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Fat_BoB, Got to say that I’ve traveled all over this world in my 72years, but duck eggs in beer is a 1st for me… I have eaten almost hatched duck eggs, boiled in soup. South Korea w/fish heads Upper state- Western NY (Buffalo). In every corner tavern would be a big 2gal clear jug with brine / vinegar, with hard boiled eggs. a dime each each. If you wanted one on a snowy day the bartender would reach in with is hand and fish out for ya And you’re spot on that’s a tricky can, But you can buy them jarred and pickled
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Fat_Bob, i don’t disagree with your assessment. From my view, I will never rehydrate casings again. Fresh, brined: Rinse check by running some water thru them, and soak in warm water 15-20 mins. Life is good!
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shoprat53 Walton’s has high temp cheese that you can add to your mix near the end before stuffing. It adds another level of flavor and visual appeal to the finished product. Many regular cheese’s have a lower melting point than the cooked point of the finished sausage leaving you a messy finished product. I haven’t tried smoking the high temp cheese, but that might be an option.
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Looks great -
Tex_77 That brisket is looking good sir -
Thanks for the good info smokinbubba Will that mate up with the LEM 20# mixer? I worry that Cabeles my be out of business by the time i can convince my Wife that a new grinder is a life staple, and our life would be worthless without it
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And again, thank you. I did indeed do my measurements for 2 lbs. Will see how it turns out tomorrow! Thanks for everyone’s help!
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twilliams On the snack sticks I use 1.16 ozs. of water, and 6.8 grams of sure gel per pound of meat. The last batch I made was 3 kinds 5 lbs. of Sweet Maple Bacon, 2.5 lbs. of Willies and 2.5 lbs. of Pepper Stick. all with 80/20 ground beef. The protein extraction was excellent, supper sticky but pulled together like dough and flowed through the stuffer like butter. I mixed all mine by hand. -
Bhouin1086 I grew ghost peppers and Chile peppers, dried them and ground them up in the wifes coffee grinder( not recommended if your going to grind coffee again I found out later the hard way). Anyway, I add a table spoon to 25# of meat. i find it much easier to do it that way. It mixes in better and more even flavor -
processhead Tex_77 Just brought a tear to the eye on the mac-n-cheese sustainable portion. I’m with him. But, all that food just looks outstanding. Ah, you guys are good for the soul. -
Salty ice bathing is kind of a unique result. For snack sticks it helps the collagen casing tighten up and bind to the meat so it doesnt slip off while taking a bite. For the summer sausage it is kind of the opposite, the casing should remain tight to the meat but easily peels off and should leave the meat intact not pulling the meat with it -
Im told they will not match up. Wish they would!! Love their stuff
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smokinbubba I agree to a degree, I just limit myself more than I used to with smaller portions of those tasty treats
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smokinbubba I’m with ya no fridge space or patience I always use a accelerator I’ve used both sodium Erythorbate and smoked meat stab. Don’t use ECA much
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. Jonathan I watched your rump roast video. I was wondering your thoughts on marinading and applying the rub then vac-ing and freezing for later use? Thx
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Well, I fired up the new dyna glo signature vertical offset today to season and see what max temp I could get out of it. Must say my attempt of 180deg was a failure. I want to do sausage only in this pit. It would only get up to 115degf. I used an electric element with a cast iron skillet on it. Hickory sawdust in pan with a lid. I’ve had success with this setup in the past using an insulated warming cabinet that is smaller and not tall enough to hang 24” sticks. If I go to pellets will I be able to reach my 180deg mark? Thinking about a tray or even a minion style maze tray. Or these only good for cold smoke or smoke generators? Sorry to b long winded. Don’t really want to use charcoal or chunk wood unless I have to. Been there done that. TIA Bubba
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Meatsweats cheap kitchen scale…google…and a smart phone with a calculator…
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Thanks everyone. Cooler idea is great
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I use a cookshack for Q and just picked up a vertical offset for sausage only. The cookshack doesn’t like 2.5x24 logs of sausage. Too small. I plan to put a hot plate with cast iron skillet for sawdust instead of burning sticks in the new vertical offset. If I want old school tending of the stick burner I get out the horizontal offset ,but for Q only.
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processhead unfortunately I don’t know how to attach that kind of file. Maybe there is someone out there that knows how to do it.
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