Recent content by richyy31

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  1. richyy31

    Long heated hold for pork butts?

    I know this is an old post, but curious is you ever found your answer. I have a couple large events coming up this summer and want to do the same thing just for convince. I have purchased an Electric Cambro cooler that will hold temps right at 150. I just don't want to quality of the pork to...
  2. richyy31

    Ratio of venison and pork fat

    Thanks for the info, i think I'm going to stick to the 80-20 ratio of fat, but I'll only grind things once. Now time to find a good recipe for breakfast sausage. Thanks
  3. richyy31

    Ratio of venison and pork fat

    I'm about to start grinding some venison and pork fat and then mix them together. I was going to do 80 percent venison to 20 percent pork fat. Is this a good ratio to have everything mixed at? Also would you grind once or twice and with the course plate only or once with both? I know there's...
  4. richyy31

    First time Stuffing Any Sausage

    Ok here it is. They cooked for a total of just under 12 hours. The salami is very salty but the summer sausage is pretty good. The texture is a little loose, I'd like them to be a little firmer but not sure how yet. For my first attempt not horrible but can be improved. The summer sausage...
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    20151031_094410.jpg

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  6. richyy31

    First time Stuffing Any Sausage

    Man that summer sausage stall that everyone was taking about is a real thing. Just pulled from the smoker and ice bath. I'm concerned over my internal temp of 154, is that safe?
  7. 20151030_212706.jpg

    20151030_212706.jpg

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  8. richyy31

    First time Stuffing Any Sausage

    The process has started
  9. 20151030_093156.jpg

    20151030_093156.jpg

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  10. richyy31

    First time Stuffing Any Sausage

    Mine is the MES 30 also. I have had it for a few years now but haven't done anything other then jerky in it.  I also have a Yoder pellet smoker that I use for other things.  I've never paid attention to the temp swings in the MES but I'll put a probe in it and one in the meat and watch both of...
  11. richyy31

    First time Stuffing Any Sausage

    Thanks Cranky. I am going to follow that method starting in the morning. hopefully I can post some finished product pictures.  I'm using a masterbuild smoker and the A-maze-n tube to generate the smoke.  Hoping these work out because I have 50 lbs of the deer pork mixture that I need to turn...
  12. richyy31

    First time Stuffing Any Sausage

    Thanks a ton for all the advice and the information.  I will do it just like you said above.  I have masterbuilt electric smoker but use a A-maze-n tube to create the smoke. Am I Ok then to put a meat probe into the top or bottom of these so I can monitor the the internal temps while its...
  13. First time Stuffing Any Sausage

    First time Stuffing Any Sausage

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  14. richyy31

    First time Stuffing Any Sausage

    I have stuffed my first sausage.  This is a 50/50 blend of Deer and Pork, mixed up with the Hi-Mountain Salami Season.  I cured it overnight and then stuffed them.  I will be smoking them according to Hi-Mountain directions to an internal temp of 156. Any suggestions or thoughts would be...
  15. 20151029_091443.jpg

    20151029_091443.jpg

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