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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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12-09-2017, 12:17 AM | #16 | |
Babbling Farker
Join Date: 07-28-15
Location: west virgina
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Quote:
I'm counting the fact there are 20lbs of sausages in there.. is the main factor.. plus it being below 30 outside... I'm pushing through tho.. IT just raised to 146... Just has to be right.... And so far everything I've cooked even a last batch of snack sticks.. the MES40 is pretty accurate... probably a 10 degree difference give or take.. Also wanna add I only added 3 hours of smoke.. I've been cooking without smoke for a while now.. I used Insta-Cure #1 with their recommended 1tsp/5 lb....It's getting to the point where I'm going out to check the right side of the smoker because those sausages are at a higher temp... If they are between 155-160 I might just pull them The way I see it is... It has a cure, its suppose to withstand the long low temp cooking. as long as the sausage temp keeps rising.. I bet its doing just fine.
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Custom 36x24x24 Vertical Offset,Grilla Grillz Silverbac Last edited by blazinfire; 12-09-2017 at 12:28 AM.. |
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12-09-2017, 12:28 AM | #17 |
somebody shut me the fark up.
Join Date: 11-17-12
Location: South East Victoria Australia
Name/Nickname : Titch :-)
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Got a recipe?
I hold my cooked sausages at the internal recommended for an hour, then dump in iced water
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12-09-2017, 12:40 AM | #18 | |
Babbling Farker
Join Date: 07-28-15
Location: west virgina
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Quote:
https://www.sausagemaker.com/summer-...-p/12-1012.htm Directions read for 10lb batches. I did two 10lb batches. Calls for 8oz (weight) of seasoning 2tsp of Insta-cure #1 and I mixed 1 1/2 cup of water to help distribute the seasoning evenly. This is the snack stick seasoning. https://www.sausagemaker.com/dried-s...-p/12-1023.htm I only did 10lbs of the snack stick seasoning. I did the other 10lbs with Hi-Mountain Hunter's Blend.. So far I'm having really mixed reaction to The Sausage Maker's snack stick seasoning.... First impressions by smell.. The whole container the seasoning seems to have a minty/tarty kinda smell. Just totally different than what I'm use too. I fried a piece up before stuffing it.. I had a better impression on the actual flavor by taste.. But it still had a different flavor than what I'm use to. So I decided to do the two batches in different flavors just in case I didn't like the outcome of the sausage maker's snack stick seasoning. I'm sure the seasoning is fine, The missus liked what I fried.. So maybe it just my opinion on it.. By the way the summer sausage seasoning passed with flying colors. The missus said it would be a great hamburger seasoning... Kinda have to agree lol
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12-09-2017, 01:26 AM | #19 |
Babbling Farker
Join Date: 07-28-15
Location: west virgina
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Here's some signs of greatness!! Two are down.. With many different opinions on pulling temp.. I pulled the large one at 161, and the small one at 156 IT. Going to mark these down and try to remember if there was much difference between the two.. They both got an ice bath.
Stay Tuned. More to come tomorrow on the snack sticks in progress!
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12-09-2017, 03:05 AM | #20 |
somebody shut me the fark up.
Join Date: 02-13-12
Location: SE Florida
Name/Nickname : Marty
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Lookin good Blazin.
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12-09-2017, 03:50 AM | #21 |
Babbling Farker
Join Date: 07-28-15
Location: west virgina
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4:49 took all sausages out of the smoker.. the Jalapeno and cheese stuffed ones which were on the left furthest from the element was sitting at 150.. so I turned the oven to 180 and cracked the door to finish...
As I'm typing this.. the missus is chowing down.. I cut a few slices from the ones I pulled earlier. Looks like summer sausage to me!! Also I wanna add.. Everything else was above 155.... The directions on the summer sausage package says 152... So I went with 155 or above I was putting in an ice bath. The outside of the Sausage right under the casing has a nice "Skin" like layer looks like they set pretty nicely.
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Custom 36x24x24 Vertical Offset,Grilla Grillz Silverbac Last edited by blazinfire; 12-09-2017 at 04:32 AM.. |
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12-09-2017, 05:55 AM | #22 |
somebody shut me the fark up.
Join Date: 03-22-04
Location: Allen, Texas
Name/Nickname : Charles
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Very interesting (and great lookin') thread here. Have never made sausages but have eaten a whole buncha them.
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12-09-2017, 09:53 AM | #23 |
Babbling Farker
Join Date: 09-25-17
Location: Oklahoma
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Looks like they turned out pretty good. What are your opinions on finish temp?
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12-09-2017, 11:01 AM | #24 | |
Babbling Farker
Join Date: 07-28-15
Location: west virgina
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Quote:
Well it took a total of 16 hours to do the 20lbs of summer sausage. Getting ready to start my day with the snack sticks.. I had to take a nap.. I'm running behind.. Doesn't matter tho if it takes all night.
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12-09-2017, 11:59 AM | #25 |
Quintessential Chatty Farker
Join Date: 06-22-13
Location: Montana
Name/Nickname : IMF
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Nice work Brother - Looks great!
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12-09-2017, 12:09 PM | #26 |
is one Smokin' Farker
Join Date: 10-13-17
Location: SoCal, by way of Oklahoma & Texas
Name/Nickname : Ray
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That looks really interesting. My son and I LOVE,LOVE,LOVE summer sausage, but somehow most store-bought ones seem to be lacking. I'll bet the homemade version is far superior. I never thought about tryin to make my own.
The meat you diced up and ground -- were those briskets? Any other cuts of meat? Do you actually try to measure the fat %, or do you just trim the meat like you like it and grind as is? Sorry for the questions, but I might have to give it a try.
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12-09-2017, 12:26 PM | #27 | |
Babbling Farker
Join Date: 07-28-15
Location: west virgina
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Quote:
The meat I cut up for this project is what my store calls an English Roast... I think it comes from around the same area the chuck roast does. Very similar cuts of meat.. I just bought a whole slab instead of individual roasts. As far as measuring the fat content.. I just winged it.. I probably could of trimmed off a little more fat for the summer sausages (doesn't matter they turned out great).. Personally I just looked for well marbled ground meat. Wasn't going for exact 80/20 mix or anything.. The local store did give me 6lbs of pork fat for free just never needed it.
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12-09-2017, 12:37 PM | #28 |
is one Smokin' Farker
Join Date: 10-13-17
Location: SoCal, by way of Oklahoma & Texas
Name/Nickname : Ray
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Well, from lookin at the cut end of the summer sausage in those pics you posted it looks friggin awesome.
For summer sausage, do you grind for a particular consistency? In other words, to make it "summer sausage," do you try to achieve a certain fineness or smoothness, versus chunkiness? I'm contrasting it against good Central Texas beef sausage, which usually has a degree of chunkiness.
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12-09-2017, 12:42 PM | #29 |
Knows what a fatty is.
Join Date: 02-21-16
Location: Senoia, GA
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Well done!!! Looks really good!!!
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12-09-2017, 12:43 PM | #30 | |
Babbling Farker
Join Date: 07-28-15
Location: west virgina
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Quote:
I ground twice..... With the summer sausage batch though. Not sure if I had to much fat, but my medium plate kept getting clogged.. It annoyed me so I ground the summer sausage meat twice with the course grinder
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