Getting Equipment Ready

I do miss my house at times. Glad i kept some of my SS tubs for mixing. Got 10 lbs of ring bologna to do this week.

My large SS mixing tub.

 

We still own our home (daughter rents it from us) Moved to GA 2.5 years ago and last year we went full time RV with a 35' class A. The motorhome has been in the shop since Oct 3 for warranty work. My wife retired and we have been on a road trip and came back up to NEPA until the RV is fixed.

Anyways

 

Got the meat mixed with the cure and ring mix.

Did another mix before putting in another bowl.

Cover with clear wrap right onto the meat. Going to fridge cuz no time for stuffing smoking today. Will mix the meat again tomorrow before stuffing.

 

Casing soaking in lukewarm water.

I cover to keep them fully submerged.

Going to make 5 lbs of garlic ring also.

 

I was having 2 issues whith the ring.

1. Old casings. These have been up here for over 2.5 years.

2. My smoker and controllers didnt like the cold blowing wind. Guess i got used to southern smoking.

Oh well move along.....EH

These are the regular ring.

Hanging to dry the casing.

The garlic

Problem 2....Weather

Smoker was struggling to get to 150......Backup roaster time.

I normally let my sausage smokes sit in the fridge for a couple days but i had to look after the roaster finish. Not my best.

 

We have a 2013 Forest River Georgetown 35' Its big enough for the 2 of us and our 5lb pup. Have 40 gal fresh water, 80 gal gas. 25' drivers side slide and left slide is the back room. Elec fireplace, L section couch, 5000w Cummings generator, lots of space for my smokers, stuffer, dehydrator and soon a GMG Davey Crockett pellet grill/smoker. Going to get a 25' enclosed car hauler soon. Yup with cabinets.

 

Yeah they are fibrous ring casings. Here in north east PA ring bologna is larger diameter 2"