Recent content by fitch32
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PID or Water cooking
Nepas and Dave, Do you guys put your sausage/sticks in a plastic bag before using that Anova Sous Vide cooker/circulator? -
PID or Water cooking
Hello all! I am ready to make an investment. I have been smoking sausage successfully for a couple of years now with my share of trials. I have made several batches of sticks and have had one good batch. I am ready to take it to the next level to make my sausage better and to make good sticks... -
Summer Sausage IT wouldn't budge - Smoker problem?
Is roasters the typical method for water bathing? If so what brand works best? I would imagine some hold water temp more consistently than others? -
Summer Sausage IT wouldn't budge - Smoker problem?
Not really interested in finishing the sausages in the water. I think I will stick to the smoker. Next time I will follow my procedure and bump 10 every hour even if they start to stall. I have been so hung up on keeping the IT and cabinet temperature close together. It sounds like I need to... -
Summer Sausage IT wouldn't budge - Smoker problem?
Thanks for all that great information guys. I don't follow the board as closely as I should, therefore this is the first time I have heard about the hot water bath after smoke!! I am intrigued by this technique and I think I will give it a try. Is this technique meant to finish the sausages or... -
Summer Sausage IT wouldn't budge - Smoker problem?
Thanks for the info driedstick. I have a therm like the one you suggested already I use for the IT of meat and I do believe it is accurate. The therm built into the smoker is definitely junky on a good day. Do you think that those big temperature swings contribute to stalls? How do you treat... -
Summer Sausage IT wouldn't budge - Smoker problem?
So I have been making SS for a couple of years now. I have been mostly successful so far. Yesterday I made a 5 pound batch just like normal, but I couldn’t get the internal temp (IT) to budge. Once in a while I will get hung up in the 120’s but usually it doesn’t last too long and then it moves... -
Summer sausage maximum cabinet temperature
You guys are awesome! I really don't know what I would do with out this site. Being a novice, probably just drink beer and slam my head in the smoker door! Thanks a lot. -
Summer sausage maximum cabinet temperature
Just for reference, I was at the 8 1/2 hour mark in the process and hung up on 126 degrees. At 180 I could not get the IT any higher. Not sure why I couldn't get above that mark. I moved the thermometer around, played with the vent, everything I could think of and nothing. Should I have given it... -
Summer sausage maximum cabinet temperature
Thanks for the replies. So let me ask you guys this. Why in the instructions would they list your kitchen oven as an option for cooking the sausage at 300 degrees for 1.5 hours or internal temp of 165. Wouldn't this cook the fat out the same as the smoker would? I am just curious, why is it okay... -
Summer sausage maximum cabinet temperature
Can you go above 180 degrees cabinet temperature when making sausage? I have only made 5lb batches until this weekend when I made a 10lb batch. I have never set the temp above 180 and I get my 5lb batches to temp just fine. However, this time was different story. It was cool and windy outside... -
Snack stick texture
My pork trimmings are mostly fat, just a few slivers of meat on them. I would guess I am coming in somewhere between 20 and 25% fat to lean meat. Will that work? -
Snack stick texture
rgautheir20420: Maybe texture isn't the right word here. It is more moisture than anything. I like the moisture I get in my SS. My sticks are just drier than that. Not sure how to best describe it. I want my sticks to feel more like sausage. The reason I put saran on them is to... -
Snack stick texture
Here is the method I used to make my first batch of sticks. I will explain my method and then ask you for help fixing my problem. I used 5 lbs lean venison and 1.5 pounds pork trim. Sent through the grinder with a course plate. Used Lem’s pepper stick seasoning... -
A few general questions??
Thanks mballi3011. My main concern was buying trimmings from the local butcher. He is just eyeballing if the 50/50 he is selling me right? And in comparison to store bought 80/20 is the 80/20 more accurate. It sounds like it is. Any comments on the peppers?
