Search results

  • 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. dan gostisha

    Help! First summer sausage!

    Not that I was able to tell.
  2. dan gostisha

    Help! First summer sausage!

    Update on tonight's batch. Placing them on racks seems to be the ticket. Sausages are at it 135 and no fat out so far.
  3. dan gostisha

    Help! First summer sausage!

    Thanks guys! I have lurked around on this site for several years and I knew with the experience here you all could help me out if needed.
  4. dan gostisha

    Help! First summer sausage!

    Checked them today. It appears it was only surface fat that rendered. Flavor and texture are spot on. I just removed the casing, wiped off the outside of the sausage and will hang in cheese cloth to dry a little more. I placed the ones I am doing today on racks to see if that helps. If not, oh...
  5. dan gostisha

    Help! First summer sausage!

    I am hanging them. If they don't turn out well I will try putting the rest on a rack tomorrow and see if the results are different.
  6. dan gostisha

    Help! First summer sausage!

    I used a stuffer. The fat was cold enough my hands hurt after mixing it.
  7. dan gostisha

    Help! First summer sausage!

    I have 8 more logs that need to be smoked tomorrow. If these ones do not turn out well maybe I will try drying them a litter longer?
  8. dan gostisha

    Help! First summer sausage!

    I did not, as I prefer a more coarse texture in my sausages. It was mixed very well in my meat mixed though. I have made plenty of other sausages, just never smoked any before so I am not 100% what is normal and what isn't.
  9. dan gostisha

    Help! First summer sausage!

    They seem to not be oozing much anymore. Maybe it was some surface fat or something. I'll see how they turn out after blooming overnight.
  10. dan gostisha

    Help! First summer sausage!

    Heater is on the bottom cover up by the chip tray, similar set as an mes30
  11. dan gostisha

    Help! First summer sausage!

    It's just a cajun injector electric smoker
  12. dan gostisha

    Help! First summer sausage!

    So I am smoking my first summer sausage as we speak. 30% pork fat and 70% venison. It started out fine (maybe it still is). Dried for 2 hours at 100. Then up to 130 for 1 hour, 140 for 1 hour and 150 for 2 hours now. I checked it just recently and there sure is a lot of fat rendering out. In a...
  13. dan gostisha

    Smoking some goose breast

    Glad to hear it turned out well and your guests loved it.
  14. dan gostisha

    Smoking some goose breast

    I have smoked duck breast before and I usually pull that at around 135 to 140 which is about perfect. I also cure and dry my goose breast. I modified one of Bear's dried beef recipes to make it work for goose and it is awesome. I usually pull those at around 155 to 165, so I would be cautious...
  15. dan gostisha

    Is Wood ok?

    Oops. Stupid phone.
  16. dan gostisha

    Is Wood ok?

    Sorry it's taken so long to get back on this. Life had gotten crazy for awhile. I would assume you don't want anything treated? Would 1/2 in work? And is there any type of paint/primer i should use on the wood? Thanks.
  17. dan gostisha

    Is Wood ok?

    I am still working on getting my conversion up and running.  Is it ok to use wood on the inside of a freezer conversion?  I would be using it on the door and a little trim around the edges to replace the plastic pieces. This smoker would never get above 200 degrees.  Obviously I cant use any...
  18. dan gostisha

    New build question

    I am finally in the process or converting my freezer to a smoker. The question I have is about the inside. It is all metal I verified with a magnet. It is also painted white, would I need to sand this all off or could I just use heat resistant paint over it? Also with the insulation most of...
  19. dan gostisha

    Heating Element Advice

    Great thanks for the tips on the door! Yeah this smoker won't ever go about 170 either it is going to be for sausage, jerky, fish and cheese.  I have other smokers I can use for the higher temp stuff.  mainly making this so that I can smoke larger batches at a time. And I have an upright freezer...
  20. dan gostisha

    Heating Element Advice

    I live in wisconsin.  The inside of the smoker is already metal, aside from the door.  So I just plan on removing the shelving and sanding the walls down.  I will sheet metal the door and put new seals on.  I am planning on one vent with dampers on the bottom of each side of the smoker. Thinking...
Top Bottom
Back
Clicky