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Just can't get the right summer sausage flavor!
I have the Art of Making Fermented Sausages on my list of books to get. Never thought about making home made cheese curds! I think that will have to go on the back burner until I get my summer sausage dialed in. Thanks and I'll definitely do a Q View when I get my next batch underway. Should be... -
Just can't get the right summer sausage flavor!
Thanks Martin, Will do. I've been reading a lot of material on the website www.wedlinydomowe.com which has been helpful. That I believe is the link you sent me for the recipe. That recipe has steps totally different than I have been using as it has the F-LC mixed in after grinding and the... -
Just can't get the right summer sausage flavor!
Thanks Dave I tried the link in that thread: https://rapidshare.com/#!download|58p5|2260650542|CHR_Hansen_Meat_manual_.pdf|1154|R~DDEB7986FACFE11B65F30D809B1C0DBA|0|0 and it took me to a log in page for Rapidshare and I need to buy an account to access. Perhaps Martin could send me the .pdf... -
Just can't get the right summer sausage flavor!
Hey Chewmeister, I agree on the fresh cheese curds....nothing better than squeaky cheese. Can't get it here either, but I'm heading up to Wisconsin next week and just might have to bring some back! -
Just can't get the right summer sausage flavor!
Hi Martin, I was wondering if going the longer route using bactofirm might make a big difference. The conventional thought I've read on the forum suggests it does. I've just been a little unsure of the process. In doing some research and looking at the recipe you sent the link for, I find there... -
Just can't get the right summer sausage flavor!
Hi Chewmaster...I know Helds Market very well and going between Fond du Lac and Milwaukee on a regular basis, made quite a few stops there! Let me know if you ever get a recipe dialed in. I'll keep trying too. Hopefully someone out there has already been down this road and found the key! -
Just can't get the right summer sausage flavor!
Moving from Wisconsin to Arizona last year I found that there is no decent summer sausage to be found in this state. A while back I decided to try my hand at making my own. Learning the process from this forum and Rytek’s book, I posted a Qview of my first effort. The sausages actually turned... -
How Many Mes Owners Here?
I've had my 30" MES for about a year now. After having a charcoal smoker, then a propane smoker, the MES makes life so much easier. The digital control seems to function well and now I have determined that the temp on the smoker is about 10 degrees less than actual, I have had no issues and in...- Motorguy
- Post #1,215
- Forum: Electric Smokers
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Summer Sausage Question
This time I used PS Seasonings Summer Sausage mix which includes their maple cure. I believe it uses Cure #1 in the mix. I was kind of going by the chart on the following link using the non intact chart.: http://www.smokingmeatforums.com/t/162438/lightbox/post/1175861/id/310796 The first batch... -
Summer Sausage Question
I made up a new batch of beef summer sausage and put it on the smoker this morning. I started out at 120 degrees for an hour then brought the smoker temp to 140 then 160 after a few hours. At the 12 hour mark, with the smoker staying between 160 and 170, the sausage IT got to 140 degrees, stayed... -
Summer Sausage IT Question
Thanks Dave. That chart helps a lot! Jeff -
Summer Sausage IT Question
I"m making my 3rd batch of summer sausage and it just doesn't want to get past 149 degrees IT. Been stuck there for hours. My question is that I've seen most of the threads on this forum suggest an IT of 150 -154 degrees. In Rytek's book however, all the summer sausage recipes call for an IT 0f... -
First Batch of Slim Jim style beef sticks
That turned out to be soooo true! -
First Batch of Slim Jim style beef sticks
Stuffing the 19mm casings actually worked OK. I got a 3/8" tube and once I learned to control the pressure, it went pretty smoothly. I did burst the casing a couple times while I learned how to feed it off the tube. Jeff -
First Batch of Slim Jim style beef sticks
Great idea. Looks much easier to manage. My only concern is I'm not sure my MES30 is big enough to do it. I originally tried to put a whole section of casing on the stuffer tube, but couldn't get it all on so I need to figure out increments of casing. I really like your method and will... -
First Batch of Slim Jim style beef sticks
Thanks Bear! It was a lot of fun and a heck of a learning curve.....The uneven ends just had to be used as tasters to insure a quality product....I just happened to be the taster! Jeff
