wvhunter1965 Would you care to share your pickling recipe?

metlman501 Yes, tubed vs non tubed. No, haven’t used collegen for brat’s yet.

metlman501 Pre tubed casings are A must, way easier to work with. I’ve found that cold smoking for 8 or 10 hours work’s well to add some smoke flavor without actually cooking the sausage.

Joe Hell It all looks Very tasty, especially the briskets! What rub and/or marinade was used on the briskets?

Brian Schneider It’s looking good Great weather today for working on her!

Brian Schneider Not sure what you’re doing for the shelving in there but after going back and forth, we decided to use the shelf tracking and brackets from Menards or any hardware store for that matter. It worked good because you can adjust the height and add more shelves if you would want to. Then we cut the shelves out of one inch square grid steel which is split to fit each side. It was easy to get the racks out of the door when the jerky is done. Then for hanging sausage we just put a 2x4 on each side which then we set 2x2’s with hooks to hang the summer sausage off of which worked really well.

Brian Schneider

Brian Schneider

Brian Schneider Here’s our smoker that we built for deer camp last year. This was our maiden run. It’s an old walk-in insulated cooler unit. No fan was needed. There’s an air intake on the bottom and the two vents on top are manual damper controlled. It smoked our jerky sticks and summer sausage amazingly consistent. The thermostatically controlled heat is a must though. also I think you’re going to find that tray on the bottom will be your smoke pan. That’s basically what ours is.