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Pork loin
I would put the ribs on first and use the 3-2-1 method. (3hr smoke-2hr foil wrapped-1 hr unwrapped) maybe put the loin on with smoke at the same time you wrap the ribs and then check the temp when you unwrapped them. If it's all ready to temp just wrap the loin in foil with a couple of towels... -
F-LC culture and finished temp question.
That's exactly why I always take them to 152° or a little more. I guess if I had the equipment to measure ph and water activity I would feel more safe playing with much lower temps. I would think though even without the fermentation if a product was held at 140° for long enough it would still be... -
F-LC culture and finished temp question.
I always use F-LC culture when making summer sausage and use the recipes from meatsandsausages.com. one thing Iv always noticed is that all of the semi-dry recipes say the finish temp should be 140°. I personally always try to temp to 152°-155° to be safe. If I knew for sure that the 140° would... -
Summer sausage fail
Donr the liquid that came out did "set" when it cooled off so I'm sure it was fat. I'm convinced that using the beef I have had in the freezer was the problem. The batch I did with fresh came out fine. On the one that fated out the flavor was fine but texture was horible. -
Summer sausage fail
Turkeysteve yes you are correct. But summer sausage is usually somewhere between a traditional cured and dried sausage such as salami and cured and fully cooked meat. The starter culture drop the ph to help with shelf life and on but mainly used to get that "tang" in the flavor. -
Summer sausage fail
- bonedrake
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Summer sausage fail
I agree with the fresh meat. I made a small 5lb batch after the fail and it seemed to come out much much better. -
Summer sausage fail
That looks great! This is something im deffenatly going to look in to. I usually do 10-25 pound batches at a time so im wondering if it would work in a larger cooler. Maybe a dedicated cooler I could cut a hole in the top. Leaving the lid on may help keep the water at temp once it gets there. I... -
Summer sausage fail
How much water can you heat with a sous vide? Like how big of a vessel? Now that I'm looking at these I might just end up with an early Christmas gift!128516 -
Summer sausage fail
I don't have a sous vide but looks pretty awesome! Although I'm not sure that would have fixed the problem I had. I have done a few hundred lb of summer sausage so far and have experienced some fat outs before but nothing like this. When I pulled them out I held one over the sink and sliced the... -
Summer sausage fail
I did the water bath in an electric roaster. I started it slowly and worked up to the temp. Each time I checked the temp before using a digital thermometer I would stir the water around to make sure heat was even. While the sausage was in there I would kinda move them around every 10 minute or... -
Summer sausage fail
I posted this the other day with my introduction on roll call with no responses. Thinking maybe i,should have put in this section. Any way here was what I posted. I had a major fail recently with a 10lb batch of summer sausage that had a complete fat out and I'm really confused on why. This... -
Hello everyone!
This is my UDS. Looks good in this picture but after almost 4 years of use it's now a little "used"9786 -
Hello everyone!
- bonedrake
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Hello everyone!
Hello everyone. Just wanted to introduce myself. I'm from Ohio and have been smoking meats for about 4 years now. I first got started after a friend of mine built a UDS and I was so impressed I had to build one myself! After that I just couldn't stop! Mostly ribs,chicken and pulled pork. We...
