Dave thanks for the info. I think I need to invest in a mixer for these big batches but just havent yet. I failed to mention i did 2 batches half with cheese. Smoked all at once. Which 25lb is still alot to hand mix. I think all 3 points contributed towards the fat out, 2 and 3 I didnt know about. Thank you for helping me make a better finished product. I forgot to order the cold phosphate. Would that also contribute. I bumped smoker temp to about 200 to try to hurry the process, which I now know not to do. Do I have to worry about a stall with smoked sausage? I was told I would hit a stall about 150. I added a water tray to boost humidity and that seemed to work well.
Latest posts made by andrewt
RE: Goose salami
I made 50lb. 23lb gound goose 7lb ground pork fat 20 lb (about 75/25?) Ground pork. I hand mixed in cotto salami seasoning, cure, carrot fiber, water. I stuffed in soaked 4x22 fibrous casings. When I smoked to 160-165 I had alot of fat on outside of meat inside of casing. When i checked temp most liquid drained out. Did I have too much fat? Should I have not temp checked every casing(new to this smoker,
and hanging casings)? It left some fat on outside of meat. Meat itself is crumbly when sliced yet some seems almost slimy. Would a better mixed product help? Would beef fat be better than pork? It turned out good. Just trying to make it better and fix any mistakes.[link text](```
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