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to wrap or not to wrap, that is the question
so I put a 5lb butt in my mes40 yesterday at 730pm. 13 hours later I'm at 171 I.T. smoker was set at 225 all night, confirmed with an ivations remote thermometer. I just bumped it up to 235. I have all day for this to finish, but worried about it getting dried out. What would you do if time... -
Pork Butt fat content ?
why do these 8 year old threads get brought up and replied to -
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Which LEM Collagen Casings should I use?
how much water do you put it per 5lbs? -
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Which LEM Collagen Casings should I use?
A pencil barely fits inside of it. Like I said, I bent the threaded piston rod using it so be careful. I started a thread on it. http://www.smokingmeatforums.com/t/240909/recommend-me-a-stuffer#post_1512624 -
Which LEM Collagen Casings should I use?
http://m.ebay.com/itm/3-8-quot-9mm-Snack-Stick-Slim-Jim-Stuffing-Tube-for-LEM-3-amp-5-Lb-sausage-stuffer-/151850223218?txnId=1349141254005 this is 3/8 OUTSIDE DIAMETER. It is SMALL! -
Which LEM Collagen Casings should I use?
He has that one already. It came with his stuffer. I have the same setup. Lem doesn't make a 3/8 OD tube. I got one off eBay but I ended up bending my stuffer threaded rod with it. -
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a bunch of summer sausage questions
I will be trying my second ever batch of summer sausage and I have a bunch of questions 1. I have about 5lbs of pure venison. I want to make 10lbs of sausage. would you add 5lbs of pork butt or some other combination? 2. I have 1 pound of high temp cheddar I want to add. what is the correct... -
Casing quality: Sausage Maker or Syracuse Casings
he's back cranky buzzard! let him have it! -
Recommend me a stuffer
thanks brother! they taste good too. What should I add next time for more heat? -
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Recommend me a stuffer
I think it moving around definitely added to the problem. It was clamped to the table using the clamps they supply, but it was outside on a patio table that was not very stable and flexing a lot. -
Recommend me a stuffer
I pulled them at 150. some were 151-153 using thermapen. the texture is good. I think they are plenty dry, but still moist, Maybe the NFDM I added? I like the flavor, it's the seasoning from sausage maker. I made 5lbs hot and about 3lbs regular because that's all I got out of the stuffer before... -
snacks sticks 2.JPG
- ol smoky
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snack sticks.JPG
- ol smoky
- Media item
- Comments: 0
- Album: Recommend me a stuffer
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Recommend me a stuffer
roger, I'm up to 180 smoker temp. meat temp is at 144. it started moving again a little bit ago. I am going to pull them at 150. sound good?
