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Smokehouse Tips

To make natural casings more pliable and easier to stuff, put sodium phosphate in water you soak your casings in. Use same type of phosphate you use in ham cure. It makes a big difference, Use approximately 3oz. per gallon of water. For smoked sausages, add 1/2oz. of sodium erythbate to the casing watter for better smoke color.

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Sausage Maker Machine

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Prosciutto di Iowa

Sky Full of Bacon 10: Prosciutto di Iowa from Michael Gebert on Vimeo.

Newman and Kramer Making Sausages

Whole Hog from Joe York on Vimeo.

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