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  1. Tinner340

    Finishing summer sausage with saus v ide

    I agree, if you can get water down to 20*f.
  2. Tinner340

    Finishing summer sausage with saus v ide

    I pulled them out of the SV at 152*f. then outside in the 20* air to cool off for a bit. Then hung at room temp for 1 hr and in the fridge. I'll cut them tomorrow.
  3. Tinner340

    Finishing summer sausage with saus v ide

    Sounds good, thanks!! I'll post photos.
  4. Tinner340

    Finishing summer sausage with saus v ide

    Thanks, I usually finish mine, in my smoker, at 155* so once I reach 152-155 I can pull them and give them a bath?
  5. Tinner340

    Finishing summer sausage with saus v ide

    I know this subject has been beat to death on this forum but I have to ask. I'm going to finish my batch of sausage in an S.V. for the first time. Can I just go by the FSIS log tables and finish it at say 152-158*f, in the S.V. and be fine at that?
  6. Tinner340

    Bloody Mary Sticks

    Looking good!!! I ordered the Bloody Mary mix today to see what all the rant is about.
  7. Tinner340

    Dry Milk and Soy Powder

    Great!! let us know how it turns out. I use non fat dry milk at 2% for a binder. I also us an Auber P.I.D. temp. control as the temperature is critical, especially at the top end of 185*f. At that temperature we are very close to fat-out, even with a binder.
  8. Tinner340

    Newbie

    Welcome, you found the right forum!!
  9. Tinner340

    Homemade Tartar Sauce (my favorite!)

    I will definitely give it a try!! thanks for the recipe.
  10. Tinner340

    Dry Milk and Soy Powder

    Here is , in my opinion, a good example of why I use a binder in my sausages. This is some Kabanosy I pulled from the smoker tonight. I course ground the pork fat and fine ground the pork while stuffing in sheep casings. I started my smoker at 125*f and ramped up 15*f every hour until I hit a...
  11. Tinner340

    Dry Milk and Soy Powder

    I vac seal mine as well, works great!!
  12. Tinner340

    Dry Milk and Soy Powder

    After buying the kindle I now have both. Dave brought to my attention the search engine on kindle. I can search key phrases or words in the book. The index, in the book, to me, didn't seem that helpful.
  13. Tinner340

    Dry Milk and Soy Powder

    I just bought the kindle version this afternoon, I can increase the font size so I can read it :D
  14. Tinner340

    Dry Milk and Soy Powder

    Nice, I need to upgrade!
  15. Tinner340

    Dry Milk and Soy Powder

    Interesting, none of these page in my book,(Home Production of Quality Meats and Sausages) mention NFDM. Must be a different publishing date. Spice proportion is on pp219. In my index there is only one mention of non fat dry milk on pp23. It states "It may be further enhanced by lightly...
  16. Tinner340

    Dry Milk and Soy Powder

    Dave, Thanks for clarifying and great information! I use NFDM on most all of my sausages for reasons you have mentioned, to help shore up fat-out (it's nice to not have any fat drippings on the bottom of my smoker) and improve texture/flavor characteristics. I haven't used any other types of...
  17. Tinner340

    Dry Milk and Soy Powder

    .
  18. Tinner340

    Dry Milk and Soy Powder

    Hey Dave, thanks for the information. I normally use around 2% NFDM that I get from the grocery store. You mentioned to use 1%, am I overdoing it? I'm just wondering if I can get the same results and use less product? Thanks for the post, Bill
  19. Tinner340

    Tubed Sheep casings

    Syracuse Casing Company, good quality, service and fast shipping!!
  20. Tinner340

    Venison hotdogs and bologna

    Wow, That's a lot of hotdogs!! Thanks for recipes...
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