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New Boat Day!
Congrats with your new boat and welcome to the club.- boykjo
- Post #40
- Forum: Blowing Smoke Around the Smoker.
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Expanded Metal For Grates
You will need #9, 3/4" expanded metal grate. Hope this helps- boykjo
- Post #6
- Forum: Other Builds
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Smoking natural cased sausage??
Use quality casings packed in a salt brine. I use butcher and packer. IMO a superior product above all the rest. A lot of people here use Syracuse casings and Walton's. IMO Sausage maker casings have changed in the past and don't get as soft as they use to so I quit buying from them. Follow... -
Help gray possible metal shavings coming off my grinder
I believe Its smear and oxidation on the metal if no metal shavings are present. At the center of the screw the meat is mashed/pulverized through the small opening and creates a grey paste. Just wipe it away as you go along. My hand grinder done it since day one. Went to the Cabela's 1 hp...- boykjo
- Post #17
- Forum: Meat Selection and Processing
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Even even more Colombian Chorizo
Exactly............ I don't get it. If you want to save money on buying cilantro, a bar of dove or safeguard will go a long way. lol -
Man cave!
I cant see it Steve. Is it to the left of that big smoke house with the double doors and windows. :emoji_laughing:. Congrats :emoji_thumbsup:- boykjo
- Post #18
- Forum: Blowing Smoke Around the Smoker.
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Hot Dog Emulsion Question
^^^^^^^^^^^^^^ I believe your processing the meat too cold or in semi frozen condition. Its ok for the meat to raise in temperature. The cure will keep it safe. some info for you about your 2 speed stuffer https://www.smokingmeatforums.com/threads/2-speed-vertical-stuffers.154910/ You said you... -
Morton tender quick salt
^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^ I've always been a tender quick guy. If you learn how to use it IMO it makes a better tasting product than adding salt and cure #1 to a recipe. Just my 2 cents. Follow chopsaws instructions, you cant go wrong.- boykjo
- Post #40
- Forum: General Discussion
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SANTAROSANO CHORIZO (ST. ROSE SAUSAGE)
Great looking sausage...... :emoji_thumbsup: Next time I would suggest you run everything through a 7mm plate. Seasonings and cure takes longer to penetrate into the larger cuts of meat so the flavored meat and fat can become uneven in the sausage. With the larger pieces of meat in the mix it... -
Kielbasa...
Great job..... :emoji_thumbsup: I love when the house smells like kielbasa.... -
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Smokehouse Almost Done
A few drinks and that a nice looking johnnyhouse you got there.............- boykjo
- Post #11
- Forum: General Discussion
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Pasta & Scallops
One of my favorite dishes..... :emoji_thumbsup: If it don't work out between you and the wife I'll marry you. What size boat you got.................. :emoji_laughing:- boykjo
- Post #14
- Forum: Non-fish Seafood
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Older, natural casings
My reason to toss 'em wasn't because the casings were bad. It sounded like they weren't properly cared for and left at the bottom of a refrigerator. To find them 2 yrs later and include how long they were on a shelf before being sold it would be better to get some new ones and start fresh. I...- boykjo
- Post #8
- Forum: Food Safety
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Sausage stuffing - or how I got mad and threw a bunch of junk away.....
Congrats with the new addition to the family..... When using a grinder for stuffing, use the kidney plate and keep the meat cold. My cabelas 1 hp grinder actually has a feed screw inside the stuffing tube to help feed the meat. You went the best route getting a dedicated stuffer. Stuffing...- boykjo
- Post #60
- Forum: Slicers, Grinders, Tools, Equipment
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Hanging Snack Sticks and Sausages
You can use rebar. Wrap in foil for easy clean up when your done and the sausage bend isn't so big.- boykjo
- Post #10
- Forum: Masterbuilt Electric Smoker (MES) Owners
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Older, natural casings
I would toss em'. They're about at the end of their life. Even if they are salted they'll probably be tough and chewy. https://www.smokingmeatforums.com/threads/how-to-handle-natural-casings.159729/- boykjo
- Post #2
- Forum: Food Safety
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