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  1. 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...
  2. jimmyinsd

    Fried Turkey Newbie

    I have had a turkey fryer for about 10 years and so far all its made is a lot of sweet corn. We have a 8% brined bird about 12# for this year and I decided since we arent under a foot of snow this year to try the fryer. I am not sure on anything at this point. brine or no brine? ( i dont...
  3. jimmyinsd

    Steamers to Finish Sausage

    Has anybody tried to make a homemade steamer box to finish smoked sausage? I usually run mine in smoke until about 135 or so, but have been finishing in a hot water bath (an electric roaster) but was wondering about converting an old fridge or something to a steam chamber and then piping...
  4. jimmyinsd

    Seasoning Kit Confusion- Cure question.

    I had and old jerky season kit laying around from Hi Mountain and decided to make snack sticks instead of jerky. I have used their stuff enough to know that it will make 15# of whole muscle jerky or 10# of ground meat jerky. if Cure is based on weight of meat, why then would they be able to...
  5. jimmyinsd

    Pasteurization question

    OK so when I have gotten jerky kits they always say to get the product to a finished temp above 160, but this stuff has cure in it so it able to be at low temps for longer times to dry out, so if according to Daves table you can reach pasteurization at 135-140 for an extended time and it takes...
  6. jimmyinsd

    Formed Bacon Recipe

    Hey all, looking for scratch made formed bacon seasoning recipes as I have been wanting to try it for a while now. I have about 6 pounds of goose breast in the freezer that is going to meet the grinder and get mixed with about an equal amount of ground pork trim (30-35% fat) I know there...
  7. jimmyinsd

    Color Question.

    I am pretty sure I know the answer, but I want to see what others think. Yesterday I made some polish and had them double linked in strands of 6 hanging in the smoker. it was real random but some of the sausages didnt have that nice red color, they were pinkish with some white spots on...
  8. jimmyinsd

    Preferred Casings

    I am getting going in this whole sausage making deal and enjoying the hell out of it. I am curious though as to what people use for casings for their various products and why. so far I have decided that I am not a big fan of collagen for the larger fresh sausages like brats, and am not all...
  9. jimmyinsd

    Pork fat question

    I saw a sale that had hormel pork arm roasts on sale for .99 pound, I was wondering if anybody knew anything about that cut in relation to fat content? I assume its part of the picnic ham but isnt likely brined and smoked, but it should be around 75/25 for lean/fat content? I dont know yet...
  10. jimmyinsd

    MES and Sausage

    Hey all, just wondering what others do and where they get their most consistent results. I am new to the MES and was hoping to do a batch of snack sticks this week. I made some goose pastrami yesterday and saw some temp differences as expected, but I am not sure if its a result of the MES...
  11. jimmyinsd

    Steam Cooker

    Not sure if this belongs in here or not, but has anybody made their own steam cooker to finish sausages? I tried the hot water bath thing in the electric roaster and was surprised at how much the water temp layered. I had about 25-30 degrees difference from the bottom of the water to the...
  12. jimmyinsd

    First Time Summer Sausage

    Thanks for the help all, this cook didnt go as planned so I have ended up with some questionable sausage, but I am fairly comfortable with the end product so it will be for my own use. I used the Goetburg recipe I found on here as a base and modified it a bit with more mustard (whole seed...
  13. jimmyinsd

    Fat Content for Summer Sausage?

    I am going to try summer sausage for the first time and want to use up some venison as part of the product. I have ground pork that is roughly 75-80% lean, as well as ground beef that is likely in the 85-90% lean, can anybody offer a good mixture from what I have on hand or should I be...
  14. jimmyinsd

    Cured Sausage Question

    I have not ventured into cured sausages yet,  but its coming soon.  As I read up on your adventures I notice that many of you cube the meat, then season it,  rest if for a day or two and then grind.  Is it a problem to grind right away, or two add the seasoning and cure to already ground meat...
  15. jimmyinsd

    Smoke House Liners

    I am planning a build and the one question (or one of the remaining dozen or so) that keeps coming around in my head is a liner.   I am planning on an insulated wood house that will be able to handle temps up to about 275 or so.  I will be using various heat/smoke sources ( pellet maze and...
  16. jimmyinsd

    Greeting and salutations from SoDak.

    Quickly... I've been reading your forum for about a week.  I see lots of different ideas and opinions and a lot of helpful advice.  I have learned a lot already from ya'll and am sure I will learn much more.  Hopefully I am able to offer something useful to the group as well. I tend to ramble...
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