Recent content by vt dukhntr

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. vt dukhntr

    OFG Summer Sausage, Step by Step and Video

    Disco, Loved this recipe. I was out of onion powder and used garlic, and I was heavier on the pepper and used whole peppercorns tossed in the food processor. Otherwise followed everything else. First batch I’ve done that wasn’t pre-mixed spice packets. Mixed up 5.5 lbs for first run. Sorry no...
  2. vt dukhntr

    Fermented Summer Sausage Time

    OK, I'm a bit confused here. I will admit not a ton of experience making sausages, but I thought #1 cure still required some refrigerator time. You're saying you place in a tub for 24 hours at 80*+, is that correct? Then cooking? I'm intrigued to try this, as I love a bit of a fermented flavor.
  3. vt dukhntr

    Summer sausage casing

    Control isn't a problem with the MES. Thanks for the feedback. I think my overall attitude was just do it, but was looking for reassurance. I have about 10 pounds waterfowl and pork that will get made this afternoon into SS and sticks
  4. vt dukhntr

    Summer sausage casing

    I've seen a lot of posts about what casing to use, but has anyone done SS in a smaller casing? I've wanted to try something like a 32mm collagen casing for a slimmer SS. Any thoughts? Dave
  5. vt dukhntr

    Just Added a New 7# Weston Stuffer to My Equipment Herd!!!

    On clearance at GM today, picked up that model for $85 this am. Stuffed 20 pounds of snack sticks really fast this afternoon. Not sure how I did any stuffing before, without a true stuffer. Grinder with stuff tube has nothing on an upright
  6. vt dukhntr

    Natural Casings

    JUst curious how natural casings work for a summer sausage or snack sticks??  I'm guessing that all the nitrates in the mix preserves and sanitizes the casings??? Previously I only had used Collagen casings, however, there are no suppliers near me and I need some tomorrow. Let me know your...
  7. vt dukhntr

    shelf life question

    How long will a summer sausage last refrigerated in a baggie?  The sausage was cured and smoked about a month ago.  This one package missed the vac sealer and has been hiding in the back of the fridge.  SHould I toss it, feed it to the dog, or eat it and not worry? Thanks for the help Dave
  8. vt dukhntr

    Odd Stall

    Early Friday AM (1:35) I put a 7# butt in my MES and went back to bed.  At around 10:00 I opened the MES and stuck my ET 705 probe in the butt.  Waited a bit and temp was in the 158 range.  At around 165 we stalled for about 2 -3 hours then began to climb again.  By 3:00 my temp reading was...
  9. vt dukhntr

    Some of our members got to try out Todd's A-MAZE-N Pellet Smoker - see what they thought of it!

    Only good things to say so far about my new AMZNPS.  Was in a littel hurry with lighting and found that wasn't good, but once I FOLLOWED the directions and was more patiet, I had breat smoke that lasted a long time.  Additionally, I spoke with Todd on the phone...GREAT customer service.  Thanks...
  10. vt dukhntr

    Novice anxiety....YIKES!

    I found that I tend to get flare up in my MES if I don't wet the chips a bit.  I usually place them in a bowl and cover with water and let sit for about 10 minutes.  Too many chips will lead to creosote and or flare up.  I recently invested in an AMZNPS and have really been happy with the...
  11. vt dukhntr

    I'm sure this topic has been brouight up

    But some things just have to be repeated. Last week I orderd an AMZNPS.  I also ordered a thermometer that apparently qualified me for free shipping.  BUT  I didn't see that part...entered my CC info and was happy.  The following day I realized I forgot to get extra pellets.  So I called Todd...
  12. vt dukhntr

    challenge - name three flavors that (together) best compliment beef!

    Corn on the cob, roasted red potato, and a cold beer.  When served at a picnic table on a warm sunny day this is ALWAYS a hit. please note the beef should be carefully salted, heavily pepered and garlic to taste.
  13. vt dukhntr

    Grinding question

    Just ordered a kidney plate and stuffing tubes.  I'm a patient guy, usually, so I think the KA speed should be fine.  My goal really is just some small batches of snack sticks made of wild stuff.  If I get hooked I will invest bigger dollars, but for now I have the KA and the plate and tubes...
  14. vt dukhntr

    Grinding question

    Thanks for the replies.  I'm going to look for a kidney plate and some tubes and give it a try.
  15. vt dukhntr

    Grinding question

    I'm new to smoking and have never made sausage.  BUT....I want to make snack sticks from wild duck and goose.  Enough with the intros though.....I'm wondering what is an acceptable amount of material to run through a Kitchen Aide?  I already own a KA and the grinding attachment. (wife bought it...
See more
Top Bottom
Back
Clicky