Not fun yet

[PapaRed]

Haven't reached the fun stage yet, but satisfaction appears to be on the horizon. Only one blow out with five pounds. Back in the refrigerator until tomorrow.

 

[DougE]

Nice job on the sausages!

It would be more fun if I had someone else to clean my grinder and stuffer after I get done.

 

[PapaRed]

Yes sir, clean up is the drudgery part. Reminds me of KP duty so many years ago!
Reminds me I need to invest in a stuffing tube brush.

 

[DougE]

I picked this bottle brush set at the grocery store. They work good on the tubes. I first run a piece of wadded up paper towel to get the worst out, then follow up with the brush.

A blow gun on the air compressor makes quick work of cleaning grinder plates.

 

[PapaRed]

Good idea! Thanks

 

[driedstick]

Awesome,,,,see you tomorrow with your results,,, what flavor do you have there

 

[PapaRed]

Am attempting to recreate a flavor used at a Texas BBQ place called Rudy's. Have had limited success with the taste, no luck with casings however. Having read the proper casing preparation steps from members here, I'm going to continue until I get it right.
Pictures tomorrow.

 

[DougE]

Getting good quality casings to work with in the first place makes the whole process much more fun.

 

[cptnding]

Cheap brushes:
https://www.amazon.com/gp/product/B01N6QEINN/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&th=1

 

[PapaRed]

Finished - standard length links? Nah, these are unique!

 

[SmokinEdge]

Finished - standard length links? Nah, these are unique!

Looks good to me. Stay after it.

 

[Dustin Dorsey]

That sausage looks awesome! I haven't been to a Rudy's in ages but it's good solid BBQ.

 

[PapaRed]

We have 3 Rudy's Country Stores here in the valley now. Always busy!

 

[Timber II]

Looks great from here!!

 

[PapaRed]

Thanks to all for the compliments! To reiterate, I'm NOT an experienced pit master, and spend more time fumbling around the pit than actual cooking. As an old Air Force airplane mechanic, cooking is far out of my comfort zone. Today I talked with a real live pit master who set me straight on several mistaken ideas I had.
For example, my understanding was that for smoking sausage, the pit temperature could not be allowed to increase above 160℉. In a discussion about my new rec teq RT-1250 I stated I could not use it to cook sausage since the minimum temperature setting is 180℉. He stated that was not true - place the links on the pit, monitor sausage temperature, and when the links hit 152℉ , pull them.
If true, my entire concept needs changing, and the long exposure to pit temperatures I have experienced may well be the reason for tough casings.
Comments?