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  1. lothar1974

    Summer Sausage mistake

    I cut up into smaller portions and vacuum seal it up and freeze. I have had stuff in the freezer for 6 month and never notice a different taste.
  2. lothar1974

    Summer Sausage mistake

    Hello, I smoked to about 135 internal temp then vacuum sealed 2 chubs to a bag and put in a cooler with water already up to temp of 153 with sous vide running. Let it go for 3 hours. Then cold water bath and back into meat tubs in the fridge until I can cut it all up and re-vacuum seal in...
  3. lothar1974

    Summer Sausage mistake

    Almost ready for Sous Vide.
  4. lothar1974

    Summer Sausage mistake

    I did a fry test, as I thought, it was very strong tasting. I went to RD and picked up 20 pounds of 80/20 and already had 5 pounds of pork shoulder. Mixed it up with needed cure and some water. The split it in half and added to the previous two batches (that I removed from casings). All mixed...
  5. lothar1974

    Summer Sausage mistake

    Thought about that, I'd have to buy 20 more pounds of ground beef and 5 pound of pork. If I went this route mix in with plain water to help get everything more even?
  6. lothar1974

    Summer Sausage mistake

    I split a package of seasoning for 100 pounds into four amounts (25 pounds each). I meant to split one of the 25 pound packages into half to do two 12.5 batches. My mom called me and needed a ride to the doctor unexpectedly. Needless to say when I got back a couple hours later I forgot to...
  7. lothar1974

    Hunting Success!

    Awesome deer! I miss bow hunting :( Sticks look great. Thanks for sharing.
  8. lothar1974

    Question for first time snack stick maker

    Amen to this :)
  9. lothar1974

    Question for first time snack stick maker

    I mix my meat and cure/spices then add high temp cheese in, some do it the following day after letting the cure do its thing. Either way is fine as the cure doesnt effect the cheese. I have not tried an all pork snack stick. Good luck, take pics! ;)
  10. lothar1974

    Question for first time snack stick maker

    Stuffing casings via jerky gun is a pita if you doing a large batch. If not using casings it works well. Here is a batch of caseless sticks I did. I prefer collagen casings, rarely have a blow out and casing does not peel. 19mm Casings
  11. lothar1974

    Summer Sausage finishing question

    Will be in a fiberous casing. Thought was to smoke for a few hours then finish in water, figured sous vide just because temp is spot on with this method (3 hours at 155). Figured vacuum sealing to finish in water would be best and then they are ready for cold water bath and the freezer after.
  12. lothar1974

    Question for first time snack stick maker

    Hello fellow Minnesotan, I ususally do a 80 % beef - 20% pork mix, its really user preference. I usually buy ground beef at costco and then grind pork shoulders up and then mix and regrind all. Cure is definitely needed and usually over night is fine. I smoke mine to 152 internal. There is...
  13. lothar1974

    Summer Sausage finishing question

    Hello all, Will be doing 25 or 50 pounds of SS this coming weekend. My plan is to smoke for several hours in my MES40 1st gen and in my MES40 2.5 gen, then move to water bath with my sous vide. Have not used it for sausage before, just wondering, I know a few have used sous vide to finish...
  14. lothar1974

    Pellet smoker - Brisket fat cap

    Fat cap down for me and mop the top. Havent done a ton but havent dried one out yet.
  15. lothar1974

    Which pellet smoker grill if price is not an issue?

    Memphis Elite all the way, oh wait I have one already :) I love mine, plenty of room, stable temps, grilling, and built like a tank.
  16. lothar1974

    Jalapeno, cheddar Summer Sausage

    Lookin good! Will be doing some SS soon as well and finishing off via Sous Vide.
  17. lothar1974

    MES40 Gen 2.5 Problems, help!

    Called Masterbuilt, they are sending me out a new thermostat.  Will be here in a few days.  
  18. lothar1974

    MES40 Gen 2.5 Problems, help!

    Hello,  I didnt see that post when searching but that's the exact same issue I had.   Will call masterfully tomorrow.  Thanks for the link. Lothar1974
  19. lothar1974

    MES40 Gen 2.5 Problems, help!

    I read the details Bear put up about regulating temps but man this is running hot.  I have my temp at 130 and tempt is at 190.  Then when I went to change the temp lower the read out on the unit showed 887 for the temp.  Anyone have this happen before?  I had to turn off the smoker and back on...
  20. lothar1974

    Moving from Propane Master Built to Pellet ideas

    The pics of the butts I posted were not the finished product.  Also depends on rub you use and if you mop or spray the meat.  I only lightly use a rub and dont spray and get a nice bark. 
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