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  1. IMG_1114.JPG

    IMG_1114.JPG

    • realtorterry
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    • Album: Anybody seen this before?
  2. IMG_1113.JPG

    IMG_1113.JPG

    • realtorterry
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    • Album: Anybody seen this before?
  3. realtorterry

    Summer Sauage in the rain

    Hey DS, Yes all beef  80/20 I also used a backwoods SS kit for the seasoning. 
  4. realtorterry

    Summer Sauage in the rain

    Thanks guys!! It all went well. I guess it's just a maters of getting use to the MES & first try at SS. Here's how we look today
  5. IMG_0984.JPG

    IMG_0984.JPG

    • realtorterry
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    • Album: Summer Sauage in the rain
  6. realtorterry

    Summer Sauage in the rain

    So I'm going with the no news is good news & pushed forward. Here they were at 145 Then into an ice bath Once I bring them down I'll hang them to bloom for a few hours then into the fridge overnight
  7. IMG_0979.JPG

    IMG_0979.JPG

    • realtorterry
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    • Album: Summer Sauage in the rain
  8. IMG_0978.JPG

    IMG_0978.JPG

    • realtorterry
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    • Album: Summer Sauage in the rain
  9. Summer Sauage in the rain

    Summer Sauage in the rain

  10. realtorterry

    Summer Sauage in the rain

    So I'm trying my first round of summer sauage Got a couple quick questions just to make sure I don't get any one sick. Having tons of problem with the MES in the cold & rain. Tried to dry out at 120 for a few hours & the temps were everywhere between 115-130. After 2 hours I bummed up to 140...
  11. IMG_0970.JPG

    IMG_0970.JPG

    • realtorterry
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    • Album: Summer Sauage in the rain
  12. realtorterry

    First time Sweet Italian Sausage

    Very nice! Are those collegen casings?
  13. realtorterry

    It's bacon!!

    Thanks guys! DS, yes all I used was the AMPS no other heat. Its hot in AZ so I didn't need any other heat WAZZ, I did wrap it loosely as the smoke can overwhelm
  14. realtorterry

    My 2016 Sauces

    Another awesome one Did you try them yet? Which did you like best
  15. realtorterry

    Jalapeño cheddar chicken sausage...

    I'm not convinced? Please send some for personal sampling
  16. realtorterry

    It's chuckie time!

    I've had this on my mind for awhile. Hopefully yours will get me off my but
  17. realtorterry

    It's bacon!!

    Thanks guys!! So much fun & I can't stop eating it!!
  18. realtorterry

    It's bacon!!

    Thanks guys! I used it with 1/3 cup of salt but other than that it was exact
  19. It's bacon!!

    It's bacon!!

  20. realtorterry

    It's bacon!!

    Still breaking in my new MES. So let's do bacon!!! Used Pops brine & Criags bacon the easy way thread. Here's what I started with what Into the brine for 14 days & got this Couples days in the fridge to form the pellicle & got this. One is plain & the other peppered Into the smoke...
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