ND Mike’s post about suction cups on stuffers reminded me that they worked so well that I thought why not on my mixer. Sure enough they worked great and I can now mix by myself without fastening or clamping to the counter
Retirement: get up, coffee, news, breakfast, try to remember what I was going to get done today, whoops, lunchtime, man I need beer and a nap, wow it’s dinnertime already, I’ll do it tomorrow, watch the news, tomorrow, wake up, repeat
My family likes summer sausage with light or no smoke so I have stared to do entirely sous vide
Blooming/drying after cook
Basic heat schedule except heat transfer is so fast with SV I set the finishing water at 155 and then Ice bath
Only change to basic recipe is to lower water Liquid loss in vac bag about a tablespoon
Color is reddish because I cure the farce
Total cook 2 hr.
Actual cook was 2.5 hr., I forgot 10 minutes for SV to raise temp for each of the last 3 stages
Pretty much the last of my peppers, some went into a cream cheese and sour cream spread/dip
The rest were dehydrated and turned into HOT seasoning powder
No benefit, It’s just a friendly competition between Austin (Orange) and Jonathan (Blue) started in the early days to see who could get the most on their “team”
A couple of weeks ago we started the GRAY team for those of us Rebel Outsiders who refuse to be followers!
All three have like colored hats, (not required)
Dave in AZ Forgot to add I am a fan of MSG
Dave in AZ I really like it in most Summer Sausages. Never tried it in Snack Sticks but with all the talk abut it I will probably add about 50% of the conversion chart amount and see how it turns out
Jonathon My guess would be that MSG is not much of a preservative and if the amount of salt is reduced a slight amount of citric acid is added, which is a preservative.