In the meantime, I ordered what your pictures show as replacement to my spiral. I think I will send the spiral back. Its used etc. But Amazon in pretty liberal as long as I basically say its defective.
Saw dust created from pellets is dirt cheap. But maybe too dusty for some cold smoking stuff. Dunno. It was really nice for a few hours, and to be fair, when it jumped the barrier, it was not end of the world. Just lots of smoke for a few hours.
If one can master these little gizmos. could be a real nice addition to one’s repertoire.
Cindy Bushar 0
Your first option is about 84% lean 16% fat. The second one is about roughly the same, just a different percentage of lean meat types.
I would suggest increasing the amount of fat to a minimum of at least 20% or higher . What you have got would likely make a sausage that would be on the dry side compared to a typical summer sausage.
Another thing you can do is add glycerin. You can buy at any health food place or online. Whenever you want a flexible texture left after heating or drying, glycerin is generally the additive. It remains liquid and gives the flex.
Thanks for the reply. I make chicken—Buffalo Blue Cheese with Bacon brats. They are fresh. But if I combine my brat procedure with my cured sausage, it’s very close to what you describe. Time to give it a try.
Jonathon the kinda dog they were looking at is a black mouth cur. Just checking to see if it was a kid eater. 😁 briskets in sous vide now. Decided on 152° for 24 hours, then into smokehouse at 225°-250° for 3 hours or so. We’ll see what happens. I’ve got 2 more tries after this to perfect my technique 😎
processhead Haven’t been on that one yet. Looks and sounds like 2 good days.
I would not have expected it to be a good lake to ice fish. Extremely shallow. We were catching fish in 3-3.5 feet of extremely clear water under 20 inches of ice.
You could watch the fish hit the jigs. The fish locators were useless in that shallow of water and mainly got in the way. We just put them away and looked down the hole!
Jonathon thanks for the info, going to make Walton’s hot links again with some changes from the tips trying to reduce tough hog casings. Going to use Walton’s smoke time and temp listed for smoke sausage smoking. A couple of questions
How long is best guess to soak hog casings before stuffing?
Looks like best to pull at 160 but ice water bath when pull or just hang at room temp for an hour plus?
Ridley Acres It worked for me on some pellets I had stored for a few months
I wouldn’t put them in with anything else that had liquid content, they could possibly retain or absorb more water.
The dehydrator works too, not as fast and you have to sift the dust off of the pellets going in but you can dry a greater quantity
got her percolating right now empty, amazing whats happened thus far, with two probes, 1 in the center of the chamber an one next to the smokers built in probe It is within 3 degrees now, with the water pan plumb full, it took an hour or so the stabilize, I have nver had those two spots that close in temp… seems to be improving…
Tex_77 That’s what I ended up doing when we got about half thru the links. The problem I have is that I am not usually able to get started on projects like this until after we clean up from dinner. I grid everything one evening, stuffed links the next night, then patties then next. It didn’t seem like they were firm enough by the time we got cleaned up each night, so we held overnight in the freezer and that was first operation the following day once I got home from work.
I was mixing in 10-12lb batches by hand, and that really slowed me down. Next year I’ll have me a meat mixer, and hopefully a space that I can leave everything setup while we are in processing mode.
GWG8541 I just hope ours turns out half good. It has been a real challenge with the sudden ultra high temps down here & ultra ultra high humidity, but we are trying to hold our own with it. We have the fermenter in the bathtub full of cold water, adding ice every now & then to keep the temps in check. I hope it turns out better than bathtub beer though. We will follow Paul’s advice & let it mellow out a bit, but it will be a challenging wait, knowing all we have been through to try & pull it off. It was the warmest lager type beer I could come up with & really wanted to do one before it got too warm, not knowing this was going to hit. We have been in short sleeves out in the field & shorts when we get home, & still sweating up a storm. So much for that Gumbo I made right before this hit. I guess it will be like the peppers in Mexico, they actually help cool you down.
Not that you need one more, but I have an Anova at the recommendation of some here in the community. I have had no problems with it. I picked it up at COSTCO Online, but they do not show up on their website anymore. I got the kit with the tub and lid. https://anovaculinary.com/products/anova-precision-cooker
I am with Idaho Smokey I think the reason for the differences is the difference between cure #1 and cure #2. Cure #2 has nitrates and nitrites. The nitrates break down into nitrites, which break down into nitric oxide which provides the curing power. So, because we are holding for a shorter period of time than normal for using cure #2 they might have been calculating it by the amount of Nitrites in the cure, knowing that all the nitrate wont break down into nitrites in that time. However, the nitrates in cure #1 are a very small amount…it seems like a lot of cure for a 4 lb roast.
deweymeats When I lived in MN I would smoke turkeys in Dec. My parents had a corner in the back of their house and the dryer vent was there, the snow would not pile in the corner and I would put my charcoal smoker there and was protected from wind. It worked pretty good.
I did notice the gel, but I am very focused on anything added that I taste, its subtle, but I know its there, just like the non-fat dry milk I have used forever
In my deer links etc, it has that “ dairy” taste…. Not a deal breaker, I followed the directions, I only use 1/2 the suggested of the other milk powder, or, I taste it,
With BP- special binder there is absolutely -0- taste, but its binding power is very strong,
Now, how do I fix that smoker,😂
Thx:) However, it sounds like you’re more experienced than me probably! I’ve just done small 1kg ones.
But I dont see any reason you can’t vacuum tumble at all. Not sure about replacing the mixing… tumbling is usually intended to spread injection liquid around inside large hams or bacon. Mixing on other hand is intended to extract protein, which is really what you want for formed hams. The meat chunks are small enough to cure from outside pretty quick. But I’m sure tumbling also extracts protein, just not sure it actually adds anything to formed ham.
twilliams I completely agree that visually it is not appealing at all, but I would still try it. At work several of us have agreed to try whatever we bring, at least one bite and well some have been very good, and others were stand by the trash can just in case.
dawg This is exactly why those billionaires are all invested in the lab meat and insect production it is all by design. I do believe that this is why those same people have bought so much farmland, because they will still be able to get the fertilizer, chemicals, and raise livestock for their own consumption and profit. The tyrant’s playbook has never changed, power and money are always at the heart of the matter.
Exactly what Dave said. I have my recipe in an Excel sheet, so it’s scalable based on meat block. It just happens to show it at 2.25 lbs or roughly 1kg. When I’ve seen recipes, both here and on some Polish sausage making websites, base recipes seem to be always based on 1kg of meat, so that was the reason that amount was shown.
When I originally put the recipe in, where is says 5 lbs, is just hardcoded text.
I am getting ready to smoke two pieces of bacon tomorrow and I used the Sweeter than Sweet cure adjusted to 1.33 lbs per gallon for a pickle. On the ‘How to make bacon’ video they recommend using 1.52 lbs per gallon of the Country Brown sugar cure in a pickle but the Sweeter than Sweet cure has a higher nitrite concentration which is why I adjusted the weight of the cure down from the 1.52 lbs/gal suggested cure. I am sure you could adapt the recipe to use it as an injection w/enhancers. Hopefully , someone else will chime in with a direct application addressing your desired process.
Spmaher3 I’m with sjhuntingfool on this. I have learned that 12.5lbs of snack sticks is the max for my masterbuilt electric. Just don’t give up. You’ll get it figured out and find out it’s way worth doing. Just try smaller batches til you get a handle on it.
Jonathon thank you for your expertise. I’m looking back in time to before the German war when sausage makers choose the best temperatures for their sausage meat and their spices. Then came the war. Polish people, Jews, and others were terminated. We almost lost the sacred recipes of the past. Government agencies were in charge of what meats, spices, and temperatures were allowed. For a long time, you were only allowed pork in making kielbasa garlic sausage. Later you were allowed some beef as the story goes. If you added other ingredients it was not considered a certain sausage type. You could rename it like “Jon’s Sausage” for instance.
OleSmokey If you are wanting to do chicken, use thighs absolutely. However, I recently found an old batch of Buffalo Wing Snack sticks I did out of beef with mozzarella cheese and OH MY GOD they are amazing.
I’ve had the same experience with long cook times. Over time I’ve found what works well for me. My experience has been that the sticks are very sensitive to the amount of fat added when trying to bring up to temp (160). One batch I decided to add what I thought was an excessive % of fat and when I put them on the smoker they were up to temp in less than 4 hrs (smoker never got over 190). (I ramp up the temps the same every time I cook. However, my pellet smoker will not consistently stay lit if I go below 150, so I start at that temp.)
I’m still experimenting with fat and water content but the ratio that came right up to temp was 6 lbs venison, 2lbs of lean pork butt, 2 lbs of lard (for a 10lb mix) I add the spices, cheese and pink salt based on 10lbs, and have found about 1/2 cup ice water per 1lb of mix is about right. In this case, 5 cups. Never added anything but spice mix curing salt and water.
I’ve found to its much more difficult to smoke in cold weather. I have done it, but I cover my smoker with fiberglass welding blankets from harbor freight as insulation. The more meat in the smoker, the longer it takes. My 30" x 17" smoking grill will handle 10lbs. (1 layer of sticks with some space between each stick) and I rotate them because of smoker hot spots.
Hope this helps!
Jonathon you doing a great job! I’m half-Polish. I figured what good am I to be Polish and not make Polish sausage? I do make other sausages that aren’t Polish. I appreciate your work and what you do. A lot of the sausages I make are not in the stores.
Bunch of good information here from Dave in AZcalldoctoday and others but I would say there are 3 main reasons we want to let the cure sit in the meat overnight.
1 - safety, specifically (though not limited to) in a vacuum pack. Botulism is a nasty little b****r and it can grow JUST fine in a air-free environment, sure cure prevents it from growing
2 - flavor preservation
3 - color development and preservation
I would swear that I have seen humidity or something, maybe barometric pressure have an effect on propane in the past too, but I have never been able to consistently put my finger on it & narrow it down to a science so still not sure. Who knows, outside of a lab & very controlled & monitored conditions, it is hard to say sometimes.
Jonathon In addition, dry the cheese of your choice a bit to help with its heat temperance & then freeze it before adding to your mix, late in the mix. We use other natural cheeses using this method too, just make sure you are you a harder & more aged cheese as we have had better luck with those.
Jonathon thanks for your reply. I’ve given up on using the MRT cure due to the nitrate and will use some of the Sweeter than Sweet cure instead to make a pickle for these first few pork bellies I have ready for curing. I’ve done the math to correct the weight(1.33 lbs) of the cure per gallon to give me 120 ppm ingoing nitrite as per Walton’s bacon pickle recipe. I need to order some more Country Brown Sugar cure for some hams I am going to do and I will add some of the Blue Ribbon bacon cure to give it a try on the pork bellies that are next on the list for processing.
Dave in AZ please don’t get me wrong, they look wonderful, and I am very certain that they are. I go back to the pita pbj’s that became one of the many small tributaries to the massive river of my psychosis
jakeanderton I have the same grinder, and same problem. Traced it down to the hole in plate where the auger comes thru. A little sloppy metal to metal connection. Nothing I think you can do about it. Like smokinbubba says, just pluck it out, and keep going. It does it even when I grind frozen meat, so I don’t think it’s a heat thing. If it is, it a heat thing right at that spot.
Ridley Acres I really enjoyed your post about your hog processing. It was a real family affair. I’m from Wisconsin and I grew up with Sheboygan, Usinger’s, Klement’s and Southside Sausage brats. I looked at the ingredients in the 1503 and saw that it didn’t have sage or marjoram to give them their distinctive German flavor. I think the 1503 would be kind of plain tasting (imho).
DHardy The RH inside the smoker makes a huge difference. We bake bread, cookies, pies and such in our Traegers and the added humidity really helps. Even doing sausage & poultry it helps to keep the skin tender instead of becoming leathery. IT also helps with getting by the stall point when doing larger items, i.e. roasts, butts and summer sausage. Search Walton’s for the subject of; “Preventing and getting past the stall”. Learning to control the RH in your smoker can help improve your end result.