap the sticks from the bottom and top racks every hour or so or the bottom will cook faster.

Made a trip down to Wichita today to check out the store. Very cool to see all the stuff in person. That #22 grinder looks amazing. I might have to sell my #8 and upgrade! Unlike the website, when you have it all right in front of you, there is a tendency to just start throwing stuff in the cart. Pocket book is a little lighter but was fun.

The chorizo is good on wild hog. Some buddies go to Texas every February to hog hunt. They just got back a couple weeks ago. They got 26 hogs this year.