So, as most of ya'll know, I had a very successful waterfowl hunt with my buddy in Kansas. Brought home 90# of goose meat to process, so I pulled 10# of meat out Tuesday morning to thaw along with a double pack of boston butts and 3# or fat cap trim off boston butts I had saved from salami making. This batch is for my friend when he comes down to visit this summer. He gives it to the landowners who have given him permission to hunt their property. I've gotten some really great feedback from my buddy...they can't get enough of it. I may have to make another batch for him...
I prepped and coarse ground the meat on Wednesday, then added the seasoning, salt, cure#1, ad the STPP (sodium tripoly phosphate) and put that in the fridge overnight to cure. Did fine grind and stuff Thursday, then in bags on ice until this morning.
Hung the links on the poles with a fan on them to allow them to warm up from fridge temps. and form a pellicle for about an hour. Meanwhile, I got the smokehouse warmed up with the propane burner and got the coals started in my 16" C.I. pan. Put the links in for 30-45 minutes, no smoke @120*F to get the casings sticky, then added the coals and couple more chunks of Hickory and Cherry wood...Let it roll stepping temps. 10*F about every hour....
Done...
The cross cut..
Juicy juicy!
One thing I have started doing is taking the NFDM powder and putting it in the added water, then using a blender with a whisk attachment, I blend the powder into the water. I find I get better distribution and no big lumps of milk gel in the sausage. Bind seems a little better as well....
Happy stuffin and a linkin....Thanks for lookin.
I prepped and coarse ground the meat on Wednesday, then added the seasoning, salt, cure#1, ad the STPP (sodium tripoly phosphate) and put that in the fridge overnight to cure. Did fine grind and stuff Thursday, then in bags on ice until this morning.
Hung the links on the poles with a fan on them to allow them to warm up from fridge temps. and form a pellicle for about an hour. Meanwhile, I got the smokehouse warmed up with the propane burner and got the coals started in my 16" C.I. pan. Put the links in for 30-45 minutes, no smoke @120*F to get the casings sticky, then added the coals and couple more chunks of Hickory and Cherry wood...Let it roll stepping temps. 10*F about every hour....
Done...
The cross cut..
Juicy juicy!
One thing I have started doing is taking the NFDM powder and putting it in the added water, then using a blender with a whisk attachment, I blend the powder into the water. I find I get better distribution and no big lumps of milk gel in the sausage. Bind seems a little better as well....
Happy stuffin and a linkin....Thanks for lookin.
