Jamieson22 since you shared your recipe for the smoked cheez-it’s I have made 3 batches so far. Friends and family love them. Just wanted to say thank you for introducing us to this great snack.

processhead thanks for responding and all the good tips from everyone will make same changes to my process based on the info and see if I can make a difference. Thanks again

mhighland69 with a water pan does it hinder the color of the sausages from smoking? Normally sausage don’t take on the smoke color with wet casings. What has been your experience? Thanks

calldoctoday does piercing make the sausage dry out internally due to a increase loss of internal juices? Thanks

mrobisr to get to 200f before consumption what method do you like best to use water boil, oven, grill etc for Walton’s hot links. Thanks

I also experience tough hog casings when making smoke, hot links or kabasa sausage. All has been in my electric smoker. All have had randomly bought hag casings. Soaking time’s varied. All brought to 160 with a slow gradual temperature increase and finished with a ice bath. I have done search on this site with really no answer to this question except questioning to age or soaking of casings and processing temps. So my question is this subject of tough casings one that is unsolvable for us amateurs or are I not looking in the correct place for the answer? Commercial makers of sausage don’t seem to experience this problem. If anyone knows one who works for one maybe they could ask for their suggestions. Anyway I love Walton’s seasoning and website I just wish I could make better sausage.

Deepwoodsbutcher WOW lucky you guy’s can buy high temp cheese for those prices. Only one store in Topeka Kansas sells high temp cheese and all flavors are 8.00 @ lb. Next closest store is Waltons in Wichita which is 153 miles away.

sheleyp1
I’m in total agreement with you on the southern border.
Maybe we should ask the truckers to head to the southern boarder and see if they can slow the trafficking of drugs and illegals down?
We are being invaded and it seem few care!

Looking for sum guidance on smoking store bought baloney. Like how long to smoke and smoke at what temperature. Also do I need to have the baloney reach a certain internal temp since it is already cooked not for spoilage but for taste and texture? What smoking wood do most like to use?
Thanks for any tips.

GWG8541 thanks

GWG8541 I would be interested if you would share the proper way to thaw frozen cheese. Is it different between cheese flavors or brick versus shredded? Thanks

ND Mike what flavor pellets did you use to smoke with?

glen my Costco 48 oz box had two bags of cheez-it’s in the box, each bag containing 24oz each.

Jamieson22 I finally got everything I needed to make a batch in time to enjoy while watching the chiefs play last Sunday. They tasted great, thanks for sharing the recipe. Not sure haw to post pictures so no pictures.

MAD KK before vacuum packing put sticks in a grocery paper bag and put in fridge. Every day you leave in the fridge the dryer and harder they become.

Jesser I understand 1 box of chez-it’s have two bags of chez-it’s in the box.

Jamieson22 ok sorry to bother again finally got all the ingredients to make some of these smoked chez-it’s. Here is the question if I use only one bag out of one box of chez-its would that amount of chez-its call for one application of the list of ingredients? Or is that to much seasoning?
Thanks

Jamieson22 went to Costco today in Kansas City Missouri and they had two flats of the seasoning also so jumped on a couple bottles and slid over to the cracker isle and picked up a box of chesit’s. I’m ready to get mixing some tasty snacks.

wvhunter1965 I was under the impression 2years then seasoning starts to loose potency.

Jamieson22 thanks for the info I m going to check it out.