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first time salami (Q View)
i wouldn't be too hard on yourself that looks like some awesome salami bud!As far as the smoke issue maybe try lettting the casings sit in the smokehouse stuffed around 100'F for an hour or so without smoke to let them dry and then they can take on the smoke, then hit them with smoke at 120'F. -
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accurate way to check internal sausage temp?
Hey Nepas,elaborate more on this so called squeeze test?you have peaked my interest. -
accurate way to check internal sausage temp?
thanks for all the input guys,nepas,Al,and all.. I just seem to fight the last 2-3 hours in my smokehouse trying to determine when to pull the sausage.i get different readings from different digital thermo's! i tried 5 differents ones.even the old school dial and they all gave me different... -
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accurate way to check internal sausage temp?
this is internal temp of my smokehouse just the probes hanging,as you can see they have a variance -
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accurate way to check internal sausage temp?
hmmm i might have to look in to it,thanks adiochiro3 -
accurate way to check internal sausage temp?
question for ya sprky-should a guy leave the digital thermo in the sausage throughout the smoking or just plug in plug out?The reason asking is i have 3 digital thermometers that are giving me three different biased readings!!!!! they vary about 15 degress and it's freakin confusing sometimes. -
accurate way to check internal sausage temp?
Hey guys,i've been playing around with different thermometers trying to find the so called"mac daddy" of thermometers to check the internal temps of my sausage in the smokehouse.I seem to have a big variance between some of my digital thermometers for accuracy.any reccomend a GOOD... -
2011 Looking Back
Holy S**T ! amazing Nepas! i got to enjoy a full beer just watching that! You need to covert that to HD! Wicked job bud! keep it up -
Jalapeno Cheddar Moose Smokies :) Qview
Thanks guys,i finished off to an internal of 152'F then ice bathed.I'm still trying to master the casing shrinkage though.I had minimal on this batch.I've been experimenting and noticed the batches of sausages i do with more fatty meat like pork trimmings have less shrinkage.The leaner ones tend... -
wood for sausage (salami)
Nepas is 100% correct,but lately i've started using straight birch wood no bark and it seems to add a real interesting taste that people seem to love.Living in alberta Canada we have an abundance of birch here. -
VENISON SAUSAGE
Hey Maddock,i'm an avid wild game hunter and butcher all of my own meat.I always grind the whole deer into hamburger meat,especially if it's a buck in rut!The best meat on a deer is of course your tenderloins and backstraps which i use to keep but i grind the whole works in to burger now.Off of... -
Jalapeno Cheddar Moose Smokies :) Qview
Well after hours of pulling my hair out and research i decided to make an attempt at jalapeno cheddar smokies from the moose i harvested this year.I got about 50lbs of hamburger ground from my cow moose so i decided to fly at it.I did a mix of 65% moose 35% pork trimmings from my local... -
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