Using the Christmas gift Stuffer

[GusRobin]

Took out the Weston stuffer, the LEM snack stick mix, and LEM bologna mix I got for Christmas. Made 5lbs of pepperoni using the snack mix and added ingredients per a post Keymaster did a while back. Made 5 lbs of bologna. Good news is that I was able to emulsify the meat using the blender (our food processor died a few weeks ago) Bad news is that it burnt out the blender. But that didn't happen until I was done so all is well. Unless the wife needs to use the blender before I go out and get her a replacement.

Here is the sausage ready to go in for 1 hr of drying at 130*; 2 hrs of smoke at 160* (mix of 4 pucks apple and 2 pucks hickory.



After this I will put them in a hot water bath until they hit 155*, put in cold water to stop the cook, and then let bloom for an hour or two. Any other suggestions? They are in the smoke cycle as we speak.
Sure was a lot easier than using the grinder as a stuffer like I have been.
Also as I was making the peperoni some meat leakedout between the stuffer tube and the ring that holds the tube on. Appears that is a hailine crack in the tube. Was able to use but I called Weston for a replacement. They referred me to Cabela's where I bought it. Called Cabela's and after on hold for 15 minutes the guy told me I may have to call back when their computers were back up. I suggested that he just take the info and ener the replacement tube in the system when it is up instead of me having to call again. He reluctantly said ok. After all the info was given he said they would ship in 7-10 days. Boy, I guess I am spoiled by Bradley service where you get the replacement in a couple of days.

[SL2010]

Looks like you are having fun

[NePaSmoKer]

Looks good Gus.

Better do the 10* bump.....130/140/150/160/170....Going from 130 to 160 will increase the chance of air between the meat and casing and cause cavitation and a fat out.

To not ruin your kitchen items on emulsifying run your meat through the fine plate of your grinder, Its a workout but you can do it.

[Sailor]

Gus, that is a fine looking batch of grub you are making.  Us that started the sausage making a few months back sure have come a long way.  We have a lot of good instructors on the forum and I am sure glad I found this forum and the information that is so freely given. 

[GusRobin]

Looks good Gus.

Better do the 10* bump.....130/140/150/160/170....Going from 130 to 160 will increase the chance of air between the meat and casing and cause cavitation and a fat out.

To not ruin your kitchen items on emulsifying run your meat through the fine plate of your grinder, Its a workout but you can do it.

Yeah I forgot about bumping it, went out and turned it down. After the smoke I was just going to hot water bath it.

I good food processor won't be able to emulsify without getting ruined? Never got a changce to try it on ours because it died for other reasons prior to me trying it.

[Keymaster]

Lookin good Gus, can't wait to see the finished pictures  :)

[NePaSmoKer]

Looks good Gus.

Better do the 10* bump.....130/140/150/160/170....Going from 130 to 160 will increase the chance of air between the meat and casing and cause cavitation and a fat out.

To not ruin your kitchen items on emulsifying run your meat through the fine plate of your grinder, Its a workout but you can do it.

Yeah I forgot about bumping it, went out and turned it down. After the smoke I was just going to hot water bath it.

I good food processor won't be able to emulsify without getting ruined? Never got a changce to try it on ours because it died for other reasons prior to me trying it.

Yeah a good one can in small batches.

Unless you have anywhere from $1500-$7500 to plop down on a bowl cutter/chopper  :-\  AKA As a buffalo chopper

[GusRobin]

Looks good Gus.

Better do the 10* bump.....130/140/150/160/170....Going from 130 to 160 will increase the chance of air between the meat and casing and cause cavitation and a fat out.

To not ruin your kitchen items on emulsifying run your meat through the fine plate of your grinder, Its a workout but you can do it.

Yeah I forgot about bumping it, went out and turned it down. After the smoke I was just going to hot water bath it.

I good food processor won't be able to emulsify without getting ruined? Never got a changce to try it on ours because it died for other reasons prior to me trying it.

Yeah a good one can in small batches.

Unless you have anywhere from $1500-$7500 to plop down on a bowl cutter/chopper  :-\  AKA As buffalo chopper

I would buy a MAK instead ;D

[classicrockgriller]

Mighty nice Gus.

I am jealous cause we STILL have company and Wifey

said no messes till they leave.

I am having Sausage making with drawls. ;D

[Sailor]

I would buy a MAK instead ;D

What?  You can use a MAK to grill and smoke and it will emulsify too?  THUD  :o  ;D

[Keymaster]

Mighty nice Gus.

I am jealous cause we STILL have company and Wifey

said no messes till they leave.

I am having Sausage making with drawls. ;D

My wifes the same way, for some reason she thinks the kitchen is hers  ;D

[SouthernSmoked]

Looks good Gus, can't wait to putt mine to good use.

Can't wait for you finish product pic's.

[TestRocket]

Well Gus you sure didn't waste any time taking that stuffer out of the box and putting it to use!

Way to go!  ;D

[GusRobin]

well that was a disaster.
I decided to do the hot bath method to save time. I had done it once before with natural casing sausage but never with collagen.

So I put the pepperoni and bologna in the smoker at 130 for 1 hour of dry time, 2 hours of smoke at 160*. After about 45 min I reduced it to 145 since I should have done a step up. Took them out and put them in in 159 degree water. The pepperoni was done in about an hour and was at 155* it when I pulled (a little hotter than I wanted). I could see a bit of liquid in the casing on some, not much but a bit. Hung to bloom. The bologna wasn't done yet so I left it in. Then I went to watch TV and dosed off. So the bologna was in about 3 hours, and when I pulled it you could see it was full of water in the casing. So I think the ties leaked. I figured it would take years to dry ;D So I threw them out.

Put the pepperoni in the fridge and haven't tasted it yet.
Sorry no pics, figured I didn't want any evidence.
Next time if I do collagen I will do it all in the smoker.

[TestRocket]

Well any day experimenting at home making bologna is better than a day at work!  Sorry about that but you could be at work like me! Better luck next time!