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  1. bob2

    Fatty summer sausage.

    Thanks, I'll check your tutorial out. No food froze to it, no clog, no stands. I hit it with food grade silicone spray before grinding. It stayed pretty cold to the touch during the process so this might not be the culprit, although your description of a greasy finished product sounds accurate.
  2. bob2

    Fatty summer sausage.

    Yep, smoker temp not meat. I tried hard to keep cold. The elk was still pretty frozen but the pork had thawed. I put all grinder parts in the freezer but maybe my little $100 Costco grinder got hot grinding 20 lbs
  3. bob2

    Fatty summer sausage.

    Dang well I made a mistake there. Oh well live and learn
  4. bob2

    Fatty summer sausage.

    Last batch I also hung vertical, this batch I laid on the racks
  5. bob2

    Fatty summer sausage.

    I cooked this recipe this weekend - https://www.smokingmeatforums.com/threads/first-time-smoking-venison-summer-sausage-with-complete-recipe-and-how-to-guide.133281/ double batch - 12 lbs elk, 8 lbs pork belly. I've made it once before, but with pork shoulder. Half I left plain, half I added 1lb...
  6. bob2

    Summer Sausage Encapsulated Citric Acid

    Were the different methods just a timing thing for you? Or did you have concerns about not giving the Cure 12 hours while using ECA?
  7. bob2

    Summer Sausage Encapsulated Citric Acid

    BTW - thanks for all the help all!
  8. bob2

    Summer Sausage Encapsulated Citric Acid

    I called Walton's and they definitely say to stuff and smoke right away using this, and had never heard of anyone mixing without the ECA and doing an overnight rest, then mixing it the next day so maybe I'll just do it how they advise all at once
  9. bob2

    Summer Sausage Encapsulated Citric Acid

    Thanks, what did you think of the ECA - did it give it more tang? Is it worth doing?
  10. bob2

    Summer Sausage Encapsulated Citric Acid

    The manufacturer (Walton's) says I can do the same with ECA - skip the overnight because it's a cure accelerator, but I thought I would let the Cure set in overnight to be safe anyways. Maybe I should just do it all at once.
  11. bob2

    Summer Sausage Encapsulated Citric Acid

    Hello, I am a beginner here. I made this recipe once and it turned out good but no tang - https://www.smokingmeatforums.com/threads/first-time-smoking-venison-summer-sausage-with-complete-recipe-and-how-to-guide.133281/ I just got some Encapsulated Citric Acid from Walton's and my question was...
  12. bob2

    First time smoking venison summer sausage with complete recipe and how to guide

    If I were to use "Encapsulated Citric Acid" instead of Buttermilk, should I add water to this recipe? I wanted to try this so I could do it all in one day.
  13. bob2

    First time smoking venison summer sausage with complete recipe and how to guide

    Sorry I meant to say fridge. I have a mini fridge with a temperature controller on it that I use for fermenting beer. So I held it between 34 and 40 precisely (I can't remember what I set it to - maybe 38) and it holds the temp within 1 degree. If I use something like Fermento next time would I...
  14. bob2

    First time smoking venison summer sausage with complete recipe and how to guide

    I made this (first time making and smoking summer sausage) and it turned out great but was not tangy at all. I had it in a freeze under controlled temps for 3 or 4 days prior to smoking in hopes of making it tangy. What can I do next time to get the tangy flavor? Fermento? Thanks
  15. bob2

    Amazn Smoker went out

    Thanks that's good info on pulling the smoke tray out. I did see a video on microwaving the pellets and attempted that originally, but I did 2.5 mins, then 2.5 mins and they lit on fire and burned a hole in the plastic bowl I had them in... So I started over and scrapped microwaving. Also, I...
  16. bob2

    Amazn Smoker went out

    Thanks, now I know what to expect. I have learned alot from the "sticky" thread - wish I read that first. What about insulating the smoker for better performance - like with reflectix?
  17. bob2

    Amazn Smoker went out

    Thanks. I wasn't as close to 155 as I thought so I got some more smoke, that probe was closest to the heating element. It actually took forever to hit 155, it seemed like I got to 140 no problem then it took 3 more hours to finish and had to turn the heat way up. I bet I had it in the smoker for...
  18. bob2

    Amazn Smoker went out

    Hi all, first time using a smoker. I have an MES 30 and an amazn smoker. Read all about it here before attempting. I smoked 4 2.5" summer sausages and didn't realize until the very end that the amazn smoker was not going - just barely had smoke going out and I opened at like 150F sausage temp...
  19. bob2

    Which A-MAZE-N Smoker

    Thanks all I think I'll start with the tray then.  What is deciding the factor of when you use dust vs pellets?
  20. bob2

    Which A-MAZE-N Smoker

    Hello, I have a brand new MES 30. I plan to make jerky, summer sausage, sausage, snack sticks, etc. from wild game. It sounds like I probably want to use an A-MAZE-N smoker for the best smoke results but I'm confused on which one, and if I use pellets or dust.  Would the tube version or the 5x8...
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