Hey guys, my first attempt at a qview here so go easy on me!
Started getting the meat thawed for some sausage smoking tomorrow. On the dockett are 25# of pepper sticks in collagen casings (19mm I believe), 5# of pepperoni sticks same casings (first time trying these), and 5# hot dogs in natural sheep casings (first time trying these as well). These are all venison based using this years ground deer, mixed with a couple pounds of 90% pork fat from when we butchered hogs a couple weeks ago, and a little 85-90% lean beef, tough stuff from an old cow that broke her leg last year. Shooting for somewhere between 10-15% lean mix overall.
I have made the peppersticks several times before to rave reviews always. The hot dogs and pepperoni sticks are a first try. This is a seasoning for #100 of pepper sticks, and #25 each of the other two, but I mix the spices well and measure out what i need. I learned to mix every time before measuring if you are dividing larger bags of seasoning, my last batch of summer was pretty salty because it had settled. As always, using recommended ammount of sodium nitrite sure cure.
Here is a pic of my workroom/laundryroom/mancave. Yeah i know its multi purpose but we are saving up for a bigger place so gimme a break! I also do custom decal work so you can probly see some of that stuff lying around. I lay the meat out for about 3-4 hours or just until the outside starts coming thawed then it goes in the fridge for the rest of the day. I lay out tin foil, then cut a trash bag, then roll up the edges of the tinfoil so if things bleed it all stays nice and contained. I do the same thing in the fridge on the bottom shelf when its moved in there. All my meat is preground to fine except the pure fat, which will need ground once. I also plan to partially imulsify the hot dogs by running it through the grinder about 4-5 times after mixing.
I use Excalibur seasonings that I order from midwesternresearch.com. I started out with these seasonings on the suggestion of a butcher we use to have make some of this stuff for us, and have so far in a year not strayed much. Prices are good, and I am always amazed at just how great the flavors are, especially if you add a little extra to spice things up sometimes. Its also great because midwestern always and I mean always ships same day if you order by 4:30 central, and I am single day shipping for them, and they have a ton of stuff as well as some great bulk spices.
I weight out each and every package, because they range in size from 1 pound to 1 pound 8 ounces. When its flyin out the grinder its hard to always be perfectly consistent. I keep track of pounds of the left, and ounces on the right, then when i have enough ounces for a pound I roll that to the left side. Its a good system for me.
And here is where we stand as of this morning. Left is the pepper sticks, right is 10# that will be diveded for the two other batches. Give it about 3 hours til the outside is just at about 35 degress using an infa red thermometer to view and then into the fridge til tonight. I will post again tonight when we mix things up, and again tomorrow when we stuff and get things in the smoker.....that is if I can remember.
Started getting the meat thawed for some sausage smoking tomorrow. On the dockett are 25# of pepper sticks in collagen casings (19mm I believe), 5# of pepperoni sticks same casings (first time trying these), and 5# hot dogs in natural sheep casings (first time trying these as well). These are all venison based using this years ground deer, mixed with a couple pounds of 90% pork fat from when we butchered hogs a couple weeks ago, and a little 85-90% lean beef, tough stuff from an old cow that broke her leg last year. Shooting for somewhere between 10-15% lean mix overall.
I have made the peppersticks several times before to rave reviews always. The hot dogs and pepperoni sticks are a first try. This is a seasoning for #100 of pepper sticks, and #25 each of the other two, but I mix the spices well and measure out what i need. I learned to mix every time before measuring if you are dividing larger bags of seasoning, my last batch of summer was pretty salty because it had settled. As always, using recommended ammount of sodium nitrite sure cure.
Here is a pic of my workroom/laundryroom/mancave. Yeah i know its multi purpose but we are saving up for a bigger place so gimme a break! I also do custom decal work so you can probly see some of that stuff lying around. I lay the meat out for about 3-4 hours or just until the outside starts coming thawed then it goes in the fridge for the rest of the day. I lay out tin foil, then cut a trash bag, then roll up the edges of the tinfoil so if things bleed it all stays nice and contained. I do the same thing in the fridge on the bottom shelf when its moved in there. All my meat is preground to fine except the pure fat, which will need ground once. I also plan to partially imulsify the hot dogs by running it through the grinder about 4-5 times after mixing.
I use Excalibur seasonings that I order from midwesternresearch.com. I started out with these seasonings on the suggestion of a butcher we use to have make some of this stuff for us, and have so far in a year not strayed much. Prices are good, and I am always amazed at just how great the flavors are, especially if you add a little extra to spice things up sometimes. Its also great because midwestern always and I mean always ships same day if you order by 4:30 central, and I am single day shipping for them, and they have a ton of stuff as well as some great bulk spices.
I weight out each and every package, because they range in size from 1 pound to 1 pound 8 ounces. When its flyin out the grinder its hard to always be perfectly consistent. I keep track of pounds of the left, and ounces on the right, then when i have enough ounces for a pound I roll that to the left side. Its a good system for me.
And here is where we stand as of this morning. Left is the pepper sticks, right is 10# that will be diveded for the two other batches. Give it about 3 hours til the outside is just at about 35 degress using an infa red thermometer to view and then into the fridge til tonight. I will post again tonight when we mix things up, and again tomorrow when we stuff and get things in the smoker.....that is if I can remember.
