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Question about smoking/cooking summer sausage in collagen casing
Thanks guys appreciate all the comments and help and suggestions. I’ll have to look into those sausage bags. Very interesting, this is only my third batch ever in my life of making sausage so I have a ton to learn. Not too late to straighten them out but it’s a matter of room on the racks... -
Question about smoking/cooking summer sausage in collagen casing
If you’re completely bored, and have nothing better to do, you can follow along with the temperature of the sausage and the smoker. I’m still tuning the PID controller. Smoker/meat temp display -
Question about smoking/cooking summer sausage in collagen casing
OK no laughing at my sausages. I left work early and just took these out of the fridge to warm up. I have 3 racks like this, they sure smell good raw, can hardly wait until they are done. Is there a traditional smoking wood for summer sausage? I loaded up dust in the tube with some cherry and... -
Question about smoking/cooking summer sausage in collagen casing
OK today it’s smoke day for the summer sausage, I may need to take some time off work to start this in time. Any idea how long it’ll take to smoke to an IT of 155° this is summer sausage in 30 mm collagen casing? Snack sticks in my MES30 take 5 to 6 hours in 21 MM cases. Thanks! -
Question about smoking/cooking summer sausage in collagen casing
Cool thanks boys. I need to put together a shopping list of things I need for sausage making. Yes, keeping notes, using an Excel speadsheet shared by @tallbm as well as some in my recipe binder. One thing I really need to improve is my link making skills, they currently suck, all different... -
Question about smoking/cooking summer sausage in collagen casing
Thanks Doug, as always, you're right there to help me along my smokin' journey, appreciate it. I have been using collagen casing for my snack sticks as well, as that is what came with the kit, are there better alternatives? Thanks -
Question about smoking/cooking summer sausage in collagen casing
I'm just realizing I may have screwed up this 4 lb batch of summer sausage. I had a pound of ground pork and 3 lbs of ground beef to use up so I went trolling for easy recipes for my 3rd go at sausage making and found a nice summer sausage recipe in one of my books. I miss-read the first... -
Adding MSG to recipes
I knew this would be useful one day...I bought this big tub of MSG years ago for $8, used it in my batch of pepperoni yesterday, testing later this week. cheers -
Starting my Snack Stick/sausage adventure, may need some guidance.
The second batch of snack sticks is done and out of the smoker and are way better than batch #1. I smoked them until 154* then held them there for an extra hour, total 6 hours. I left them in the smoker overnight to cool and now have the little fan pulling air thru the stack opening and I'll... -
My second sausage adventure, looking for Spanish Chorizo recipes
I now have all the equipment needed for small batch sausage making, I have 2 small batches of snack sticks, now I want to try another one of my favorites, Spanish spicy Chorizo. It may be a difficult second sausage but thought I would ask anyway. Are there any suitable recipes out there for a 5... -
What a painful experience, KitchenAid sausage stuffer, what a PITA, looking for suggestions.
I just opened the SS and it's very well done, it sure makes things a lot easier to calculate ingredients. I've been working with Excel since the early 90's, I love it, very powerful tool. I made one 3 lb batch of pepperoni yesterday, smoking it today, I may make another different batch this... -
Starting my Snack Stick/sausage adventure, may need some guidance.
My new LEM 5 just arrived and now I want to make another batch of snack sticks, maybe pepperoni flavor this time, I have 3 different Hi Mountain kits to choose from. I have a few Q's now that I have made one batch. I also bought just clear cologen casings, 21 and 30mm but they state for... -
What a painful experience, KitchenAid sausage stuffer, what a PITA, looking for suggestions.
My new LEM 5 lb just arrived and it truly is new in the box, I was a little worried as it was a Facebook marketplace transaction, my first, but it's here. Now to make my next batch of sausage, probably more snack sticks. I should probably continue this on my Snack Stick thread. See you over... -
Starting my Snack Stick/sausage adventure, may need some guidance.
I'll keep looking....Thanks Doug. -
Starting my Snack Stick/sausage adventure, may need some guidance.
How about this one? $45 used but 100% complete -
Starting my Snack Stick/sausage adventure, may need some guidance.
Another few days of drying in the house with the air conditioner going humidity is about 25%. They seem to be getting better. I had a small sample tonight and easier to take a bite. Still a bit soft though. I just bought 30 pounds of ground beef from my neighbour who slaughtered his cow a month... -
What a painful experience, KitchenAid sausage stuffer, what a PITA, looking for suggestions.
Good morning, I have a recipe binder, should start keeping a log of my bacon and sausage batches, thanks for the reminder. I haven't done the fry pan test but will start on the next batch, probably this weekend if the LEM 5 gets here on time. I'm now investigating different mixing methods and... -
What a painful experience, KitchenAid sausage stuffer, what a PITA, looking for suggestions.
I just tried my first piece, so far disappointed, but I think it still needs four or five more days of hanging to dry out properly. The casing is quite tough compared to what I’m used to is a tough bite, and sometimes tears away in a sheet. The flavour is very bland, this was the cracked... -
What a painful experience, KitchenAid sausage stuffer, what a PITA, looking for suggestions.
I’ve been thinking about my batch of snack sticks that I just made that was such a booger to get through the KitchenAid mixer, and it’s entirely possible thinking about it now that I might have over mixed the meat as when I stuffed them, the consistency was more like pate, rather than still... -
What a painful experience, KitchenAid sausage stuffer, what a PITA, looking for suggestions.
I found that one as well, and it was on my shortlist until I found the LEM 5 pounder last night, picked it up brand new privately for $85 shipped, figured it’s a good deal and gets me going hopefully by the weekend. Thanks!
