@Jamieson22 I will play.... #1 PK, #2 dehydrator, #3 pellet smoker. To be sure tho, I think you should send me some so I can be sure of my guess. They all look great, nice job

Dave in AZ Thanks Dave!
It is the process that an item is cured changes the amount mostly, then the product has to fit the process. Does that boil it down to a simplified answer?

Dave in AZ Jesser

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.

@Tony-Bensel We just talked about method #3 in our new summer sausage video! The only issue that you might run into is you won't get the same drying phase in the sous vide cooker as you will in the smoker. So, you will need to run more of a drying cycle once it goes into the smoker. if you do it, please let us know how it turns out! Also, this took me seriously over a year to come to terms with. But at 130° it doesn't need to go into a vac sealer unless you are afraid that some fat and casing particles will clog your sous vide filter. It really is firm enough that your sausage wont get soggy and it wont cook out the smoke flavor. I realize this sounds crazy but its true. I do think we have one person who disagrees and I want to say it is @processhead or another well respected member, so there is SOME dissent on this. processhead if it isn't you sorry!

@Denny-O actually it was a rather busy weekend. We culled 3 of our old breeder sows that were not productive. The one in the pic was #3 and fun fact the side facing up was the side my 7 yr old skinned. I came home from work today and my 7 and 14 yr old had it mostly trimmed out for me.

@Dave-in-AZ I've seen those pictures too, but it doesn't fit from the left or the right, it hits the wood chip chamber. There is no way that the picture on the Auber website is the Smokin-it 3. In fact, if you look on the Auber website, this is what it says "A Smokin-It #3 smoker (internal dimension is 19" x 35" x 22", W x H x D)", however the internal dimensions of a Smokin-It #3 is 15" W x 22" D x 20" H In between the shelves there is just barely 2" clearance between, the rack slots. So either you have to use the smaller fan, which is 2" high or you have to mount the fan from the back to the front, along the side, so that the motor is actually on the rear of the unit. If you look at the installation evaluation for a Smoking-it #2 they have on that same page, the picture shows it that way. ( I attached it) 

@kyle Your recipe sounds really good! I like how you're boosting the Italian flavor. It makes me wonder why we don't see this on stores, Italian sausage is the #2 or #3 sausage sold in the US. As soon as I read your recipe I think, "Of course this is gonna be a great flavor!" Light smoke, little drying, sounds great! It will be harder to stuff after sitting a night in fridge. If you can work your time to allow stuffing and THEN sitting in fridge, you'd be able to use less water to stuff, which might help as you're going to dry them a bit. But nothing a day or two more drying won't handle, either way! Im really looking forward to your taste results!

TheBandit Papa & Process have hit the nail on the head. I don’t mess with any of the other stuff though, not even the ice. If they really need more of a cleaning after the soaking, I have some small bottle/pipe tube brushes that will finish the job.

bwsmokr
You can put a rack on top and get 20" above heater, or 23" to sides.
However, with just a couple sticks on side to elevate hanging rack to top of chamber, you could easily do 23 and a max of 27". That would work fine for like chubbs hanging down on hooks.
20221010_161259.jpg 20221010_161309.jpg

Miller If they taste good I would not lose too much sleep over it, they slices you pictured look terrific.

Dave in AZ sounds great. Thanks for sharing 👍

NDKoze thanks for the info and don’t be such a stranger.

Top 5 Meat Hacks: Cured Sausage Top 5 Meat Hacks: Cured Sausage

Keep Your Meat Cold No Stomper on Second Grind Let the Mixer do the Work Put Sponges in Smoker Finish Thermal Process in Sous Vide

00:00 Intro
00:31 Hack #1: Keep Your Meat Cold
01:20 Hack #2: No Stomper on the Second Grind
02:45 Hack #3: Let the Mixer do the Work
04:00 Hack #4: Put Sponges in the Smoker
04:45 Hack #5: Finish Thermal Process in Sous Vide
05:25 Conclusion

We dive into the top 5 meat hacks that help us when making cured sausage. From the basics of keeping meat extremely cold during processing to adding automotive sponges to your smoker Walton’s and Meatgisitcs do the hard work for you. Follow these hacks and feel free to share a few of your own! We promise once you do it this way, you’ll never go back to your old process. Enjoy!

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Shop waltonsinc.com for Waltons 50 lb Meat Mixer Shop waltonsinc.com for PK 100 Pro Smoker Smokehouse Shop waltonsinc.com for Walton’s Chamber Vac Sealer Shop waltonsinc.com for Walton’s 6x10 Vac Bags Watch WaltonsTV Top 5 Meat Hacks: Cured Sausage. < div>

That’s a good question. I think this was for fresh sausage and not one coming from the smoker.

zbigjeff said in Chef vs Claude Battle …… to the Death!!!!:

Dr_Pain Gnocchi was used as a vehicle for the week as I grew up with many Italian immigrants. It all started on Thursday and they kept adding something cheap each day. On Friday, they would add fish caught on that day. Saturday would be meat scraps day (modern term i believe is awful). That’s where the dishes separated from making it in a pan or baked in the oven. The gnocchi up north would use parmesano regiano in the making of it because it was local. But, I can’t put my finger on a name for the dish.

I just love that story. A story of usage and necessity is found in many cultures. Down here they use to have Red Beans and Rice on Mondays because it was laundry day and they would use the starch from cooking the rice to starch their clothes (that’s before we added just the right amount of water to be absorbed by the rice)

zbigjeff said in Chef vs Claude Battle …… to the Death!!!!:

Dr_Pain Gnocchi was used as a vehicle for the week as I grew up with many Italian immigrants. It all started on Thursday and they kept adding something cheap each day. On Friday, they would add fish caught on that day. Saturday would be meat scraps day (modern term i believe is awful). That’s where the dishes separated from making it in a pan or baked in the oven. The gnocchi up north would use parmesano regiano in the making of it because it was local. But, I can’t put my finger on a name for the dish.

I just love that story. A story of usage and necessity is found in many cultures. Down here they use to have Red Beans and Rice on Mondays because it was laundry day and they would use the starch from cooking the rice to starch their clothes (that’s before we added just the right amount of water to be absorbed by the rice)

@zbigjeff said in [Chef vs Claude Battle …… to the Death\!\!\!\!](/post/55722): > @dr_pain Gnocchi was used as a vehicle for the week as I grew up with many Italian immigrants. It all started on Thursday and they kept adding something cheap each day. On Friday, they would add fish caught on that day. Saturday would be meat scraps day (modern term i believe is awful). That's where the dishes separated from making it in a pan or baked in the oven. The gnocchi up north would use parmesano regiano in the making of it because it was local. But, I can't put my finger on a name for the dish. I just love that story. A story of usage and necessity is found in many cultures. Down here they use to have Red Beans and Rice on Mondays because it was laundry day and they would use the starch from cooking the rice to starch their clothes (that's before we added just the right amount of water to be absorbed by the rice)

@dr_pain Gnocchi was used as a vehicle for the week as I grew up with many Italian immigrants. It all started on Thursday and they kept adding something cheap each day. On Friday, they would add fish caught on that day. Saturday would be meat scraps day (modern term i believe is awful). That's where the dishes separated from making it in a pan or baked in the oven. The gnocchi up north would use parmesano regiano in the making of it because it was local. But, I can't put my finger on a name for the dish.

@dr_pain I believe that

if the sausage is stuffed you can add the eca it will not activate until 130 degrees ? and will be fine to use but if holding it overnight it is not needed as the cure in the sausage will have time to work

Also first hour, drying phase keep door cracked open.Helps get rid of moisture.

zbigjeff said in Chef vs Claude Battle …… to the Death!!!!:

Dr_Pain Gnocchi was used as a vehicle for the week as I grew up with many Italian immigrants. It all started on Thursday and they kept adding something cheap each day. On Friday, they would add fish caught on that day. Saturday would be meat scraps day (modern term i believe is awful). That’s where the dishes separated from making it in a pan or baked in the oven. The gnocchi up north would use parmesano regiano in the making of it because it was local. But, I can’t put my finger on a name for the dish.

I just love that story. A story of usage and necessity is found in many cultures. Down here they use to have Red Beans and Rice on Mondays because it was laundry day and they would use the starch from cooking the rice to starch their clothes (that’s before we added just the right amount of water to be absorbed by the rice)

zbigjeff said in Chef vs Claude Battle …… to the Death!!!!:

Dr_Pain Gnocchi was used as a vehicle for the week as I grew up with many Italian immigrants. It all started on Thursday and they kept adding something cheap each day. On Friday, they would add fish caught on that day. Saturday would be meat scraps day (modern term i believe is awful). That’s where the dishes separated from making it in a pan or baked in the oven. The gnocchi up north would use parmesano regiano in the making of it because it was local. But, I can’t put my finger on a name for the dish.

I just love that story. A story of usage and necessity is found in many cultures. Down here they use to have Red Beans and Rice on Mondays because it was laundry day and they would use the starch from cooking the rice to starch their clothes (that’s before we added just the right amount of water to be absorbed by the rice)

@kyle QUALITY CONTROL!!!!! I am using that with my wife 

@chef Holy Cow!!!! I want to be you Chef. A walk in would be flipping awesome! I think my meat locker is 23 cu.ft, and old converted commercial freezer

@dr_pain said in [Chef vs Claude Battle …… to the Death\!\!\!\!](/post/54153): > @chef said in [Chef vs Claude Battle …… to the Death\!\!\!\!](/post/54069): > > @dr_pain Looks great. Guess I'll make this soon. Now What's up with the 400 days until it's ready? > > I made a Parmesano "Reggiano", which needs to stay in the cheese cake for a little over a year :) > >  That looks great. My next life I want to be a cheese maker. Right now, I just consume. When we travel around our home state of WI, I stop at every cheesehouse we see. I would be more then happy to be your quality control person🤪

@dr_pain I can control temperature and humidity. Ready to run with it. I'm starting out small with a 60 cubic foot chamber, but been accumulation parts for a walk in style chamber. I always think large for my projects.

@johnsbrewhouse said in [Chef vs Claude Battle …… to the Death\!\!\!\!](/post/54168): > @dr_pain That's a good looking wheel of cheese. I tried cheese making several times, but my impatience with the process and lack of proper equipment caused me to loose interest, plus with everything else I was loosing space. I bought my mould on Amazon, I use sousvide, and buy my rennet, calcium chloride, thermophilic and mesophilic cultures online (and the other ones like proprionic shermani, Penecilium etc..) I buy whole milk (not ultrapasturized) from the store. The fresher the better! And I just set the process as I watch a movie.

@dr_pain That's a good looking wheel of cheese. I tried cheese making several times, but my impatience with the process and lack of proper equipment caused me to loose interest, plus with everything else I was loosing space.

I you have a cheese cave or the ability to have a temp/humidity controlled environment then I will be glad to give you all my recipes or processes. I currently have 2x Cheddar, 1 Colby, 1 Gouda, 1 Baby Swiss, 1 Pepperjack and 1 Parmesan aging in the meat locker. I was going to continue making new ones but we are in the process of listing our house to sell (to capitalize on this ridiculous market) so won't be making charcuterie or cheese for a little while

@dr_pain Noted, but I would not have included the process time of the ingredients. You got me this time, next time I'll just need to sharpen the pencil. LOL Speaking of which, I've never made cheese before. Looks very interesting. Would you please post a recipe or reference you use. I would love to try it. Ultimately, I want to cure Prosciutto. Given what an authentic one goes for, I would really love to do this myself. Would be great on my muffulettas.

@chef said in [Chef vs Claude Battle …… to the Death\!\!\!\!](/post/54069): > @dr_pain Looks great. Guess I'll make this soon. Now What's up with the 400 days until it's ready? I made a Parmesano "Reggiano", which needs to stay in the cheese cake for a little over a year :) 

@chef said in [Chef vs Claude Battle …… to the Death\!\!\!\!](/post/54069): > Now What’s up with the 400 days until it’s ready? It was homemade parmesan.

@jonathon I think this would be fun. Also a great way to gather more user's recipes.

@jonathon said in [Chef vs Claude Battle …… to the Death\!\!\!\!](/post/54107): > @Dr_Pain Good game. @JohnG5 Is going to start doing some things with "competitions" on post. Would people be interested in doing a "sponsored" thing on this? Where someone sends him a pic and a description and then monthly we post it and the first to get it right get...something? You know I am all about this. Count me in!

@johnsbrewhouse congrats to you sir. 👏

@jonathon that sounds like a good time and may include a little learning for some of us. As you can see from this thread some of us are culinarilly challenged(not sure thats a word).

@Dr_Pain Good game. @JohnG5 Is going to start doing some things with "competitions" on post. Would people be interested in doing a "sponsored" thing on this? Where someone sends him a pic and a description and then monthly we post it and the first to get it right get...something?

@calldoctoday said in [Chef vs Claude Battle …… to the Death\!\!\!\!](/post/54072): > @papasop Well, at least you are just shy of the league, I am not even in the universe. Come on man! I’m starting to be self conscious. You guys are awesome. I just like eclectic cooking and I’m somewhat worldly in my cooking and eating experience

@papasop Well, at least you are just shy of the league, I am not even in the universe.

@johnsbrewhouse Great Job! I was wondering if that might be what this was when I started reading the string above a few minutes ago. But, I would have apparently been technically wrong as I was thinking Gnocchi & that would have been wrong, since I was unaware of Gnudi that I recall.

@dr_pain Looks great. Guess I'll make this soon. Now What's up with the 400 days until it's ready?

I just posted the recipe and you will see that it is pretty simple and straight forward. If you like the consistency of a soft dumpling in butter, garlic and basic (or what ever sauce you chose to use) then you will love them. I've been tempted to use them as a replacement for the dumplings in Chicken and Dumplings because they are that good

@dr_pain said in [Chef vs Claude Battle …… to the Death\!\!\!\!](/post/54049): > @papasop said in [Chef vs Claude Battle …… to the Death\!\!\!\!](/post/54042): > > @gwg8541 said in [Chef vs Claude Battle …… to the Death\!\!\!\!](/post/54022): > > > I'm going with tater tots on this one. You guys are way out of my wheelhouse. > > > > Amen to that. > > Come on @PapaSop !!!! I'm not even in the same league... You guys rule!

@papasop said in [Chef vs Claude Battle …… to the Death\!\!\!\!](/post/54042): > @gwg8541 said in [Chef vs Claude Battle …… to the Death\!\!\!\!](/post/54022): > > I'm going with tater tots on this one. You guys are way out of my wheelhouse. > > Amen to that. Come on @PapaSop !!!!

@gwg8541 said in [Chef vs Claude Battle …… to the Death\!\!\!\!](/post/54022): > I'm going with tater tots on this one. You guys are way out of my wheelhouse. Amen to that.

@chef said in [Chef vs Claude Battle …… to the Death\!\!\!\!](/post/54029): > @dr_pain Okay, you won this round. It sounds great. Would you be willing to post the recipe. I need to make this. Thanks Absolutely!! Super easy! I do want you guys to send me your addresses for being such good sports and for @johnsbrewhouse for not only getting the answer but for knowing the appropriate name

@dr_pain Okay, you won this round. It sounds great. Would you be willing to post the recipe. I need to make this. Thanks

@gwg8541 said in [Chef vs Claude Battle …… to the Death\!\!\!\!](/post/54022): > I'm going with tater tots on this one. You guys are way out of my wheelhouse. Now that is HILARIOUS!!!

@johnsbrewhouse said in [Chef vs Claude Battle …… to the Death\!\!\!\!](/post/54020): > @dr_pain Looked like you had made some sort of ricotta or soft cheese then you gave the clue of little pillows Every time I make a cheese I end up making ricotta either for lasagna or for gnocchi or for my wife or I to just eat. So much better than the stuff you buy at the store

I'm going with tater tots on this one. You guys are way out of my wheelhouse.

@dr_pain Looked like you had made some sort of ricotta or soft cheese then you gave the clue of little pillows

@ridley-acres said in [Chef vs Claude Battle …… to the Death\!\!\!\!](/post/54006): > I was thinking it had either parmesan or prosciutto or both ;) I am sure that you could make a sweet butter, cracked pepper and prosciutto to toss those gnocchi in. I am sure it would be delicious. I have to say you are on the money as far as the ingredient that takes 400 days to age. Both Parmesan and Prosciutto take that long. Unfortunately I am trying to capitalize on the incredibly ridiculous market and just put my house on the market so I can't cure and age a prosciutto until I get to the next house Maybe I should send you a little something also for participating, and obviously to @Chef since I have just been waiting for an opportunity to do so. Both you guys send me your address also and I'll pop something in the mail

I was thinking it had either parmesan or prosciutto or both ;)

@johnsbrewhouse said in [Chef vs Claude Battle …… to the Death\!\!\!\!](/post/54004): > Gnudi Look at you @johnsbrewhouse. You must have read somewhere that I like to make cheese and extrapolated from there. I would have accepted gnocchi although gnudi is more technically correct. I make both the same. The hint regarding an ingredient I just finished making and will take a mininum of 400 days is because I just finished making a parmesan wheel, and it takes that long to develop the full flavor. Send me your address and I will send you a little cajun prize.

How about some sort of Gnudi

@chef said in [Chef vs Claude Battle …… to the Death\!\!\!\!](/post/53998): > @dr_pain Is there rice and/or seafood in this dish? There is no rice in the dish. The "little pillows" are the dish. You can have variances on the "little pillows" as to how they are made, AND you can have different sauces. You can definitely add seafood to the dish (YUM!!)

@dr_pain Is there rice and/or seafood in this dish?

@ridley-acres said in [Chef vs Claude Battle …… to the Death\!\!\!\!](/post/53985): > @dr_pain said in [Chef vs Claude Battle …… to the Death\!\!\!\!](/post/53984): > > Hint #5 : Origin most likely Northern Italy > > like the Parma region perhaps? That is a great question which I don't have an answer for. The origin of the dish is Northerner however all Italian regions do produce the dish with variance in the sauce or some of the ingredients

@dr_pain said in [Chef vs Claude Battle …… to the Death\!\!\!\!](/post/53984): > Hint #5 : Origin most likely Northern Italy like the Parma region perhaps?

Recap of the hints so far: Hint #1 : it is part of an entrée (as stated above it is not 100% completed because I made them to freeze) Hint #2: The dish uses leftovers from another one of my cooking passion Hint #3: The dish does contain an ingredient that I just finished making but will take a minimum of 400 days before it is officially ready to enjoy Hint #4 The country of origin is Italy Hint #5 : Origin most likely Northern Italy Hint #6: The original recipe used a starch but this variance used a protein in its place

@ridley-acres said in [Chef vs Claude Battle …… to the Death\!\!\!\!](/post/53978): > someone needs to toss a chair in the ring. Does four seasons mean anything here? Vivaldi?? If that is the Four Seasons you referred to then I prefer Summer

@chef said in [Chef vs Claude Battle …… to the Death\!\!\!\!](/post/53976): > @dr_pain Now a question. Northern, southern or Sicilian? The original recipe is more than likely a Northern Italy based recipe (predominantly)

someone needs to toss a chair in the ring. Does four seasons mean anything here?

@dr_pain Now a question. Northern, southern or Sicilian?

@bocephus said in [Chef vs Claude Battle …… to the Death\!\!\!\!](/post/53950): > @chef Oh the suspense, I am pulling for you Chef. @ridley-acres said in [Chef vs Claude Battle …… to the Death\!\!\!\!](/post/53951): > @bocephus said in [Chef vs Claude Battle …… to the Death\!\!\!\!](/post/53950): > > @chef Oh the suspense, I am pulling for you Chef. > > ditto I am glad you are enjoying the playful challenge. I love Chef so I am pulling for him as well.

@bocephus said in [Chef vs Claude Battle …… to the Death\!\!\!\!](/post/53950): > @chef Oh the suspense, I am pulling for you Chef. ditto

@chef Oh the suspense, I am pulling for you Chef.

Hint: 4 The country of origin is Italy Recap of the hints so far: Hint #1 : it is part of an entrée (as stated above it is not 100% completed because I made them to freeze) Hint #2: The dish uses leftovers from another one of my cooking passion Hint #3: The dish does contain an ingredient that I just finished making but will take a minimum of 400 days before it is officially ready to enjoy

@dr_pain Okay, then a hint please.

@chef said in [Chef vs Claude Battle …… to the Death\!\!\!\!](/post/53936): > @dr_pain I think you have me on this one. Okay, uncle. What in the world is this? Come on man, don't give up just yet!!! I can give you some hints if you would like to play the game?!

@dr_pain I think you have me on this one. Okay, uncle. What in the world is this?

Since @Chef didn't take the bait yet, anyone else want to take a crack at it?

Jonathon Yep you got it fixed awhile ago, there I am standing out there in the sticks, just where I am suppose to be.

Jonathon Yep you got it fixed awhile ago, there I am standing out there in the sticks, just where I am suppose to be.

The maps and locations tab doesn't work anymore correctly. I am missing from Washington State now. When they did their site upgrade, lots of things went astray.

@jonathon that is interesting & in some ways, I am not surprised. But Jee, was I one of the only few hailing from Alabama these days? I wish I could do something to improve that because the potential really is there. On the other hand, there are just so many more folks in Texas now & so much potential. Alaska has a lot of potential too, but not the numbers. Interesting.

@herbcofood agreed plus you could add the cooking aspect to it if the teacher pre prepped some Sausages and had them ready to cook after everyone makes their own. Sausages can be a tricky think to cook correctly. It could be similar to what ATBBQ does in Wichita with cooking classes but a step further.

@chef I am sure a sausage making class would do well just like those bbq ones have gained some popularity.

@jonathon I hope Oklahoma wasn't last.

@jonathon The numbers from Texas should be the reason for Walton's to open a retail store in Houston. I would be honored to run it for you. Imagine the business, the in person classes. The list could go on for ever.

Jonathan, Austin is something wrong with the map? Some of us are no longer showing. I went to edit and updated my profile and still not showing up.

@bocephus I was on the map but since the changes now I am not ,forget how to do it

@craigrice You need to put yourself on the map.

they don't even show me on the map lol

What do the analytics have to say about Meatgistics user numbers broken down by state?

Wow with the number of smokers and BBQ joints I'm surprised we weren't in the top 5.

Minnesota as number 2 state kind of surprises me, I grew up there and it will always be home although I have been gone 36 years, I go back twice a year and plan on moving back hopefully soon.

Texas going to GOAT

@Jonesy Somewhat, not exactly but some of that can be explained by population density and commercial customers can wildly throw off our sales as they can spend so much more.

Thats a pretty good amount of users and visits!

@jonathon, interesting. Do those state results parallel yous state sales records?