Something satisfying about making corndogs with hotdogs I made myself.

In the ice bath

Casings stripped and drying

Pulled 2 from sous vide and strait onto buns

Overall rating is excellent! The taste is equal to if not better than the premium hot dogs. If you like Nathans, Hebrew Nation, or any other hot dog with that flavor profile you will love these.

My recipe was:
#5 ground chuck 73/27
.2 oz sure cure
.4 oz smoked meat stabilizer
.2 oz hickory smoke powder
1.2 oz sure gel
4.8 oz Frank and Bologna unit
6.4 oz water
1 1/2 cups ice cubes while in food processor.

Cowboy Ribeye tonight for me and my daughter.

Ultimate Steak and Roast

Cooked at 225 degrees till internal temp of 110

Seared about 3 minutes on each side

Finished product

I have been eating on my batch of hatch green chili brats for about a month. They have overtaken blue ribbon as my favorite. Made them with high temp cheddar and dang are they good! If you haven’t tried them yet, highly recommended.

My first go at Salami. It turned out amazing! Made more bologna and some snack sticks. That bologna is hard to stuff in large casing without voids. Need more practice on that. Not a bad way to spend a Saturday. I can’t say enough about how helpful Meatgistics is. When making something new, I do a lot of searching on here for information to help me out.

Recipe for salami was:
2 1/2 pounds 73/27 ground beef
2 1/2 pounds pork butt with fat
1/2 pork back fat
4.58 oz Walton’s Cotto Salami seasoning
.2 oz sure cure
1.2 oz sure gel
Additional pepper corns (didn’t measure just dumped some in)
8oz water

Ground pork butt through 3/8” plate twice
Ground the burger through a 3/16” plate twice
Ground pork fat through 3/8” plate once frozen

Mixed beef, pork, seasoning, cure, binder and water for 7 minutes. Added pork fat and pepper corns and mixed for another minute.

Smoke schedule:
120 for an hour
130 for an hour
140 for an hour
150 for an hour
160 for an hour
Souse vide @ 175 for 2 1/2 hours in vac bag.

Made Kielbasa for the first time yesterday. It turned out incredible! In the top 3 of things I have made. I used the pork sirloin roast I picked up a while back.

8 pounds pork sirloin
4 1/2 pounds back fat
.5 oz sure cure
3 oz sure gel
.4 oz hickory smoke powder
1 oz smoked meat stabilizer
11.5 oz Signature Kielbasa seasoning
16 oz water
40mm collagen casings

Ground 4 pounds of pork and all fat through 3/16” plate once. Ground 4 pounds of pork through 1/8” plate twice. Put everything in the mixer for 8 minutes. Stuffed into 40mm collagen casings.

120 for 30 min
130 for 30 min
140 for 30 min
150 for 30 min
160 for 30 min
170 for 7 hours
205 for 45 minutes

Late last night, internal was only 130 degrees, so I just left it on and went to bed. Woke up at 5:30 this morning to check it. Internal was only 146. So I cranked it up to 205. Checked it at 6:30 and hit 160. Pulled them, put them a in tub in the sink with cold water running in tub while I took shower and got ready for work. Stripped the casing on one and sliced it up. OMG was the flavor awesome. I refrigerated the rings and baggied up the rest of the slices to snack on at work today.

Chili Verde over white rice

Baked some cinnamon rolls and a blueberry pie with my daughter today. The rolls don’t look the best but they tasted great!

Jumbulya tonight with my kielbasa I made yesterday.

Did a test run in the oven. This is legit!

cdavis no worries, I don’t even know how to tell there is a down vote…

craigrice said in Give me other options besides pk100:

depending on how handy you are people here have built their own and the old timers always did

That is going to be my next smoker.

Have you seen the Anova Precision Oven? A new counter top combi oven with steam injection and humidity control. So obviously it won’t smoke and is only about half the size of a small smoker but it is the idea of humidity control that has me curious.

Steel prices are triple of what they were a year ago and the supply is limited.

wdaly I slept for 5 hours of it, so it wasn’t to bad. Can’t wait to see how yours turns out.

samspade un-bagged

I would have done them unbagged at 175 degrees. The 40mm casing is inedible and pretty stout so I don’t think it would have washed at all. I did hot links Saturday naked at 175. Only took 20 minutes to finish and they came out great.

JoeB I usually use andouille but I was pretty proud of my kielbasa I made so I wanted to use it.

craigrice said in Kielbasa - 1st Attempt:

Grimpuppy I would stay to the smoke schedule as is to about 135 to 140 then into the water

The plan was to finish in water, but it didn’t hit 135 till midnight, so I decided to go to bed instead of pulling and setting up the sous vide.

Jumbulya tonight with my kielbasa I made yesterday.