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  1. tjrr

    ? about sausage in MES 30 or 40

    Thanks, Tallbm. I was thinking about picking up a cheap MES30 but it sounds like the sausage capacity there would be pretty short if the 40 is only 22". And the 40's are quite a bit more expensive. At 22" do you have any trouble with the bottom ends of the sausage getting overcooked compared to...
  2. tjrr

    ? about sausage in MES 30 or 40

    Hi, all, For stick-style sausages, how long a sausage can you hang in the MES 30 without it getting too close to the bottom? In the MES 40? Thanks,
  3. tjrr

    Tough pork tenderloin in smoker

    How long did you smoke it? Those little pieces can dry out pretty quickly. An alternative might be to smoke it for a brief time with really heavy smoke, then grill or pan broil it. Brining makes a huge difference, too. I do tenderloins on the grill or, in winter, on the Breville panini grill.
  4. tjrr

    Where can I find some sheep casings?

    Thanks, the video really clears that up. Are the pre-tubed ones as salty as the "regular" ones bagged in hanks? I assume the vast amount of salt is why they keep more or less forever. The video says to soak for 24 hours. Is that specific for pretubed? I only soak the regular ones for an hour or...
  5. tjrr

    Cured smoked boneless pork loin

    I just looked once again at the table on page 128 of my Marinaski book (The Art of Making Fermented Sausages.) That's the table of temperature/time combinations for a given reduction of Salmonella bacteria. Actually I was incorrect, the right value in the table for an instantaneous holding time...
    • tjrr
    • Post #26
    • Forum: Pork
  6. tjrr

    Cured smoked boneless pork loin

    At that temp it's officially fully cooked and ready to eat (at least that's how I remember the regulations.) Of course it'd be plenty safe at around 140, especially considering how long it's cooked. I've not tried rarer cured pork. A higher temp seems to dry it out more and become a bit too...
    • tjrr
    • Post #24
    • Forum: Pork
  7. tjrr

    PID mod/addition to Cookshack Smokette? Anyone done this?

    Smokette is 500 watts. I thought I'd use a solid state relay. Not the right answer?
  8. tjrr

    Cured smoked boneless pork loin

    Yes, this type of cure creates a sweet ham-like flavor. Target temperature was 156-160, this may have gotten a bit warmer.
    • tjrr
    • Post #22
    • Forum: Pork
  9. tjrr

    PID mod/addition to Cookshack Smokette? Anyone done this?

    Recently I've seen PID kits for around $20-30. Thinking about either building an external plugin box or chopping a hole in the top panel of my Smokette. Have any of y'all tried this?
  10. tjrr

    Ring bologna

    Is this Winesburg meats? Seems like I was there last spring. Also seems like there was something unusual about the store but I can't remember what it was. Maybe it was that they didn't have a slicer?
  11. tjrr

    Cured smoked boneless pork loin

    Here's the recipe I used: Mild Cure for pork or beef For each 2 lb of meat, mix together: 3.25 oz water .16 oz sodium tripolyphosphate .08 oz pink curing salt .015 oz sodium erythorbate .67 oz salt .95 oz fructose until dissolved. Place the meat in a close-fitting deep container. I use...
    • tjrr
    • Post #18
    • Forum: Pork
  12. tjrr

    which is better for pure pork sausage ?

    Around here (Illinois/Wisconsin) most places seem to have dropped the "Boston." It's either pork butt or sometimes shoulder butt or more rarely, shoulder roast. Then there's picnic or sometimes picnic shoulder for the other piece. You'll definitely get a better yield out of a butt. By selecting...
  13. tjrr

    Ring bologna

    Looks like it came from a Wisconsin locker plant! The fried-up slices look really good, puffy in the middle and great color. I don't often see the fine-ground style, for sale anyway, any more.
  14. tjrr

    Where can I find some sheep casings?

    Jumping in here, I haven't used pre-tubed casings before. Few questions if you don't mind: How long a piece (or pieces) is on each tube? Do you really not have to flush them? Do they keep as well as salt-packed casings? Thanks for any info.
  15. tjrr

    Cured smoked boneless pork loin

    Bear, Sorry, no disrespect meant.
    • tjrr
    • Post #10
    • Forum: Pork
  16. tjrr

    Hi from Lake County, Illinois

    Hi, everybody. I'm tjrr. I live near Lake Michigan about half way between Milwaukee and Chicago. I have a Cookshack Smokette that's about 14 years old, a Weber kettle circa 1982 and just picked up a Blackstone pizza oven. I also have a #12 manual grinder, a 5# stuffer and various purchased...
  17. tjrr

    Hello All

    Hi, Big Woot. I lived in Louisville for about 13 years before moving up north. Used to like Valu Market for meats, especially after Winn Dixie and Buehler's were gone.
  18. tjrr

    Cured smoked boneless pork loin

    Bear, I don't have much trouble if any getting them cured to the center. Here's why: I make up a curing brine, then pump it into the middle using a Cajun Injector clone. My goal is to have a fairly moist product, so I don't dry cure it. Dry curing would take longer even for a small piece like...
  19. Cured smoked boneless pork loin

    Cured smoked boneless pork loin

    • tjrr
    • Album
    • Comments: 0
  20. tjrr

    Cured smoked boneless pork loin

    Cured for 5 days, 18 hours in the Smokette with some chunks of very dry cherry and it looked nice enough for a picture or two: Guess I should have greased the rack first, the bottom stuck a bit.
    • tjrr
    • Thread
    • Replies: 27
    • Forum: Pork
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