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  1. unionguynw

    Gray Summer Sausage Center, safe to eat?

    Was it where the probe was? I had some grey areas around where the probe was in a batch I did last week. Thought it was odd but smelled and tasted fine.
  2. unionguynw

    Summer sausage casing drying question

    They're hanging! Sticks are teriyaki and were stuffed last night.
  3. Summer sausage casing drying question

    Summer sausage casing drying question

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    20131218_190224.jpg

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  5. unionguynw

    Summer sausage casing drying question

    Thanks! That's what I'll do. Looks like this is going to be more of an all nighter than I thought!
  6. unionguynw

    Summer sausage casing drying question

    I'm doing my first summer sausage tonight. They're going to be stuffed in fibrous casings. After stuffing is it necessary to dry at room temp for 1-2 hours or does hanging them in the smoker at 130 for an hour without smoke accomplish the same thing?
  7. unionguynw

    Is this the Maverick everyone uses?

    If I'm not mistaken Todd has posted a 20% off code for Christmas.
  8. unionguynw

    smoked salmon and cream cheese???

    I always stuff my ABT's with cream cheese and wrap in bacon.  I have never pre-cooked the bacon.  Smoke at 225 and the cheese seems to form a skin that keeps it from oozing out.  I have mixed in salmon and also tried mixing in crab. Both were absolutely delicious!
  9. unionguynw

    Snack stick/stuffer newb

    Money shot-
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    20131208_150034.jpg

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  11. unionguynw

    Snack stick/stuffer newb

    Not a problem at all. Finished to an IT of 152. Some were as high as 155. Just over 7 hours total. Here they are resting in my 26 degree garage! Took the meat that was left in the stuffer and rolled it into a log. It to an additional 20 minutes to get to temp. Of course I couldn't...
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    20131208_140318.jpg

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    20131208_132958.jpg

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    20131207_153718.jpg

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  15. Snack stick/stuffer newb

    Snack stick/stuffer newb

  16. unionguynw

    Snack stick/stuffer newb

    Ordered an 11lb stuffer from Walton's. My first stuffer so no experience but seems like a good quality unit. Decided to use a pre-made spice mix from a local butcher supply. Stuffed into 19mill collagen casings I also ordered from Walton's. Only had one blowout and I felt my first...
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    20131206_205635.jpg

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    20131207_125617.jpg

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    20131207_151617.jpg

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  20. 20131207_141547.jpg

    20131207_141547.jpg

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