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  1. novasbc

    Extended time in smoker with cure #1

    To further expand, I've read a Yes, I brought the temperature to 152 degrees, measured in multiple areas of the smoker. Thank you. I have read something similar in the Rytek Kutas book. My disconnects: I have read several posts on food safety that discuss cured meats actually going...
  2. novasbc

    Extended time in smoker with cure #1

    I can't decide which forum is more appropriate, here, or the food safety forum, so here goes... I was talking to my brother in law about the sausage I made last night.  In general I've really liked the consistency of his sausage. He says he does the mix with cure #1, does the heating like I...
  3. novasbc

    First go at sausage smoked with cure (salami, jalapeño cheese

    I did get the proper IT.  I checked it in three different places in the smoker.  Regarding the water bath, I've been doing that only as the recipes I've been going by have called for it.  I presume that if you don't, it could end up more done than you originally preferred. The proper amount of...
  4. 20161216_151508.jpg

    20161216_151508.jpg

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  5. First go at sausage smoked with cure (salami, jalapeño cheese

    First go at sausage smoked with cure (salami, jalapeño cheese

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  6. novasbc

    First go at sausage smoked with cure (salami, jalapeño cheese

    With sausage the wife and I made Sunday, I finally finished smoking the cured part (made 25 pounds fresh spicy bratwurst, 25 pounds breakfast sausage, 25 pounds cured salami, and 25 pounds cured jalapeño cheddar). I've made plenty of fresh sausage before, they turned out great, are vacuum...
  7. 20161215_162311.jpg

    20161215_162311.jpg

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    • Album: First go at sausage smoked with cure (salami, jalapeño cheese
  8. DSC02768.JPG

    DSC02768.JPG

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  9. 20161214_190803.jpg

    20161214_190803.jpg

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    • Album: First go at sausage smoked with cure (salami, jalapeño cheese
  10. 20161216_125629.jpg

    20161216_125629.jpg

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    • Album: First go at sausage smoked with cure (salami, jalapeño cheese
  11. 20161216_113123.jpg

    20161216_113123.jpg

    • novasbc
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    • Album: First go at sausage smoked with cure (salami, jalapeño cheese
  12. novasbc

    Watch out for the app on the MES 40 bluetooth.

    By the way, I didn't take it as you giving me a hard time, I completely understand.  I realize I was somewhat terse with my original post.  I just wanted to give people the heads up that it can get to the point where it wants to go out of the max range (270 degrees). I feel they have some...
  13. novasbc

    Watch out for the app on the MES 40 bluetooth.

    That's good to know.  I'll give them a call.  It would have been ideal to keep it bluetooth, but on my searches, I see I'm not the only one with issues. I had read that the range of the RF transmitter/receiver was relatively short, with bluetooth, I seem to be able to go all around the house...
  14. novasbc

    Checking the internal temperature of hanging sausage

    I indeed went from the top down.  I figured if I did the other way, it would be more likely to have juices come out.  I picked three different locations to probe.
  15. novasbc

    Checking the internal temperature of hanging sausage

    Never mind, I finally found other posts asking the same question (you have to pierce them).
  16. novasbc

    Checking the internal temperature of hanging sausage

    How do people generally check the internal temperature of hanging sausage? Do you pierce the fibrous casing?
  17. novasbc

    Watch out for the app on the MES 40 bluetooth.

    I wasn't saying that it got up to 800, but that is what it thought it needed to go. It was at 310 according to its internal sensors (both of them), and my own separate sensor. I have since discovered that it does this every time I connect with Bluetooth, not just if I try to set the temperature.
  18. novasbc

    Watch out for the app on the MES 40 bluetooth.

    Watch out for the app. Thought it was great, just set it up to season my early Christmas gift at 275 degrees per the instructions. Noticed the app was showing the temperature in the smoker as 310 degrees.... Walked outside, noticed the glass had gone yellow and it was smoking pretty good...
  19. novasbc

    One teaspoon short of cure #1

    This is a smoked salami, "Kosher Style Salami", from "Great sausage Recipes & Meat Curing" by Rytek Kutas, 4th edition, page 215. I write all the recipes I use into my OneNote notebook, and keep notes from each go-around.  So as not to copy & paste his whole recipe, it did call for 2/3 cup salt...
  20. novasbc

    One teaspoon short of cure #1

    So, I did 100 lbs of venison/pork sausage. Fifty pounds of fresh sausage of various sorts, and fifty of sausage with cure (from recipes in the Rytek book). After I get to the end, packaging my salami, I realize I miscounted the number of five pound increments I use when I add the meat to my...
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