Hard Salami | Celebrate Sausage S04E14

[@andrewstier4348]

I recently purchased one of your smokers and to say that I'm thrilled with it would be an understatement. Again, this past summer I help our church with one of their fund raiser by smoking 1000 pounds of pork shoulder and keilbasa links. Your smoker far out performed my older smoker and if it weren't for my recent purchase of yours I would have been lost. The addition of another Smokin-it model would make my life so much easier. Thank you.

[@andreiilies319]

Hi Eric , my name is Andrei I’m from Chicago,IL and I’ve been a fan of yours for several years now. I’ve Started charcuterie and sausage making under your guidelines. I’ve built a curing chamber thanks to your blueprints , I’m using your website calculator for all my charcuterie ,exclusively. Cannot thank you enough for the value you brought to our community.your channel is a liquid gold truly. Thanks to your link and recommendations we bought an APERA METER a couple months ago,so we continue our journey. Right now I’m smoking using spiral smoke generator and sawdust on the bottom of my grill. If we’ll get lucky enough and get drawn, it’ll change the charcuterie world for me and my family. Also , as a way to thank you folks I’ll be glad to shoot a good quality product video of the smoker , if it’ll be helpful(I used to be a video maker,script,lights,operator,sound designer,all in one 😀). We encourage you guys to continue sharing your wisdom with our community as it changes people’s lives 🤝

[@jearlbridges293]

Eric l’ve watched your sausage making videos since you started. And you have raised my sausage making to a whole new level that l never though was possible. Thank you for all your invaluable teaching ability to educate us home sausage makers. I am 74 years old and though that the only way to do any smoking of sausage properly would be is to have a custom smoker built using real split seasoned hard wood. So l contracted a young welder in Louisiana to build build my dream smoker. But after a large deposit paid and over 2 years of waiting and no results l canceled the project. To win the smokin it smoker would be great and finally be able to properly smoke my sausage made from your recipes. Thank you sir!

[@AureliaBaikousi]

Hey Eric , you’ve been a go to expert in charcuterie for our family for a long time , thank you for what you do . We are cold smoking using a 12 inch hexagon pellet smoker tube . Hopefully we’ll step up in the charcuterie art, thanks to you . Best wishes from our family ❤️

[@-plpolski-7733]

Hey Eric thanks for all you do to support the old craft of sausage making. I worked my way through school as a butcher back in the 80s. During hunting season me and a couple of friends worked nights in our garage butchering deer for hunters. Well, after a time I became really tired of freezing my you know whats off in a freezing cold garage in Minnesota cutting up these deer. Then it occurred to me that everybody loves venison summer sausage. So I headed to the local library and found a book on sausage making and just dove in. Before I knew it, I acquired a manual grinder that was converted to electric. I built a smoke house out of plywood sheets with foam insulation sandwiched between two pieces. I found a source for hickory wood and supplemented heat with an old gas hot water heater burner, and a propane tank. Because I worked as a butcher, I had an unlimited supply of beef and pork fat too. With some practice I could turn out a pretty good product and was soon overwhelmed with meat from hunters that wanted their venison converted to delicious summer sausage. It was very very profitable too, I was the richest kid I knew:). Fast forward to today and I have rekindled my youth by making sausage at home again. My favorite is smoked Polish sausage because I grew up with that as a kid in a Polish household. My equipment is a #32 grinder, a 5 lb manual stuffer, and a electric smoker. The smoker is my biggest disappointment because it won't run at a low enough temperature. I supplement smoke with a masterbuilt cold smoker attachment but that usually seems to leave a smoldered smoke taste. It's nothing like my old smoker flavor. Well, I could tell good old sausage making stories all day - but just wanted to jump in on the big giveaway to see if I can up my game a bit. Thanks again for your channel, it's one I check in with a lot and have tried many of your recipes with great success. My friends say thanks to!

[@Tolbertwa]

My smoker is a home made first and only time welding project. It’s a beast. It’s ugly, it’s got super hot spots, but we’ve been making it work. I’d love to get that state of the art smoker. I’ll be able to do much bigger more consistent batches.

[@tpcdelisle]

Great video. I can't agree more about Smokin-It smokers. My 3.0D has been great and Steve the owner is the best. I cannot say enough good things about them. I'm always trying to up my game and I'm sure the new smokers will be fabulous. Good luck to all. Thanks Eric and Smokin-It Smokers.😇👍

[@clchauvin]

I've enjoyed spending the last year introducing my two sons to the world of smoked food. Having a new smoker would make that easier and more enjoyable.

[@khand9405]

Love your videos Eric. My wife and I have been making sausage for 30+ years starting with Rytek Kutas' book (4 editions). Your videos have elevated our sausage making abilities to another level, thank you. I made a curing cabinet following your instructions and have used it with much success. My smoker is made from a GM Frigidaire freezer I had given to me at the beginning of my sausage making journey. It has gone through many changes through the years. Currently it's electric fired with a side smokin-it cold smoker and an inkbird controller. I also use a ThermoWorks four channel wifi and Bluetooth thermometer. It's so much more fun than where I used to be. I live near Buffalo NY and get my supplies from The Sausage Maker. I talk to Bill and John when he's working the desk and they give me a lot of advice as well. Thank you again and we look forward to continuing to learn from you.

[@aaronhill5635]

I've wanted a smoker for ages, but until I discovered your channel and Smokin' It smokers, I couldn't find one I liked with both hot and cold smoking capabilities. I've actually been saving up for a Smokin' It smoke, and winning this one would be a dream come true. Thank you for all of your videos, these Celebrate Sausage recipes are great!

[@kenmadding7225]

Great video as always Eric! We have two smokers, a Traeger 850 Timberline and a vertical Louisiana Grill smoker. Both units work well for their given purposes. What we didn't realize until watching your videos the last few years was the importance of low temperature drying and then incremental low temperature increases with added smoke after the drying cycle until the sausage has reached its targeted internal temperature. Our units generate smoke immediately and the lowest temperature without leaving the doors open is 165 degrees F. The Smokin-it 3.5 unit would be an ideal tool for our smoked sausages, and as shown above in your video, the hard salami. Your videos and techniques have raised our sausage making to a new level. Our families have made sausage for generations but now we make sausage confident that the final product will have outstanding texture, snap on the bite and delicious flavor that is predictable and reproducible. Thank you!

[@robertnieman5765]

Hi Eric, First and foremost thank you for producing such a wonderful series, Celebrating Sausage! I watched them all and from S1 until now! Simply awesome. It really improved my skills and I have making sausage for over 30 years! Currently I have a very capable pellet smoker for cooking at a temp of greater than 180°F. Its lacks the ability to really make, cold smoked sausage, snack sticks or jerky. The styles of meat I enjoy most! In any case, winning the Smokin-It would allow me to achieve that next level of success. Thank you for the opportunity!

[@jerrybrown4799]

I’m really enjoying this years celebrate sausage series. I’m 70 years old and fairly new to making sausage. I have a master-bilt electric smoker. The draw back to this smoker is it doesn’t start smoking until the temperature is up to 165-175 so I’ve been using a smoke tube to get enough smoke to the sausage. Keep up the good work I enjoy your videos. Jerry

[@Al-vi5kl]

My current "smoker" is a gutted non-functioning electric smoker that was given to me; combined with a camping style propane grill that I connected with 10 feet of water heater exhaust pipe. It looks worse than you imagine, but works better than the Nothing I had before this. I make all the smoked sausage for my extended family with this set up. Polish Sausage, Andouille, Deer Sticks. I also smoke chickens and turkey on a regular basis.

[@brianodonnell2810]

I am an avid meat smoker and home sausage maker, recently venturing into cold-smoking. I have also recently begun researching salumi and charcuterie and am beginning that journey as well. Love the videos!! Thank you for all of the great insight into the many facets of these cooking styles!;The 3.5 Pro Series Smoker would be ideal to set up at my house to do all kinds of smoking as I continue to learn and hone my skills.

[@1BillRNC]

Just retired and I’m going back to begin smoking again. 4 years ago I started to do some smoking bacon, ribs, rib roast, brisket and some cheese. Mostly successful for a couple of friends. I really have the urge now.

[@jasonbaker7598]

I have been watching your videos for a little over a year and have recently got into a situation where I can do some small easy projects. One thing limiting me is my smoker, which I don't have. I have used the wood chip trays and tubes to use my grill with limited success. It would be amazing to have a designated smoker. I am envious and determined every time I watch your videos. It is small steps for most of us. So here is my slim chance at winning, and even though I most likely won't, I will continue to watch your amazing videos and take small steps to try to get close to a setup similar to yours. Thank you for passing on the opportunity for a chance.

[@TomWohl]

Hello Eric, I bought a dry cure chamber from The Sausage Makers a couple of years ago and love the unit. I made a smoker from an old stainless steel refrigerator stripping the metal from the outside off and making a metal frame to attach it to and using propane for hot smoke and I purchased a smoke in it cold smoke generator and attached for cold smoking. I would love to have more control for temp as I am constantly monitoring this set up. Love the channel and all the video's as watching your video's is what got me into making cured meats. Keep doing what you do.

[@SmokeNFermentables]

I’ve been watching you for over a year now and have applied the tips and tricks as well as the recipes you have shared. You are an inspiration and continued source for knowledge! I’m growing my smoking game now with my offset and getting ready to open a business with a smoker for sausages and would greatly benefit from something with more control and would absolutely love this smoker!

[@cannistershot2277]

I've been following your channel for a few years now. Your channel is a treasure trove of sausage recipes and techniques! I have an old Masterbuilt electric smoker that will need replacing soon... ;)

[@kenmay5856]

Hi Eric. Thank you for another great season of Celebrate sausage. You have added one more reason to love autumn! I have tried several of the recipes on your channel and all have turned out fantastic. The rabbit salami has become an annual favorite! My current smoking arrangement is a hodge-podge assembly that started with an old Mastercraft drum style propane grill/smoker combo that a work mate had rusting away in his back yard. With some cleaning and minor repairs I had it up and smoking. It wasn't long before I was in need of a taller chamber, I could only hang up to a 12" sausage. I found a smoker with the same diameter at Home Depot and used some aluminum duct sealing tape to join the bodies together, giving me an internal smoking area of about 22". Last year I built a cold smoke generator from a piece of pipe, drilled a hole in the side of my smoker and was off and cold smoking! Creativity is great and will get the job done but a shiny, new smoker would make an unbelievable Halloween surprise! Again, thank you for all the time and effort you put in to your videos!

[@chuckT479]

Hi Eric, Just retired from the Marines and started looking into a new hobby. You've inspired me to start making my own sausages and gave me something to look forward to when you post new videos. Appreciate every thing that you do for us!

[@Kferbs]

Hi Eric, I'm a sausage novice out of Minnesota. Your videos are the treasure trove of recipes, techniques, and butchering knowledge that I've been looking for! I can't wait to try more of your recipes as I grow my toolbox. The Smokin-It Smoker looks like the perfect tool for trying out lots of recipes with varying time/temperature requirements.

[@RustyJake1612]

I have a few choices for smoking, but none are a perfect solution. Each have their own merits and faults. I have an egg, pellet grill, Bradley smoker, and a Weber kettle. I could easily make room for another one. The Smokin-It would be a great addition and could easily take the place of one or more of my current selection. Thanks again for the videos. Whether one makes the sausage or not, the knowledge gained through your process videos is invaluable for whatever you make in the future.

[@Tomindy46203]

I started out smoking about 45 years ago borrowing a Little Chief smoker. For cold smoking I put the rack on top of the smoker and slid the smoker box over the rack. I eventually bought my own Little Chief smoker. I still have that smoker but did replace the heating element with a hot plate. I did buy a propane smoker but it's very hard to control a low temperature for sausages without turning the sausages into sawdust. Most of the time I either use the gas smoker or my Weber kettle grill with one of the maze pellet cold smokers as the only source of heat. I finish in my oven, then into an ice bath. I'm limited to a 14" sausage because that's how wide my oven is!

[@haydenblowers2032]

Love to see a classic salami on the channel again. I've been using a cheap charcoal smoker I picked up on Facebook Marketplace for a couple years now, love to smoke pork butt and belly, chicken and kielbasa. A new Smokin' It smoker would be a game changer for me

[@ronthomas7892]

I have the normal pit boss smoker as well as a drum smoker. I would love to have a new smoker to dedicate to sausage making in all forms. Thank you for the opportunity to win one!!

[@shay310]

Thank, you, Eric, for another great video. My current smoker is an electric, glass front, Masterbuilt smoker. I have used it to smoke sausages, bacons, briskets, various pork cuts, beef ribs, whole chickens and chicken breasts. Its been a good enough smoker to start out with and is getting some age on it. A new smoker from Smokin-It would be a great step forward in updating my gear and expanding my smoking resources.

[@MrBenstero]

Thanks for making all those videos. I'm sure making one video per day takes a lot of time off your hands but you're the reason I started making my own sausages and I wouldn't go back. Winning a smoker would be amazing as I currently have none. It would allow me to start making smoked meat products and I can't wait to be able to make salamis, bacon, hams..... Thanks for the chance to win all those products!!!

[@cemysh33]

Recently got into making sausages and my young kids have loved helping with the stuffer. Having something big enough to hand and cold smoke would only allow us to make more and even share with our friends and family.

[@ShrimpyBacon]

I've just finished my second ever batch of sausage after watching this channel for three years and I am loving it! One issue I've had is that I only have a barrel smoker and I would love to be able to more easily control my temperatures. That smokin-it smoker looks sweet! Thanks for all you do Eric!

[@jamesherring128]

My grinder setup is a small counter top unit from harbor freight. It is adequate at this point. Started sausage making a few months ago. Thoroughly enjoy your tutorials, learned a lot, thanks

[@FranEmerson-ij2ns]

Hello, Eric. I'm relitively new to your channel and I've become obsessed with making my own sausages and meat processing. Your manner of teaching is comfortable and endearing to a person who was brought up in the Italian world of salumi. It's not just food, it's a lifestyle - an expensive lifestyle when outside the cultural core of your heritage. Thank you for creating a means by witch I can duplicate(ish) those tastes and smells that fill the delis of my youth (77 years worth of youth). As a second generation American, I enjoy continuing the old ways of self sufficiency and delectable offerings those old ways produce. If you would choose me to win the Smokin-It smoker, you'd open a door to my youth and warm my heart. Keep up the good work and keep those traditions going.

[@leroybertsch6391]

I bought a PK100 from Pro Smoker over ten years ago and I love it. I've smoked hundreds of pounds of sausage, bacon, poultry, fish and jerky. I use wood dust which is recommended by Pro Smoker. I live in northern Minnesota and even use it outside in the middle of our cold winters with no issues; it's well build and well insulated. I see that Pro Smoker just came out with two new versions of this smoker with a few improvements

[@rickf.9253]

Thanks to your channel I’m expanding my sausage making, which means more smoking too. My old barrel smoker isn’t the best for that, so I would welcome a Smokin-It smoker win. Eric, thanks for all that you share. Your channel is awesome, and you are a great teacher!

[@robmorash9797]

Hi Eric. I will be making the hard salami. My current smoker is a small Dyno-Glo that I turned in a cold smoker with a Auber controller. So getting the Smokin It 3.5 would be a new world for me. As I will be retiring is next few months after knee replacement has healed that smoker would be used many times per week. I feel that you are the best teacher/ instructor around. Thankyou for all your great recipes. Cheers. Rob👍

[@kelvinsoloway4047]

Eric I made my dad a smoker out of an old fridge. I think it was 1974 I still have it a few modifications over the years it preforms well But 2 smokers = twice as many projects Great job Kelvin

[@michaelduncan2759]

Eric, I ‘currently have a Rec Tec 1250 which I love, however, it cannot cold smoke. It goes as low as 180, not far enough. So, I use the chamber and it smoke tube, rolling the dice with uncurled products. I hate doing that, and the smoke is uneven. Benn looking at Smokin it for a few years, however I am a disabled veteran on limited funds, so a little pricey for me. Thank you Smokin it for the chance to make my dream come true.

[@claudiolorenzon1997]

My current smoker set up in a home made ugly drum smoker. Use it to cold and hot smoke. Cold smoke is done with a pellet tube. Winning the smoking it smoker will allow me to experiment and turn out a higher quality product. Would love to cold smoke some Capocollo and Pancetta arrotolata. Those are some of the many projects on the list. Keep up the amazing work Eric this has to be my favorite serie on youtube!!!

[@Krute24]

Hey Eric, I currently have a Green Mountain pellet smoker that I’m not happy with at all. It has a hard time regulating temps and now the auger has froze up so it’s not even working. I love making sausage and watching your videos. You’ve taught me a lot. Thank you!

[@valentinvasilev9681]

It is a pleasure to watch your videos and see the end result. Your videos are professional and educational. I use your website often. I like them.

[@trognon69]

I'm currently building an outside cuisine and i currently own a Bradley electronic smoker and pretty much satisfied with it but hey! Why not up my game and win this beautifull set-up! Now for the compliment section.....i' m following you guy's from quite some time and very excited when a new video gets out. Every one if these videos are educational, interesting and very enjoyable. Thanks for beeing so interesting as there's so much videos that are dull and beige out there!

[@rayk3825]

Hi Eric Been a fan and follower for several years. Thank you for all you've done to raise the knowledge and skill level for all of us. As for my smoking situation, I've been doing cold smoking on my propane grill for a couple of years, and recently upgraded to a small vertical smoker. That said, the Smokin-It line is awesome and would really up my game. Keep up the good work!

[@elsos8711]

Been learning so much about sausage making from your videos! They're informative, interesting content, well lighted and you put a happy effort in it. Thank you for all the effort you put in to these; really helps us make better food! And having a chance to pull a new smoker onto my back patio, well I think I would be king sausage around the neighborhood 😊

[@joepreiser]

I'm a relative sausage novice in northern Illinois. My current smoking setup is a gravity feed smoker but it isn't great at lower temp and doesn't really handle cold smoking without mods. An electric smoker like the 3.5 would be a great change. Always love October with celebrate sausage. This years does not disappoint.

[@karenburtnett3984]

I have been interested in the Smok It products since seeing you feature them in previous episodes. Thank you for your time in teaching us this wonderful craft.

[@sarah.sconnie]

Oh man, can't wait to make this! I have been toying with the idea of building a curing chamber but haven't quite pulled the trigger yet... the content this month is pushing me over the edge. I built a large free standing wood smokehouse many years back, trying to replicate the smokehouse that I grew up with on my grandparents farm, but trying to keep this thing at temp and evenly heated is a pain. I do small batches in my old Bradley electric smoker but anything more than 5-10 lbs and I'm back to the uneven heat situation. I've had my eye on these Smokin It units for quite some time now and I think I'm just about ready to hit "Buy" - seems to be a great product!

[@wanderingkenknight]

Lots of fun. Currently I either do my smoking in a Weber kettle, using a slow n seer or my Pit Barrel Junior. If I want to do a cold smoke, I typically put smoke tube in the Weber and use pellets. This has worked fairly well for smoking cheese, and a few other things. Items. I’ve done some cooked summer type sausage too. I doubt I’ll do fermented salami and such but who knows.

[@BoatSpud]

What an awesome give away! My current setup is a bradley digital smoker. I have it modified with a PID, circulating fan, and larger element. I no longer use the pucks and just use a pellet smoke tube due to random feed issues with the pucks. Anyway, I'd love to try this new smoker to simplify my setup.

[@brookadams583]

Love your recipes and videos, been making sausages for about 10 years, but have kicked up my game with your guidance. Currently I used a smoke tube for cold smoking.

[@SteveSchulz-jv3gx]

Watched and loved the Celebrate videos, what a great way to learn about sausage making and the deferent kinds that can be made. I have never used a cold smoker but I did rig up some tin foil to get the smoke away form my big box hardware smoker to smoke some cheese. It worked but the cold smoker looks a lot easy use .

[@cindybos7939]

Hi, love your videos, I am new to sausage making, I made your summer sausage last week, I love it. Thank you so much for making these so easy to follow. One hint on tying your sausage, if you go thru the loop twice, the knot will not let loose while you tie the second time. A hint that I use from my sewing.

[@2guysandacooler]

Awesome! Thank you!

[@DouglasESturm]

Best Month Of The Year!!! I love Celebrate Sausage Month! Thanks for all you do. Since I’ve been in the military for over 20 yrs I haven’t been uncomfortable moving around the world with a real smoker so I use a large barrel grill and charcoal as a smoker. I just keep the heat on one side and it’s worked so far. However, I just retired last month and will be sticking around for a long time so I’m on the market for a good (real) smoker. Keep being awesome!!

[@chrisfought7706]

Great job on your teaching abilities. We have learned so much from you. Thank You.

[@fogfishing1285]

I never fail to learn something from you and I've been watching regularly for a couple of years now. My sausage skills started at zero and thanks you and your Celebrate Sausage series I'm getting better each time I make a new batch. A new Smokin-It smoker would be a real game changer. I've had a couple electric wood chip smokers and presently have a vertical pellet smoker that works reasonably well but I'm ready to advance and this new smoker sounds ideal.

[@KingSam63]

Eric, I have been following you for years. You have upped my sausage game. Currently I use a masterbuilt 32' electric smoker. Winning a Smokin-it smoker would be a game changer. I have been shopping them and trying to save the money to make a purchase.

[@arkyhunter2750]

Salami looks great. I have my grand father's old refrigerator converted into a cold smoker and have a cheap electric smoker as well. The smokenit unit would be a dream smoker for me or anyone. Some top notch give aways this season for sure.

[@nobleskinner1381]

I have to say I have never enjoyed watching daily updated KZbin videos series more than this one. Thanks again for the informative joyful videos you post. I wish that I was there with you hands on to do these videos. I really love making sausage. My smoker sit has changed so much over the years from good smokers to the best and back to makeshift and back to SOS so so OMG I need to build a new smoker to now I have a freebee CHAR-GRILL duel fuel 5050. Not a bad smoker but way to small and as you know the smaller the harder to manage. But I keep on smoken... LOL

[@joeyhardin1288]

Thank You. Love all kinds of Salami. I run a Masterbuilt, digital electric smoker. Not the greatest but works for me and bigger than my last one. God Bless and stay safe.

[@kirkbennett5819]

My name is Kirk Bennett, I am new ro sausage making and am enjoying the hobby. I dry age beef, corn beef, I even make my own beer. A smoker like the one you talked about would fit in well with all I am doing. By the way I am learning alot from you. Keep up the good work.

[@shaffast]

I've followed you for years and have learned a ton from you! I have a Bradley smoker which has given me mixed results. I have been saving for a smokin' it smoker, but winning one would be incredible! Thank you for all that you do!

[@kiesamonster618]

Hi Eric, My name is AL. I have never ever done dry sausage, but I’m doing fresh and smoked sausages. My current smoker is an offset old country, and it is a challenge to keep 150 F on that smoker, but no matter the challenge I like making sausage and experiencing the new recipes every week. My family is excited to try new recipes, especially after a made your Mexican Chorizo sausage recipe. Love your videos and keep up good work.

[@jerryweaver4527]

I've been using a Bradley smoker for several years. I like the control & programability of the Smokin-It smokers.

[@johnnyk1954]

I use a high-end pellet smoker for most of my meats. I want to get a second one for low-end temps and sausage. Have Smokin-it saved to my favorites. I also agree with one of the other comments I read on your site. As professional as you are, how are there only 185k viewers? I too feel that even if I were "Vegan" I would watch this channel.......lol

[@bradh74]

I don't have a real Smoker, I use a gas grill with a pellet tube to add smoke. (it doesn't really work well)I would love to win the Smoking it Smoker so I could get a good start in making my own smoked meats and cheeses! Homemade quality, you know what's in your food and it's more cost effective. This is the kind of stuff I would love to make at home!

[@TBONEVIKING]

Just learning sausage making and smoking. Since I am retired, I want to learn how to smoke food and build a You Tube video channel. I have the time and the passion to do it and want to do it right! My research tells me that Smokin-It is the best in class and would be wonderful to win. Thanks for sharing your passion with us as we learn.

[@chuckloose8082]

I have been making fresh sausage for years and have wanted to step up my game with an awesome smoker like this

[@Nick_the_Greek1221]

I grew up using a homemade metal cabinet with a Coleman stove for heat and a burn plate for smoke using chips. Would love a consistent and reliable unit like a Smokin It smoker. Just love watching your products come aline from that chamber.

[@elsos8711]

Wow, Eric. That's a killer smoker there. Great idea to get them to work with you guys! If that was on our back porch, I could create room by selling a couple inferior smokers and dehydrators. That would make perfect jerky and we would definitely up our game with our sausage and snack sticks. Goodness, that's exciting.

[@marekkaminski3669]

I`m making sausages for over 40 years , and I love to trying new recipes. Awesome video! Currently I`m using wooden box which is not best for Maine climate.

[@helengoode9281]

Smoker.... what smoker! The closest thing I have used to a smoker is cooking in a giant termite nest as a child. Smoking it smokers professional smoker would be such a blessing.

[@josephkordinak1591]

Thanks for all the great videos. I would love to get a new smoker to replace my extremely tired Sausage Maker 20lb electric smoker. I bought it used 15 years ago and have used it heavily to make sausage, bacon, ham. I even hacked the controller to raise the set point up to 250 so I could cook pork butts and briskets when I was without another smoker for my BBQ. She has been a good smoker but needs to be retired. Getting a smoker with more capacity would be a bonus.

[@frossm]

Thanks for the great video. I've been making sausage for about a year now, but my true goal is dried and cured sausage. The ability to cold smoke sausage (and cheese, nuts, etc) would be very help. You have a wonderful channel and thank you for everything.

[@TheAndrestacy]

Currently I use a very old vertical propane smoker with wood chip baskets in the bottom. Would love to have a new smoker but the prices have made me continue using my old one seeing it does a great job, it’s just very time consuming adjusting the dampers to keep the temp constant. Thanks for the videos and love trying sausage you make, not much on salami but do eat it periodically

[@MrDdaland]

Current smoker is a couple of homemade using 55 gallon barrels. Great for when we butcher in December ( not unheard of to do 2-3 hogs) but not handy when doing small projects

[@outdoortvman]

My current smoker setup is a gas grill with smoker box from Amazon. Watching your channel has inspired me to try more than just roasts and ribs

[@MyLifeIsGood33]

I love my home made sauerkraut and vegetable ferments. Making sausage would take that to a level beyond levels!

[@scottbrasuell325]

Who doesnt love a good salami!! I use a BGE for smoking. Not so easy to regulate but works.

[@2guysandacooler]

We have one final giveaway this month, be sure to check out the following video for all the details. Pay very special attention to the instructions on how to enter. 25 LB Electric Sausage Stuffer from The Sausage Maker: kzbin.info/www/bejne/ZoSbhK2JZ82Bb9U In order to enter this final giveaway, you must go to the specified video link above. Good Luck.

[@robertprevost7268]

I have meadow creek competition tough to set it low and then forget it for a few hours trying to up my smoking game for meat sticks obviously sausage for the kids grandkids and yes I'm an old guy great grandkids would love to teach local folks the art

[@Simplycomfortfood]

Hello Eric. I am currently using a camp chef pellet smoker. I am just beginning my journey to sausage making. I found your channel about 6 months ago and have truly enjoyed the content you have shared. The digital wifi professional convection smoker you and Smokin-it are giving away would totally set me up for sausage making success. Thank you for your kindness and giving back to us your subscribers. I love hard salami and look forward to trying this recipe.

[@dlr553]

Hey Eric, I currently have a KBQ which is great if you have the time to keep it stoked with wood that needs to be cut to an uncommon size. I could certainly use something more convenient. I make fresh sausages and quite a bit of dry-cured meats. They are sure better than anything you can buy at the store. Keep up the good videos.

[@dieseladdiction8709]

The link for the smoker doesn't seem to work for me

[@mml198077]

I am using a Pit Boss Brunswick, and I could use a new smoker because it is always broke.

[@timpowell1463]

I've been using a Brinkmann offset for the last 25 years. Have had some good result and have Catered a wedding for a friend but took me days and that smoker you are talking about would really up my game.

[@AlienInferno]

The sausage season has been great. Would love to try it all. As for my current smoker all I have is a Members Mark (Sam's Club) branded pellet grill/smoker. It works good for your standard BBQ. I've wanted something that would make smoking sausages and doing a bit of cold smoking easier. That Smokin It smoker would be a dream.

[@davidfleer5307]

Now we’re using a old SunDrop soda machine we converted into a smoker but we would enjoy a Smokin it smoker because the kids are growing older and more wild game is hitting the freezer and one of the kids helps a hog farmer so no problem getting the meat, and all the recipes you give us is intriguing 👍✌🏻🇺🇸

[@Happaning_tube]

I have a little camping grill and some somker tubes. I am a die hard for cold smoking but never had the chance to get a bigger set up for long cool smoking. I could use a bigger set up so I can make enough for family get togethers as well as up scale the yearly cheese smooking to give away more to all the people that ask. Cheers, rolling for a smoker.

[@MarkRichie]

Everything about Celebrate Sausage is even better this year. Great job!.

[@rauschinator]

Your videos are fantastic! Watching them inspired me to delve into the world of sausage making about a year ago! I have an offset smoker that I have used for BBQ for years and I've been using it to smoke sausages on. I feel like I would make way more sausage recipes if it wasn't such a hassle to babysit the offset so much. Winning the 3.5 smoker from Smokin It would really up my game and help me provide a variety of smoked goodies for my growing family! Fingers crossed! Thank you for all you do!

[@Tom-ij1je]

I could use a 3.5 smokin it smoker because right now my setup is a cardboard box and a hot plate. Thanks for all the great sausage videos.

[@jmcguireutube]

This is John from Chicago. I've been making sausage for about a year and ready to get into dried and fermented ssusages. Your videos are invaluable.

[@Matt-1926]

I use a pellet smoker now and would love a cabinet smoker, been thinking of building one until I can save enough to purchase a good one from smokin it. Winning one sure would speed things up. Love the channel, my number one go to when making sausage.

[@caseyhubbs5235]

I have been interested in curing meat and fermenting foods for several years now. Playing with koji currently and bought and butchered half a heritage hog two weeks ago from a small local farm. We eat a lot of venison and have found that jerky and snack links are some of our favorite go-to snacks. We had an old hand me down charbroil smoker that does ok, but she is on her last leg! Your vids are my favorite.

[@BarHRanch]

Sounds super cool! I use a pit barrel smoker to cold smoke. Pretty limited space but it works! A new smokin-it smoker would be unbelievable!

[@addysbeeandgarden320]

I have an electric smoker, but, as you will know, you can't get the smoke going at the low temps needed to slow smoke sausages. I've recently found these small tubes you can put wood chips or pellets in that burn for 5 hours or so that you can achieve the lower temps. It's the least expensive option I've found so far. I do love gadgets that make my life easier though, and this smoker wouldn't go unloved. This salami looks awesome, I think this is the first one you've done this way, and I'm intrigued! Thanks for your hard work this year!

[@gregdotson2129]

This smoker would allow me to up my game on doing smoked sausages to the next level.

[@huntershomegrownartisansna6946]

Eric! I've been watching your chanel for since you started and love everything you post! I own an analog smoker from Smokein-it and really love it. I've made bacon, sausages, chicken, salmon and ribs and everything comes out great. The problem is I'm starting a line of smoke bacon and sausages to sell and the current smoker I own is small. I'd love to have the capacity that this professional model offers, not to mention it's digital control that it provides! This new smoker would be a game changer for me!

[@JatFrench-Creek]

Eric, really love your work. It has been super informative to me over the last few years and your recipies never disapoint. I've been running a Stumps gravity fed charcoal smoker with DigiIQ controler for years. It produces super BBQ as could imagine, however I do lack a consistent way to cold smoke and do low temp projects like snack sticks. BTW...Thumbs up to your Biltong recipe!

[@twisterdude100]

Nice salami! I smoke meat with an old masterbuilt charcoal smoker that is about 15 years old and no complaints, i have smoked a ton of good stuff on it! But an upgrade is always awesome! Thank you!

[@johnec0042]

Another great video Eric. I currently have a Big Green Egg and a vertical propane smoker. For smoking sausage, I make do with a wooden box and a hot plate. The Smokin It 3.5 would be a great enhancement. Thanks again for all your work, been watching you since you began years ago.

[@chrisprott1931]

I've been smoking on an old trust weber grill for years. This would be a quantum leap in my smoke game. Love the vids keep em commin! Thx

[@58limited]

This years Celebrate Sausage series is outstanding so far. Today I stuffed the hot link recipe from Age of Anderson and later I'm going to make the South Carolina onion sausage. I have several BBQ grills/ smokers but I do not have a good smoker for smoking sausages that require several temperature steps. Also, I'm very limited in my ability to cool or cold smoke (only in the winter - if we have a winter here in SE Texas) so a Smokin-It smoker would be ideal; not only for sausage but for bacon (I make lots of that) and fish. I've been eying them since I discovered your channel last year and I really want one so I hereby throw my hat into the contest ring.

[@adidaf389]

I have been using a propane smoker for a few years now and have been looking for an upgrade. The propane smoker gets the job done, but it is hard to keep a constant steady temperature for those really long cooks, or cooks you want to be cooler. Smokin-It has some really nice units!

[@richardgilles2862]

Hi Eric! I want to thank you for all of the informative videos. A smokin It smoker would greatly improve the consistency of all of my projects