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Fresh Ham for Andouille?
Thanks for the feedback. Here is a picture of the ham chopped up into chunks... there was a good layer of fat under the skin and I tried to keep on as much as possible... maybe I'll throw in a bit more fat just to be sure. -
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- jeffesonm
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The Hardwood Flooring Build (Need Help!)
Not sure what your budget is but if you want "set it and forget it" and want to fiddle with some electronics, have a look at the smoker/controls I just finished: http://www.smokingmeatforums.com/forum/thread/101669/first-run-using-new-smoker Works great.- jeffesonm
- Post #2
- Forum: Other Builds
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1 st smoked sausage ??
make sure to poke out any air bubbles too after you stuff it and before you smoke it -
Fresh Ham for Andouille?
Looking to make some andouille and have a fresh ham I'd like to use... I know most recipes call for the butt... will I need to add some fat or should be okay? Would the shoulder be a better choice? -
Grinding hamburger
Regular ground beef for burgers, I run a chuckie through the coarse plate once. -
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Comments on my first go-around appreciated
Sounds like you've got the basics down... agree with the others and follow the recipes and you should be good. I dissolve all the dry ingredients (spice, cure, etc) into the water and then pour it over the ground meat, mix well, and stuff into the casings. Usually I do this at night and then... -
Venison Sausage
Thanks all for the kind words... still need to tweak the recipe a bit to get it just where I want but will post it once it's all set. The graph was made in Excel... details on the smoker are here: http://www.smokingmeatforums.com/forum/thread/101669/first-run-using-new-smoker -
First Run Using New Smoker
For anyone else that comes across this and is trying to estimate what size heating element they need... The 1500w element is having trouble keeping temps any higher than 160... fine for sausage but not for butts. Ambient temp is around 30 F which I suspect doesn't help. The element is...- jeffesonm
- Post #4
- Forum: Other Builds
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Venison Sausage
That is the Gander Mountain 15 lb stainless stuffer... bought it on sale for ~$160 a year back. It works great... very solid construction, metal gears. The only drawback is because it's so big it leaves maybe 8-12 ounces of stuck in the bottom of the stuffer... not a huge deal when you're... -
Venison Sausage
Cleaning out the freezer and found some venison from last year so I decided to make some sausage.... mixed 4 lbs venison with 1 lb beef fat, cure and some spices... smoked over apple wood... came out pretty tasty. q-view of course... no pics of the grinding but I went once through the fine... -
sliced.jpg
- jeffesonm
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graph-1.gif
- jeffesonm
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hanging.jpg
- jeffesonm
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stuffer.jpg
- jeffesonm
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Fat Content of Sirloin Tip Roast?
I'm looking to make some hot dogs... got a couple pound sirloin tip roast from last year's beef share that I'd like to use. Any idea what the fat content of this cut is? I thought a chuck roast is around 75/25... -
Question on tube size and casings
I just did this for the first time literally one hour ago. I used my 3/8" tube and 19mm collagen casings... they come all bunched up in a tube and tried to slide them onto the 3/8" tube but they would only go on just an inch or so... I guess you're supposed to unravel them onto the tube? too...
