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[Bentley]

It has plumped nicely, it was all funky and dented when it went in.  I am pleased!  One on left is about 150°, one on right is about 127°...No idea, I guess because they are different sausage and the one is on the very top shelf.  Can't believe 4 inches can make that much difference, but I guess so! 

[Bar-B-Lew]

It has plumped nicely, it was all funky and dented when it went in.  I am pleased!  One on left is about 150°, one on right is about 127°...No idea, I guess because they are different sausage and the one is on the very to[ shelf.  Can't believe 5 inches can make that much difference, but I guess so!

Homemade or store bought sausage?

[Bentley]

I am hurt to the bone...Homemade!

[Bar-B-Lew]

I am hurt to the bone...Homemade!

Haha...I thought that was the case but you threw me for a loop when you said two different sausages as I was not aware you made two different styles.  Any reason you don't twist them into 4"-5" sections?

[Bentley]

More on this in a few minutes...

[Bentley]

I just usually coil them.  They seem easier to store in zip locks that way!  When I eat them, they are more an entrée, then used in a bun, and if I want more or less then a link I can have it!

Any reason you don't twist them into 4"-5" sections?

[Bentley]

Will wrap it up tomorrow!

[Bar-B-Lew]

I would eat both of them.  Look great!  Was the casing the same on both?  The fat content could be the only other thing that I could think of that would make the texture different.  Do you use a binder?

[Free Mr. Tony]

I apologize if I missed it somewhere. When is the drawing?

[Bentley]

Has not been set...I guess that is for Kristin to decide.  Not gonna go to all the hassle of live...but will take a page from your play book and film the random drawing then just post that!

The sausage was way over smoked-cooked.  Inside is not so bad, but the casing! To much smoke for me, and the casing (hog) was like nothing I have ever seen.  I know most like to smoke sausage to bring it up slowly so the fat does not melt much...this was to much!  Hard, not sure how else to describe it, just not an outer casing you would want to eat.  About all I can say, might work in a paella or gumbo, needs some liquid to mellow it out!  Was gonna give some to friends, having to rethink that!

[Free Mr. Tony]

Sorry if my cooking method ruined it for you. I cook them that way on my whole hog, and never had any issues.  I re-grind (casing removed) cooked sausages sometimes for pizza or other uses. Works pretty well if the flavor is good, and you are trying to salvage it.

[Bar-B-Lew]

Has not been set...I guess that is for Kristin to decide.  Not gonna go to all the hassle of live...but will take a page from your play book and film the random drawing then just post that!

The sausage was way over smoked-cooked.  Inside is not so bad, but the casing! To much smoke for me, and the casing (hog) was like nothing I have ever seen.  I know most like to smoke sausage to bring it up slowly so the fat does not melt much...this was to much!  Hard, not sure how else to describe it, just not an outer casing you would want to eat.  About all I can say, might work in a paella or gumbo, needs some liquid to mellow it out!  Was gonna give some to friends, having to rethink that!

Slice it up, and cook it in some pasta sauce and put on top of the cooked pasta.

[Bentley]

After eating some tonight, that would be a tough sell!  Glad I only did about a 1/3 of each!

[Bar-B-Lew]

why do you think the sausage got too smokey and the jerky and belly didn't?

[Bentley]

I wish I could give you some insight.  I went back to them heating pellets...I have never thought so, but maybe a bad move.  May have to save that stuff for grilling!