Qview to come but in the meantime, I figured I could document a little about what is going on.
Around 4pm, I started cubing and trimming a 9 1/2lb pork butt (using 1/2 ground beef to make up the other 1/2lb). While that was chilling in the freezer before the great grind, I figured I'd get things set up so's that I can at least relax between stages. Got the dry ingredients all mixed up. Ice water in the fridge. Loaded the stuffer tube with a mile of hog casings. I buy my casings from Meat Farms ($5 stuffs 25-30lbs) and the casings are usually a bit odorous and tend to tear at random intervals but this tub was actually quite pleasant to work with. Pretty much no ordor at all and it held up beautifully with no tears whatsoever during loading on the tube or stuffing. The casings is the one thing that keeps me from completely enjoying my sausages but I think this will be a home run.
Things went quite smoothly. Stuffed a bunch of keilbasa with my father arming the stuffer crank. Did I already mention that these casings were a dream to work with? Got them hanging in my MES 30 with the temp set at 130F for drying. Put the meat probe from my Master Built wireless thermomter into one of the sausages and decided to get the AMNPS going.
I check the probe temp and it is reading 143F. Huh? The sausages were still cool to the touch. There's no way they can be 143F. I changed the batteries in the remote and base. 141F. Now it's driving me nuts. I pull the probe and put it in a glass of ice water. after a few minutes, 137F. Then back up to 141F.
In the meantime, I can't keep the AMNPS going. At this point I light both ends.
Finally, I come across a meat probe in a sealed bag for something. I don't know what. It just reads Hamilton Beach. I plug it into the base unit and CHA-CHING! We have a reading! A proper reading!
Still futzing with the AMNPS. Time to get some beer and relax. I will update with some Qviews.
First Qview. I had to take a peek and snap a shot.
Ok, here's some more...
Cold water bath.
Grilled up with some of my homemade sauerkraut.
Pork shot time!
(Blue dye from the toothpick)
Around 4pm, I started cubing and trimming a 9 1/2lb pork butt (using 1/2 ground beef to make up the other 1/2lb). While that was chilling in the freezer before the great grind, I figured I'd get things set up so's that I can at least relax between stages. Got the dry ingredients all mixed up. Ice water in the fridge. Loaded the stuffer tube with a mile of hog casings. I buy my casings from Meat Farms ($5 stuffs 25-30lbs) and the casings are usually a bit odorous and tend to tear at random intervals but this tub was actually quite pleasant to work with. Pretty much no ordor at all and it held up beautifully with no tears whatsoever during loading on the tube or stuffing. The casings is the one thing that keeps me from completely enjoying my sausages but I think this will be a home run.
Things went quite smoothly. Stuffed a bunch of keilbasa with my father arming the stuffer crank. Did I already mention that these casings were a dream to work with? Got them hanging in my MES 30 with the temp set at 130F for drying. Put the meat probe from my Master Built wireless thermomter into one of the sausages and decided to get the AMNPS going.
I check the probe temp and it is reading 143F. Huh? The sausages were still cool to the touch. There's no way they can be 143F. I changed the batteries in the remote and base. 141F. Now it's driving me nuts. I pull the probe and put it in a glass of ice water. after a few minutes, 137F. Then back up to 141F.
In the meantime, I can't keep the AMNPS going. At this point I light both ends.
Finally, I come across a meat probe in a sealed bag for something. I don't know what. It just reads Hamilton Beach. I plug it into the base unit and CHA-CHING! We have a reading! A proper reading!
Still futzing with the AMNPS. Time to get some beer and relax. I will update with some Qviews.
First Qview. I had to take a peek and snap a shot.
Ok, here's some more...
Cold water bath.
Grilled up with some of my homemade sauerkraut.
Pork shot time!
(Blue dye from the toothpick)
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