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Recent content by que-ball
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Good review, Richoso. I just got my 6x6 AMNS, and was pleasantly surprised at how sturdily made this thing is. Empty, it weighs 3/4 pound, and not a sharp edge anywhere.
SmokinAl--Any chance you can borrow a vertical stuffer from somebody for your first go-round?
Nepas--Your recipe for 5# Italian sausage calls for 3.5# lean meat plus 3.5# pork. What's up with that? Thanks for the recipe.
Sorry I missed this thread until now. Hopefully you got the bugs worked out. I thought one of your thermometers had to be off, but you proved that wasn't the case.
Did you have probes in any sausages on lower shelves, and did those show higher temps? If so, I think you are losing too much...
I never close my exhaust vent even a little bit while the smoke is rolling. If I'm doing something like summer sausage that gets cold smoke and then a higher temp to cook to temperature, I will close the exhaust vent if necessary after removing the smoke pan in order to get the higher chamber...
Assuming you're going into the store as opposed to ordering online, those are questions to ask the guy behind the meat counter. No doubt there is some variation in the case weight.
Don't get too close to the edge of your sausage with the fillings, then the totsie-roll twist in saran wrap should tighten it right up on the ends.
Don't forget the qview, so we can see how you are doing it now, and you can get more specific advice.
You probably want hog casings, and you will need a cure salt (Instacure#1 or Tenderquick) to add if you're going to smoke it. Morton's tenderquick should be available in the seasoning/spice section of your local grocery store, depending on where you live. Instacure#1 (sometimes called pink...