Meatgistics Trouble Shooting Document
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bocephus Team Orange Power User Canning Masterbuilt Regular Contributors Veteran New Mexico Sous Vide Gardeningreplied to gus4416 on last edited by
gus4416 That is the good part of this hobby.
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bocephus Team Orange Power User Canning Masterbuilt Regular Contributors Veteran New Mexico Sous Vide Gardeningreplied to gus4416 on last edited by
gus4416 Yes Holly seasoning is very good for breakfast sausage. I usually package it in bulk and make patties.
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bocephus Team Orange Power User Canning Masterbuilt Regular Contributors Veteran New Mexico Sous Vide Gardeningreplied to gus4416 on last edited by
gus4416 Do you just shoot them out of a stuffer on to a tray and cut to length or do you use a mold to make them.
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gus4416 Yeah, I am going to say that is fatting out, has very little to do with how tight they were packed in there. Add Sure Gel Meat Binder and mix for longer and watch your smoker temps, not just what it is set at, but what it is actually getting to. Good for you on not giving up! Once you get through it once its fairly repeatable as long as you pay attention to what you did the time it worked!
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bocephus Team Orange Power User Canning Masterbuilt Regular Contributors Veteran New Mexico Sous Vide Gardeningreplied to gus4416 on last edited by
gus4416 Stick with it, you will get it and then have the satisfaction of having a better product than you can buy,
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Pepperoni has been smoked to temperature, flavor is on the mark and the casings are of the right snap.
The meat however is soft and not what I expected. Is there a way to correct the texture and can you offer a solution to what may have not been done for future smokings? -
Dave in AZ Military Veterans Sous Vide Canning Traeger Power User Arizona Dry Cured Sausage Dry-Cured Expertreplied to paulshan63 on last edited by Dave in AZ
paulshan63
Real pepperoni is a dried fermented product. Usually dried to 35 to 40% weight loss over several months in controlled 51f and 75% relative humidity chamber. After being fermented down to a pH below 5.2 (I like below 4.6) to protect it from spoilage.Smoking a sausage for a few hours will never be able to replicate the meat texture you expect, it will seem soft.
You could put in fridge and dry 1 day, then seal in bag 1 day to let interior moisture equalize so you don’t get hard exterior case. Then exposed dry, then bag, repeat until desired hardness. Weigh it and target 35% weight loss.
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processhead Power User Regular Contributors Smoker Build Expert Bowl Choppers Nebraska Veteran Team Camoreplied to Robin 0 on last edited by processhead
Robin 0 said in Meatgistics Trouble Shooting Document:
Need to know the pro and cons when using Celery Juice powder when curing meats?
I can’t answer your question but am curious to know your reasons behind curing with celery juice powder?
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To sum it up i understand that nitrate is nitrites. But we have a group of people that would ratter know it came from vegetables or saying organic or all Natural than knowing it came from a synthetic sodium nitrite/ nitrate. I know this is just a different way of packaging nitrates. I truly understand that this could be very misleading to label these products as nitrites free. The USDA FSIS currently does not recognize naturally as effective curing agents in meat., so if using CJP for products being sold to the public, the end product must be labeled as “UNCURED.”
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processhead To sum it up i understand that nitrate is nitrites. But we have a group of people that would ratter know it came from vegetables or saying organic or all Natural than knowing it came from a synthetic sodium nitrite/ nitrate. I know this is just a different way of packaging nitrates. I truly understand that this could be very misleading to label these products as nitrites free. The USDA FSIS currently does not recognize naturally as effective curing agents in meat., so if using CJP for products being sold to the public, the end product must be labeled as “UNCURED.”
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Hey guys, I’m starting out new to sausage making. My first batch of both Polish and Sweet Italian turned out really well. I’m now looking to smoking my next two batches. Just got a Masterbuilt 30 analog
smokers. Does anyone have experience with one of these types who are willing to give me advice on smoking my sausages with this smoker. I know that for me it’s an entree level smoker because of my experience. Didn’t see the need to go all out on price before I learned what it is I’m doing. Happy Thanksgiving too Everyone ! -
dawg Cast Iron Masterbuilt Team Blue Power User Regular Contributorsreplied to Wilsan last edited by
Wilsan
Welcome to the community! There are a few people on here that have a Master built 30 smoker. Do you have specific questions? Also, if you watch some of the how to videos, they will give you a smoke schedule that works. Then you can tweak it to what you like and don’t.
