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exploding sausages......Its possible !!!!!
Excellent: These casing should hold together in the fry pan (not explode) and have a good bite / mouth feel.. -
exploding sausages......Its possible !!!!!
collagen casing made out of animal protein, it's made of various sizes and colors. it is also made in two types of edible casings, one for smoking like the snack sticks mentioned and the other is for fresh sausage this one has a thinner skin. -
exploding sausages......Its possible !!!!!
The other type of collagen casing are only for fresh sausage, are thinner than the ones mentioned . -
Sausage Casings--What Ones to Buy?
I use pre-tubed hog casing with great success. The pre-tubed casing are usually packed in salt. I pre-soak them in cold water two hours before stuffing and overnight in the refrigerator is better. They easily slide on the stuffing horn, feeds very smoothly and makes a nice plump sausage. -
Quick smoke question
I only load my smoker one time in a cook good for one hour or so if you want a light smoke? also the type of wood for light smoke flavor like alder, cherry or apple? -
exploding sausages......Its possible !!!!!
it may be you are using the thicker collagen casing intended for smoking witch behaves differently when used for fresh sausage. try using the thinner collagen casing intended for making fresh sausage. typically clear in color. There are two types of collagen casings one for smoked sausage and... -
Sausage Casings--What Ones to Buy?
Gatrapper+ congrats on your purchase. I recommend you start with 32mm casings in both natural and collagen. The smaller sheep casing are fragile and require more experience, also more difficult to stuff with a meat grinder. The brand of casing is not as important ? also it is much faster more... -
Masterbuilt not working properly
Marc +. The electric smoker is the easiest way to B.B.Q.. that said it also requires more maintenance over charcoal,wood or gas. Moisture is a by product of smoking in your cabinet. Electrical components like the wire contact points or the analog / digital element tend to corrode over time...- campchef1
- Post #113
- Forum: Electric Smokers
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Masterbuilt not working properly
1. make sure the wires are firmly attached to the connectors. 2. also you may have moisture in the wires or the controller. Place your smoker in a warm place for a couple days or remove the controller and bring in your house. hope this helps- campchef1
- Post #109
- Forum: Electric Smokers
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Grinder Help Please
I would consider products with good reviews. I personally own a cabelas grinder.best size for you is #8 to a #12 grinder head you really don't need a larger grinder for the amount of production you require, unless you plan on a mixer attachment in the future, as for a sausage stuffer a... -
How Many Mes Owners Here?
sounds like your internal temp gouge is not giving you an accurate reading you should add another temp gauge to see if the gauges are in synk. if they read the same and you would like a longer cook time just lower the temp of the oven. match the internal temp of the meat by the time of cook to...- campchef1
- Post #1,171
- Forum: Electric Smokers
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How Many Mes Owners Here?
The AMNPS = A-Maze-N Pellet Smoker you may also use sawdust- campchef1
- Post #1,143
- Forum: Electric Smokers
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SMOKIN-IT SMOKER
I have seen thease smokers featured on the food network show. Iron Chef America about 5 years ago not shure if this was a knock of- campchef1
- Post #836
- Forum: Electric Smokers
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SMOKIN-IT SMOKER
need more info amount of sausage in pounds. ,,type or how long sausage sticks will be and how often you make sausage ect- campchef1
- Post #452
- Forum: Electric Smokers
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Sausage recipes?
Dave is giving excellent advise. nitrite poisoning can be fatal but it is safe in moderation our body need nitrites. we naturally get nitrites in the foods we eat (meats & vegetables) One thing to keep in mind in sausage making we use recipes that cat be altered and in baking we use... -
Sausage smoke ring?
a little advice when seasoning your sausage to sit overnight, hold back any binders until you are ready to stuff. when ready to stuff then mix in the binder and stuff. -
InstaCure#1 Questions
newbie here it sounds like everyone gave you good advice. I know time has past but this may help others. The main reason for cures is to fight botulism, The smokehouse conditions are ideal for botulism most prevalent between 40 deg and 140 deg. heat, moisture and the lack of air. the cure we...- campchef1
- Post #7
- Forum: Sausage Makers
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summer sausage question
this is a poor mans way to a fermented flavor, encapsulated citric acid 1.5 oz. to 25lbs meat add and mix before stuffing works well in summer sausage and snack sticks your spice shop should sell this good luck Rick -
Questions about mixing
the amount of fat is not the issue, check temp with diffrent gauge at the right temp all the fat will remain whole and plump, try this start at a lower temp say 100-120deg for 2-3 hours fat will dislove if oven temp is above 172 deg then bump it up to 160 untill the entrenal temp is 152 for a...
