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Fresh sausage links
I ditched my lem 5 lb stuffer and got a HAKKA 10lb horizontal stuffer. The lem just couldn’t handle the small stack sticks for me. I will be stuffing some more sticks on Friday and will see how the Hakka handles them. It seems like it will do much better, it’s so much better built then the lem... -
Fresh sausage links
Sorry if I confused you but the fresh Italian will be 100% pork butt. When I mix with venison I do 2 grinds. -
Fresh sausage links
Yes it’s pork butt. I’m sure it will be fun, everything else I have done has been fun! Last weekend was crazy. Starting on Thursday I cut, ground , seasoned, stuffed 25lbs of summer sausage and smoked on Friday. Took 17 hours to finish but came out fantastic. Saturday I made 6 lbs of jerky and... -
Fresh sausage links
another question, I don't have a real course plate like 1/2". My largest is 3/8". I was going to cube the meat into 1" pieces, mix my spices then grind just once through my largest plate. Is this ok or should I wait till I get a larger plate to do a first grind, mix, and then second grind... -
Fresh sausage links
Great! Thanks! I couldn’t find anything online about the step between link and freezer. I got pretubed 32-35 mm casings from the sausage maker and AC Legg mild and hot Italian seasoning. I also just picked up 30lbs of boneless pork shoulder from Costco for $1.98 a pound. 10lbs will be used for... -
Fresh sausage links
I’m going to be making my first attempt at fresh Italian sausage. How long do I let the links sit in fridge before I can cut them apart and freeze? Any other tips would be appreciated too. Thanks -
Summer sausage issue
So if I’m understanding correctly you only worry about the IT of the chub at the top? So if the top is 152 and the middle is only 145 you will still pull it out and consider it done? Thanks -
please explain souv vide
I requested the anova 900 watt WiFi unit for Christmas from the wife. Hopefully I was a good enough boy this year to receive it. -
Amazn Smoker went out
i made 25 pounds of summer sausage over the weekend in my mes40 and it took 17 hours to hit 153 running the smoker @180 with a maverick remote thermometer to confirm temps. I'm going to be going the sous vide route in the future. -
Summer Sausage mistake
can you explain your process from going from smoker to sous vide? How long do you smoke before sous vide? Do you place directly in water? Do you cut them up, vac seal and them place them in the sous vide? what temps and time are you running the sous vide etc. I'm going to start going this route... -
please explain souv vide
i have alot of questions and searches don't show much. what IT of the chubs are you bringing them up to before you place in the souv vide. or don't you bother worrying about IT and just smoke them for a set amount of time? -
please explain souv vide
are you vac sealing the chubs? If you are I assume your cutting them before you do? -
please explain souv vide
oh good! so you are almost doing 25lbs at a time. is the cooler insulated? -
please explain souv vide
how big are the chubs you put in it and what are the dimensions of that cooler? -
please explain souv vide
I cant take these 16-20 hour summer sausage smokes anymore to get to 152IT. What souv vide units is everyone using and what containers are you using to do large batches of sausage? If anyone has pictures of their setups or links to what they are using would be extremely helpful. This whole... -
help me out with a recipe
fill me in on that really good SS recipe please -
help me out with a recipe
i always bought prepacked seasonings for summer sausage. i'm looking for the taste of hillshire farms summer sausage. I have everything needed except for the seasonings. I have cure, NFDM, ECA, casings, meat, smoker, scales, thermometers. what's the standard recipe for the typical summer sausage... -
Steak fajitas on our new toy, lot's of q-view
nice nail polish al. The fajitas look fantastic- ol smoky
- Post #9
- Forum: General Discussion
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to wrap or not to wrap, that is the question
yeah who knows. Last one I did took a long time too. Two different smoker thermometers and two different meat thermometers all in agreement. It's all down the toilet now anyway.
