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Steamers to Finish Sausage
how can using steam to finish them over cook the casings but a hot water bath doesnt? I am not trying to argue, just unsure of what you said. also isnt steam cabinets what a lot of commercial sausage makers use to finish their sausages? I thought that I read that somewhere. I use almost... -
Steamers to Finish Sausage
I remember seeing that thread last spring. Do you see any issues with your Sous Vide unit with any grease or other build up since the food isnt bagged? I know when I was thinking of using the sous vide before somebody said you needed to bag the sausage to prevent the unit from getting screwed up. -
Steamers to Finish Sausage
i am hoping to do bigger batches than what I assume a typical sousvide unit could likely handle. just curious do you vac seal the sausages and then sousvide them and into the freezer or whats the process? I am not really up on those things, but I wonder if they would do well trying to finish... -
Steamers to Finish Sausage
Has anybody tried to make a homemade steamer box to finish smoked sausage? I usually run mine in smoke until about 135 or so, but have been finishing in a hot water bath (an electric roaster) but was wondering about converting an old fridge or something to a steam chamber and then piping... -
UDS Air Intakes
common sense would say that the longer the small bore air intake tubing leading to the combustion point (coal basket) the more draft it would take( chimney height) to pull the combustion air. with water, the longer the pipe the more resistance is created so I would assume it would be the...- jimmyinsd
- Post #2
- Forum: U.D.S. Ugly Drum Smoker
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Irish Sausage
if it goes good with beer or whiskey... I am pretty sure it can be called an Irish sausage! -
Seasoning Kit Confusion- Cure question.
wierd, maybe they have already made the change to the instructions. this kit has been on the shelf for a couple years. mine definitely says 10 for jerky 20 for snack sticks. I guess I dont have to bother them tomorrow. -
Seasoning Kit Confusion- Cure question.
I do a lot of my own (or borrowed) recipes, but I had this kit laying around and wanted to use it up before it got lost. I did recently buy some seasoning from Owens in ND, but those were novelty things that are a little beyond my strike zone for now. i will say that using the hi mountain... -
Seasoning Kit Confusion- Cure question.
its doesnt really separate out the ground jerky from the snack sticks. its kind of mis-leading but is sounds like my batch is OK. I may still reach out to the company to share my confusion and maybe they would like to modify their instruction so nobody makes the mistake on a 20# batch with... -
Seasoning Kit Confusion- Cure question.
Looking at the Hi Mountain site and zooming in on the Snack Stick Box it claims that it contains 2 packs of cure and 2 packs of seasoning (same size packs as the jerky kit) and it states on the box for 20 pounds of meat, so it looks like XRay nailed it. Poorly written instructions IMO... -
Seasoning Kit Confusion- Cure question.
Maybe they use the same instruction sheet for both kits, only doubling the amount of seasoning and cure in the snack stick kit? My kit was the jerky kit so perhaps that is the difference. Although the instructions say "will cure and season up to 10 pounds for ground meat jerky or 20 pounds for... -
Seasoning Kit Confusion- Cure question.
I had and old jerky season kit laying around from Hi Mountain and decided to make snack sticks instead of jerky. I have used their stuff enough to know that it will make 15# of whole muscle jerky or 10# of ground meat jerky. if Cure is based on weight of meat, why then would they be able to... -
Newbie question
I always add an hour to handling time as well as figuring that peoples times and temps are never accurate... better safe than than double over vomiting i always say.:emoji_grinning: -
The X-Fire Grill
buck up brother, we spend about 1/3 of our year under 30 degrees and we can still make metal stick to itself. :emoji_wink: pretty cool though that your son is so interested in working with you. that is something i think i could have done better with my son.- jimmyinsd
- Post #173
- Forum: Other Builds
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Newbie question
as others have said, low and slow or normal sausage smoking times and temps... definitely add the cure. but I "smoke" my brats all the time as part of my cooking process and I dont put any cure in my brats, however they go from nearly frozen in the stuffer to the freezer in minutes and from... -
The X-Fire Grill
very impressive design as well as the build!- jimmyinsd
- Post #171
- Forum: Other Builds
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Prayers for Pops. UPDATED 1/22/20
Prayers sent from the great frozen north. Pops has helped more of us than he will ever know with his sharing of recipes and wisdom. Wishes for a speedy and full recovery for Pops and for peace for his family in the process.- jimmyinsd
- Post #49
- Forum: For New Members
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Newbie needs equipment advice
take note of those that say the stuffers are generally rated larger than what they actually end up holding. My 11# stuffer is typically pretty full at about 9# or so. Also the plastic gears on a stuffer would be a red flag for me, especially if I was looking to make snack sticks, those... -
Newbie needs equipment advice
you should be able to find a pretty decent grinder for a couple hundred bucks, I spent a lot more, but I know that there are a lot of people happy with theirs that didnt spend as much. I am pretty satisfied with my Hakka stuffer from amazon. They are a chinese product so the tariffs have... -
