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  1. GatorAGR

    Getting better!

    Thank you to all who have helped my sausage making journey. Still a long way to go but I’ve seen steady improvement every batch. I’ve probably made four batches now. Here’s my latest. As always, please critique anything you see that might be improved. Jalapeño Cheddar smoked sausage.
  2. GatorAGR

    Casings

    Same issue For me. I’ve made a few batches with store bought LEM collagen casings and can’t get a good bind and texture. Taste is excellent, but need help with the casing issue. Is it technique or casing? I plan to buy new casings from LS or somewhere to see if there is a quality difference...
  3. GatorAGR

    Christmas rib roast: smoke or no smoke?

    safe to assume that holding meat that is finished at 140 will simply hold the IT and stop the cooking process? Seems intuitive but I’ve never done it. I try to plan for my cooks to finish early but am always concerned about having to reheat the meat after I’ve spent all that time smoking it.
  4. GatorAGR

    Snack Stick Casing Closure

    Do you ever run into problems with the sticks touching? Mine under cook when I drape them over the dowel in the area touching the dowel. Made a batch yesterday and tied individual sticks but that was a pain in the you know what. I like your hook method.
  5. GatorAGR

    Summer & Stix

    Any trick to getting more collagen casing on the stuffing horn? I can barely get 40” on at a time. Collagen still best for six or should I try sheep?
  6. GatorAGR

    Smoked cheese questions.

    Thanks!
  7. GatorAGR

    Smoked cheese questions.

    Thinking of trying to smoke cheese for the first time myself. Just checking my understanding of the process...Wait til temps get down around 60 and cold smoke (I'll use an MES40 w/mailbox mod)? Smoke with dust for 4 hours or so? Then what...rest in fridge for a while before eating or vac seal...
  8. GatorAGR

    Smoked Sausage IT graph

    Great advice on this one. Plumped them right up. Tasted great.
  9. GatorAGR

    Smoked Sausage IT graph

    Thanks! Good info. I don't have a grinder yet so I bought ground meat from the butcher. I should have added some additional fat.
  10. GatorAGR

    Smoked Sausage IT graph

    Great flavor so not a total bust but definitely fat out. Thanks for all the help guys. Next time I’m going to 120 followed by sv or the clock method mentioned earlier.
  11. GatorAGR

    Smoked Sausage IT graph

    Can I bloom overnight ? What’s the longest allowable time to bloom?
  12. GatorAGR

    Smoked Sausage IT graph

    Well boys I may have had some fat out. On the dry side. Bummer.
  13. GatorAGR

    Smoked Sausage IT graph

    Then they’re done. They’ve been above 136 for hours. Probably dry as a bone. I’m going to pull them now
  14. GatorAGR

    Smoked Sausage IT graph

    I want to try sv some day for sure. This is 50/50 beef pork. I’m at 146 now
  15. GatorAGR

    Smoked Sausage IT graph

    Smoked jalapeño cheddar sausage by the way
  16. GatorAGR

    Smoked Sausage IT graph

    Thanks guys. Bumped to 175 and they’re climbing again. I think just went a little too slow.
  17. GatorAGR

    Smoked Sausage IT graph

    My sausage has stalled at 140 IT. Chamber is at 165F. Should I bump it up? Been sitting at 140 for over an hour
  18. GatorAGR

    Smoked Sausage IT graph

    Thanks. It has slowed down after the initial rise. I've got multiple probes and appear be tracking well. Been 4 hrs. and am at 120F. Smoker set at 145F right now.
  19. GatorAGR

    Smoked Sausage IT graph

    I think that shows chamber temp and sausage IT if I'm reading it correct.
  20. GatorAGR

    Smoked Sausage IT graph

    Yep! That's exactly what I wanted. Thank you!
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