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Cajun, Cajun Hot, Hammy Sticks, Breakfast Links! - Page 3

post #41 of 56
Thread Starter 
Quote:
Originally Posted by Disco View Post
 

This is a terrific thread, Kevin. I enjoyed it and I'm hungry!

 

Disco

 

Long night so a late start this AM.

 

Thanks Disco. means a lot from a Pro, I gotta get me some snappy music like you. Oh, and build a wall and name it too!

 

As a friend, you need to try those hammy stixs so you can make your adjustments because you'll be begged for them after a couple of holiday partys were you'll bring 'em out. I gave two away yesterday (just two), I have had 4 calls wanting to know why they have not gotten any! LOL  Its like a phone tree.

 

The cajun sausage is still a work in progress. Its berry berry close, the taste is perfect, the texture is not exactly right. I just had a hot sausage poboy for lunch!  But having high level meetings about how to fixx it. LOL I am thinking maybe the Dex AND Amephos is too much. Its a learning curve, and its most definately edible!

post #42 of 56
Thread Starter 
Quote:
Originally Posted by tropics View Post
 

Foam that all looks great, I use my Kitchen Aid  for grinding meat. Love the idea of using Pork for the sticks. Thanks for sharing.

 

Thanks for the compliment, but I really can't take the credit. It was Woodcutters thread that got me intrested. He was trying to make a Ham tasting stick like some popular resturant he had tryed them in. They looked nice in the picture, and the more I thought about a ham stick vice a beef stick the more I needed to try it.

 

Its pretty simple once you get the casing loaded.....LOL

 

I will say this, I think the Amephos made a great difference. Yes mine did shrivel slightly, but nothing like you'd expect.

post #43 of 56
Thread Starter 
Quote:
Originally Posted by Ironhorse07 View Post

Those look great! Gotta love hot Cajun sausage. I will have to try those hammie sticks. As far as hanging,the top rack supports on my MES 40 have three little detents along each of them. I used some rebar cut offs that I had laying around. Just covered in aluminum foil.

 

I had actually thought of rebar, been awhile though since I have been ariound any type construction. I had though since rebar is mild iron it would be good just to season the suckers. I'll have to put my feelers out and see what I can find. I really need to learn this MES40 better and in a hurry, I just got more butts yesterday and the freezer is now officially full again, all three of them !!

post #44 of 56
Thread Starter 
Quote:
Originally Posted by Reinhard View Post
 

Terrific thread!!!! What a great job on all that goodness!!  Really appreciate the step by step and recipe's.  Reinhard

 

That you for all the great advice! I can't say it enough, you need to try those Hammy Stix to take to the camp. Your fellow liars will apprecaite it....LOL  "And I swear it was thissssss big"  "If I am lying I'm dying", and if you were in the service, "I swear this is a definate no shitter"

 

Make ya a big batch for the camp, well maybe not, they might follow you home. LOL

 

Thanks again for your help.

post #45 of 56
Thread Starter 
Quote:
Originally Posted by Bearcarver View Post
 

OMG!!:drool

That Finished stuff looks Awesome, Foamy!!!:drool:drool

You did some Great work, here!!!-------------:points:

 

Just Super!!Thumbs Up

 

Bear

 

BTW: I agree with Dave about your flare-ups.

When I first got my MES 40, chips wouldn't start smoking until the temp got to about 220*. The problem was the extra piece of metal between the heating element & the bottom of the chip drawer.

Then Masterbuilt had a Retrofix that they would send you for FREE. That was a complete new chip drawer assembly, and the Retrofix assembly had that extra piece of metal removed.

This one started my chips to smoking before the MES temp got to 60*, but then after a little while longer the chips would flare up. I stopped that from happening by putting a couple pieces of wire between the element & the bottom of the drawer. 

Shortly after that, I started using my AMNS and my AMNPS 100% of the time, so it didn't matter to me any more. My Chip drawer has been empty for 4 years now.

 

 

This pic looks like one of those puzzles, where you have to find your way from the outside to the inside, but it's way too easy!! :biggrin:

 

 

Thank Bear, that means a lot comming from a seasoned old veteran.

 

As tyo the MES, its my fault for jumping out expecting perfection without the time spent familarizing (I never said I could spell), myself with it yet. I know better, but just like every other new owner I expect it to know what I am thinking and its should work that way. LOL It was too cold and me in my shorts, the other morning to reconnect the cold smoker attachment. Thats gonna happen here pretty quick.

 

OH as to the sausage picture, I agree, I had thought it looked like a sausage maze, but I couldn't find Waldo.

 

Thanks again Bear, your compliments are greatly apprecaited.

post #46 of 56
Quote:
Originally Posted by Foamheart View Post
 

 

Long night so a late start this AM.

 

Thanks Disco. means a lot from a Pro, I gotta get me some snappy music like you. Oh, and build a wall and name it too!

 

As a friend, you need to try those hammy stixs so you can make your adjustments because you'll be begged for them after a couple of holiday partys were you'll bring 'em out. I gave two away yesterday (just two), I have had 4 calls wanting to know why they have not gotten any! LOL  Its like a phone tree.

 

The cajun sausage is still a work in progress. Its berry berry close, the taste is perfect, the texture is not exactly right. I just had a hot sausage poboy for lunch!  But having high level meetings about how to fixx it. LOL I am thinking maybe the Dex AND Amephos is too much. Its a learning curve, and its most definately edible!

You don't have a wall you have named? Must be a mountain thing.

 

I have bookmarked the post and will be trying the hammy sticks. 

 

Disco

post #47 of 56

How do you Book mark a thread.  After all Foamheart rave about the sticks, I need to try it.  I'm not having much luck with my venison sticks, so maybe I need to move on.  Can you find Amephos at any local businesses, or do you need to order it online?

post #48 of 56
Quote:
Originally Posted by Lips View Post
 

How do you Book mark a thread.  After all Foamheart rave about the sticks, I need to try it.  I'm not having much luck with my venison sticks, so maybe I need to move on.  Can you find Amephos at any local businesses, or do you need to order it online?

To bookmark a page, just go to it and use the bookmark function on your browser.

 

Disco

post #49 of 56
Thread Starter 
Quote:
Originally Posted by Lips View Post
 

How do you Book mark a thread.  After all Foamheart rave about the sticks, I need to try it.  I'm not having much luck with my venison sticks, so maybe I need to move on.  Can you find Amephos at any local businesses, or do you need to order it online?

 

I ordered mine, there is an old time cured and fermented sausage I want to try and it had Amephos in the recipe. Its an updated recipe but I only had this sausage once, about 50 years ago....LOL BUT my baby sister and I loved it enough to remember it to this day.

 

The places I look for casings usually have spices and cures and I found the Amephos when shopping around. I doubt you need it, to my understanding, its like dextrose (powdered milk) and it helps the sausage retain its moisture. Its a binder I guess. This was the first time to have used it, although I have noticed all the Pro's either use it or dex, so its gotta be good for something right....LOL

 

Worked out really well. Next sausages I make gonna do one with dex and one with Amephos and see if there is a difference. Powdered milk is in every grocery store. I meant to do it this weekend and got all into the moment and forgot.

 

Hope that explaination is correct, if not hope the guru's will let ya know. If so I hope it helps. I like to try new or different every year. Thats how all the curing and sausages got started.....Sure is fun.

post #50 of 56
Manufacturer: Ames Company

16 oz. Amesphos, specialty sodium triphosphate blend for meats, seafood and poultry.

AmesPhos improves texture, maintains that fresh-made taste, and reduces bacteria.

Phosphates are used in a wide range of processed meat, poultry and seafood in which they perform several functions. Phosphates improve the retention of natural fluids in the animal muscle that would otherwise be lost in the aging, cooking or freezing process. They also act as protein solubilizers to aid in binding processed meats. Their presence results in improved texture, flavor and color.

Due to a unique instantizing process and the combination of short and long chain phosphates, AmesPhos will dissolve completely at temperatures as low as 20 F and in the presence of salt. Additionally, AmesPhos will dissolve completely in hard water and will not cause phosphate precipitation.

Specifications:
Combination of: Sodium Tripolyphosphate; Sodium Pyrophosphate and Sodium Hexametaphosphate
Appearance: White granular powder

Advantages:
•Improved cooked flavor.
•Reduced loss of meat fluids.
•Increased tenderness and juiciness
•Improved firmer texture
•Better and faster color development
Suggested usage levels:
One third to one half of one percent (0.3 to 0.5%) of the finished product weight.

For home sausage making: Use approximately one fourth to one half teaspoon per pound of meat. Dissolve the phosphate in water before mixing into the meat mixture. Mix into meat until well distributed, mix for approximately five minutes.

For dipping or soaking applications: AmesPhos is dissolved in water (5.0 to 7.0 % solution at 60 to 70 F, typically). Solution concentration will vary by application. The solution should be chilled, (33 to 35 F, typically) prior to use. The product is then dipped into the solution. This method is used primarily for seafood (scallops, shrimp, fish fillets, approx. a 2 minute dip.) and poultry (marinating of strips or breasts, 6 to 8 hour marinating). The age of the seafood will affect moisture retention so it is important to minimize any delay between harvest and phosphate treatment. Ask us about other marinades and pumping applications for meat, poultry and seafood.

The information and recommendations contained herein are, to our knowledge, presented in good faith and believed to be accurate. Because of the conditions of use, many of which are beyond our control, we make no warranties or representations, expressed or implied. The information is supplied upon the condition that the companies and persons receiving same will perform tests to determine the suitability for and purpose prior to use. In no event, however, will Ames Company, Inc. be responsible for damages of any nature resulting from the use or reliance of any information contained herein. Furthermore, nothing contained herein should be constructed as permission or recommendation to, infringe on any patent. No agent, representative or employee is authorized to vary any of the terms of this notice.










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post #51 of 56

Great work there Foam.....Cajun Hots are on my short list to do soon and now, on your recommendation, Hammy Stix are near the top as well.....well done, Sir.......Willie

post #52 of 56

Wow! Nice bunch of sausages. I'm glad the ham stick recipe worked out for you. I'm going to try it the way you made it with the Amesphos. I still have the Cajun and Andouillie seasonings that you sent to me last winter. They are vacuumed packed and in the freezer. I will make them soon. Again nice smoke!

post #53 of 56
Thread Starter 
Quote:
Originally Posted by DaveOmak View Post

Manufacturer: Ames Company

16 oz. Amesphos, specialty sodium triphosphate blend for meats, seafood and poultry.

AmesPhos improves texture, maintains that fresh-made taste, and reduces bacteria.

Specifications:
Combination of: Sodium Tripolyphosphate; Sodium Pyrophosphate and Sodium Hexametaphosphate
Appearance: White granular powder

Advantages:
•Improved cooked flavor.
•Reduced loss of meat fluids.
•Increased tenderness and juiciness
•Improved firmer texture
•Better and faster color development
Suggested usage levels:
One third to one half of one percent (0.3 to 0.5%) of the finished product weight.
 

 

 

Dave is an encyclopedia (thats a Wiki to the youngsters) of useable knowledge!

 

Thanks Dave. And Thanks for watching out for us, there is no telling how many folks you've kept safely enjoying their meats, as well as improving their enginneering design. Thanks for helpping us. I know I apprceiate it.

 

And while I am at it, thanks to the entire community for the knowledge and the support you all gladly share. Its a great place to learn and make friends.


Edited by Foamheart - 11/4/14 at 8:01am
post #54 of 56
Thread Starter 
Quote:
Originally Posted by Chef Willie View Post
 

Great work there Foam.....Cajun Hots are on my short list to do soon and now, on your recommendation, Hammy Stix are near the top as well.....well done, Sir.......Willie

 

Thank you sir, means alot Chef. Boy those hammy stixs are already gone! Folks came by "visiting" this AM and I told 'em they were gone already....LOL

post #55 of 56
Thread Starter 
Quote:
Originally Posted by Woodcutter View Post
 

Wow! Nice bunch of sausages. I'm glad the ham stick recipe worked out for you. I'm going to try it the way you made it with the Amesphos. I still have the Cajun and Andouillie seasonings that you sent to me last winter. They are vacuumed packed and in the freezer. I will make them soon. Again nice smoke!

 

I added the mustard seeds as a after thought when I saw Reinhold use them in his Polish sausages I think it was. I like mustard with my ham, but I couldn't really taste it. But I understand, from those who don't have store bought teeth, that the seed snap in the mouth is quite pleasant. I was surprized a bit by the lack of shrinkage to the stix which made them really easy to snap that sheep casing when bit into. All in all, for a newbie I think with everyone's help, and a little dumb luck they came out awesome.

 

I can't thank you enough for first showing them to me, second sharing your knowledge and help. You are a good man Charlie Brown!

 

So what do you know about fermentation? <chuckles>

post #56 of 56
Quote:
Originally Posted by Foamheart View Post
 
Quote:
Originally Posted by Woodcutter View Post
 

Wow! Nice bunch of sausages. I'm glad the ham stick recipe worked out for you. I'm going to try it the way you made it with the Amesphos. I still have the Cajun and Andouillie seasonings that you sent to me last winter. They are vacuumed packed and in the freezer. I will make them soon. Again nice smoke!

 

I added the mustard seeds as a after thought when I saw Reinhold use them in his Polish sausages I think it was. I like mustard with my ham, but I couldn't really taste it. But I understand, from those who don't have store bought teeth, that the seed snap in the mouth is quite pleasant. I was surprized a bit by the lack of shrinkage to the stix which made them really easy to snap that sheep casing when bit into. All in all, for a newbie I think with everyone's help, and a little dumb luck they came out awesome.

 

I can't thank you enough for first showing them to me, second sharing your knowledge and help. You are a good man Charlie Brown!

 

So what do you know about fermentation? <chuckles>


Newbie.......ha

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