CY Salami

Discussion in 'Sausage' started by nepas, Nov 30, 2011.

  1. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Here i'm going to stuff the CY Salami kit mix with my water stuffer.

    My stuffer parts.

    Piston

    3 O rings

    stuffer tube with adaptor

    Bulkhead (comes apart for cleaning)

    Bulkhead retention nut

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    Here the piston is going back. All valves are open.

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    Piston back and meat added.

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    Install bulkhead and retention nut.

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    At this point i close the outlet valve, open the rear main tube valve, hook up the inlet water and start to push the meat forward to the nozzle.

    Here is the casing on the tube, ready to stuff.

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    Between stuffing to length and tying i did 3 lbs in about 7 mins. Someone asked me before how do you know when the meat is out of the tube? Easy,,,,,,When it stops filling the casing.

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    Now in my pre heated 6 rack at 130, PID going to 170

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    AMZNPS with hickory started at 140

    This is whats left in the tube.

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    I started a video but my batteries are dead and i cant find no more AA in the house.

    BBL with more pics.
     
  2. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Love that stuffer Rick!
     
  3. slownlow

    slownlow Smoking Fanatic

    wow thanks for the details on this.  I was very interested in learning about these water stuffers. 
     
  4. boykjo

    boykjo SAUSAGE MAKER Staff Member Moderator Group Lead OTBS Member

    Cool Rick......... Just 5 hrs away huh..........

    Joe
     
  5. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member


    Come on down.
     
  6. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member

    They be done. Prob not cut until tomorrow.

    Ready to take out.

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    Cooling.

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  7. fpnmf

    fpnmf Smoking Guru OTBS Member

    Fl
    Are those Special Casings??

       Craig
     
  8. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Cellulose hot dog casings, Smoke permeable.
     
  9. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Here some $$ shots of the salami being un cased.

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    The cellulose peels right off.

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    I really like the cellulose, has minimal shrinkage and the meat is nice and smooth.

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    Taste like salami.

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    Ready for the Christmas drop in on the 10th.

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  10. scarbelly

    scarbelly Smoking Guru OTBS Member

    Man those came out nice. Great job Rick
     
  11. michael ark

    michael ark Master of the Pit

    You are the man.[​IMG].O yea [​IMG]
     
  12. ldrus

    ldrus Smoking Fanatic OTBS Member

    ok now i wanna make one!! thanks where do i get detailed info on this?
     
  13. boykjo

    boykjo SAUSAGE MAKER Staff Member Moderator Group Lead OTBS Member

    Yummy Rick......................[​IMG]
     

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