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Snack Sticks - how small is too small?
IMO 24mm is the smallest casing I would use with an electric stuffer. Should fit a 13mm-16mm stuffing tube. My 2 cents -
Snack Stick Casing Closure
With collagen I just pinch and pull the meat out the last 1 inch. The meat residue will act as glue and keep it closed. If you leak out your smoker is too hot near the bottom of the sausage and you will need a deflection plate. -
Snack Sticks - how small is too small?
IMO 15mm-16mm is small but doable. Anything below that will be almost impossible. If you want something that’s smaller than 15mm I would go caseless. Your equipment is also a large factor. For smaller sticks I have better luck with my small 5 lb LEM stuffer with a homemade 10MM sanitary stuffing... -
LEM 30lb motorized sausage stuffer on the smallest horn. w/ hi temp cheese
I have a 30lb motorized stuffer and it has its limitations more than any stuffer I have. I explained two speed stuffers a long time ago here. https://www.smokingmeatforums.com/threads/2-speed-vertical-stuffers.154910/ My instructions that came with my 30LB stuffer stated not to be used for small... -
First batch of the year w/ pics.
Nice Job! Sausage looks great. I use 1/2" rebar to hang sausage. Its rigid and easy clean up. Place a strip of foil over the top of the rebar and hang the sausage. Just peel it away when done. You can also rig a deflection plate with foil so the sausage wont overcook on the bottom like this... -
Reheating Sausage
What's wrong with tough casings? IMO It makes you Savor the Flavor instead of just wolfing it down. LOL -
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Fat Out ?
I've gone to 170 with no fat out. A lot can depend on many other factors like chamber temps, hot spots, even heat convection around the entire sausage (upper an lower), the quality of the fat and meat. Size of the sausages, temperature control. Hitting 175 its usually all over with but with a... -
Busy weekend venison bologna and sausage
looks like I missed this thread. Very nice work...... :emoji_thumbsup: -
Why is it so hard to find a summer sausage recipe?
Are you looking for a dry cure summer sausage or a cured smoked summer sausage like hickory farms makes. -
Morton Tender Quick for beef snack sticks and beef jerky?
I'm a tender quick guy. Been using it for years and prefer it over cure #1. IMO it makes a better tasting product. I use it 99% of the time and I'm still here. Chop hit the nail on the head in his post. Easy to convert and make sure you don't mix the two different cures together. Also you cant...- boykjo
- Post #15
- Forum: Beef Sticky
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Smoked Sausage IT graph
I don't see fat out. would show some craters of empty pockets. Not enough fat IMO. Added Beef can be tricky to get right. Always use fresh not frozen meat. Get to know your smoker. Check for hot spots. More open space (less mass) and sausage will cook faster. More sausage( more mass) and less... -
Cracked open a one year old parmesan last night
very nice..... :emoji_thumbsup:- boykjo
- Post #13
- Forum: Cheese Making
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is there a good smoke recipe for front quarter bear meat
At a PA gathering with PC farmer we injected a bear roast with Moores marinade and let it sit overnight. Smoked it the next day like a tri tip and it was fantastic. -
Meat mixer
Not familiar with that grinder so I cant speak for it, but I will say most people I see who get the mixer attachment for their grinders usually get rid of them or quit using them because they are a p.i.t.a. to clean, they don't incorporate the mix well and you still wind up having to mix by...- boykjo
- Post #2
- Forum: Meat Selection and Processing
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All Pork German Bratwurst
I see you didn't add any salt. Might be what was missing. I'll might give this recipe a go next week at the NC gathering. Looking to try something new for everyone to snack on during the weekend. Nice Work Chop........ :emoji_thumbsup: -
Metal in grind?
Its smear and oxidation. Just wipe it away as you go or go all stainless steel -
11th Annual Carolinas Smokers Gathering-September 27 and 28th 2024
Hey Aaron, Sorry to hear about Jenn's ankle. Hope she gets well soon. Hopefully we'll all be able to meet up next year.
