now the last and only secret left is what to do when you take the meat out of the cooker. this has nothing to do with the taste, flavor or anything else for the sausages but the look.
i take a cooler and fill it with water and ice (or clean fresh snow and water) sorry i didn't take any pictures of this process.
when you take the sausage out of the cooker immediately submerse it into the ice water and let sit till chiled threw. this swells the meat and gets rid of alot of the wrinkles in the casings making them look almost store bought. i think it might also drive some of the rendered fat back into the meat keeping it moist but that's just my theory.
once they are chilled they are ready to eat. but honestly, i think they taste better if you let them sit overnight before cutting into them.
its not a hard process but it is time consuming. make sure you have beer, and invite friends, make sure they bring beer
and if you do over heat them what will happen is the fat will travel out to the casing, it will leave a gooey mess on the outside and give the meat a very dry tacky texture. it will still be allright to eat and if you don't like it, just grind it up and use it as seasoned burger in you favorite chili or meat recipes. have fun with it and good luck, Razor