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  1. jimmyinsd

    How in the world 31 hours?

    I think we are onto to something here, did you have your stuffer connected directly to your MES30 to get that much in there? :emoji_laughing:
  2. jimmyinsd

    Smoking grocery store common Sausage ?

    I wouldnt go lower, I would recommend higher actually. Typically there is no cure in premade raw sausage products, and as noted by others, no cure means you only have 4 hours to get that over 140, the bigger the temperature difference from the product to cooker temp, the quicker it will get...
  3. jimmyinsd

    Meat Mixer

    I bought that one last year except it was the 30 pound model, I think its ok for 12-15# batches, it doesnt get the meat in the corners so you have to stop and stir that in by hand, and it gets stuck up the sides so you have to push that down as well. beats frozen hands though. I will say...
  4. jimmyinsd

    How in the world 31 hours?

    did you happen to close off your dampers after several hours of smoke? I used to leave them cracked, but now I close them off completely to trap the humidity in the cook chamber with the sausage in hopes of helping the casing as well as providing a more even temp environment to help speed it...
  5. jimmyinsd

    My First Sausage

    I concur with those suggesting fresh sausage first, I would even say just play around with some bulk sausages, like breakfast ( lots of options there) Italian sausages or whatever you think, to get your grinding process down. like another has said, cool/par freeze the meat ahead of time...
  6. jimmyinsd

    Economics of casings

    i prefer natural casings for anything that has the casing left on for eating, except snack sticks-collagen, other wise ring bologna and summer sausage get whatever I pick up on amazon or the local butcher shop uses. I know the snap I get from good natural sheep and hog isnt worth the cost...
  7. jimmyinsd

    Smoked/sous vide summer sausage

    I have that tool and I think its kinda cumbersome, with the singe plier you can get straight at the place you want to crimp ( plier is perpendicular to the sausage) , with the auto plier you have to come in parallel to the sausage and when you are trying to hold the casing doubled over ( so its...
  8. jimmyinsd

    Poaching loses smoke flavor

    ive never tried running with water in the water pan in my mes40, might have to try that at some point to see if that makes a difference in the end result, I do end up closing the vent to trap humidity in the cook chamber once I am done applying smoke to the product, but I still end up with a...
  9. jimmyinsd

    Poaching loses smoke flavor

    I tried to SV finish a batch of dogs and was not happy with the final result, I would say washed out would best describe the final flavor. I have been thinking a long time on making a steam cabinet out of an old fridge at some point for finishing sausage, had heard that was how commercial...
  10. jimmyinsd

    Any tips for easiest way to use regular (non-high temp) cheese in sausage?

    I have just cubed up blocks of cheese from our local cheese plant and chucked them into the food processor and pulsed it until I liked the average size of the pieces, they arent all perfect little cubes, but I dont really care. This opens up a lot more options for cheese as well vs the...
  11. jimmyinsd

    Amount of time cured links in refrigerator to be smoked.

    I have seen some recipes that call for 3-5 days of refrigeration prior to smoking for flavors to develop so you should be fine from a food safety standpoint, however some things in recipes can cause the meat to breakdown and lose texture in a raw state so that might be an issue, but if you are...
  12. jimmyinsd

    Griddle Insert

    it does affect the slope, my plan was to chock up the back of the griddle to account for the slope, didnt look like it would take much.
  13. jimmyinsd

    Griddle Insert

    I wondered about removing the grates and then welding up a frame that would set it down lower into the grill box, but then again I thought I would try it on top of the grates first and see how it heats up that way as messing with the grates and flame deflectors would get to be a bit of a pain...
  14. jimmyinsd

    Griddle Insert

    I dont think it will be very close to the flame as my grill has those flame tamers or whatever they call those hoods that cover the flame, but I would think that would help even out hot spots. I had thought of putting a little strip of foil on the edges where the griddle doesnt quite cover the...
  15. jimmyinsd

    Griddle Insert

    I am curious if anybody is using a large griddle insert on their grills in place of buying a dedicated griddle like a blackstone or other. I came across a deal on prime day on a camp chef 14x32 ( actually 16x32) for under $80 so I ordered one with the intent of using it on my 5 burner gas...
  16. jimmyinsd

    Had to stop smoking

    yes, Dave meant that 58.9 is 138F represented in Celsius. 14 minutes is correct, so you should be good to go.
  17. jimmyinsd

    SMOKER BUILD W/ PICS

    very nice work on the smoker and the sausage!
  18. jimmyinsd

    any suggestions on a meat mixer that will do 25 lbs at one time

    the only thing I have seen is that if you want to do a certain size batch, then buy one significantly larger than your desired batch size as they are all over rated by their supposed weight. and the bigger you go, the bigger the minimum batch size needs to be for them to work decent. I...
  19. jimmyinsd

    Source for Natural Hog Casings

    I have used Syracuse for a few years now and am happy with the product, the last batch had some holes in the hog casing ( got sheep and hog ) I buy the pre-tubed ones, but that is just because they are separated already, I find they dont fit over my stuffer tube and slide off the sleeve as...
  20. jimmyinsd

    Souse vide questions, bringing sausage up to temperature

    I did a batch of hot dogs by putting them directly into the water and I thought the finished product tasted washed out. I had ground a batch of meat and mixed it with Leggs bologna and frank seasoning, I stuffed some of it into sheep casings for the hot dogs, and rings casings for ring...
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