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  1. shannon127

    Soy Protein or Dry Milk?

    Here are a just few of my observations.  Most "dry" sausage is a result of either too high temperatures during smoking, or fat smear during grinding.  There are certainly other contributing factors, mix is too lean, or the sausage was not mixed thoroughly prior to stuffing.  Make sure you have...
  2. shannon127

    Anyone looking for a great stuffer? Sausage Stuffer For Sale

    First, I want to say this is not my stuffer and I don't know the seller.  Happened to log in to Ebay and saw this 5# TSM stuffer for sale.  This is the older model with black nylon resin gears.  IMHO the resin gears are better than metal, as they are just as strong but operate much smother. ...
  3. shannon127

    Would this work?

    I would not recommend doing that.  When making Salami, the meat has to be as fresh as possible.  The bacteria count in meat doubles every 24 hours.  Italian sausage is a fresh sausage, so there is not cure.  It is almost certainly at least 2 days old before it hits the shelf.  If you are set on...
  4. shannon127

    Kielbasa .....

    Looks pretty good from here. 
  5. shannon127

    Andouille Foamheart

    Foam, I think you are well within the USDA guidelines.  Shannon
  6. shannon127

    Andouille Foamheart

    It is usually used when fermenting salamis.  It is the USDA guideline for the amount of time that a salami can be above 60 degrees before reaching a PH of 5.3.  For example if you are fermenting meat at 70 F for 2 hours, it would be 20 degree hours, well short of the guideline of 1200 at that...
  7. shannon127

    Andouille Foamheart

    Just to be clear, he is not making a ready to eat sausage.  Andouille will be cooked later.   The smoking is part of the fermentation process that gives Andouille it's characteristic tang.  The question of safety is did the meat spend more than 900 degree hours about 60 degrees?  Asuming a...
  8. shannon127

    Andouille Foamheart

    I think Andouille is the exception the rule.  It is smoked, but still considered a fresh sausage.  I could be wrong, but remember that from somewhere. 
  9. shannon127

    Andouille Foamheart

    That looks awesome!!  I haven't had Andouille since I was at Ft Polk in 89-90
  10. shannon127

    How long do you smoke your sausage?

    I smoke for 3 hours then poach in a 170 degree water bath until temperature is reached.  I used to use an electric roaster to keep up the temperature, but now I use a cooler.  If I need to raise the temp of the water, I drain some off into a pan, boil on the stove then add back in.  The...
  11. shannon127

    Sausage Curing - Anyone heard of this method?

    I know some Coal Crackers in PA that make a soupies.  It is a spicy salty dried salami that is placed in olive oil with a weight on it to flaten them out. 
  12. Sausage Curing - Anyone heard of this method?

    Sausage Curing - Anyone heard of this method?

  13. soupie62011.jpg

    soupie62011.jpg

    • shannon127
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    • Album: Sausage Curing - Anyone heard of this method?
  14. shannon127

    First time for brats

    Throw some on the grill!! Can wait to have you opinion
  15. shannon127

    Still have my AMERICAN MADE treager big text

    I have never painted my smoker, but I did use this stuff on some valve covers a couple years back. http://www.jegs.com/i/PJ1/322/SP109/10002/-1?parentProductId=749303 VHT FlameProof SP109
  16. shannon127

    A couple of questions

    Just to add to the discussion there are also some of us who cube our meat, add the cure and seasonings, then refrigerate for at least 24 hours.  I usually wait 48 to 72 hours then grind the mixture.  After grinding add the water and mix thoroughly.  It will get very sticky and thick as the...
  17. shannon127

    Kielbasa

    great job!!
  18. shannon127

    How long do you smoke your sausage?

    I usually cure at least overnight, a full day if possible.  I think it makes for a better bind in the sausage
  19. shannon127

    Making uniform links of sausage

    My wife is always complaining that my links are too short. 
  20. shannon127

    mixing meat for sausage

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