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PID or Water cooking
Hello all! I am ready to make an investment. I have been smoking sausage successfully for a couple of years now with my share of trials. I have made several batches of sticks and have had one good batch. I am ready to take it to the next level to make my sausage better and to make good sticks... -
Summer Sausage IT wouldn't budge - Smoker problem?
So I have been making SS for a couple of years now. I have been mostly successful so far. Yesterday I made a 5 pound batch just like normal, but I couldn’t get the internal temp (IT) to budge. Once in a while I will get hung up in the 120’s but usually it doesn’t last too long and then it moves... -
Summer sausage maximum cabinet temperature
Can you go above 180 degrees cabinet temperature when making sausage? I have only made 5lb batches until this weekend when I made a 10lb batch. I have never set the temp above 180 and I get my 5lb batches to temp just fine. However, this time was different story. It was cool and windy outside... -
Snack stick texture
Here is the method I used to make my first batch of sticks. I will explain my method and then ask you for help fixing my problem. I used 5 lbs lean venison and 1.5 pounds pork trim. Sent through the grinder with a course plate. Used Lem’s pepper stick seasoning... -
A few general questions??
By grinding trimmings how accurate will the fat ratio be? How accurate is the 80/20 you by in the store?What is a good starting point for how many peppers to add to the mix? Someone mentioned high temp cheese is 10 percent.Do you hang your summer sausage or place the rolls on a rack? Sorry guys... -
Meat mixing time
Hello everyone. Just wanted to say quickly that I have learned alot from this forum already and have gained enough knowledge and courage try some sausage and snack stick making for myself. So thanks for that! With that said I do need to understand some things still. I have some questions about...
