Toggle sidebar

Recent content by 70sdiver

  • 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. 7

    Non fat dried milk

    It makes sense for a spice dealer to sell high temp nfdm as it has a longer shelf life but I don’t believe it makes a difference in sausage as I’ve used both and did some blind taste test and no one could tell the difference.
  2. 7

    Fat Out Discussion.

    In my experience most fat out is caused by not enough salt or cooking at to high of temps. Fat smear is overrated as far as fat out is concerned it does degrade the sausage quality for sure . In almost every case I’ve seen and have had it happen to me it was caused by thermometers that were off...
  3. 7

    Grinder vs stuffer?

    Depends on the sausage. I have a couple of stuffers but still run fresh brats and summer sausage with the grinder and use the stuffer for snack sticks and other smoked sausages. That being said I have a pretty robust grinder ,a 2 hp 220 v number 22 pro-cut With a foot feed. You would be...
  4. 7

    Encapsulated citric acid with long smoke time

    I had a winter smoke that i had the smoke house pretty much overloaded that took 18 hours to finish and it was fine.
  5. 7

    using pickling spices in a sausage recipe

    Thanks guys I smashed them up and stuffed today.
  6. 7

    using pickling spices in a sausage recipe

    Going to make a polish kielbasa part or the recipe calls for pickling spices, do I crush the seeds up before I add it to the sausage?
  7. 7

    MES40 needed a jump start in this cold weather

    A lighter on the temp prob that stick out on the back of the mes taker about a minute.If you hold it on to long it’ll give the same error code because it’s to hot.
  8. 7

    Sausage tube for 10lb sausage maker stuffer.

    I made the 1/2 work today making snack sticks but I had to blow the sheep casings(19-22 mm Lem)up.only had one small blow out and thats because I started going to fast and the casings need to be worked off. It might be worth getting the stainless steel tube maybe the casings will feed easier...
  9. 7

    Need a New sausage Stuffer

    I just got the 10lb sausage maker stuffer .Seems well built.I just finished 10 lb brats and 5 lbs of snack sticks .The stuffing tube I have is to big for the snack sticks. Im running 19-22 mm sheep casings, I made it work lol after I got a few inches of the casing on I just blew thru the tube to...
  10. 7

    Sausage tube for 10lb sausage maker stuffer.

    Trying to find out if the sausage maker 10lb unit will work with a 2" base? looking to get a 3/8" for slim jims.
  11. 7

    Champion Juicer Question

    I just bought one on facebookmarket place but it doesn't have the blank. i ordered one from champion. should be here by tuesday. I still have a 4 ib bologna stick so won't make any hotdogs or bologna till after xmas.
  12. 7

    Champion Juicer Question

    Thanks for your help guys I've been making bologna with a kitchaid. I want to try hot dogs and get a better texture for my bologna.
  13. 7

    Champion Juicer Question

    Not to steal the thread but do you just use the blank or the screen with blank to emulsify?
  14. 7

    Summer sausage stall?

    I did a post on your reddit. If you added your cure your fine to pull it at 150.
  15. 7

    Beer Sticks

    looks good!
See more
Top Bottom
Back
Clicky