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    24 Hour Summer Sausage

    Smoking summer sausage at 150°F for an extended period like 24 hours can work, but it's a bit long. Typically, summer sausage is smoked at 140–170°F until it reaches an internal temp of 152–160°F, which ensures it’s fully cooked and safe. Holding it at 150°F for several hours can achieve...
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    Karo Syrup Experimenting

    You're likely tasting a subtle sweet-savory note common in some commercial sausages. Vanilla can contribute to that, even in small amounts, much like nutmeg, mace, or allspice. Karo syrup, which contains vanilla and a mild sweetness, makes sense as an addition. At 1.5%, it was too subtle. At 6%...
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    High heat cheese is a bit soggy

    The cheese you're using is likely melting too much due to the lower sous vide temperature and extended cooking time. Try raising the sous vide temperature to 150°F-155°F and reducing the time to 2-3 hours to ensure the sausage cooks through without over-heating the cheese. Also, make sure to...
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    Breakfast sausage: help me get the mix right

    For a 25lb batch, your 50/50 mix of venison and pork loin would be too lean (~6-7% fat). To reach 25% fat, add 6.25 lbs of pure pork fat. A good mix would be 10 lbs venison, 10 lbs pork loin, and 5 lbs pork fat. Grind twice (coarse then fine) for even fat distribution.
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    2ml loose suasage bags

    The Clarity Camo Wild Game Bags are good for short- to medium-term storage, especially for sticky sausages, as they allow easy packing. However, for long-term storage, vacuum-seal bags are superior at preventing freezer burn and extending freshness. These bags will work fine for a few months...
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    Sugar free summer sausage recipes

    Does anyone have any recommendations for sugar and msg free breakfast sausage seasoning. Looking to start making breakfast sausage with my harvests but seems like everything has those two ingredients in them. Thanks!
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    My first wood delivery from Facebook market

    That’s a tough situation. For finding quality firewood for smoking, I recommend checking with local firewood suppliers, and landscaping companies, or even reaching out to community groups in the CSRA area of GA. Be sure to confirm that the wood is properly seasoned and suited for smoking. You...
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    Smoked cheese today

    It sounds like you're experimenting with smoking cheese and learning a lot in the process! The white, billowing smoke you mentioned is often referred to as "dirty smoke," which is usually not ideal for meat but may not affect cheese as much. Cheese is more forgiving with smoke, and the balance...
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    Advice on Choosing Affordable Health Plan

    I’m purchasing my first health plan on healthcare.gov and need advice on how to choose. Are some companies easier to work with? What should I avoid? What’s a reasonable cost? I’m not experienced with insurance, so any tips to narrow it down would be helpful. One plan has a $3,000 out-of-pocket...
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    Is a long smoke pipe worth it?

    A 7m (23 feet) smoke trench could be effective for cold smoking, as it allows the smoke more time to cool. However, it may not be long enough if the fire is too hot or the cooling process isn't efficient. You could try a 4-5m trench first to test the cooling effect before committing to the full...
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    Need help with a good thermocouple!

    Try a high-quality K-type thermocouple from Omega, Auber, or Watlow. Make sure it's properly placed away from direct heat, use shielded wiring to reduce interference, and check if your PID has input filtering. If swings persist, a better thermocouple should help!
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    What's Your Favorite Way to Cook a Burger?

    For burgers, everyone has their preference! Smoked burgers offer a deep flavor, while smashed burgers provide a crispy, caramelized edge. Grilling is a classic that gives a nice char. If you're making sloppy joes with smoked chuck, that's a great choice for rich, tender meat. Adding cheese or...
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    Syracuse Casings and Customer Service

    The casings are fine since they weren't frozen solid and were still pliable. The salt likely helped prevent them from freezing completely. It's great that Syracuse Casings responded quickly and reassured you.
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    Hexclad Pan Review, Real World Real Time - Lots of Pictures!

    thank you so much for your suggestion
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    pink salt

    Since most vegetables and fruit are farmed out of soil that has been turned so many times the micronutrients that used to be in them are now lacking. Himalayan salt has these micronutrients. Any thoughts or is anybody else salting their food with this ancient seasoning?
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    Whole Fresh Ham -- Brine Question

    I picked up a whole 18 lb fresh ham today that I want to cure and smoke. Let me start by saying I have a CS25. A few questions, 1) should I cut it in half and 2) do I need to 'hang' it when I smoke or can I just place on the rack and rotate it a few times? a lot of the recipes call for putting...
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    Discoloration in snack sticks

    The 11-hour cook time is a bit long for 19mm snack sticks, but since you hit 155°F internally and ice-bathed them, they should be safe. The lighter spots could be from uneven heat, moisture, or the ECA reaction. If the texture is firm and there’s no off smell, they’re likely fine. Next time, try...
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    Kiełbasa using venison

    I've been using that after my first goof. The receipe called for pork butt but the loin was on sale and I wanted to quality not fat. Boy was I wrong. Did I just admit that? My wife better not read this. Ps. by the way Happy Birthday
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    Dessert - Puppy Chow

    Puppy Chow 12 oz. package chocolate chips 1 cup peanut butter 1/2 cup of butter 1 box Rice Chex 2-3 cups powdered sugar Melt chocolate chips, peanut butter, and butter together. Place ½ box Rice Chex into jelly roll pan. Stir in half of the chocolate/peanut butter mixture. Place coated Rice...
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    Need Recommendations for a Degreaser Product

    I have an EDC X9, and the cleaning instructions recommend using a degreaser on the hammer and sear spring. Does anyone have a preferred brand or type? Zep and GunMedic seem to be popular choices.
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