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    • checkerfred
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    • Album: Curing Problem?
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    • checkerfred
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    • Album: Curing Problem?
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    • checkerfred
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    • Album: Curing Problem?
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    • checkerfred
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    • Album: Curing Problem?
  5. checkerfred

    Tough casings

    I never get it higher than 170....if i drop to 160, will it not take forever to get to temp? This last summer sausage i did mixed good but the fat still rendered out....it started at 140....it took about 12 or 14 hours to get to 152...i did some snack sticks with beef and didn't have much problem.
  6. checkerfred

    Tough casings

    Thanks Rick, I'll have to try bleeding it out next time to see what happens.  What's the KA?  Is that a kitchen aid mixed with meat mixing attachment?  I'll definitely keep trying!  I mixed up some of your pepperoni sticks last night and added some pepper jack cheese to it....the test patty...
  7. checkerfred

    Tough casings

    Rick, the venison didn't bleed out....it was partially frozen so still had all it's juices intact.  I have had some where I let thaw out and it did bleed out into the pan.  Which way is better?  I'd assume not bleeding out since it would retain all the juices and moisture.    I always add my...
  8. checkerfred

    Tough casings

    To add to the other comment above about the bactoferm, I was using 1% dextrose for fermenting....I wanted a little less acidity so I used 0.7% dextrose....the instructions recommend anywhere from 0.5% to 1% dextrose......since then, my acidity is around 4.4
  9. checkerfred

    Tough casings

    Ok, here is my processing from earlier today for some summer sausage Took the fat straight out of the freezer: Cut what I needed up in chunks, then put the rest back in the freezer.  Chunks went into freezer as well while I prepared the ground deer: Notice the seasonal holiday plate...I...
  10. checkerfred

    Tough casings

    Hey Rick, I see SausageMaker.com and AlliedKenko.com have the same info but Butcher Packer says to ferment at 95 degrees for 8-12 hours That's from their website and also on the sheet that came with it.  I've tested the ph at 12 hours at 95 degrees and it's definitely under 4.9...I once let...
  11. checkerfred

    Tough casings

    Rick, I am too! lol....I can't figure it out. Ok so I already had my deer ground up and stored....the fat from the supermarket is pork butt scraps.  When I got it, I partially froze it, then ground just the fat and placed it in those ground meat storage bags.  When I dethawed it partially, it...
  12. checkerfred

    Problem With Fat

    So is there anything you can do to keep it from rendering or is that a part of it?  Seems like even if you kept the sausage cool, and then put them in the smoker, the fat would still render since the smoker is hotter.  I'm confused as to what keeps it from rendering out.  I thought it wouldn't...
  13. checkerfred

    Tough casings

    Thanks for replying Martin.  I have some unground fat in the fridge...I'll try that and see what happens....the landjager seems to be holding up fairly well...I had some fat loss but it doesn't look like a lot so far....I'll know when they are done...right now they're at 120 IT so I still have 5...
  14. checkerfred

    Tough casings

    i'm using 70% deer to 30% pork fat....should i cut that back? maybe i have too much fat? I'm not refridgerating the meat...I'm grinding it almost frozen (meat) and frozen (fat).....that's working better but it's still dripping out during smoking....I then ferment (if using a culture) in the...
  15. checkerfred

    Tough casings

    the landjager in the smoker.....I'm trying a semi-dry cure version from the Marianski book...I used cure #1 instead of 2, and smoking the sausage....then I'll let it dry down some in the fridge when done yes I stink at linking the sausage....they wanted to unroll while hanging so I tied them!
  16. checkerfred

    Tough casings

    boykjo, here are some pics of the results....I will take some next time during the entire process so you guys can see what I'm doing. On the sticks, they are sheep casings....the look over dried to me and the texture is a little dry as well...you can see where the fat pooled up in the...
  17. checkerfred

    Tough casings

    Thanks SmokinHusker, I just updated my info...I thought I had done that!  When you say make sure the temp and set temp are the same, do you mean the temperature you set the smoker on should match the temperature from a thermometer set inside? I made some more sausage last night...I took the fat...
  18. checkerfred

    Tough casings

    Rick, do you use the same smoking/cooking process above for summer sausage and snack sticks?  I have been having a problem with everything coming out too dry...then ends are dark dark brown and dry......I haven't been using a water pan.  I use a masterbuilt electric smoker and keep the vent wide...
  19. checkerfred

    Problem With Fat

    Thanks guys!  Boykjo, that's the same grinder I have!  My fat looks similar to that but it just seems to smear when I mix it......Last night, I mixed up some semi-dry landjager, and I used almost frozen deer and the frozen (already ground) fat, then I reground everything together.....it worked...
  20. checkerfred

    Problem With Fat

    Thanks guys!  Dave, when you say big box stores, do you mean big chains like Publix or Wal-Mart etc.?  I may have to go to some supermarkets in the bigger cities and check around Martin, that's what I'm thinking I need to do.....I'll partially defrost my deer and then grind it with the fat chunks
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