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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...
  5. 20151031_094410.jpg

    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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  16. richyy31

    Fairly new Smoker

    Hi,   I'm from Utah.  I have a Yoder 640YS smoker and a masterbuilt electric smoker.  I have done tons of jerky over the years and and learning the yoder with pork butts and ribs so far.  I'm just about to try Sausage for the first time and trying to read everything possible before starting...
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