That filling is SO COLD! My first wieners, rotisserie chicken. Added green onion and msg to the recipe. Used collagen casing and didn't much care for then, gonna get some hog for next week.
Virgin no more!
- Thread starter nomoreusmc
- Start date
-
Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.
Fun isn't it?
I use the cheap multi pack white gloves from Harbor Freight as liners under the nitryl gloves
Hijack73
Master of the Pit
Warning, it's highly addictive. I went from eating maybe 5 lbs of smoked sausage a year to Tony Soprano. Quick.
Roll your own or nothing from now on.
Roll your own or nothing from now on.
Yep....liner gloves. I buy them cheap at walmart. they come 3-4 sets per pack. cheap polypro liner gloves. They will insulate your hands with a rubber glove over top of them while mixing sausage paste......and they will help the glove stay on your hand while the sausage paste tightens up trying to pull the glove off...
I really enjoyed it, the freezer time is what I didn't expect. When you watch video, it all happens in 20 minutes. Not so much in real life! Eric says 45 minutes in the freezer but I had at least twice that but I also just put 6kg of pork and 4kg of fresh chopped chicken into the freezer. The weighting of ingredients is weird too, but now that I've done it once I can definitely see that it's more accurate. Funny thing is in hydroponics, when using dry nutrients you have to weigh as well in grams. Kind of funny how I've seen the process before. I'm a liquid hydro guy but I definitely recognize the process.
These aren't smoked sausages, but I put a spoon of cure in them so I could cold smoke them for a few hours this morning
These aren't smoked sausages, but I put a spoon of cure in them so I could cold smoke them for a few hours this morning
The thinner you can spread the meat out, the faster it will chill. for large batches, I routinely use multiple trays with the meat depth of 1 1/2-2" deep. Cuts the freezer time way down.....there is a sweet spot though...30-32 is perfect. you do not want the fat too cold or it will shave and not "grind"...
My mom owned a German restaurant growing up and I miss that walk in. My little freezer...... I'm just going to have to figure something out
I waited for 28 degrees for this chicken. Will try 30\32 for the pork. Thinking about making the filler for the Cajun green onion sausage and let it sit. Kinda scared of the spice becoming less potent as it spreads in the water of the sausage. Might add some extra Cayenne and try it anyway.
Yup... I agree with the glove under the glove deal...
It's great to experiment but make sure you record (write it down) everything you do... This way you get consistent results...
It's great to experiment but make sure you record (write it down) everything you do... This way you get consistent results...
Nice. And yes... liner gloves are a must if mixing by hand. I grew up in Michigan and know what frozen hands feel like... not good, not good at all! Also, the hook is in. Your gonna be making all kings of sausages now!
Rotisserie is when you put a spit through something and spin it over a fire. But it's also associated with a certain set of spices The key being a smoked paprika, white pepper and black pepper(for me at least)
Yeah I gotta do this. I didn't start winning beef jerky competitions until I started keeping my "Bible"
Gloves and inner gloves added to the shopping list. I hope the XL gloves fit over the liners. I have mega wide hands and have had glove issues the whole time I was in the military.
Cajuneric had a rotisserie chicken sausage in the Celebrate sausage line up this season....
Hijack73
Master of the Pit
If you can get it on or in a metal pan/sheet, it will chill much quicker. I use a small aluminum sheet pan, the aluminum wicks away heat very quickly. Just putting it in a baggie or a plastic bowl, cool down takes longer. Plastic insulates a bit.I really enjoyed it, the freezer time is what I didn't expect. When you watch video, it all happens in 20 minutes. Not so much in real life! Eric says 45 minutes in the freezer but I had at least twice that but I also just put 6kg of pork and 4kg of fresh chopped chicken into the freezer. The weighting of ingredients is weird too, but now that I've done it once I can definitely see that it's more accurate. Funny thing is in hydroponics, when using dry nutrients you have to weigh as well in grams. Kind of funny how I've seen the process before. I'm a liquid hydro guy but I definitely recognize the process.
These aren't smoked sausages, but I put a spoon of cure in them so I could cold smoke them for a few hours this morning
Oh, ya know I could even get some titanium scraps, it's the only one I know that's more thermally conductive than aluminum. Things that make you go hhmmmmmmm
I've got ham hock hands, too.
The Harbor Freight liners actually fit my hands and their 5 mil nitryl gloves are very stretchy.
You need the
normanaj
U Bolt Mod for your smoke tube
Interesting idea. Think I even have a box of ubolts around here somewhereI've got ham hock hands, too.
The Harbor Freight liners actually fit my hands and their 5 mil nitryl gloves are very stretchy.
You need the
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.
Similar threads
Hot Threads
-
Fat Out Discussion.
- Started by SmokinEdge
- Replies: 40
- Sausage
-
Painting Vinyl and Aluminum
- Started by Gonna Smoke
- Replies: 34
- Blowing Smoke Around the Smoker.
-
Recommend Outdoor Propane Fryer?
- Started by Count Porcula
- Replies: 33
- General Discussion
-
Featured Pastrami brisket and other goodies on thanksgiving
- Started by motolife313-2
- Replies: 23
- Beef
