NDKoze

If you don’t mind them being a little wrinkley (which I don’t) I put them in a meat lug with a raised rack on the bottom and put a small kitchen fan above the add let cool for about an hour and then into the refer. They are such a small diameter when done they cool quite quickly.

Gravydave: Do you soak your casings first. I soak them for about a half hour in warm water and rinse and put back in warm water. Then I give the stuffer tube a light shot of Pam cooking spray and sometimes it helps to trim off an inch or two to give you a good edge to start from. Hope this helps.

Looking forward to the smoked hi-temp cheese. I have been smoking it for about four years but this will take one step out of the process. I add it to my summer sausage and to my brats. Will this change the price point?

Austin
I took a used warming cabinet added a homemade smoke generator to the outside and powered it with an aquarium air pump. Now have a low temp convection smoker that will hold 40 pounds of summer sausage or close to 200 feet of snack sticks. And it is set up to use pellets. Was fun to put together and more fun to use.