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  1. callmaker60

    I need help !

    After trying to make summer sausage, snack sticks, breakfast sausage all of which had the fat melt out, i need help bad. How do i get to a safe IT, with out melting the fat out? I am using a Master built smoker with wood chips.
  2. callmaker60

    Help, what am I doing wrong.

    I made some summer sausage yesterday, using MES and hickory chips, beef mix 80/20 Ran smoker at 170 8 hrs, until int was 160. This is what i got, with fat on the outside, between casing and meat. They taste good, look good.  Just can't figure out why the fat is laying under the casing.
  3. callmaker60

    Which way is best

    Is there any advantage when making summer sausage to mix meat and spices and let set for 24 hrs.in the fridge or fill casings and let set in fridge for 24 hours?
  4. callmaker60

    MES 30"

    I am learning that the Masterbuilt electric smoker has a sometimes large + or - swing in temp. If I set it at 165, it can and does go up to 185. So for any others out there that have this smoker, keep an eye on it, as far as what  you set it at and how high it get, especially when your first...
  5. callmaker60

    Now I am totally confused.

    After reading, watching youtube video's on making beef snack sticks, I am totally confused on internal temp. One video says 155 IT. The IT on the LEM package says 165 IT, I just watched a youtube video, and they cook them to 185 IT. I guess I need to know what is the lowest and safe IT?
  6. callmaker60

    Beef sticks hang or lay

    Does it make any difference, if you hang your sticks in the smoker, or put them on the smoker rack?
  7. callmaker60

    Am I figuering this right?

    If I use 2 lb of lean beef or deer meat  =32 oz. and want a 80/20 ratio, so 20% of the 32 oz. means I would remove 6.4 oz of meat and add 6.4 oz of fat? For making snack sticks.
  8. callmaker60

    pork butt internal temp?

    Trying my first small pork butt today, what internal temp should i shoot for, one table i found says 205.
  9. callmaker60

    Points?

    What are points?
  10. callmaker60

    Making snack sticks

    I want to make a small batch of snack sticks, any suggestions as to mix everything, stuff casing, and smoke or mix everything let meat sit hours or overnight then stuff and smoke?
  11. callmaker60

    What a site

    Wasn't sure where to post general info. but I am amazed at the helpfulness of members on this site. Being new and asking basic questions, I get detailed answers, and when I look at other members post, the detailed answers they get just give me more tips and info. So glad I found this site.
  12. callmaker60

    Temp to start smoking

    I plan to smoke my first chicken this week.  Is there a process in temp selection, like stating low, or just set the temp at say 200, and let it go until done?
  13. callmaker60

    Checking internal temp.

    In making the trail bologna and summer sausage, i would just push my digital temp gage into the end of a log of meat, but I was wondering or asking for any suggestions to check IT on snack sticks.  Same process? just push it in the side of a stick, since i plan to make one continues stick, then...
  14. callmaker60

    Want to mak snack sticks

    I am new to the forum and smoking, I have made with some success summer sausage and trail bologna ( which I smoked too hot and fat did come out and pool under the casing). So far I have used Lem seasoning products. After reading several post on the site, and directions on the Lem products, I am...
  15. callmaker60

    New to site and smoking

    Hi everyone, just bought a smoker and new to smoking, so far I have made summer sausage and trail bologna, using LEM products, snack sticks will be next.  Not getting a deer yet, I have only used beef, which has worked well. I live In Pa. and looking forward to learning more about smoking meats.
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