Got 5 lbs of SS mixed up with some cheese. (wifes request) Going to cover and frideg rest for a few hours before stuffing. Smoking tomorrow.
(http://i868.photobucket.com/albums/ab242/nepas1/DSCF7089.jpg)
(http://i868.photobucket.com/albums/ab242/nepas1/DSCF7090.jpg)
Is that a regular cheese or a hi-temp melt type cheese?
Quote from: TTNuge on August 19, 2010, 08:35:08 AM
Is that a regular cheese or a hi-temp melt type cheese?
I use my own cheese. I have a cuber that cuts 1/4 x 1/4" squares. This cheese is Monterey Jack.
Depending on how tight you stuff the rounds you should get 4 rings per 5lbs of meat. I am using 73/27 GB on these rings because 2 are for my neighbor and he likes the fat :-\
Starting out at 130* to dry the casing and PID thru 175* This should take the rings about 8-13 hours depending on outside temps.
(http://i868.photobucket.com/albums/ab242/nepas1/DSCF7093.jpg)
I ring the open end and tie just under the ring just in case the string slides up the casing.
(http://i868.photobucket.com/albums/ab242/nepas1/DSCF7091.jpg)
These 4 are ready for the fridge hotel and smoke tomorrow ;D
(http://i868.photobucket.com/albums/ab242/nepas1/DSCF7095.jpg)
Hey Nepa
Interested to see a picture of your cheese cuber, please. 8)
Lump
Hey Nepa, very nice.
Quote from: lumpy on August 19, 2010, 11:30:09 AM
Hey Nepa
Interested to see a picture of your cheese cuber, please. 8)
Lump
Sure Lumpy, Here ya go.
This is the parts of the cuber.
(http://i868.photobucket.com/albums/ab242/nepas1/DSCF7096.jpg)
The cutters, they are fixed fast.
(http://i868.photobucket.com/albums/ab242/nepas1/DSCF7097.jpg)
This is the bottom of the pusher i call it.
(http://i868.photobucket.com/albums/ab242/nepas1/DSCF7098.jpg)
Sits in the bottom and the black plastic clips lock it in.
(http://i868.photobucket.com/albums/ab242/nepas1/DSCF7099.jpg)
(http://i868.photobucket.com/albums/ab242/nepas1/DSCF7100.jpg)
(http://i868.photobucket.com/albums/ab242/nepas1/DSCF7101.jpg)
(http://i868.photobucket.com/albums/ab242/nepas1/DSCF7102.jpg)
With the top locked in. You just open it up, place your item on the bottom and push it down and the cutter head makes the cubes.
(http://i868.photobucket.com/albums/ab242/nepas1/DSCF7103.jpg)
Thanks Rick!
Where did you get this contraption?
Lump
Quote from: lumpy on August 19, 2010, 01:14:41 PM
Thanks Rick!
Where did you get this contraption?
Lump
I think i got it from QVC like 7/8 years ago
looks good. send me any leaftovers
Quote from: beefmann on August 19, 2010, 03:38:24 PM
looks good. send me any leaftovers
Only thing really left over is the casing, string and ring ;D
Quote from: NePaSmoKer on August 19, 2010, 06:36:02 PM
Quote from: beefmann on August 19, 2010, 03:38:24 PM
looks good. send me any leaftovers
Only thing really left over is the casing, string and ring ;D
No protein in that! ;D
It looks good!
Got em hanging this morning at 8:00am (slept in a bit) ;D
(http://i868.photobucket.com/albums/ab242/nepas1/DSCF7104.jpg)
Looks great Nepas. As soon as it cools down some around here I am going to be making more sausage myself. Just scored some ground venison from the Stepfather.
Quote from: Tenpoint5 on August 20, 2010, 07:01:41 AM
Looks great Nepas. As soon as it cools down some around here I am going to be making more sausage myself. Just scored some ground venison from the Stepfather.
You lucky guy.
The road/traeger trip is going to cost you :D :D ;D JK my friend
Quote from: NePaSmoKer on August 20, 2010, 07:18:19 AM
Quote from: Tenpoint5 on August 20, 2010, 07:01:41 AM
Looks great Nepas. As soon as it cools down some around here I am going to be making more sausage myself. Just scored some ground venison from the Stepfather.
You lucky guy.
The road/traeger trip is going to cost you :D :D ;D JK my friend
Bambi or Bellies let me know. If you want to do the non resident thing and get your own, I can find some places to do some hunting
Quote from: Tenpoint5 on August 20, 2010, 07:39:10 AM
Quote from: NePaSmoKer on August 20, 2010, 07:18:19 AM
Quote from: Tenpoint5 on August 20, 2010, 07:01:41 AM
Looks great Nepas. As soon as it cools down some around here I am going to be making more sausage myself. Just scored some ground venison from the Stepfather.
You lucky guy.
The road/traeger trip is going to cost you :D :D ;D JK my friend
Bambi or Bellies let me know. If you want to do the non resident thing and get your own, I can find some places to do some hunting
Ok Chris
Me and momma are in round table talks about it :D
I rotated the smoke stick 180 and the ring IT is at 124* getting close to stall.
(http://i868.photobucket.com/albums/ab242/nepas1/DSCF7113.jpg)
It's picking up some nice color Rick.
Looks fantastic as usual! 8)
Mike
Nice!
What kind of casing is that?
Quote from: tomsbjorn on August 20, 2010, 10:49:30 AM
Nice!
What kind of casing is that?
Synthetic protein lined ring bologna casings.
Looking good as usual!!!
Stall was a killer this time but i got em done cooling and bloom now.
(http://i868.photobucket.com/albums/ab242/nepas1/DSCF7132.jpg)
I just ate and now I am hungry again. Some fine looking rounds that you have there. Whoot!
SWEEEEEEEEEEEEEEEEEEEEEEEET
Cutting one up to check it out.
(http://i868.photobucket.com/albums/ab242/nepas1/DSCF7138.jpg)
(http://i868.photobucket.com/albums/ab242/nepas1/DSCF7140.jpg)
(http://i868.photobucket.com/albums/ab242/nepas1/DSCF7141.jpg)
Perfection as always Nepas!!
How much is the shipping charge to Florida ;D They look very good and I bet they don't last too long.
Quote from: Sailor on August 25, 2010, 08:13:18 AM
How much is the shipping charge to Florida ;D They look very good and I bet they don't last too long.
It wont last long.
Going to make more for the Fla smokeout
Nice work Nepas!
I would love to taste test. ;D
Lumpy
Nice going NePaS. Another great looking product.