Hey guys just put 15lbs in the bradly. I used the HiMountin kit again, but added more spice this time. I,ve got 5lbs ground butt, 8lbs of ground venison, and 2lbs pounds ground goose breast. As far as the spice goes, I added 3tbl spoons craked black pepper, 1tbl spoon cyanne, 2tbl spoons granulated garlic, 2tbl spoons musterd seed, 2tbl spoons paprika. Going to start to smoke for 3Hours with chery as soon as the sausage drys. Going to start at 120 then ramp temps slowly every hour till I reach 170. Then hold temp there till internal temp of the sausage is 152, then ice bath, then let hang to bloom.
Here are some pics so far.
(http://i686.photobucket.com/albums/vv230/darrenbondy/sausagepics001.jpg)
(http://i686.photobucket.com/albums/vv230/darrenbondy/sausagepics002.jpg)
(http://i686.photobucket.com/albums/vv230/darrenbondy/sausagepics003.jpg)
(http://i686.photobucket.com/albums/vv230/darrenbondy/sausagepics006.jpg)
I,ll post more pics later on. ;D ;D ;D
Looks great. And you are keeping properly hydrated as well.
You guys have Farm & Fleet up there in the Great White North??
dbondy,
Pay real close attention to your chubs during the smoke!! With the V tray being removed like that there is a good chance of burnign the meat in the casings at the bottom. Make sure you rotate them often. I would put the larger ones to the front and the single smaller chub to the back to try and avoid and burning or at a minimum fatting out the bottom of your sausages.
Tanks STC, yes hydration is a must. The farm and fleet store is fairly new here, but we,ve had TSC (tractor supply store) for a few years now.
They also carry most of the bradly stuff to. I think its going to be a long day because the high temp out side is only going to be 35 with a chance of snow.
Thanks 10.5 I,ll make the changes as soon as go out side.
Them chubs look good.
I have to agree with 10.5. Keep an eye on the bottom of the chubs so they dont burn.
nepas
Thanks NEPAS ,I did some moving around. I now have more space away from the element. Also the view form the pic shows the chubs closer to the element than they were. Have you guys smoked without the v shield befor, the only reason I left it out is because the chubs were to long.
Quote from: dbondy on December 03, 2009, 08:47:51 AM
Thanks NEPAS ,I did some moving around. I now have more space away from the element. Also the view form the pic shows the chubs closer to the element than they were. Have you guys smoked without the v shield befor, the only reason I left it out is because the chubs were to long.
When i smoke chubs, sticks, jerky & cheese i dont use the v-tray. I only v-tray when i smoke something that is going to drip into the pan.
nepas
Thanks again NEPAS, I,ll keep a eye on it. I just turned the SG on, so hope every thing will be ok. This is when I wished I got the six rack.
Or you could just make your salami's shorter next time.
Quote from: dbondy on December 03, 2009, 08:47:51 AM
. Have you guys smoked without the v shield befor, the only reason I left it out is because the chubs were to long.
We understand Dbondy. We have been there ourselves just trying to help you out so you dont have a bad experience during your maiden voyages in the world of sausage.
I too have ran without the v tray.
(http://i222.photobucket.com/albums/dd237/tenpoint5/S8003759.jpg)
Thanks Quarlow, I would of but I only had 5 casings left, and didn,t want to risk running short.
Thanks again 10.5, you guys are a great help and insperation. Exspecialy after seeing those big chubs. Buy the way was it hard to controll the fatting out on that big guy.
On this batch i did use the v-tray because its all pork smoked kielbasa.
(http://i123.photobucket.com/albums/o290/stlthy1/DSCF5320.jpg)
nepas
You guys are making me way to hungry...wow great pics, I can't wait to start my snack stick and summer sausage weekend.
SIA
Quote from: dbondy on December 03, 2009, 09:27:08 AM
Thanks again 10.5, you guys are a great help and insperation. Exspecialy after seeing those big chubs. Buy the way was it hard to controll the fatting out on that big guy.
Actually no it wasn't. It didn't fat out at all. BUUUUUUT it was in there for 20 or so hours getting to temp.
Thanks 10.5, I just shut off the SG and rotated the chubs. Every thing going smoothly for now. Although the temp out side is droping, about 30 and starting to blow around. IT temp is stalled right now at 138, so it might be a long night. I have to hand it bradly, even with the cool temps my OBS still doesn,t have any problem mataining cabinet temps. I also checked out the auber pid and i,m going to order one before my next sausage smoke.
You can fill a roaster with water to 170-180* and poach the chubs to bring the IT up in them. I have done this as Chris has too.
nepas
Thanks NEPAS, I,ll give it a few more hours. But if it seems like it going to take to long I,ll try that. Thanks for the great tip. ;D ;D
Just went out side and rotated the chubs, looking great. IT temp is at 147, so with any luck it will be done befor 8:00. ;D ;D ;D ;D
So you made it past the 130-135 stall.
Yeh passed the stall, I still figure about another hour, maybe even a little more. Now i,ll get the ice bath started. Will post pics when done. Thanks again to all you guys. :D :D :D
DO NOT i repeat DO NOT put your maverick meat probe in the water!!!!! IT WILL DESTROY THE PROBE and you will forever be getting wild wacked out readings from that probe. Trust me on this one!! Although the replacement probe does have a longer cable on it that's a plus ;D
Quote from: Tenpoint5 on December 03, 2009, 04:18:18 PM
DO NOT i repeat DO NOT put your maverick meat probe in the water!!!!! IT WILL DESTROY THE PROBE and you will forever be getting wild wacked out readings from that probe. Trust me on this one!! Although the replacement probe does have a longer cable on it that's a plus ;D
Ditto on that! Any moisture getting into the probe where the wire is can ruin one for good. Learned that the hard way with a different brand.
Thanks for the tip guys. Last time I just used my instant read thermo, I just proped it up so the electronics didn,t get wet. I would of never thought that the maverick would get messed up. Thanks again. :)
Quote from: Tenpoint5 on December 03, 2009, 04:18:18 PM
DO NOT i repeat DO NOT put your maverick meat probe in the water!!!!! IT WILL DESTROY THE PROBE and you will forever be getting wild wacked out readings from that probe. Trust me on this one!! Although the replacement probe does have a longer cable on it that's a plus ;D
:D :D
Glad i aint the only one
Quote from: NePaSmoKer on December 03, 2009, 05:36:11 PM
Quote from: Tenpoint5 on December 03, 2009, 04:18:18 PM
DO NOT i repeat DO NOT put your maverick meat probe in the water!!!!! IT WILL DESTROY THE PROBE and you will forever be getting wild wacked out readings from that probe. Trust me on this one!! Although the replacement probe does have a longer cable on it that's a plus ;D
:D :D
Glad i aint the only one
yeah. uhhuh. go that t-shirt too.
Ok. who HASN'T fried one ?
Just one???
Not me! ::)
Mike
Slow learner Mike??? ;D
Looks good
I,ve got some new pics, didn,t have time to post last night. Sausage came out great, only problem is that I think it will all gone by the holidays.
Now its time to do some cheese, and jerky for the holidays. ;D ;D ;D
(http://i686.photobucket.com/albums/vv230/darrenbondy/001.jpg)
out of the ice bath, and blooming
(http://i686.photobucket.com/albums/vv230/darrenbondy/002.jpg)
ready to be sliced
(http://i686.photobucket.com/albums/vv230/darrenbondy/004.jpg)
ready for some samies
(http://i686.photobucket.com/albums/vv230/darrenbondy/005.jpg)
Thanks for the help guys. :D
Looks good Dbondy!! Vac seal them chubs and put them in the freezer they will last till then.
Mmmmm summer sausage. Man those look awesome Dbondy, nice work.
Looks good, you cut em up but have you tasted any yet?
Thanks guys tastes great, I,m very happy with it. I think its all going to be eaten up by the holidays, so I already have plans to make more. Next time i,m going to try the rytec recipe. On monday I,ll make an order to the sausage maker for the supplies.
Buy the way, just picked a 5lb eye of round roast from cosco to do some jerky this weekend, so I,ll keep you guys and gals posted thanks. ;D ;D