Re-visting footlongs

[Hijack73]

Thanks for the comment . I'm set up for it , and do so much of it , it's second nature really .
I do it in stages and clean in between . Keeps it enjoyable .
This is a must have for me . I saw Rick posted it once , and I've been buying it ever since .
Food grade , no rinse .
View attachment 736650

I use 91% isopropyl. Have a spray bottle I use for it. The alcohol eventually kills the spray mechanism but a spray bottle lasts me at least a year. I would guess I'm at at least a year and a half on the current one.

I have a strong suspicion that what's in your bottle is iso and water to bring it down to around 70%.

But absolutely, no rinse sanitizer that doesn't oxidize aluminum is a must have for me.

that wiener looks top notch. bang up job!

 

[chopsaw]

This is food safe Ethy Alcohol . Non toxic if ingested .

I buy it by the gallon now , because the smaller spray bottles fail if it sits to long .
I bought a quality Zep spray bottle . Put 3 gallons through it so far without issue .

 

[Fueling Around]

Congrats on the feature.
Love sausage of all diameter and length and meat type. Yours look great.
Sorry, just not a TQ fan.

Message to all.
Have you read the label on Purell and other food safe surface disinfectants? 30 minutes minimum to reduce any pathogens to safe levels. Sorry a bleach wipe isn't an instant wipe either.

 

[chopsaw]

Love sausage of all diameter and length and meat type. Yours look great.

Thanks . I like the removable casings . I think next will be some type of bun length brat .

Sorry, just not a TQ fan.

Yeah , I know . That's fine . Stuff I'm not a fan of either .

Message to all.
Have you read the label on Purell and other food safe surface disinfectants? 30 minutes minimum to reduce any pathogens to safe levels. Sorry a bleach wipe isn't an instant wipe either.

Yup , read the labels , and know what you're reading , and how it applies to what you're using it for .
It's on the label , but I also downloaded the spec sheet ( out of habit ) when I first bought it .
Specs says , ( on hard food contact surface )
KILLs sars Covid 19 - 10 seconds
Eliminates E-Coli , Salmomella and Listeria - 30 seconds
Kills Norovirus + 20 others - 30 seconds .

Theres a list on the gallon bottle that runs through it all . Hard and soft materials , bacteria , mold mildew ,, has the times listed for each . Some are 5 minutes . Most are 30 to 60 seconds when left wet for that time period .

 

[BugHunter]

Great looking dogs, and you really are inspiring me to make a batch. Don't have the casings here or I might have tried already.

I sharpened the blade for my food processor using my wicked edge. Really need to make a new holder setup for that to handle blades of that shape. Currently, it's quite difficult to sharpen the one blade due to it being a different shape than the other. The sweep away from the center doesn't help either. I looked at a Robot Coupe but the price of that cured my curiosity pretty quickly.

Your trim work is beautiful, btw. And just for clarity, that's an all pork dog, yes? Are the ribs a necessity, or could you have done this with just butt shoulder roasts? Do the ribs help the flavor and texture a bit. I need to buy the casings at some point just so they're on hand. I get the urge to do stuff and pow, the process starts... But that ain't happening if I don't have the casings.

 

[BugHunter]

Here's a question. In the interest of speed and cleanliness, when brewing I often use an IR thermometer. Do you use them at all in sausage making? I realize there's caveats to it, it only works on certain things. And the accuracy is possibly suspect, but the precision is adequate for me to adjust for. Meaning, if I really need a dead on temp, I use the thermapen. But for quick checks, the IR gun is way faster and doesn't touch anything. And if I know it reads 1.5 deg high, or whatever, I simply account for that.

I don't recall ever trying it on meat, or on grind, but I suspect it's perfect for that (other than having your hands on the tool itself if my hands were dirty). I know it won't read beer wort temp if there's foam on it. It won't read clear water, it will read reflections off stainless and basically will not read stainless temps at all. I put tape on SS in order to get it to read a temp. Yet, it'll read glass temp perfectly. Oh, and the 'sensor' area is a cone, so it's larger as you move farther away.

I'm just wondering if there's a way to take the temp of that paste in a non-invasive way. That step is obviously important... Your buddy on the Two Guys channel mentioned about sharp blades being super important or the paste temp rises very quickly from friction and breaks the sausage. Just trying to think this all through before trying it.

 

[chopsaw]

I don't get that technical with this stuff . Most times I use a finger poke on whole muscle or squeeze the casings if smoking sausage .
As far as the emulsifying goes , get it in there and get it done with in reason and it will be fine . Stay under that 60 degrees . I took the temp when I first did it , and I know what to look for .
No reason not to use and instant read to check it .

Your buddy on the Two Guys channel mentioned about sharp blades being super important or the paste temp rises very quickly from friction and breaks the sausage.

I don't use 2 guys , no buddy there .

Checked my normal grind once . That told me what I needed to know . Same with the emulsifying .
So no need to do it everytime .
5 ibs. right out of the fridge .

Right after grinding .

 

[chopsaw]

Since this got bumped , I was inspired to have an early lunch ,
Poached up on the stove . Get the water rolling . Take off the heat , add the sausage
and put a lid on for 15 minutes .

French's yellow mustard

Franks sweet kraut with caraway . These are meant for poaching and kraut .