Search results
-
Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
-
Sticks for hanging sausages in smoker?
Sherryt Here are a couple more photos of my mb smoker. Although mine is electric and yours is gas, I believe it is the same setup with 1/2" grooves to accept mb racks. I used 5/8" wooden dowels and carved the dowels to fit into the grooves for a tighter fit. Then, just tie your summer sausages... -
Sticks for hanging sausages in smoker?
I use 5/8" dowels, cut to length and sanded at both ends to fit snug in the grooves of my Masterbuilt smoker. This also gives the dowels a flat surface to rest on. -
Faulty Collagen casings
The last smoked smoked mahogany collagen casings I used were so tough I had to peal all my sticks or spit out the casings when eating. I only us sheep casings now. Although more difficult to use, In my opinion, you get a much better product. -
More Goose Pastrami and Swiss Cheese Snack Sticks...
Wow, I'm getting ripped off!! High demand around here apparently. -
More Goose Pastrami and Swiss Cheese Snack Sticks...
I noticed the price on the fat is $.59 per pound, here I pay $1.49. I remember the day when you could stop in and they would give it to you for free! -
More Goose Pastrami and Swiss Cheese Snack Sticks...
Wow, those look really good and thanks for the glove tip!! -
Converting fermented to ECA
As indaswamp has eluded to, bacteria does not thrive in high acidity (low ph) or low water activity levels. There's a lot of information out there that will explain that part in depth. As I mentioned above, citric acid will lower the ph but will do nothing to lower water activity, the drying... -
Converting fermented to ECA
Hey indaswamp, did you mean to raise acid level or do I have it backwards. :D?? -
Converting fermented to ECA
Sorry I'm late to the party here but what the heck:) Using citric acid is a way to quickly ferment sausages. Fermentation is raising the acidity level in meat thereby lowering ph. what ECA doesn't do is lower water activity (the stuff bad bacteria really like), traditional fermentation processes... -
-
More Goose Pastrami and Swiss Cheese Snack Sticks...
That's a lot of goose meat!! You can send me the hog.... lol. Question, I'm wondering why you cure the goose whole muscle instead of ground? -
Finishing summer sausage with saus v ide
I put mine strait into the water but some on this forum vac seal and poach it. I'm new to the sous vide machine but have finished a lot of sausage in just hot water. There are people on this forum that are very knowledgeable in this realm and should be along soon. -
Binders
I agree with Dave in AZ 100%. The reason I use a binder is to help reduce fat-out and retain moisture at higher temps. I like finishing my sausages and snack sticks at 155*to 158*. I can run my smoker up to 185* without concern. A relative of mine owns and operates a commercial packing company... -
Finishing summer sausage with saus v ide
I pulled the sausages from the firdge and taste tested them. I must say they turned out great, thanks all for the tips on the Sous Vide. All but one was finished with the SV. The sausages finished in the SV were pulled at (152*f) and were wiped down with paper towel and immediately hung outside... -
More Goose Pastrami and Swiss Cheese Snack Sticks...
Going to be good!!! -
Bloody Mary Sticks
Looking good!! I like the texture, did you finish them in the smoker? I'll use the hot pepper Idea when my Bloody Mary mix arrives. Bottoms up!! -
Finishing summer sausage with saus v ide
Yes, shriveling can be a problem and water bath is a great answer to that problem but, cooling the sausage down to below the danger zone is my priority. You are right about water bath, in fact a quick dunk in hot water will help shrinkage and clean any residual grease from the casing and just... -
-
Finishing summer sausage with saus v ide
I agree but these are fibrous casings. :)
