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Pasteurization question
OK so when I have gotten jerky kits they always say to get the product to a finished temp above 160, but this stuff has cure in it so it able to be at low temps for longer times to dry out, so if according to Daves table you can reach pasteurization at 135-140 for an extended time and it takes... -
Nova Scotia style pepperoni smoke
this is why when I am pushing up the temps I try and do them in small 5-10 degree increments, it seems the smaller the temp adjustment, the smaller the overshoot, but one time I tried to push the temp up from about 130 to 160 or so and it blew well up into the 200s before it caught itself and... -
Nova Scotia style pepperoni smoke
if you are going to be doing sausage in the MES... get the pellet tray or some other sort of smoke generator for the unit... its just not designed to produce smoke at the low temps required to make quality sausage. you can play all the games you want to try and trick it into doing what you... -
Ref; Things I learned making OFG Summer Sausage
I dont prick the summer sausage casings, just the fresh casing that I have used. maybe you are supposed to, but as hard as I stuff the summer sausage into those fiber casings I am afraid they would pop like a balloon if i poked them. -
Ref; Things I learned making OFG Summer Sausage
thats odd, i had the smaller casings that said they held a pound each and I ended up averaging about 1.15 per casing. of course I was using a stuffer and was really packing it into the casing and maybe filled them a touch over full since I had a hell of a time getting the ends closed, but... -
Venison franks: need advice
typically I think I've seen people using sheep casing for hot dogs when they are going natural. -
Breakfast sausage in the air fryer
LOL, you forgot to include the picture. But i am sure thats what it is. :D I am not sure why my wife thought that I wouldnt find out when she left it in the amazon shopping cart, but I will still act surprised even though she knows I know.;) -
Breakfast sausage in the air fryer
I dont know it yet, but a little bird told me I am getting some sort of copper lined pan with a rack that is supposed to make baked fries/tots/poppers ets taste like they were fried. -
Fresh Sausage Sammies (HotAirFryer)
OK... I have to ask... What is the infomercial one? ever since I got my first DVR about 15 years ago I dont watch many commercials any more. -
Breakfast sausage in the air fryer
I might have to get a couple of these things... one for the home and one at the lake. do they give of much heat when they are running like a regular oven? -
need an opinion!
loin is not only leaner, but it a different textured meat than the shoulder, think white meat vs dk meat on a chicken, just different. I dont know that it would make bad sausage, but I think it would make a different sausage as the white loin IMO doesnt have near the flavor as the darker cuts... -
Snacksticks have a pasty tatse
definitely agree, I dont know about others, but IMO the grinder is the last place to go cheap. now maybe there are some quality moderately priced grinders, but after the grief I got from trying to go cheap with the kitchenaid attachment I went right to a 1hp cabelas carnivore series and... -
Snacksticks have a pasty tatse
i think it kind of depends on the freezer and how much meat you are stuffing in it. we have one freezer that in 2 hours it would be completely frozen, and other one that 2 hours would be just getting stiffened up nicely. I dont know about everybody else, but I cube mine up into about 1.5 to... -
Beef Ribs for Dad...Challenge Accepted!
heres a tip, if you know of people that get a 1/2, 1/4, or whole beef done, ask them if they use their ribs. a lot of people dont know how to cook them and as a result they dont use them. make friends with those people for sure and you might get beef ribs for a steal... dont ask me though... -
Venison Snack Sticks
you have success mixing chips with your pellets and not having flare ups? -
Sheep casings?
Ive got food grade silicone spray but I have used the cooking spray as well. I dont like the over spray mess with the cooking spray, the silicone lubricates, but doesnt seem to leave everything greasy. -
Need Some Recommendations
just a tip I heard on getting the air out of zip locks.... have a sink/tub of water near by and submerge the bag up to the seal in the water and the pressure will squeeze the air out. -
Sheep casings?
yep, Ive got about a 18" deep dish pan that I use. I dont recall it ever having a pizza in it, but its certainly seen its share of sausage. -
Sheep casings?
I usually load the tube with about 6" of casing filled with water in a pan below the end of the horn that way every bit of casing goes on the horn with plenty of water on the inside for lubrication. the excess water just runs out the end when I get that far and the little bit of water on the... -
Need Some Recommendations
no experience here, but the hog rings I have for summer sausage are 2 big so I double the end of the casing over after I twist it up and then the hog ring has enough material to crimp down on.
