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You can increase the humidity levels from evaporation systems if you can incorporate some kind of circulating fan to increase the volume of air moving past the water pan or absorbent pads or sponges. I also have thought about how you could use a nozzle or atomizer on a pressurized water source. If you can create a fine mist in an heated smoker, its a lot easier for it to evaporate into steam . -
Jonathon should have some content out soon on using pellet grills for smoking sausage. He will be using a Camp Chef pellet grill, but I would say what will work for one pellet grill should generally work for all pellet grills. -
kyle Yeah that’s the name I remember. The south western edge of Superior was down Tower and the group of businesses were K-Mart, Superior Credit Union , a pizza place and, I think a Kerr McGee gas station. Sounds like things have grown up that way. I will keep you updated if we make it that way and tip a few.
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Well johnathon has me convinced to try finishing snack sticks sous vide style. I had 2 500 watt aquarium heaters, a pid control, and a aquarium wave maker. I put it in a big cooler and I’ll give it a shot this weekend. I tested it today and it held water at 177 perfectly.
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I don’t want to broke anything. Just want to know hou you use it underwater without breaking the vac seal?? I’m a challenged meat processor (apprentice) and a lot dumber than I look. 🤫 cheers!
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johnsbrewhouse I’m using an old Fresh Roast that is starting to weaken and can only do small batches. The garage smelled pretty good today. Do it out there because of the “smoke” factor. Want to purchase something else but not willing to pay 250-400. Doing research now. Recently purchased a burr grinder that’s fantastic for the price (Cheffano). The Behmor brand is pretty slick. Good luck to both of us in our searches. -
blackbetty61 you got it together sausage warrior. If it works for you that’s all that matters Thanks for the insight. Cheers
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Thank you, for the tips. Yes i will be using domestic pork fat, I might be a little optomistic I have to get them first, lol I will check out the seasonings you listed
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Both the Supreme pizza and the spinach feta came out great. The flavor of the spinach feta really shines in this cured sausage. The texture is different than your pork summer sausage. It is more creamy almost like A hot dog, it may firm up after resting in the fridge overnight. Am definitely going to make the spinach feta again. The supreme pizza I think will improve as it rest as some other cured sausages do. Being all chicken no pork my kosher and Muslim friends will really enjoy these. You would think they have to be better for you than the pork ones? Maybe I can eat more than just A few slices have lost close to 60 pounds in last 6 months. Try to keep my calorie intake around 1500 A day, feel great and can enjoy things I could not do as A fat boy.
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Jonathon Cooked at 225. To be fair, I think this may be it, as the ones I cooked on my drum at 300 didn’t have that same issue. I’m going to answer the other questions just to make sure I’m not missing something else somewhere. I did a 10 lb batch, and used 1 cup of water in it. I’m not sure on the fat content. It was pork butt, but it was trim that was left from after I trimmed some up for upcoming BBQ Comps. I trim them pretty aggressively for comps, but leave most of the fat cap on. It is mainly the horn muscle, and other muscles around the bone that I’m using.
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Robertdochler Yeah, luckily #2 has both to allow for fast and slow curing power. I’d say if this was a commercial application it would need to be tossed but for home use it should be fine. This might seem like an odd tip but don’t make the bacon too crispy. Since you won’t know the ingoing ppm of nitrate just be safe and don’t make it too crispy. High levels of nitrate in meat that has been burnt can be a carcinogen. But, you should be fine as long as you don’t make it too charred, the charring of the meat with high levels of nitrate is the problem and I BELIEVE (could be wrong) that it is the only proven time nitrate becomes a carcinogen. -
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Harkness I’m not sure I would trust the safety of wild hog biltong. The wild hogs may have more parasites than domestic hogs or beef. That is why I freeze it to -10 for at least 2 months before still cooking it to at least 165 degrees before consuming it. -
Tim Bailey Very common problem with these. I figure I will have my welder at work tig it back if/when it lets loose! There is only one option for the carnivore grinders and its the blue sky 50lber. I wish someone would come out with a 20lb model so I didnt have to do my small batches in the kitchen aid. -
Clarko I assume you have the 20lb manual mixer like I have?
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I have found that LEM products are quality but pricey. My go to now is a cabelas #12 pre carnivore (Weston) and it is awesome. Key is COLD meat like almost frozen. It does not matter what grinder you have, if your meat is not almost frozen, you are going to struggle. If I had to do it again, I would have went with a Weston #22 butcher series (has reverse) and called it a day. They can be hard to find now tho. Look at Home Depot.com believe it or not. Will set you back 5 bills.
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They may be processing by the traditional method using lacto-fermenting bacteria cultures. Can’t speak to the shelf life claims. Both methods increase shelf life by lowering the pH of the product.
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