D
Dave in AZ
Love cooking, baking, brewing beer, making pickles and chutneys. I hunt deer, dove, quail, and waterfowl. I do a lot of reloading for shotgun, rifle, pistol. Flew A-10s and F-16s for USAF for 25 yrs, now fly 737s for airline. Am really getting into sausage making and meat processing. Love reading recipes, what folks are cooking, and equipment they've built or tweaked.
Equipment: Currently using older Traeger and sous vide, and a Weber Summit 470 S propane grill. Just got a new Smokin' It 3.5D Wifi smoker and Bellas cold smoke generator I'm getting the hang of. Have built a converted fridge Meat Cave for aging fermented sausage and other Charcuterie, with Inkbird humidity and temperature PID controllers, humidifier and dehumidifier.
My First Posts on Meatgistics
-
D
Looking to improve my outdoor kitchen. Currently have large Traeger, 8yrs, use it 4 times a week or so and love it. But temps are a bit high for smoking sausage, so I’m looking for a pellet grill/smoker I can get 140 or 150 f with.
Recently getting into sausage, snack stick, jerky making with 1HP #22 Meat! Grinder, 20lb mixer, 15lb stuffer, have done about 50lbs and love it. But need better low temp control now.
Currently cook steaks, pork butt, jerky, and pizza on Traeger, sometimes bake bread too. Which of above high end pellet grills will let me do all that still, but also reach a lower smoke temp? The 1250 with smokebox, I have heard the box is 100 f less than the grill part?
Thx for info and recommendations or advice!
-
D
Thx Tex! I was thinking the answer was probably going to be two units with a dedicated smoker…
-
D
A year later, but this may help someone else. Their recipes are not for a set amount like 1 kg always… you have to read the recipe, then multiply ALL ingredients including water, by whatever ratio you are making vs. The recipe. I noticed on their pepperoni recipe, it can be super confusing because they list the meat amount they used 10 LBS, THEN ALL THE OTHER INGREDIENTS AS NEEDED FOR THEIR 25 LB RECIPE! Only later in the text do they say to divide the other ingredients.
I would bet their recipe you followed was for 25lbs, the other ones I’ve read here mostly seem to be. You probably used 2x more water than recipe.
This is why I love the recipe method used in all the Stanley Marianski, Home Production of Quality Meats and Sausages. Every recipe in book is for 1kg meat, and every ingredient is by weight, not nebulous volumes like teaspoons, which can differ hugely depending on spice grind size and pack.
Hope that helps! I only replied and noticed because 15 min ago I was reading their pepperoni recipe and thought, “That is waay too much water!” And only later noticed their recipe was not listed all in the same product amount format.