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  1. txbigred

    Tough casings

    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.
  2. txbigred

    Question on the Mahogany Fibrous Non-Edible casings

    The ones I use already have small holes poked in them. Dave
  3. txbigred

    Shipping Summer Sausage

    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...
  4. txbigred

    Summer Sausage Cures

    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
  5. txbigred

    Question about the Cabela's dehydrator

    Dang, that seems like a long time for backorder... I have the big 160 liter from cabelas and like it a lot. I got mine off of Craigs list. Dave
  6. txbigred

    Jerky Advice

    I use eye of round. whatever choose, trim it as lean as possible. The fat will go bad long before the lean. Dave
  7. txbigred

    Finned Strip Heater

    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
  8. txbigred

    Vac u Pack

    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...
  9. txbigred

    Authentic Polish Sausage Recipe Book

    I just picked this one up from Allied Kenco the other day, I'll have to check the other one out. Dave
  10. txbigred

    Nasty Snack Sticks

    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
  11. txbigred

    smoked polish sausage w/qview

    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...
  12. txbigred

    Polska Kielbasa - cherry,apple,hickory, or JD oak?

    I use hickory sawdust myself. Dave
  13. txbigred

    Tried a starter culture, think it went into overdrive! W/QVIEW

    Thanks for the recipe Meat Hunter. I will give it a try!! Dave
  14. txbigred

    Tried a starter culture, think it went into overdrive! W/QVIEW

    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...
  15. txbigred

    need help ASAP

    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
  16. txbigred

    Tried a starter culture, think it went into overdrive! W/QVIEW

    I was running out of Summer Sausage and Snack Stix and have been wanting to try out a starter culture to see how it would turn out. I've used the encapsulated citric acid and fermento in the past and wasn't real pleased with the end result. Butcher and Packer had a recipe using the LHP starter...
  17. txbigred

    long summer sausage rolls in a uds help

    Don't know why you couldn't use 24" cassings, should be plenty of room. If it is too close to the element, they will get a little over done on the bottom. Dave
  18. txbigred

    Sausage Seasonings

    If you like a sage based breakfast sausage with a little heat, Leggs #10 is hard to beat, and it is usually under $2.00 a pack. I also use their snack stick, summer and smoked polish with good results. Just modify them to your liking. Dave
  19. txbigred

    The good used Vacupack Vacumme packer

    Thanks for the "Heads up". I'll be watching this one to see how high it goes. Dave
  20. txbigred

    Need help with beef tenderloin

    Listen to Brew, he knows what he is talking about!! See ya on 2Cool!! Dave
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