Doing some summer sausage for my neighbor. 80/20 all GB, smoking with pecan. Starting at 140* no smoke for 1.5 hours. Bumping to 150* with 5 pucks pecan. Not going to exceed 175* with this summer.
(http://i123.photobucket.com/albums/o290/stlthy1/P3210183.jpg)
2 full chubs with a mini mie :D Total just about 4.96 lbs
(http://i123.photobucket.com/albums/o290/stlthy1/P3210186.jpg)
Getting with it.
(http://i123.photobucket.com/albums/o290/stlthy1/P3210189.jpg)
Looks great. :)
Looks good so far. That six rack is starting to get some nice coloring in it.
Looking good, can,t wait to see it finished, I also like the casings.
Looks good Nepas. I'm all out of deer meat, so my next batch will have to be GB too.
Looks great Nepas,
looking forward to the finished product.
i have got to try making some......i am starting to gain a little confidence in the snack stick sausage
area.
trying to ramp up to the summer stuff.
Lookin good NePas.
You gotta be on the home stretch by now, just waitin for that last 10 deg.
I hit the stall point @136* about an hour and half ago. Should be ready to climb again soon.
Quote from: NePaSmoKer on March 22, 2010, 04:06:11 PM
I hit the stall point @136* about an hour and half ago. Should be ready to climb again soon.
Bummer. I hate it when it stalls that long.
Quote from: OU812 on March 22, 2010, 04:14:06 PM
Quote from: NePaSmoKer on March 22, 2010, 04:06:11 PM
I hit the stall point @136* about an hour and half ago. Should be ready to climb again soon.
Bummer. I hate it when it stalls that long.
Yeah and what a quick temp rise. Went back out and they were done ;D The little mini mie chub got an air pocket in it, guess i will keep the little guy ;D
Got em hanging now and when cool going in the fridge for a couple days.
(http://i123.photobucket.com/albums/o290/stlthy1/P3220191.jpg)
I was wonderin how quick they would climb with a stall that long, good thing you check on them when you did.
Got the mini mie chub cut up. Not bad looking and taste pretty good.
One thing i wont have my neighbor do when he wants summer or bologna is buy the meat :-\ He got 73/27 and it has just a bit too much fat content for me.
(http://i123.photobucket.com/albums/o290/stlthy1/P3230210.jpg) (http://s123.photobucket.com/albums/o290/stlthy1/?action=view¤t=P3230210.jpg)
(http://i123.photobucket.com/albums/o290/stlthy1/P3230212.jpg) (http://s123.photobucket.com/albums/o290/stlthy1/?action=view¤t=P3230212.jpg)
Would ground chuck do? They always seem to have a decent price on the fresh ground stuff around here... I think it is 85/15.
yeah sometimes cheaper is not always better
Quote from: squirtthecat on March 24, 2010, 10:28:30 AM
Would ground chuck do? They always seem to have a decent price on the fresh ground stuff around here... I think it is 85/15.
Yeah chuck will be good.
Ground chuck works great, when I add beef to sausage or sticks its always ground chuck.
Ok, thanks guys...
I'm getting closer to pulling the trigger on some snack sticks.
Just did ground chuck on a pile of snack stix. Tastes great!
Quote from: squirtthecat on March 24, 2010, 11:40:28 AM
Ok, thanks guys...
I'm getting closer to pulling the trigger on some snack sticks.
You Can Do It.
was this added fat or just a large piece of meat that you ground. how did you arrive at the ratio of 73/27?
Quote from: Rich_91360 on March 24, 2010, 02:03:33 PM
was this added fat or just a large piece of meat that you ground. how did you arrive at the ratio of 73/27?
He bought the GB at the market.
That looks good you should take the little one and hang it in a cool room if you have one and hang it for 2 to 3 weeks and then try it i find it has a much better taste
Quote from: dracothehound on April 04, 2010, 03:47:14 PM
That looks good you should take the little one and hang it in a cool room if you have one and hang it for 2 to 3 weeks and then try it i find it has a much better taste
There gone already.