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Well there it is folks! In conclusion, I found there is a huge difference in taste/texture and moisture. Adding the NFDM made the salami so perfect. I’m actually shocked how much better it was. So juicy, no dry texture at all! IMO I’ll always use NFDM in my mixes. The one without it is a bit...

I thought that was weird too. No foam in the lid. But when I cut mine, there it was!? No complaints. (-: War...

This cooler mod worked with my homehardware SV well. I've only set it as high as 170f so far, but it got there fast and held temp. Thanks for this post SittingElf. You saved my bacon, haha! War...

Thank you dave, I will. Now I more understand what that chart meant. I reduced the SV to 140f and set a timer. And yes, they are 3”. Good eye. War...

Update beeped at 160f, pulled out the vac bag and cut it open to check IT. It was at 137f. Re vac sealed and put back in cooler mod. Raised controller temp to 172f. Again im posting this as it happens...

ok, so checking the IT of the meat after it held 140f for 22 min yielded an IT of 127f. I ramped the sous vide up to 160f and will check the it when the numbers on the controller match. Doesn't seem to take long for the water to creep up at all. This cooler mod seems like a good thing for...

Here’s a peek inside and at the controller. Does this mean it’s IT may be at 140°f? It’s beeping continuously. Remember I just bought this sous vide. I’m gonna pull a bag and cut it open and check an IT. Stay tuned. P.S. the foil tape was used to seal off the coolers internal foam. Felt like...

Update, So I bought the sous vide and did the cooler mod. Working good I think. I smoked the logs for 5.5 hrs and the Smoker cab temp ramped to 111°f over the five or so hours while smoking. Internal temp was at 108°f when checked after the 5.5hrs smoke. I then transferred the logs to the sous...

Thanks Dave, So I’m going to go buy a sous vide right now. Can you place the stuffed sausage right into the water? Or should it go in a bag in the water? Thanks, War...

So I just did my mini patty fry test for spice before stuffing in case something in my custom spice blend was off. I did one patty that contained NFDM, and one with no NFDM added. The internal color looks different but I think the camera is to blame there. They were very similar in color. For...

Awesome! Yup, mine is just like that! I used the kitchenaid mixer (cuz it will do 5lbs of meat) and blended in the pnfdm real well. I feel I could turn the mixing bowl upside down like a Dairy Queen blizzard and it doesn’t even budge or make a sound. Not that I actually would, but I bet I...

Oh and, 3) is it necessary to agitate water in the pot to help keep temps in the water bath column even? 4) is the sous vide best recommended for this method of water bathing? I’ll go buy it if people think it’s good? Thanks, War...

So in light of my process I’m doing (5hrs smoke to water bath finish) I don’t want to mislead this thread, but I plan on posting all results so maybe I’ll ask in case someone wants to follow the same process. For a water bath) 1) Do I just submerge the stuffed casing right in a pot of temp...

You bet Brother Warren. Ask and you shall receive. And by masters! Made my day! War...

Thanks for this guys. Huge help. JJ, awesome detailed response. I’m so happy to try pnfdm. I also have enough casings to try a test out. With JJ’s recommended dosage, I’ll do the 1/2c to 5 lbs of my mix, then with the remaining 2.3 lbs, I’ll just stuff it without PNFDM. Then I can get a side...

Hi all, thanks for this great forum! It’s truly a beauty! I’ve scoured posts in here and found great info on binders for smoking sausage. I’m specifically interested in using Non fat powdered dairy milk(NFPDM) or Knox Gelatin powder. Can’t decide which one yet. I Have both. 1) My question is...

Well there it is. They tasted great. Looking forward to doing so much more. I think I hit a capacity for sure with the Bradley. All the jerky and both size pepperoni’s were a bit much to handle. 14 hrs fully cranked with a 50°F Outside air temp and I never saw over 120°F inside cab temp. Had...

Great news! Thanks guys for this. I’ll post some pics after I run it all today. War...

Hi All! So brand new to the forum. Looks like a great place with lots of great people. Excited to be a part of this. So I come from a dehydrating background, but have been smoking with my new Original Bradley smoker for the last few months. I’ve been using LEM’s Pepperoni backwoods seasoning...