Recent content by pauli
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Diving into Sausages
I’m back! After letting the summer sausage sit for a few days I have some observations. I had some issues keeping the smoke going and it very much affect the temperature control as noted earlier. Here is the charting of the temperatures of the smoker and the sausage. All the fluctuations in... -
Diving into Sausages
I put a lb of pork belly trimmings in it. Probably 85-90% fat. I just used the Lem seasoning and only added ECA. Will try from scratch later. Probably should have poked the casings before smoking. Next time. -
Diving into Sausages
CS, you were thinking what I was. Been in the fridge for 4 hours. The sausage pulled away from the casing some more. Taste is a little dry. Flavor is good. Has a little bit of a grainy texture, mouth feel. Overall good for the first time. What can I improve on? Did I mix it too... -
Diving into Sausages
After about 13 hours with a few timer issues on the smoker and getting it to smoke at all they hit 150F and I cannot go anymore. The smoker was at 175 to even get there. Hope I did not ruin them. Chilled them down and now blooming. Will probably leave out until I wake up. CM, thanks for... -
Diving into Sausages
My summer sausage has started. 4 lb lean sirloin, cheaper than chuck, with 1 lb of my belly trims. All ice cold, Ground the beef course at 10mm, lightly mixed the Chunks of fat and seasonings. Back to the freezer for 30 minutes, then ground through 4.5 mm plate. Into the stand mixer and... -
Diving into Sausages
Tallbm, I haven’t eaten a hot dog in decades. Is a frank different? The info on the casings was great. I think I will try the ones I have first though. I may not like them. If so, I suppose, I could just de case them freeze until I get the natural casings prepared and re stuff. Are... -
Diving into Sausages
Wow you folks are super helpful. I cannot process all this information tonight. I will tomorrow, if all goes well I will have the time. I will have more questions tomorrow. Thanks all. Paul -
Diving into Sausages
Thanks DougE and Indaswamp. Mix thoroughly, add the ECA, mix again, stuff and onto the smoker it is. In regard to the belly fat, It is frozen now so I will have to thaw, cut and freeze slightly before grinding. Once through with 5/16 plate. Get cold again. The grinder is new. Should... -
Diving into Sausages
Hey Fueling, thanks for clearing this up. I was under the impression they needed a 30 minute soak like the fiberous ones for the SS. -
Diving into Sausages
Thanks Chopsaw. That is the plan. That way there is a direct comparison between the two varieties. Fueling, I am assuming they are edible collagen. They are dry and on a tube. -
Diving into Sausages
Hello All, It has been quite some time since I last posted. Since then I have went from pulled pork to brisket to Fatties then on to belly bacon and lox, now a foray into sausage, first up brats and summer sausage. I have alway used this site as reference and thank everyone for all their... -
Dutch's "Wicked Baked Beans"
My first batched was A bit on the spicy side. Wife like that enought that sh wants me to improvise the recipe as we do not have the exact ingredients. We will see. No pineapple.- pauli
- Post #563
- Forum: Side Items
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Second Brisket Ever
Thanks BD. Usually I am cynical, think Grumpy Old Men but sarcastic as hell and not really grumpy, but I am on holiday and vacation. Temp went up to 183 then stalled. Seems an odd temp for a stall. Maybe the temp probe is not in the thickest flat portion. At 5PM I bumped the temp to 235... -
Second Brisket Ever
Thanks for the replies. Took the beans out after 3 hours. Not smoky enough, put back in for an hour. Just wrapped the brisket, lots of good juice on the pan, inserted the temp probe, 165 degrees. Not sure I want to increase the temp just yet. Will let it ride for an hour or two to see...
