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  1. rgautheir20420

    Three Meat Breakfast Sausage

    Looks great! You gotta get yourself some sausage rings and crimpers!!
  2. rgautheir20420

    Spicy Salami and Pfefferbeißer salami

    Thanks Case.
  3. rgautheir20420

    Snack stick texture

    The fat percentages are definitely a preference thing but I think that would work.
  4. rgautheir20420

    Spicy Salami and Pfefferbeißer salami

    The Mold 600 covering is coming along nicely.
  5. 20150503_134313.jpg

    20150503_134313.jpg

    • rgautheir20420
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    • Album: Spicy Salami and Pfefferbeißer salami
  6. rgautheir20420

    Snack stick texture

    I gotcha. Adding Non Fat Dry Milk or another type of binder will help. But your're still going to run into moisture loss issues. As another poster said also, you'll need a much fattier blend to help the moisture remain. Shoot for something along the lines of 70/30 lean to fat and use the binder...
  7. rgautheir20420

    Snack stick texture

    Can you better explain what's wrong with the texture. SS and snicks are too very different things. Sticks are good when they are allowed to bloom naturally without a water bath. I LOVE the shrinkage that happens and I'd advise against saran wrapping them the night before also. That will hold in...
  8. rgautheir20420

    Arduino Curing Chamber Setup

    How many addons of these sensors can that board take? It's already got a few sensors attached considering the temp and humidity right? So you're looking at $20 per weight sensor setup not including the bracketing setup also.  I wonder if it's possible to take one of...
  9. rgautheir20420

    Arduino Curing Chamber Setup

    It's a cool project none the less. The 2 things things that interest me the most are the temp/humidity tracking and the weight loss tracking. What device do you plan on using to do that?
  10. rgautheir20420

    Arduino Curing Chamber Setup

    Hmmm I'm thinking all my help might earn me at "at cost" setup shipped over 
  11. rgautheir20420

    Selling Smoked Meats

    Bryan, you answered both of your questions already. 1st. Call your local health department to find out EXACTLY what you need to get this done. 2nd. The rules for cooking food and selling to the final customer are indeed different from state to state and even county to county....so call your...
  12. rgautheir20420

    Anyone Used the Cappecs Leave-in Kitchen Thermometer?

    You'd be surprised how annoying the alarm is on the 733 when it goes up. It has no problems waking me up at all!
  13. rgautheir20420

    Anyone Used the Cappecs Leave-in Kitchen Thermometer?

    I have model 733 found here  but I don't see anything wrong with that one.
  14. rgautheir20420

    Anyone Used the Cappecs Leave-in Kitchen Thermometer?

    Sorry. After reading, my post was very vague. Many use a thermo that has 2 probes on the unit. One to stick into the meat and one to have attached to the smoker grates to monitor temps inside of the chamber. I use it for my MES30. Personally I have a Maverick dual probe model, but there are many...
  15. rgautheir20420

    Anyone Used the Cappecs Leave-in Kitchen Thermometer?

    In my opinion, having 2 probes for the smoker is absolutely needed. 
  16. rgautheir20420

    Spicy Chicken Sausage Recipe

    Box, for a good chicken sausage with some zip, use the nolacuisine.com Andouille recipe but just take out the thyme (unless you want to keep it). To that recipe, add 1 additional tsp of Cayenne and you're good to go. It's a great starting recipe.
  17. rgautheir20420

    Sweet and Spicy snack stix

    Well I've included the turbinado to hopefully get that sweetness for the balancing act. Would honey be better?
  18. rgautheir20420

    Arduino Curing Chamber Setup

    Did you spray them with any sort of Mold 600 culture? This culture includes a mold that will cover the entirety of the salami with a white layer that helps with even drying and protection. They are looking to be coming along nicely. The mold that's currently on there isn't really bad, but it's...
  19. rgautheir20420

    cure help

    You probably read it on meatandsausages.com which is where I've read it. Of course better safe than sorry it best, but the read also says it could halt the process below 36. Have you tested all of the zones in your fridge? Different places in a fridge will hold different temps.  Also how did...
  20. rgautheir20420

    Sweet and Spicy snack stix

    Hello everyone. I'm looking to make something different out of my next batch of snack sticks. I wanted to go more sweet and spicy with them, but I can't seem to find a suitable recipe. I don't want to add maple syrup to the ingredient list. I was thinking these ingredients to start.  .25 % Cure...
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