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Recent content by scottnthewoods

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  1. scottnthewoods

    The Impatient Sausage Maker

    In the ones pictured I did use Cure #1 and they were brought up to at least 145f (probably closer to 155) in the initial smoking process.   I then ice chilled them.   I later had this idea so I put some in my dehydrator set at 160f. I have little confidence in the exact accuracy of...
  2. scottnthewoods

    The Impatient Sausage Maker

    Thanks So I kilned 30% the Sausage weight off and it made a fairly nice product.  It took about 5 hours with my dehydrator at 160 degrees f. This said, this method is the perfect replacement for the time tested method of giving time a chance to do it's work. I am sure I could monkey with it...
  3. IMG_9582.JPG

    IMG_9582.JPG

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  4. scottnthewoods

    The Impatient Sausage Maker

    New to trade please elaborate on the differences Cures.
  5. scottnthewoods

    The Impatient Sausage Maker

    I used 26 mm collegen casings.   Smoked the sausages at about 200 on my green egg with the plate setter in place for a little over 2 hours to reach 145-150 degrees. Once temp was reached I chilled in an ice water bath. I have put a few in my Open Country dehydrator after weighing them. I...
  6. The Impatient Sausage Maker

    The Impatient Sausage Maker

  7. IMG_9577.JPG

    IMG_9577.JPG

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  8. scottnthewoods

    The Impatient Sausage Maker

    I guess I will know the answer to this soon enough on my own, but I thought I would put it out for feedback. So I made some Krakow sausage today and smoked if for a couple hours until I got it up to temp. I then I chilled it quickly in a ice water bath. I would like to have some semi-dry to...
  9. scottnthewoods

    Scottnthewoods

    Scott from Tennessee here and I am a longtime Green Egg owner as well as a Fire Magic gas griller.  As an asst. scoutmaster, I do a fair amount over wood coals, dutch ovens, swinging grill grates and such. My initial reason for joining is fueled by my new interest in sausage making after a trip...
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