Mise en place..... Leggs #116, AMES Phos and cure #1.... all weighed out and ready to add to the meat... Also a cup with 350 grams crushed ice and water...
The stick tube I made.... super thin wall and the meat pushes really easily through it....
Greasing up everything that needs grease... I lube the o-ring before it goes in the piston... and after....
Meat in the mixer and all the other stuff.....
Time to stuff.... I cut the casings 30" because 15" is all the room I have in the MES 30.....
21MM casing on the stuffing tube.... easy-peasy....
Hanging to dry in the warm smoker......
Left over casing back in the pack and heat sealed... also the Legg's bag sealed....
Applying the smoke now that the smoker has cooled down.... will be turning up the heat slowly until the smoker
reaches about 145-150 ish..... then will leave the sticks in the smoker at that temp. until tomorrow noon ish...
I will check the sticks temp. and see where I am at...
I will see how we like the Legg's stick seasoning... If it's as good as I hear it is.... 20# batches next time... can't
take much longer than 5#'s.... 4 hours today from start to finish... clean up is a bear....
Temperature Time Temperature Time
°F (°C) (Minutes) °F (°C) (Seconds)
130 (54.4) 112 min... 146 (63.3) 169 sec
131 (55.0) 89 min.... 147 (63.9) 134 sec
132 (55.6) 71 min.... 148 (64.4) 107 sec
133 (56.1) 56 min.... 149 (65.0) 85 sec
134 (56.7) 45 min.... 150 (65.6) 67 sec
135 (57.2) 36 min.... 151 (66.1) 54 sec
136 (57.8) 28 min.... 152 (66.7) 43 sec
137 (58.4) 23 min.... 153 (67.2) 34 sec
138 (58.9) 18 min.... 154 (67.8) 27 sec
139 (59.5) 15 min.... 155 (68.3) 22 sec
140 (60.0) 12 min.... 156 (68.9) 17 sec
141 (60.6) 9 min...... 157 (69.4) 14 sec
142 (61.1) 8 min...... 158 (70.0) 0 sec
143 (61.7) 6 min.......
144 (62.2) 5 min.......
145 (62.8) 4 min.......
Table C.1: Pasteurization times for beef, corned beef, lamb, pork and cured pork (FDA, 2009, 3-401.11.B.2).
The stick tube I made.... super thin wall and the meat pushes really easily through it....
Greasing up everything that needs grease... I lube the o-ring before it goes in the piston... and after....
Meat in the mixer and all the other stuff.....
Time to stuff.... I cut the casings 30" because 15" is all the room I have in the MES 30.....
21MM casing on the stuffing tube.... easy-peasy....
Hanging to dry in the warm smoker......
Left over casing back in the pack and heat sealed... also the Legg's bag sealed....
Applying the smoke now that the smoker has cooled down.... will be turning up the heat slowly until the smoker
reaches about 145-150 ish..... then will leave the sticks in the smoker at that temp. until tomorrow noon ish...
I will check the sticks temp. and see where I am at...
I will see how we like the Legg's stick seasoning... If it's as good as I hear it is.... 20# batches next time... can't
take much longer than 5#'s.... 4 hours today from start to finish... clean up is a bear....
Temperature Time Temperature Time
°F (°C) (Minutes) °F (°C) (Seconds)
130 (54.4) 112 min... 146 (63.3) 169 sec
131 (55.0) 89 min.... 147 (63.9) 134 sec
132 (55.6) 71 min.... 148 (64.4) 107 sec
133 (56.1) 56 min.... 149 (65.0) 85 sec
134 (56.7) 45 min.... 150 (65.6) 67 sec
135 (57.2) 36 min.... 151 (66.1) 54 sec
136 (57.8) 28 min.... 152 (66.7) 43 sec
137 (58.4) 23 min.... 153 (67.2) 34 sec
138 (58.9) 18 min.... 154 (67.8) 27 sec
139 (59.5) 15 min.... 155 (68.3) 22 sec
140 (60.0) 12 min.... 156 (68.9) 17 sec
141 (60.6) 9 min...... 157 (69.4) 14 sec
142 (61.1) 8 min...... 158 (70.0) 0 sec
143 (61.7) 6 min.......
144 (62.2) 5 min.......
145 (62.8) 4 min.......
Table C.1: Pasteurization times for beef, corned beef, lamb, pork and cured pork (FDA, 2009, 3-401.11.B.2).
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