Recent content by bob2
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Fatty summer sausage.
Thanks, I'll check your tutorial out. No food froze to it, no clog, no stands. I hit it with food grade silicone spray before grinding. It stayed pretty cold to the touch during the process so this might not be the culprit, although your description of a greasy finished product sounds accurate. -
Fatty summer sausage.
Yep, smoker temp not meat. I tried hard to keep cold. The elk was still pretty frozen but the pork had thawed. I put all grinder parts in the freezer but maybe my little $100 Costco grinder got hot grinding 20 lbs -
Fatty summer sausage.
Dang well I made a mistake there. Oh well live and learn -
Fatty summer sausage.
Last batch I also hung vertical, this batch I laid on the racks -
Fatty summer sausage.
I cooked this recipe this weekend - https://www.smokingmeatforums.com/threads/first-time-smoking-venison-summer-sausage-with-complete-recipe-and-how-to-guide.133281/ double batch - 12 lbs elk, 8 lbs pork belly. I've made it once before, but with pork shoulder. Half I left plain, half I added 1lb... -
Summer Sausage Encapsulated Citric Acid
Were the different methods just a timing thing for you? Or did you have concerns about not giving the Cure 12 hours while using ECA? -
Summer Sausage Encapsulated Citric Acid
BTW - thanks for all the help all! -
Summer Sausage Encapsulated Citric Acid
I called Walton's and they definitely say to stuff and smoke right away using this, and had never heard of anyone mixing without the ECA and doing an overnight rest, then mixing it the next day so maybe I'll just do it how they advise all at once -
Summer Sausage Encapsulated Citric Acid
Thanks, what did you think of the ECA - did it give it more tang? Is it worth doing? -
Summer Sausage Encapsulated Citric Acid
The manufacturer (Walton's) says I can do the same with ECA - skip the overnight because it's a cure accelerator, but I thought I would let the Cure set in overnight to be safe anyways. Maybe I should just do it all at once. -
Summer Sausage Encapsulated Citric Acid
Hello, I am a beginner here. I made this recipe once and it turned out good but no tang - https://www.smokingmeatforums.com/threads/first-time-smoking-venison-summer-sausage-with-complete-recipe-and-how-to-guide.133281/ I just got some Encapsulated Citric Acid from Walton's and my question was... -
First time smoking venison summer sausage with complete recipe and how to guide
If I were to use "Encapsulated Citric Acid" instead of Buttermilk, should I add water to this recipe? I wanted to try this so I could do it all in one day. -
First time smoking venison summer sausage with complete recipe and how to guide
Sorry I meant to say fridge. I have a mini fridge with a temperature controller on it that I use for fermenting beer. So I held it between 34 and 40 precisely (I can't remember what I set it to - maybe 38) and it holds the temp within 1 degree. If I use something like Fermento next time would I... -
First time smoking venison summer sausage with complete recipe and how to guide
I made this (first time making and smoking summer sausage) and it turned out great but was not tangy at all. I had it in a freeze under controlled temps for 3 or 4 days prior to smoking in hopes of making it tangy. What can I do next time to get the tangy flavor? Fermento? Thanks -
Amazn Smoker went out
Thanks that's good info on pulling the smoke tray out. I did see a video on microwaving the pellets and attempted that originally, but I did 2.5 mins, then 2.5 mins and they lit on fire and burned a hole in the plastic bowl I had them in... So I started over and scrapped microwaving. Also, I...
