Best posts made by Jesser

kyle Sadie

Denny O well my friend you are not derailing anything
Here is my 2 cents on your 2 questions. For fresh sausage only I soak mine 1 to 4 hrs i personally don’t see it affecting the casings on fresh sausage that much.
Next question
I let my fresh sausage and brats age 24 hrs in Refrigerator to let the seasoning penetrate the meat. But feel free to tube it, bag it, vacuum seal it or put it in casings, I just don’t freeze it yet. There is no cure in fresh sausage so it is not in refrigerator to cure just to allow for seasoning penetration. My fresh sausage regardless if I tube bag vacuum sealed or put in casings are placed in tubs with lids and placed in refrigerator, I’m not trying to dry out casings.
Have fun catch ya down the road.

Dave in AZ hi Dave in AZ I’m glad you responded I wanted to sincerely thank you and Salmonmaster for the info on how to use a Sous Vide with making sticks. I don’t know enough about this website to navigate a message to you guys other than reply to one of your post. But my goodness the guidance you gave was spot on. I thought I did a good job of making sticks in my smoker but using a Smoker and a SV made totally awesome sticks. The texture, skins and pop was great. They also had much better flavor. Totally unbelievable in the difference between them. I wish I new this years ago. Anyway thanks for the time you guys took to teach and coach a old dog new tricks. Thanks again

@ndmike I’m retired after 41 years at Goodyear tire plant radial truck department.

salmonmaster very good, I really appreciate all the sharing of information and tips. I hit the super market and picked up pork butts. Ordered a Sous vide off Amazon yesterday and ordered a thermoworks temp monitor with a submersible probe. I’m getting close to putting all this new knowledge to work.
I have been making sausage over 35 years but thanks to people like you salmonmaster, Dave and others brings new excitement to processing meat with new ways to process. May not be truly new but new to me that I would not of known about or have the know how to do if not for this web sit (forum) and the people that share knowledge and tips on it.

sheleyp1
I’m in total agreement with you on the southern border.
Maybe we should ask the truckers to head to the southern boarder and see if they can slow the trafficking of drugs and illegals down?
We are being invaded and it seem few care!

RJ Adventures master built does all my sausage and sticks everything else goes on my Weber bullet

I have switch to waltons 21mm casings. start mine in el smoker at 140 1hr, 150 2hr 160 2hr 170 2 hr 180 until internal of 160 is reached. Bring in and hang at room temp for 2 - 3 hrs. Cut and vacuum seal. I do not water bath my sticks. For me no bath makes my casings tighten up on sticks. It got rid of my loose casings alone with smoking low and slow. Each to has own this just works for my stick eaters.

ND Mike what flavor pellets did you use to smoke with?

@ndmike what flavor snack sticks did you go with this year?

MAD KK before vacuum packing put sticks in a grocery paper bag and put in fridge. Every day you leave in the fridge the dryer and harder they become.

Deepwoodsbutcher WOW lucky you guy’s can buy high temp cheese for those prices. Only one store in Topeka Kansas sells high temp cheese and all flavors are 8.00 @ lb. Next closest store is Waltons in Wichita which is 153 miles away.

ND Mike Congratulations very nice choice of Walton equipment.
The only problem I have now is I’m facing a 2nd mortgage on the house in order to buy pork and beef to use my grinder and stuffer. To old to hunt wild game and if could can’t find any shells to purchase. Just kidding, actually can save money making my own sausages. Enjoy!

processhead thanks for responding and all the good tips from everyone will make same changes to my process based on the info and see if I can make a difference. Thanks again

TexLaw is ghost pepper cheese pretty hot?

calvin
Thanks Calvin for the reply’s. Your posting has been one of the best posting I have read for a long time. Very interesting and informative.

Jesser I only use 21mm mahogany collagen casings

RJ Adventures great idea about going back to crank when doing sticks. I think I have the same l*m el stuffer. L*M 20 lb electric. Mine came with a 1/2” od stuffing tube. One day was stuffing 19 mm casings the top pin receiver was torn off the side of the stuffer can and lower pin on the same side was bent down that holds the can in the stuffer due to the housing bent. Holy moley thought I had just trashed a 800 dollar stuffer. Well was able to straighten the lower pin that is bolted to housing by added a large finder washer to reinforce and straighten housing. Did on both sides. And I got lucky my brother in law is a welder with 40 plus years experience. Brought him over and he welded that upper bracket back on the stuffer can. He is so good it came out with no distortion to can. You could not tell the repair. Guess who gets samples of my sausages and sticks all the time. Lol
After that I went to 21 mm mahogany casings next size larger stuffing tube and cut oak shims to slide under stuffer can to prevent that from happening again. Now it will kick out motor overload before it damages stuffer. The motors do have a internal overload protection.
Ok happy stuffing.

Dave in AZ awesome thread on brats thanks to all

Here is my 2 cents.
I use the next larger plate above 1/8” I think it is stamped 4.6mm.
I do not use that much fat more like 90/10
I use 80 percent pork 20 percent beef also
No fillers like carrot or soy only sure gel from Walton’s
After stuffing I place in fridge for 24 hrs before smoking to allow sure cure to cure meat.
Sure gel and sure cure are two different products
I smoke them in my masterbuilt smoker
Low and slow 130 1 hr, no smoke, 140 2.5 hr smoke, 150 2.5hr smoke, 160 2 hr no smoke, 170 2 hr no smoke, 175 if very cold outside maybe 180 never higher with damper closed pull sticks when internal temp is 155-160