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Pink slime
The latest I have read is that all the major retailers have stopped selling product with pink slime except for wal-mart and sam club. For them the additive containing product will be labeled as such. Here is one story...- dpeart
- Post #40
- Forum: Blowing Smoke Around the Smoker.
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MTN Sausage Stuffer... Anyone have one?
I've got one of those, from Ebay as well. It has been really nice, but I've only done about 40 pounds of sausage with it. enjoy, dave -
MTN Kitcherware stuffer.
I have the MTN 15lb (5L) stuffer and it almost holds a 10 pound batch of sausage. I do have to re-load it to get all the sausage in there. If I had to guess it will hold about a 9 pound batch. I have not had to order parts, and hope I never have to. . . dave -
My UDS build
I didn't realize it had been 4 months since I built my UDS, so here is a quick update. I've done a lot of ribs, leg quarters, turkey, bacon, cheese, and sausage on it. For the bacon, cheese and sausage I use the electrical element with my contoller. I have a BBQ Guru with the PowerRaptor SSR...- dpeart
- Post #11
- Forum: UDS Builds
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My UDS build
I bought one of these: It actually fits pretty good. I have not tried it yet, but I don't see any issue why it won't work. dave- dpeart
- Post #10
- Forum: UDS Builds
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Looking for a recipe recommendation
I still like Hillshire, but this is better. I know what is in this sausage, I know that only one pig contributed to this sausage, not hundreds all mushed together, I like the garlic as well. As long as I can keep some of this available I should be good :) dave -
Looking for a recipe recommendation
OK I learned a few things, but that is always how it works :) Next time I won't try to cook it entirely in the smoker, just cook to the proper color, then poach it. I ended up poaching after 6 hours in the smoker had me to 132F and it was raising at 6F/hour. I think it turned out well as it... -
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Looking for a recipe recommendation
I'm doing one batch of each, Marianski and Ryteck I did some grinding today Class I pork at 3/8" Class II pork at 3/16" Class III pork at 3/16" three times, pretty much emulsified, will put it in the blender prior to mixing. tomorrow I'll mix, stuff and smoke. Thanks everyone for the tips... -
Looking for a recipe recommendation
My goal would be that it is better than store bought, but I wanted a "similar" taste/texture. Both of these look really good. Maybe 10 lbs of each would be good. Can I grind, cure, season, stuff and smoke in the same day? That is what Rytek seems to imply, or do I need to "cure" overnight in... -
Looking for a recipe recommendation
One difference I see is that Marianski has you cure the meat chunks for 48 hours, then grind and stuff. It doesn't seem that Rytek calls for this. Is one way any better than the other? thanks, dave
