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Recent content by txbigred
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If you have pools of fat, then your smoker temps are too high. Try to keep it under 165F. With a small smoker like the MES, it is hard to get uniform temps in the smoker, the right side will be much hotter, and closer to the element will be much hotter also.
Unless you have added a starter culture and can verify the PH is below 4.8, and or a way to measure the water activity of the sausage, than it really needs to be refrigerated. All the cure is really for is to prevent the Clostridium botulinum bacteria from growing while you are smoking the...
Short answer is if your season mix has Sodium Erythorbate in it, which is a cure accelerator, then you can stuff and smoke right away. If not, I would let it sit at least overnight in the fridge.
Dave
My big Cabelas unit is 1600 watts, and it is insulated. what ever you decide on, try to rig up a fan to circulate the air, it will help with drying the meat evenly.
Dave
I use the Simbo to package my sausage, because I couldn't afford to use the channel bags with the amount that I package. I still use the channel bags for some things, but at $.05 vs $.50 x 50-100 bags a time makes a big difference. I have been using it for at least 10 years. I also have an...
Well, ya know they are supposed to be kind of wrinkly (is that a word?) as they are supposed to be semi-dry. As long as they taste good, I wouldn't sweat it.
Dave
Well, they sure look good. If you are using your grinder for stuffing, then that is probably your texture problem. I notice in one of your previous posts that it was a pretty small grinder, which is ok for grinding. for stuffing though, I think it would smear the meat too much. If you do use...
The mold was not an issue, just wiped it off. The taste was pretty good, but it had just a little more of a sourly note then I was looking for. Kingudaroad said he uses the f-LC starter culture, and I am going to try that next. I took some of the Slim Jims and Summer sausage by Allied Kenco and...
Summer sausage can take up to 18 hours, depending on the diameter, and the last 10 degrees take the longest. I usually get mine done in 8-10 hours, but I steam mine once the internal temp reaches around 142-145 degrees.
dave