Recent content by callmaker60

Thanks UB bbq, i'll follow your help next time, and see how it goes.

I am using a master built elite, I have a probe type gauge i put into the meat as it smokes, I just can't understand how you can get an IT of 156, by running the smoker lower than that.

After trying to make summer sausage, snack sticks, breakfast sausage all of which had the fat melt out, i need help bad. How do i get to a safe IT, with out melting the fat out? I am using a Master built smoker with wood chips.

Nice, well done.

Yep, I'll let you know how the next batch turns out.

Thanks everyone, next time, i'll take it lower and slower.

I made some summer sausage yesterday, using MES and hickory chips, beef mix 80/20 Ran smoker at 170 8 hrs, until int was 160. This is what i got, with fat on the outside, between casing and meat. They taste good, look good.  Just can't figure out why the fat is laying under the casing.

Is there any advantage when making summer sausage to mix meat and spices and let set for 24 hrs.in the fridge or fill casings and let set in fridge for 24 hours?

My MES temp, goes 10 deg. higher than I set it, guess just have to keep an eye on these smokers, and adjust accordingly.

Everything looks great.well done.

Very nice...

Looks really great.

Everything looks great.

Keep an eye on the temp.

Works fine on the one I have.