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  1. mohntr

    Beef Summer Sausage

    dacdots, Could you explain "Blooming" in a little more detail? In all the reading I have done on this I do remember hearing that term before. You mention allowing the casings to dry. The instructions I used said to not apply smoke and to keep the temp at 120 until the internal temp of the...
  2. mohntr

    Beef Summer Sausage

    Thanks Gunslinger. That is very informative, but still doesn't explain a few things. However I have learned a little bit more. I put the sausage in the fridge overnight and it completely changed the texture. It firmed up pretty good. The casing also tightened up around the meat. The taste...
  3. mohntr

    Taylor Digital

    Thanks ultramag! I guess I never gave the temp of water much thought. I actually thought it could get hotter than 212. MoHntr
  4. mohntr

    Taylor Digital

    Gunslinger, Here is a silly question. Does water get hotter than 212 when boiling. Do you test the probe just as the water comes to a rapid boil? How does the ice water test work? Thanks! MoHntr
  5. mohntr

    Open End Recipe Section

    ultramag you have my vote too. It is always better to get a recipe from someone who has already tried it. MoHntr
  6. mohntr

    Beef Summer Sausage

    Mrs. Just Learning I used a mix from a local Droege's Supermarket. It has the cure in one bag and the seasoning in a different one. I hope the consistancy changes with a little time. Thanks for the reply. MoHntr
  7. mohntr

    New Member checking in

    Welcome TelcoCraig - You'll like it here... Always something going on! MoHntr
  8. mohntr

    Just Joined

    Whoo Hooo!! Another Missourian!!!! Welcome Ghost308 MoHntr
  9. mohntr

    Taylor Digital

    I was smoking summer sausage today and noticed the temp was not changing on the display very often. It would never count up by just 1 degreee, usually 2 at a time. Today it was going in 4 deg increments. I remembered reading that moisture at the little plug would throw the readings off so...
  10. mohntr

    Beef Summer Sausage

    I made my first batch of summer sausage yesterday and today. I used a 74/26 ground chuck mix. (no pork) I made it with a purchased seasoning/cure mix. I did add a little cayanne pepper. Anyway, I mixed and stuffed it into collogen casings yesterday the refridgerated overnight. \ I put it...
  11. mohntr

    LOSS OF MY FATHER

    Jeff I too feel for your loss. Having lost my Mom & Dad at different times in my life I can assure you that the good times you and him have shared will ALWAYS be there. There is no risk of losing the memories. A little ways down the road you will be doing something and a warm feeling with a...
  12. mohntr

    Beef vs Deer

    Cheech I must say the whole muscle venison jerky turned out GREAT! - The smoke flavor and spice was good! The Hi-Mountain inferno I used on the ground venison left a little to be desired. It was better the next day - but overall I would say it is bland and no heat. That is my first...
  13. mohntr

    Happy New Year!!!!!

    Boy your day did take a wild turn.... Glad to hear the critter was still edible!! I learned alot about brisket in one Holiday weekend. I went to a local IGA food store and was looking at the briskets. Just so happens the butcher stops by while I'm eye'n up the cuts of meat. I ask for some...
  14. mohntr

    Hi to all

    Hey Big Jimmy - Welcome to the gathering place. MoHntr
  15. mohntr

    Grinding Sausage Twice

    Hey Cheech I have been looking around at the stuffers. I ran by Harbor Freight the other day, but they didn't have any. I'll find one at a good price yet. Larry, I graduated high school from St. Clair. and bought my 1st Harley Davidson in St. Ann - A long time ago... Thanks! MoHntr
  16. mohntr

    New To Jerky

    Nice job Cajun_1. Looks like your new slicer did its job!! I guess because I use a soy base my jerky looks much darker. So how does it taste? If you are like me you better write your process and ingredients down.... short memory ya know. MoHntr
  17. mohntr

    hi mtn jerky

    I like using whole muscle as well. I have trouble telling when the ground jerky is done. It always ends up dry. How do you tell when the ground is done? MoHntr
  18. mohntr

    New To Jerky

    I don't use any water when making jerky... Mmmm think I'll have a piece MoHntr
  19. mohntr

    Happy New Year!!!!!

    Hey wetback42 looks like you got a great start today. How is smoked venison? I have a couple in the freezer but never thought about smoking it!!! The biggest piece of venison I have is a roast. I rubbed a brisket down last night, wrapped it in plastic wrap for today. Woke up at 4:45am but...
  20. mohntr

    It's PigCicles' Birthday!!

    Happy Birthday PigCicles! Many more too! :) MoHntr
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