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BRADLEY SMOKER | "Taste the Great Outdoors"

Smoking Techniques => Sausage Making => Topic started by: Sailor on November 17, 2012, 11:10:56 AM

Title: 2 different type of SS going
Post by: Sailor on November 17, 2012, 11:10:56 AM
So I mixed up a 10 pound batch of SS.  Then split the mixed weight into 2 different bowls.

Got 8oz of cheddar and sliced it up.
(http://i36.photobucket.com/albums/e25/jcompton1/100_8246-1.jpg)

Then used the magic dicer to cube it up.
(http://i36.photobucket.com/albums/e25/jcompton1/100_8247-1.jpg)

Then stuffed 2 1/2 casing with regular SS mix and then stuffed 2 3/4 casings with the cheddar mix. and loaded it into the Bradley.
(http://i36.photobucket.com/albums/e25/jcompton1/100_8248-1.jpg)

Dried for 1 hr at 130 and rolling 3+ hours of Hickory.  Will bump temp 10 degrees every 2 hrs till IT of 152 is reached.  Set PID so cabinet temp will not get above 170.  Be back later when they is done.
Title: Re: 2 different type of SS going
Post by: JZ on November 17, 2012, 11:40:30 AM
Great start. I bet you will like the cheese one more.

What is the magic dicer, never heard of this. ???
Title: Re: 2 different type of SS going
Post by: Sailor on November 17, 2012, 12:13:50 PM
Magic dicer is what I call it.  Just like magic it dices your cheese in neat little cubes.  Nicer dicer in the name http://nicerdicerindia.com/
Title: Re: 2 different type of SS going
Post by: NePaSmoKer on November 18, 2012, 07:39:24 AM
I have the same chopper in 1/4 x 1/4" and 1/8 x 18" for sticks.

If you have a kitchen collection store by you thats where i bought mine at.


Jim

Are they done yet?
Title: Re: 2 different type of SS going
Post by: Sailor on November 18, 2012, 04:48:06 PM
Yes Sir they got done yesterday.  Just did not have the time to post the pics.

They came out of the cold water bath and bloomed them for 2 hrs.
(http://i36.photobucket.com/albums/e25/jcompton1/100_8255.jpg)

After the bloom they are headed off to the fridge for an overnight.  Like to fridge them for 2 days but they have to be vac sealed Sunday so a Buddy can pick them up.
(http://i36.photobucket.com/albums/e25/jcompton1/100_8256.jpg)

Cut one of the chubs in 1/2 and left the casings on.  Had to see a money shot.  The rest have been vac sealed and are resting in the fridge so my Buddy can pick them up in the morning.  First time using store bought cheddar instead of the high temp stuff.  Very pleased with the texture and taste.  No signs of melting cheese or oils.
(http://i36.photobucket.com/albums/e25/jcompton1/100_8257.jpg)
Title: Re: 2 different type of SS going
Post by: pikeman_95 on November 18, 2012, 08:34:44 PM
Jim
Very good looking batch. It looks like you had some very good temp control..I don't see anything wrong with the store bought cheese.
kc
Title: Re: 2 different type of SS going
Post by: JZ on November 18, 2012, 09:20:08 PM
Wow those sure turned out nice and thanks for the link on the magic dicer. Apparently I NEED one of those things now. :)
Title: Re: 2 different type of SS going
Post by: Sam3 on November 19, 2012, 03:55:55 AM
Great job Jim. Those look fantastic!
Title: Re: 2 different type of SS going
Post by: OU812 on November 19, 2012, 09:13:58 AM
Lookin gooood!
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