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A-maze-n smoke and Weber 181/2 smoker
I was wondering if you can use the A-maze-n tray smoker in the 18 and 1/2 inch Weber charcoal bullet smoker? Will there be enough oxygen available to keep the pellets burning? Bones- bones1948
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- Replies: 1
- Forum: AMNPS Tester forum
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mesquite smoke for summer sausage
I have been making venison summer sausage and using apple pellets in the amaz-n tray to add smoke to my sausage. I know that mesquite has a stronger smoke flavor and was wondering how it would taste using it to smoke the summer sausage. I am using an Masterbuilt Electric Smoker and the amaz-n... -
Adding Cheese to Summer Sausage
I have made a lot of summer sausage but have never added cheese to it. I am considering adding cheese to my next batch of summer sausage to give as gifts for Christmas. I now do a first grind through the large plate then add the spices, cure and water, mix and then do a second grind through... -
Summer Sausage and Stuffing
I am making some summer sausage and was wondering i usually just leave the summer sausage in the refrigerator over night and smoke the next morning. I have read a couple of posts where people have left there summer sausage in the refrigerator for 2 days. Is there any difference in the sausage... -
Hard Seasoning
I have a Hi Mountain's summer sausage making kit. I have had it for a while and am getting ready to make some venison summer sausage. When I was checking it out and picked up the package of seasoning the seasoning was hard as a rock. I need some advice on how to break the seasoning up to... -
Summer Sausage Meat Mixture
I was reading through one of the threads on the percentage of venison to pork butt to achieve the 80/20 ratio to achieve the 20 per cent of fat needed. I guess I was doing it wrong. I would get 8 lbs of venison and 2 lbs of pork butt and grind that up thinking I had the correct ratio. I was... -
Cold Smoking
I was able to harvest a couple of deer this year and am going to make some more Summer Sausage. I have make some in the past and with the help from the sausage makers on here it came out pretty good. I am currently reading the past threads on SS making and read that Boykjo likes to cold smoke... -
Summer Sausage vs Salami vs Bologna
I have only made summer sausage and was wondering if someone could tell me what the differences are between making summer sausage verses bologna vs salami. Is there a big difference in taste? Why would someone make bologna and not salami or summer sausage. I was wanting to try making salami... -
Storing Seasoning
Whenever I buy seasoning for my summer sausage I usually buy enough to get free shipping if possible. When I do that I am unable to use the seasoning right away. It stay in a box in my pantry. After a period of time the seasoning gets harder then a rock. Is there something I can do to keep... -
Spices
I read where it was recommended that the self life of most spices is 6 months and after that length of time it looses its freshness and should be replaced. When ordering spice or buying spices in the store how in the world do you know how long they have had it or how long it has been on the... -
AC Leggs Summer Sausage Seasoning
I have been currently using the summer sausage making kits bought at Bass Pro. I was wondering if anyone has had any experience with the AC Legg summer sausage seasoning and how they liked it. Or if someone has any other summer sausage seasoning recipe or kits they would recommend. Bones -
Venison summer Sausage Problem
When my venison summer sausage is finished there is a fat gel on the outside of the sausage when I take the casing off. When smoking I do not raise the temperature above 170 to prevent a fat out. The final temperature is set at 170 until the internal temperature reaches 152. I then remove the... -
Gel on Venison Summer Sausage
When my venison summer sausage is finished there is a fat gel on the outside of the sausage when I take the casing off. I do not raise the temperature past 170 so I know it is not a fat out. The final temperature set is 170 until the internal temperature reaches 152. I then remove the sausage... -
Summer Sausage and seasoning
Do you think there is any advantage to putting the seasoning on the venison and pork chunks and let them set in the refrigerator over night before grinding? If so would you then grind the meat and add the cure? Bones -
Temperature of Beef Summer Sausage
What do I need to take the internal temperature of beef summer sausage to? Is it the same as venison summer sausage 152 degrees? Bones -
Grinder Plates
Have been reading threads on grinder plates, I read that if you are grinding venison or beef for chili that you should use a larger plate with 1/2 holes so the ground meat is larger. I have a waring pro grinder and it has 3 plates fine, medium and coarse. The coarse plate is only 1/4. I... -
Summer Sausage and temp
I am getting ready to make summer sausage again. I am afraid of a fat out so if I do not let the temperature of the smoker get over 165 degrees the sausage will still get to an internal temperature of 152 degrees. It will just take longer correct. Bones -
Grinding
I have read where when making and stuffing sausage some people grind twice. I have tried this and cannot get the first ground meat to go through the grinder again. Could it be the size of the plate? I used a 3/16 plate for the first grind and then tried a 1/8 plate for the second grind. I... -
Fat Out
I have been reading the threads about fat outs and see that this happens when you increase the temperature to 180 degrees. If when making summer sausage you never raise the temperature above 170 degrees is it still possible to have a fat out? Approximately how long will it take to reach an...
