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Sous vide summer sausage
hey guys. I’m completely new to the sous vide thing. Don’t own one but looking. Has anyone/is there a way to do like 25 lbs at a time with one of these things? Like maybe stick them in a big ice chest and let it do it’s thing? Obviously it would have to be a powerful one but every thing I see... -
Strange recipe request
Thank you for the feedback! He’s saying he’s had one before from whatever place he had it...it didn’t have chunks of apples so I’m thinking applesauce?? (Your guess is as good as mine) Your response is very helpful though cause I would have never guessed how much of it to add. I’ll go with... -
Strange recipe request
I had a strange request. Someone asked me to make an apple Gouda bratwurst for them. Would anyone have a recipe for that? Thanks! -
Sausage Stuffer
- Chris1234
- Post #19
- Forum: Slicers, Grinders, Tools, Equipment
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Sausage Stuffer
The rod that screws into that hole in the center. Every time I start to crank, the plate will come in contact with the meat, start pushing the meat down, then the plate will start spinning and eventually shred the threads on the plate.- Chris1234
- Post #18
- Forum: Slicers, Grinders, Tools, Equipment
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Sausage Stuffer
- Chris1234
- Post #17
- Forum: Slicers, Grinders, Tools, Equipment
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Sausage Stuffer
I have the 7 lb stuffer and the lo Do any of you guys have problems with this model? The long threaded rod always shreds the plate/plunger (don’t know the exact term) that it screws into in mine and have had to have it replaced a couple times. What am I doing wrong?- Chris1234
- Post #15
- Forum: Slicers, Grinders, Tools, Equipment
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Sausage comes out dry
Would you happen to have a picture of a 2 hole spacer plate? Sorry I’m still new to all of this -
Sausage comes out dry
Sorry about the picture. Hopefully that went through. I’ve never added any phosphate or anything so maybe that will help. Usually on these types of sausages I only grill so I don’t add any cure. The summer sausage I always do smoke so I definitely add it in them. I just can’t figure these things... -
Sausage comes out dry
A couple questions. I’ve been making different types of sausages for about a year now. Summer sausage I have down perfect. When making any type of sausage that involves a natural hog casing, like bratwurst, Italian, etc, I struggle. Usually for every 4 pounds of meat, I add 1 pound of pork fat... -
Adding water to sausage
You guys are awesome. I’ve been making it for a few months now but have always skipped that step (laziness I guess). I guess I was hoping it was for moisture purposes. Every time I make it, it comes out dryer than I’m looking for. I always do 3 lbs meat/1 lb fat ratio. I surely don’t need to go... -
Adding water to sausage
Rookie question...I see in just about every recipe for brats, or just about every other kind of sausage, you’re supposed to add water/beer or some sort of liquid. What does that do? Is it supposed to make it easier to mix all your spices? Easier to grind/case? Add moisture? Thanks! -
BB Ribs, it has been a while
I’ve used the 2-2-1 for baby backs and 3-2–1 for spares before. Although everyone else loved them, I wasn’t a fan. I’m just not a fan of that “fall off the bone” which happened every time I wrapped even though it maintained the same temp (+\- a few degrees). I like a clean bite through or maybe... -
Summer sausage
You guys are awesome! Thanks a lot. I’ll have to try it out. -
Summer sausage
I’ve been making summer sausage for a few months now with great success. All I’ve been using are the different kits though when it seems like the ingredients they put in their packets, I already have at home. (Could be wrong) Does anyone have any good recipes they’d like to share?
