I'm doing a road trip to Colorado in a few weeks so I thought I'd stock up on some lip smak'n pepperoni sticks.
Ground up 5 lbs of pork, seasoned Italian sausage style. (added cayene and dryed jalepeno)
I used 22mm collegen casings. I found that they are easier to eat and dry alot faster than using anything larger.
Total time in BDS, 12 hours. 3 to dry them out at 130F then gradually up to 165F till I hit my IT of 152.
(http://)(http://i246.photobucket.com/albums/gg110/lumpysphotos/may28003.jpg)
(http://)(http://i246.photobucket.com/albums/gg110/lumpysphotos/may28004.jpg)
(http://)(http://i246.photobucket.com/albums/gg110/lumpysphotos/may28005.jpg)
Gotta love that PID!
The baggie is for today consupmtion ;D
Lumpy
Looking good
Did you add any cure?
I used cure # 1. 1 tspn for 5 Lbs.
Lumpy
I love Italian sausage never thought about makeing snack sticks out of it and I make alot of snack sticks. This is going to go on my to do list.
Thanks
Looks Great need to get some sausage stuff rounded up again.
Nice looking sticks there lumpy.
What kind of aluminum stock is that, Gives me an idea
nepas
The last place I worked we bought it in 10' lengths. We cut what we need for framing. It is 1.5x1.5 with the tracks in it. To screw it together you would you use threaded keys, almost like "T"nuts on a milling machine table.
Stuff worked great, even better at home for sausage hanging, with a little mill work.
I was always thinking about making something to hang my sausages after stuffing. These work great.
Lumpy
That aluminum extrusion is made by 80/20 out of Indiana. I sell Frameworld extrusion (comes out of Chicago). they both interchange with each other. Its 1.5x1.5 light, there is a heavy also, basically just more material. There is a ton of different ways to connect the stuff together, t-nuts, gussets, threaded keys, etc...
Its a lot of fun to play with, kinda reminds me of tinker toys.
I've $een that $tuff in the MSC and Grainger books, look$ like there are a lot of possibilites with it
Like hanging sausages ;D
Lumpy
Lumpy,
Those sausages came out great!
Yum!
Carolyn
I better look into something like that because I have been hanging sausages on anything I can find. The final blow was when she came home and found 5 pounds od sausage hanging from her beloved Jiffy ironing thingies with a series of clothes hangers with sausages hanging on several hangers. I will re-think that one! ;D
Lumpy
Did some Italian Sausage Snack sticks this weekend they turned out great.
Thanks for the idea.
(http://i726.photobucket.com/albums/ww263/OU812_bucket/May31_0006.jpg)
ou812,
Is that stainless mesh underneath the sticks?
You just gave me another idea.
Lumpy
Lumpy
Its high temp food grade plastic. Wish I could afford stainless mesh. I did check on the stuff, when they got back to me with the price I almost fell down.
Lumpy,
I see you are running the Auber programmable PID on your BDS. I have the BDS and have been considering going to the Auber PID. Two questions, are you happy with the way it maintains the temp and is it easy to connect and program as I am not the sharpest knife in the drawer when it comes to that sort of stuff.
Thanks in advance for your reply. Good looking sticks too!
KyNola
The cd manual that comes with the PID has phots for us non-technos. The writing is straight forward and easy to understand.
I did have to read it several times. I printed the photo from the cd and used it as a guide to hooking up the wires.
Once I did that I color coated each wire connection so that next time, red to red, green to green, etc....
The PID is very useful when doing salmon or sausages.
Sausages: 3 hours at 130f, 2 hours at 140, 2 hours at 150f, 5 hours at 165f.
Salmon is the same way.
I have found that the PID and the DBS are 10-15 deg. apart. According to my ET-73 the PID is right on the money.
So to answer your questions: It is easy to connect once you grasp the manual and yes I am very happy the way it maintains temp.
Hope this helps KyNola.
Lumpy
Lumpy,
Thank you sir. Your response helps a lot. Looks like my next accessory will be the Auber Plug & Play Programmable PID for the BDS.
KyNola
I've learnt so much form all the members that I too can now help a few others.
Glad I could help..........enjoy your PID.
One more thing, if you ever need to call Auber for help, they are just as helpful as Bradley.
Lumpy
Lumpy- Great setup with your PID- I like the shelf on top of the smoke generator. How did you attach it to the top of the generator???
I cut a hole in the sheet metal that was slightly smaller. Then I forced the feeder tube through it, pushed it flat to the generator and voila!
I was going to attach magnets to the piece holding the PID but this worked out even better.
Lumpy
Those look great! Thanks for posting.
Lumpy - I just bought a 6 rack DS and was wondering if I could/should use a PID with it. If you have a sec, would you be willing to share the upside to having one? Does it help the temp regulation (I've only smoked in mine once so far, but the temps were really tricky to get correct) enough to warrant building one?
Thanks in advance for any help!
Best,
Trout
Trout
I used my BDS for a year before I bought a PID. Even now I do not use my PID for every smoke.
Brisket and pork, I do not use it since I only use the BDS to smoke, the rest in the oven.
Fish and sausages, you absolutely need a PID. There are too many time and temperature setting needed to make the goods properly. Especially sausage, as you can see in the above posts.
If you are handy, then build one if not buy it. Sooner or later you will have a PID hooked up to your Bradley. Its just a matter of time.
Hope this helps!
Lumpy
While i have a programmable PID also i have to kinda disagree with Lumpy. You can produce major nice sticks and sausage w/out a PID.
(http://i123.photobucket.com/albums/o290/stlthy1/maystik6.jpg)
(http://i123.photobucket.com/albums/o290/stlthy1/ryk12.jpg)
This is Andouille i did not long ago w/out the PID
(http://i123.photobucket.com/albums/o290/stlthy1/and66.jpg)
(http://i123.photobucket.com/albums/o290/stlthy1/and65.jpg)
You just need to keep an eye on it.
nepas
Those look awesome Nepas.
I don't use a PID when I smoke sausage and such with no problems...I just keep an eye on the temp.
Carolyn
It was just my HO.
I feel safer with a PID when smoking sausage. IMHO
Lumpy
Quote from: lumpy on June 02, 2009, 04:54:53 PM
It was just my HO.
I feel safer with a PID when smoking sausage. IMHO
Lumpy
Its all good Lumpy. Just my HO too.
nepas
By the way, nice looking sticks NePas.
Are they pork or beef?
Lumpy
Hi Lumpy,
I think those are Nepas beef snack sticks from this thread
http://forum.bradleysmoker.com/index.php?topic=10100.0
Carolyn
Thanks Lumpy (and everyone else). This is helpful information and worth some thought.
Best,
Trout
I have made a lot of sausage without a pid and they all turned out great. However now that I have one I smoke twice as much as I did before. I have 5 kids and am always very busy, a pid gives me security, like when I run the kids to a friends or leave for a couple of hours I know that the bradley cabinet temp will be right where I set it.
Its kind of like a DVR, once you use it it's very hard to go back to watching live tv and not being able to record anything you want.
If my PID was a woman I might propose. ;D ;D