Tinkering

Discussion in 'Sausage' started by nepas, Jan 19, 2012.

  1. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    Huh

    Store bought sausage.....WTH

    [​IMG]

    Have to get to the FoodLion for another chub before i make this.
     
  2. Creating something new here [​IMG]? Love your posts so I'll be watching
     
  3. garyinmd

    garyinmd Meat Mopper SMF Premier Member

    I'm in       [​IMG]
     
  4. ak1

    ak1 Master of the Pit OTBS Member

    Can't wait to see the result.
     
  5. roller

    roller Smoking Guru SMF Premier Member

    OK I am in...
     
  6. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Here we go again!
     
  7. johnnie walker

    johnnie walker Smoking Fanatic

    [​IMG]
     
  8. africanmeat

    africanmeat Master of the Pit OTBS Member

    [​IMG]
    You are right and we will Wait[​IMG]
     
  9. shoneyboy

    shoneyboy Master of the Pit OTBS Member

    [​IMG], what's going on here ?????
     
  10. dutch

    dutch Smoking Guru Staff Member Administrator Group Lead OTBS Member SMF Premier Member

    What are you up to Rick???  This could turn out two ways-A) scary or B) scary awesome!!! I'm voting for 'B'.  [​IMG]
     
  11. I'm curious.
     
  12. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    So my wife got me this jerky gun from Wally. Not bad for $14.99. Has 3 plates.

    [​IMG]

    So it even holds a pound.

    [​IMG]

    [​IMG]

    So why not mix em up.

    [​IMG]

    [​IMG]

    Being this sausage is supposed to be all pork....YYSSW...... Its going in the fridge overnight

    [​IMG]
     
  13. ronrude

    ronrude Meat Mopper

    Looking forward to this!
     
  14. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    WTH................................. wheres the new electric shooter............[​IMG]

    Joe
     
  15. solaryellow

    solaryellow Limited Mod Group Lead

    You are a tease Rick.
     
  16. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    Have to go back to BPS and get the other tube b4 i can start this.
     
  17. johnnie walker

    johnnie walker Smoking Fanatic


    X2 on this! [​IMG]

    [​IMG]
     
  18. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    I needed a longer casing nozzle so i went to BPS and bought a #12 plastic grinder/stuffing one. The flange behind the bell was to big diameter so i used the old nozzle and my SS tube and heated the smaller plastic with my Looftighter so the BPS one could fit inside. This will give me the diameter i need for the fron ring on the gun.

    [​IMG]

    Once i slide the BPS tube inside the smaller one i can cut the flange to the correct diameter.

    [​IMG]

    There all done. Sorry i didnt get pic of how i did it.

    Here it is on the jerky gun.

    [​IMG]

    So when i showed the 1 lb chub inside the the tube it fits. But as you know with added ingredients and water the mix batch gets larger.

    Here is half the mix bag.

    [​IMG]

    Stuffing.

    [​IMG]

    [​IMG]

    Starting the other half of the bag

    [​IMG]

    I have my PID set to 140 and remping to 170

    [​IMG]

    I know for a fact that these pork chubs from the stores are cut with chicken. WTH

    140 should not even begin to fat out.

    [​IMG]
     
  19. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    Well this tinkering was a huge flop.

    So i will call these sticks of seasoned fat

    Yuck

    [​IMG]

    [​IMG]
     

Share This Page