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  1. pantherfan83

    Need some more advice on my sausage endeavor

    Where did you purchase your Grinder and Stuffer from?
  2. pantherfan83

    Sausage Weekend Ahead: Suggestions?

    I'd make the Brats & the Chorizo.  Love them both.  Save the Kielbasa for when you can smoke it.
  3. pantherfan83

    RoyalOak Electric smoker(need Manuel)

    Who is Manuel and why do you need him?
  4. pantherfan83

    Your advise on purchase, please

    The retro kit had to do with a larger chip tray.  If you are only going to use the AMNS and not use the chip feeder, you don't need it. 
  5. pantherfan83

    MES 40 Hard Cover

    Instead of raising it up and leaving it over your smoker, could you lower it to the left/right and let it sit on the ground?  I always need a flat surface to put stuff while I'm smoking.  The roof of your cover could be used as a flat surface to set things on while you smoke.
  6. pantherfan83

    Sausage stuffing question

    I use a dedicated stuffer, so I don't have near the problems that you are having. When I do get an air bubble, I just pop it with a tooth pick. If poking a small hole is causing a blow-out, sounds like you may be stuffing it too tightly.
  7. pantherfan83

    Wiener Makin!

    Dan, Polcyn's and Ruhlman's book Charcuterie, has an All Beef Hot Dog recipe.  In this post: http://egullet.org/p1266149, Ruhlman said that he wasn't happy with the original recipe and searched for a new recipe/method to produce a hotdog at home that more closely resembles something of the big...
  8. pantherfan83

    Nepa's Pepperoni Texture

    The only time I've had crumbly/dry/grainy textured sausage was when I made sausage out of pre-ground venison that I mixed with pork butt that I ground myself. I wasn't able to put my finger on what the problem was. I'm not sure if it was too lean to begin with, or if it wasn't mixed well enough...
  9. pantherfan83

    Bologna problem

    You might try finishing your bologna in a water bath as somoene else suggested. 
  10. pantherfan83

    Nepa's Pepperoni Texture

    What percentage of fat/lean would you say you had?  After grinding, did you mix the meat well to achive a good bind?  What temps did run your smoker?
  11. pantherfan83

    What cover fits Sam's 40' MES ???

    The 40" cover that they have listed here doesn't fit it  http://www.masterbuilt.com/prod-smokehousecover.html? I have an older model 40" SS from Sam's (the model before the window) and mine came with a cover.
  12. pantherfan83

    anyone used citric acid in beef snack sticks???

    See this thread:  http://www.smokingmeatforums.com/forum/thread/102536/summer-sausage-questions-please-help#post_583606
  13. pantherfan83

    I just can't take it anymore.

    I use my MES inside my garage.  I built a rolling cart for it to sit on so it's easier to access and to move.  I roll it over in front of the man-door and have the overhead door open too.  I haven't noticed a lingering smell of smoke in the garage days after smoking, so it must do a decent job...
  14. pantherfan83

    Breakfast Sausage Links

    The easiest way to get natural casings on the tube is to first crank the sausage until it just barely starts to come out the end of the tube (like 1/4 to 1/2-inch).  Then begin putting on the casing.  You'll be amazed at how much this prevents the casing from snagging on the tube. 
  15. pantherfan83

    Brown and Serve Sausage

    I'd use the sheep casings too.  If you've never used them before, they blow out a lot easier than hog casings.  You have to be real careful not to stuff them too tight or they'll blow when you link them.  When you put the casings on the tube and as you stuff, keep the casing pulled out toward...
  16. pantherfan83

    Pure Venison

    I think if you just added oil, it would run/drip out while cooking/smoking.  kind of like fat when it gets too hot, liquifies, and renders out.  The result would be dry sausage with a mealy texture.  Maybe you could also add some kind of binder to hold the oil in? 
  17. pantherfan83

    summer sausage questions - please help

    I'd go to 152F. My only other suggestion is to cut the meat into strips instead of cubes.  The longer the better, just make sure they are thin enough in diameter to easily fit into the neck of your grinder.  Strips are faster/easier to cut and grind. I've tried both and I much prefer...
  18. pantherfan83

    HEY ALL YOU MEAT GRINDERS

    As others have said, cut the meat into chunks or strips (I prefer 1"x1" strips as long as possible) and put them in the freezer.  Let them go until the meat is partially frozen.  Frozen on the outside, but the inside is still pliable.  This will help the grinder cut through the meat instead of...
  19. pantherfan83

    Have a Heart? : Just a quick sausage story

    Bow season starts in mid October.
  20. pantherfan83

    The Ron Man has left us

    Wow.  He was one of the most helpful posters on this board.  He will be missed.
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