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  1. Dustin Dorsey

    Finishing sausage with sous vide?

    Do you do anything special to clean the SV after that? I could see some grease getting on it. Of course you gotta clean the scale off occasionally.
  2. Dustin Dorsey

    Cast iron pots ?

    I'd address that rust spot on the lid and re-season it. The other parts you could probably just wipe down with some vegetable oil on the inside and start using. If you wanna go all out you could strip them with oven cleaner and completely re-season. I'd do this if you were buying them from a...
  3. Dustin Dorsey

    Sweet Baby Ray’s

    It's just too sweet for my taste. I prefer a more tangy sauce. But I get why it's popular and I'm not knocking it. I saw a local joint fill up their table sauce with SBR when supposedly it was their own recipe.
  4. Dustin Dorsey

    Second bacon batch

    I shoot for 145 but I've had them not want to go too much higher than 135. The last batch I did this weekend I pulled at around 138, but looking at the time/temp table, they were technically pasteurized at that point because they sat at that temp so long well over 30 minutes. They had been on...
  5. Dustin Dorsey

    Rudy's All Beef Hot Dogs

    It's a great idea. I just wish there was a better way. I can't afford a bowl cutter. Even there you have to use ice to keep the meat cold. LEM makes a juicer attachment but it's not the masticating type I guess.
  6. Dustin Dorsey

    Rudy's All Beef Hot Dogs

    I've always been put off about buying a used juicer with yellowed plastic like most of the Champion juicers I've found. It just seems like there should be a more elegant solution that's not repurposing yet another thing to take up space. Why can't you hook up something to a sausage grinder...
  7. Dustin Dorsey

    Rudy's All Beef Hot Dogs

    Looks great! I'm always cared off by the emulsifying part. I like the idea of doing small batches like that in a food processor.
  8. Dustin Dorsey

    ThermoWorks Signals

    I've had one a few years and it works great. I don't use it that often, though. I mainly just use it on my WSM for low heat cooks. It's a pain when you plug it in after a long time and you need a firmware update, then the firmware update won't complete, etc. But so far so good. It uses the...
  9. Dustin Dorsey

    Dino ribs are done but the internal temp is 185/190?

    I'd keep cooking them just because there's usually a ton of fat in there to render. They don't really dry out that easily, but they'll still be good I'm sure. No matter what they are so rich I can't that much typically.
  10. Dustin Dorsey

    JD Maxx XL deal Academy Sports

    These are great low and slow. Hot and Fast I'd go with the lump.
  11. Dustin Dorsey

    Binder ideas for dino bone ribs?

    I've always done the hot sauce thing, just because of the Franklin influence. I've seen people just straight up use water. I love mustard on pork. I've done it on beef too and not really tasted it at all at the end. Worcestershire is a great option, maybe mixed with some water or apple cider...
  12. Dustin Dorsey

    Wanting to make some Lockhart style C-Link sausage

    I like my sausage cured as well. I agonized over the decision to use it or not. I think the appearance is better with cure but I was trying to go more authentic to what they do at places like Kreuz, Smittys and Black's. It's a very specific central Texas thing.
  13. Dustin Dorsey

    Wanting to make some Lockhart style C-Link sausage

    I made the sausage this weekend. I didn't use cure and I cooked it at barbecue temps. I used a hunk of flat and some brisket fat I had in the freezer. I made a 5 pound batch. Here's my cubed up meat and fat. I ground it with my #8 big bite LEM on the 10mm plate. Mixed up with the...
  14. Dustin Dorsey

    $150 off LEM #12 Big Bite at Academy Sports + Outdoors (and other LEM "Hot Deals")

    That's unbelievable! Congrats!. It looks like Academy is starting to replace everything with Meat! Your Maker products so there may be some deals like that out there.
  15. Dustin Dorsey

    Wanting to make some Lockhart style C-Link sausage

    I found a video with an old timer using half-hitch knots. A butcher's knot would only tie one side. Here's a link to an article in Texas Monthly talking about different sausages in Central Texas by Daniel Vaughn. https://www.texasmonthly.com/bbq/history-of-texas-german-sausage/ I think I'm...
  16. Dustin Dorsey

    Wanting to make some Lockhart style C-Link sausage

    I've been making sausage for 5 or 6 years now as an extension of my barbecue hobby. I make a Texas style Hot Guts sausage and the Lockhart style is very similar. From what I understand it's salt, black pepper, cayenne. From what I've read they used Bull Meat Binder as well, or at least they...
  17. Dustin Dorsey

    NFDM Question

    I used it before I knew any better. High heat is better but the regular stuff is still pretty good. I ordered the high heat stuff from the Sausage Maker. I also tried out some c-bind from them as well which I really liked.
  18. Dustin Dorsey

    I need help with casings

    I use Syracuse Casings as well and have had better results since I switched. I was buying the homepacks off amazon.
  19. Dustin Dorsey

    I need help with casings

    I think I'm going to do a side by side soon. I'm making a batch this weekend. I could be way off base. I can't say hot smoked is better than warm smoked, but I'll say it's still pretty darn good. BTW, when I warm smoke bacon or sausage in the WSM I've been using the Thermoworks Signals and...
  20. Dustin Dorsey

    I need help with casings

    I just have to wonder if chasing these low temps is a lot of the problem. I've just smoked Texas sausages at 225 to 250 and they turn out great. I've done the whole super long cook at 150 and the bumping up to 180 and the casings are sometimes kind of tough. Some people even go crazier with...
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