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UMAI Lonzino
- johngolf01
- Post #7
- Forum: Curing
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UMAI Lonzino
- johngolf01
- Post #6
- Forum: Curing
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UMAI Lonzino
- johngolf01
- Post #5
- Forum: Curing
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Summer Sausage
- johngolf01
- Post #20
- Forum: Sausage
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Summer Sausage
Well had to crank it up to 175 to get it over the 150 IT stall.... maybe a quarter cup of fat in the drip pan.... Is this typical? Hope it is not "fat out". Pulled them at 153 and then ran under cold water for 10 minutes. Was measuring the IT in only one log on the top rack, had 3 on top...- johngolf01
- Post #19
- Forum: Sausage
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Summer Sausage
Been running at 160F all night. IT has been stuck at 142 for a while. Think I'll bump up temp to 170 to try and get IT to 152....- johngolf01
- Post #18
- Forum: Sausage
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Summer Sausage
Ok just got done researching temps and times. Hi Mountain said to finish SS at 180 F cabinet temp. Turns out from reading other posts, "fat out" could occur at this temp, so dropped it to 160F and am gonna let it ride to 152 IT.- johngolf01
- Post #15
- Forum: Sausage
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Summer Sausage
- johngolf01
- Post #12
- Forum: Sausage
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Summer Sausage
Sorry for multiple replies, only able to get one photo to load at a time- johngolf01
- Post #10
- Forum: Sausage
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Summer Sausage
- johngolf01
- Post #9
- Forum: Sausage
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Summer Sausage
- johngolf01
- Post #8
- Forum: Sausage
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Summer Sausage
- johngolf01
- Post #7
- Forum: Sausage
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Summer Sausage
So I was able to upload a pic to the original post.... Now i want to add more...From my phone I'm clicking "upload a file" and i navigate to the pic, hit upload and nothing happens...bit frustrating ...- johngolf01
- Post #6
- Forum: Sausage
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Summer Sausage
Thanks for all the feedback! Grinding went better than expected. Stuffing g through the grinder was a bit of a chore.... may consider getting a dedicated stuffer in the future... 1st ground through largest plate, then I added seasonings and cure, hand mixed well and then reground through the...- johngolf01
- Post #5
- Forum: Sausage
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Summer Sausage
Taking my first stab at making Sausage of any kind... Picked up a grinder so now its time to put it to use! Bought a packer brisket from Walmart about 13.5 lbs. Ended up trimming off 4.5 of fat! Definitely the fattiest brisket I've ever seen... Bought 3 lbs of pork butt and ended up buying...- johngolf01
- Thread
- Replies: 33
- Forum: Sausage
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Meat Grinder Recommendation
Thanks, for the feedback. Glad to hear STX stands behind their products... Watched a video of sausage stuffing on YouTube with the kitchen aid attachment and it was unbearably slow..... I've decide on the STX per my original post. I'll just be careful to clean appropriately since all parts...- johngolf01
- Post #45
- Forum: Sausage
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Meat Grinder Recommendation
Which one is your favorite right now?- johngolf01
- Post #33
- Forum: Sausage
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Meat Grinder Recommendation
Didn't catch the aluminum ....dislike. Maybe I'll just pick up the kitchen aid attachment to start and go from there.- johngolf01
- Post #32
- Forum: Sausage
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Meat Grinder Recommendation
This is harder than buying a car.... Here is my current favorite... LEM Mighty Bite No. 8...- johngolf01
- Post #30
- Forum: Sausage
