A Stuff-A-Thon

[crazymoon]

Rick, looking good !!!!

 

[dward51]

Good looking sausage there Rick!

 

[smokin peachey]

Good looking sausage you got there Rick. What casings did you use?

 

[BGKYSmoker]

Thanks everyone.

Non edible collagen.

 

[LanceR]

Good looking sausage. Can you point me to a recipe for the pastrami sausage?

Thanks


Lance

 

[BGKYSmoker]

Good looking sausage. Can you point me to a recipe for the pastrami sausage?

Thanks


Lance

You can use just about any pastrami, even one already made in the bag, just grind it and dont add any extra cure then stuff. If your going to make a pastrami dry or wet brine just do the same.

I may hold off on this because brisket is killer $$ down here

 

[LanceR]

Thanks. I wasn't sure if you were referring to grinding fresh beef, adding spices and cure and then stuffing it or, as you've now described, grinding and stuffing prepared pastrami.

There's a Restaurant Depot 45 minutes from home that's just a few miles from my welding gas supplier and also close to the VA clinic. The next time I go to one of those I'll be checking on their brisket prices. My wife and I were discussing making corned beef and pastrami just a day or two ago.

 

[BGKYSmoker]

Rick, about how large is the air inlet for the TSM smoker? I'm wondering if the inlet I made on the bottom of my customized MES30 housing is too large. Just curious about the TSM inlet size.

Dave

Here is the side hole. I have a bunch of pics i will post and a write up.

 

[dward51]

Whoa.... My air inlet is 2 1/4" in diameter. I might need to close it up a bit with a piece of foil and see if that helps my draft better. I think it's flowing the air through too fast right now.

Thanks!!!!

 

[indaswamp]

Whoa.... My air inlet is 2 1/4" in diameter. I might need to close it up a bit with a piece of foil and see if that helps my draft better. I think it's flowing the air through too fast right now.

Thanks!!!!

Yea, for a MES I would think that is too much air flow. The MES acts more like an oven than a true smoker, always condensation on the inside. I ran a 1st gen for many, many years until I started making large batches of sausage and needed more room. Now I can do 120# batches at a time.

 

[indaswamp]

Rick, I'm impressed as always. One day....one day I will poke my toe in the pond of dry cured sausages.....

 

[BGKYSmoker]

Rick, I'm impressed as always. One day....one day I will poke my toe in the pond of dry cured sausages.....

Its not that hard brother.
Heck if i can do it, anyone can