Separate names with a comma.
Discussion in 'Sausage' started by dert, Jun 16, 2015.
Picked up some seasonings and casings from spokane spice and they were delivered today...
Stopped at the restaurant depot and got the following:
Made a 5# batch if the pepperoni and a 10# batch of the pepper sticks. Used 18mm clear collagen casings, and 75/25% ground beef (80/20) and home ground pork butt.
Ground the pork (slightly frozen) and mixed the pre ground beef with the mix and cure from Spokane Spice into three five pound batches:
Into the cooler overnight:
By the way those full size sheet pans were $5.29 each! Also picked up some more pork bellies for bacon...
That all looks awesome ! Thumbs Up
Waiting for the finish. Nice so far.
Hey there fellow Minnesotan!!! You are doing a great job, and I'll be waiting for the finish like the rest. I've got to head over to the Resturant Depot. Not that far from Andover. Those are some good prices on those items. Reinhard
It only 10 minutes for me...I'm in Golden Valley...probably closer and faster than a run to Costco.
Dert, nice job and it all is looking good !
Drying...they were a little (visibly) moist on the surface...
One hour or so.
Loaded all up on 5 racks on the SI#3, 15#...not much room left over:
Set it to 100*F for about an hour to "de-water"...added my jerky fan to help dry:
Filled the AMPS with some hickory and apple pellets from Costco...
Started cold smoking at 8:15:
Both probes are in the heating chamber.
I'll add one or two to the meat in a while.
Started the element at 9:30, no wood just the AMPS, set to 125*F
Chamber temp is 112ish and the air blowing out is 75.
Fan and AMPS working great:
No chips on the SI.