So Close...!

[jbfab]

I've got 15 lbs. Of venison summer in the smoker sitting at 155° smoker is at 170°. 5 more to go! This is the second batch I've made. I used 10 lbs. Of venison and 5 lbs. Pork butt. Using a seasoning mix from the local grocer which turned out great in the first batch. What I've learned this time is that I need to make a stuffer. Running it through the grinder one more time is just too much. Well, I better run out and check it again I'll be sure to post some Q view when its done!

 

[wes w]

 

[BGKYSmoker]

If i was doing this and had 15 lbs of SS at an IT of 155* they would be getting pulled.

 

[so ms smoker]

  If you don't get a stuffer, get a stuffing plate for the grinder. That way you are not grinding again. But for 15 pounds, the stuffer will be much easier!

  Mike

 

[jkc64]

155? those are done

 

[jbfab]

There is a stuffing plate, but it still made it mushy. I pulled the first batch at 160 following advice on a website. Everything I've seen says 165 for ground meats, can anyone clarify?

 

[jbfab]

Also I've seen some DIY water stuffers made with PVC and assorted parts. Anybody here have good experience with something like that? I'm pretty handy and have access to machining equipment and welding equipment if there is a better idea.

 

[jbfab]

All done! These are 1 and 2 lb. Sticks in clear fibrous casings.

2013-02-17_21-27-49_164.jpg

• jbfab
• Feb 17, 2013

 

[boykjo]

Nice summer sausage.......

... I wouldnt bother building a stuffer... I would just go buy a 5 lb svertical stuffer for under 100 bucks... Well worth the money

 

[roller]

Yep there done...

 

[driedstick]

Nice S/S