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pikeman_95 · March 30, 2012, 06:48:36 PM

I feel adding crushed ice for any water the sausage calls for will help keep things cool. I would avoid adding ice cubes as the blade is very sharp and I would not want to take the edge off hitting ice cubes. I have watched videos of the professionals adding crushed ice to the commercial emulsifying cutters.

viper125 · March 30, 2012, 06:54:28 PM

No I meant to sit it in cooler add ice to cooler and water.

pikeman_95 · March 30, 2012, 06:59:10 PM

I understood and that is not a bad idea I was just adding the crushed ice idea for any water the recipe might need.

viper125 · March 30, 2012, 07:14:50 PM

Sorry thought you misunderstood. I will be sure to add ice water. But like you I don't think Ice cubes or even crushed ice is good for blades. But Ice in a cooler with water added will almost freeze something. At least that's my first try.

Habanero Smoker · March 31, 2012, 02:17:57 AM

The bucket is about 10.5" wide (including the handle), and about 10.5" tall. Another thing that may work is to place a bag of ice, or line the inside bucket with a two gallon sealable bag, and fill the bag with ice and ice water. The bucket is thin plastic so that will cool and warm up fast. My drill has a lot of rpm's, so your emulsion may not heat up as fast.

I've been looking for ice blankets in local stores (igloo calls them ice sheets). If I don't find them in the stores soon I will order them on-line. They can be cut to size, but I want to visually see them first, prior to ordering. That way I will know how many I will need, and if they are flexible enough to wrap around the bucket. I want enough to wrap an empty bucket, to cool that down. Then when I add the meat, I want another frozen ice blanket ready to wrap the bucket when I get ready to emulsify. But since the process takes so little time, I may not have to swap out the blanket, and may be able to get away with only using one blanket.

viper125 · March 31, 2012, 06:57:55 AM

Thats why I though an Ice slush around the bucket may be ideal. It should keep it cold for quite a while. If the bucket stays cold like you said I cant see the meat getting warm fast. But just thinking out loud.

Sailor · March 31, 2012, 07:16:25 AM

One one of the food processing shows they were adding dry ice to the mix to keep it cool. Not sure if it would be worth the cost but I don't think it would change the taste at all. Heck get a CO2 fire extinguisher and give it a couple of shots. Thats how I used to get my beer cold in the summer on the construction site after work. ;D Refilling a CO2 extinguisher is pretty cheap. Just a thought.

Salmonsmoker · March 31, 2012, 07:53:07 AM

My "Pikeman" meat mixer also arrived this week along with my latest shipment of casings. This last puzzle piece will make a big difference in processing time. For the ice cooling I have something similar(I think) to what Habs is talking about. Several years back I picked them up at the county fair. Originally from AUS. Thinner than single wall cardboard until you soak them in water for a half hour, the dry compound in each section absorbs water though the outer membrane, but won't release it again. When inflated with H2O the pockets look like little pillows. Because of the "pillow" nature you can bend them around things and are reusable until the eventually wear out. After use you just toss them back in the freezer again. Been using them for about 10 yrs. now.

viper125 · March 31, 2012, 10:51:18 AM

Don't really mind a little water or ice. But I wouldnt think dry ice would be good.

Sailor · March 31, 2012, 12:11:57 PM

Quote from: viper125 on March 31, 2012, 10:51:18 AM
Don't really mind a little water or ice. But I wouldnt think dry ice would be good.

I don't think I would be afraid to use it. All dry ice is, is frozen carbon dioxide which a normal part of our earth's atmosphere. It is the gas that we exhale during breathing. It is just very cold at -109 F and leaves no residue when it evaporates. I would think that a little would go a long way in doing 5 to 10 pounds of sausage. The show that I watched where they were using dry ice to keep the meat cold during emulsification they were doing hundreds of pound in a chopper and making huge logs of bologna. Meat shippers use dry ice all the time. Just thinking out of the box a bit. ;D

viper125 · March 31, 2012, 12:29:02 PM

Well they do make two types one is food grade the other isn't so It would be safe.

devo · March 31, 2012, 12:42:39 PM

Quote from: viper125 on March 31, 2012, 12:29:02 PM
Well they do make two types one is food grade the other isn't so It would be safe.

Didn't know that, I tried googleing it to see what the difference would be. Can't seem to find it. Mind sharing the difference?

Habanero Smoker · March 31, 2012, 12:53:12 PM

I'm not sure how dry ice would work, but I would be afraid it would dull the blades, and unless you can find a way to crush it and use it before it evaporated. Kirby told me if I use ice to only use crushed ice, or the cubes could dull the blades. I've never tried to crush dry ice so I not sure how that would go if you try to crush it.

Salmonsmoker;

I know what you are referring to, but I'm talking about something a little different.

Igloo Ice Sheets

viper125 · March 31, 2012, 01:56:14 PM

Well i dont know much about dry ice so I was looking. But I did see this quote on this link." It is OK to put Dry Ice into beverages for drinking as long as the dry ice is food grade. "

http://www.dryiceinfo.com/fog.htm Go down to adding to beverages.

carnie1 · March 31, 2012, 05:09:39 PM

Quote from: Habanero Smoker on March 31, 2012, 12:53:12 PM
I'm not sure how dry ice would work, but I would be afraid it would dull the blades, and unless you can find a way to crush it and use it before it evaporated. Kirby told me if I use ice to only use crushed ice, or the cubes could dull the blades. I've never tried to crush dry ice so I not sure how that would go if you try to crush it.

Salmonsmoker;

I know what you are referring to, but I'm talking about something a little different.

Igloo Ice Sheets

Check this out http://www.cameronpackaging.com/Dry_Gel_Ice_Sheets.html If you have a Resturant Depot around they sell ice sheets

Package coming

devo