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Post by beermaker on Jan 26, 2020 19:08:14 GMT -5
Made #85 of salami and summer sausage with two buddies today. One guy bought a jalapeno kit and added ghost pepper cheese. Not sure if I even want to try that one. We cooked most of it in an old beer keg and hot water. Nothing wrong with that method whatsoever. I'll be smoking my batch tomorrow with hickory and cherry chips. The weather is cold and windy here. Should be a good low and long smoke. Plenty of extra venison and pork. I'm going to make some bacon and let it sit until next weekend and then smoke it. You must have a good setup I can’t imagine 85 lb in one day I thought 40 was enough but it was just two of us 85 is nothing with the right equipment and organization. Three of us started at 8:00 a.m. and were done at noon. Having a vertical stuffer is a must. The first time around we stuffed from the grinder. It damn near wore us out and took forever. I picked up a 15# stuffer several years ago and now we can have a 25# batch ready to cook in about 10 minutes. Have the water heating while you are mixing and stuffing and the work flow is seamless. Update: The guy that made the jalapeno and ghost pepper batch reports that it is delicious, but hot as hell. The batch I made and smoked was with blue cheese. I smoked it this morning and we have already devoured one roll.
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Post by treetop on Jan 26, 2020 19:28:45 GMT -5
I have a 5 lb now that I’ve been doing it for some time I see the value in a ten or twenty lb.stuffer The summer sausage goes quickly but when your stuffing snick sticks that are maybe 5/8 around it takes some time
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Post by beermaker on Jan 26, 2020 19:46:49 GMT -5
I have a 5 lb now that I’ve been doing it for some time I see the value in a ten or twenty lb.stuffer The summer sausage goes quickly but when your stuffing snick sticks that are maybe 5/8 around it takes some time Stuffing snack sticks is a chore! My FIL was helping me a few years ago. He was cranking while I was working the casing. I told him to "stop" and he let go of the handle abruptly. It flew off of the stuffer and put a hole in the garage ceiling. It doesn't take long to understand why commercial processors charge as much as they do.
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Post by outdoorjoe on Jan 28, 2020 21:31:57 GMT -5
You must have a good setup I can’t imagine 85 lb in one day I thought 40 was enough but it was just two of us 85 is nothing with the right equipment and organization. Three of us started at 8:00 a.m. and were done at noon. Having a vertical stuffer is a must. The first time around we stuffed from the grinder. It damn near wore us out and took forever. I picked up a 15# stuffer several years ago and now we can have a 25# batch ready to cook in about 10 minutes. Have the water heating while you are mixing and stuffing and the work flow is seamless. Update: The guy that made the jalapeno and ghost pepper batch reports that it is delicious, but hot as hell. The batch I made and smoked was with blue cheese. I smoked it this morning and we have already devoured one roll. How does the boiling work? Do you let the sausage sit in casings for a day or two before boiling? Do you add liquid smoke to your ground? It sounds interesting..... tell us more
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Post by beermaker on Jan 29, 2020 5:45:14 GMT -5
85 is nothing with the right equipment and organization. Three of us started at 8:00 a.m. and were done at noon. Having a vertical stuffer is a must. The first time around we stuffed from the grinder. It damn near wore us out and took forever. I picked up a 15# stuffer several years ago and now we can have a 25# batch ready to cook in about 10 minutes. Have the water heating while you are mixing and stuffing and the work flow is seamless. Update: The guy that made the jalapeno and ghost pepper batch reports that it is delicious, but hot as hell. The batch I made and smoked was with blue cheese. I smoked it this morning and we have already devoured one roll. How does the boiling work? Do you let the sausage sit in casings for a day or two before boiling? Do you add liquid smoke to your ground? It sounds interesting..... tell us more Not boiling, but rather a "hot water bath." I have old beer kegs with the tops cut out (primarily for homebrewing). Heat water to 180 and then monitor after adding the stuffed meat. The diameter of the casing dictates how long it takes to cook. The 1 1/2" salami kits that I get from Butcher and Packer take about 30 minutes to reach 160. We remove the meat and hang from a broomstick that is set between two sawhorses. Poke a hole in the bottom of each log to drain any water. By the time a batch drains and cools a bit, the next one is ready to transfer. If you can let the meat sit overnight, fine. That's the textbook way to do it. We've never been able to tell the difference. I smoke my own the next day simply because of time. There is a fine line when adding liquid smoke. In my experience, you can go from no apparent taste to being overwhelming.
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Post by MuzzleLoader on Jan 29, 2020 6:44:52 GMT -5
Smoked bologna. If you have not tried this on the smoker your missing the boat.
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Post by MuzzleLoader on Jan 29, 2020 6:47:46 GMT -5
Prime rib
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Post by MuzzleLoader on Jan 29, 2020 6:49:12 GMT -5
Ribs
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Post by MuzzleLoader on Jan 29, 2020 6:51:54 GMT -5
I went on a smoking spree over the holidays. Wife left me all alone at Kroger’s one day and this happened.
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Post by outdoorjoe on Jan 29, 2020 18:25:52 GMT -5
How does the boiling work? Do you let the sausage sit in casings for a day or two before boiling? Do you add liquid smoke to your ground? It sounds interesting..... tell us more Not boiling, but rather a "hot water bath." I have old beer kegs with the tops cut out (primarily for homebrewing). Heat water to 180 and then monitor after adding the stuffed meat. The diameter of the casing dictates how long it takes to cook. The 1 1/2" salami kits that I get from Butcher and Packer take about 30 minutes to reach 160. We remove the meat and hang from a broomstick that is set between two sawhorses. Poke a hole in the bottom of each log to drain any water. By the time a batch drains and cools a bit, the next one is ready to transfer. If you can let the meat sit overnight, fine. That's the textbook way to do it. We've never been able to tell the difference. I smoke my own the next day simply because of time. There is a fine line when adding liquid smoke. In my experience, you can go from no apparent taste to being overwhelming. So you cook to temp in a water bath and then smoke the next day for flavor? How long do you smoke them given that they are already cooked?
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Post by treetop on Jan 29, 2020 18:53:57 GMT -5
I’ve always heard that the caseing comes lose on the meat in a water bath style cooking. I give mine a cold water bath after smoking for maybe 15 20 minutes to cool
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Post by treetop on Jan 29, 2020 18:54:50 GMT -5
I went on a smoking spree over the holidays. Wife left me all alone at Kroger’s one day and this happened. I don’t see a problem
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Post by deadeer on Jan 29, 2020 21:09:47 GMT -5
I went on a smoking spree over the holidays. Wife left me all alone at Kroger’s one day and this happened. I don’t see a problem When I find meat on clearance I stock up too. It freezes and eats just fine for me.
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Post by beermaker on Jan 30, 2020 5:41:58 GMT -5
Not boiling, but rather a "hot water bath." I have old beer kegs with the tops cut out (primarily for homebrewing). Heat water to 180 and then monitor after adding the stuffed meat. The diameter of the casing dictates how long it takes to cook. The 1 1/2" salami kits that I get from Butcher and Packer take about 30 minutes to reach 160. We remove the meat and hang from a broomstick that is set between two sawhorses. Poke a hole in the bottom of each log to drain any water. By the time a batch drains and cools a bit, the next one is ready to transfer. If you can let the meat sit overnight, fine. That's the textbook way to do it. We've never been able to tell the difference. I smoke my own the next day simply because of time. There is a fine line when adding liquid smoke. In my experience, you can go from no apparent taste to being overwhelming. So you cook to temp in a water bath and then smoke the next day for flavor? How long do you smoke them given that they are already cooked? Sorry, I should have been more clear. It's either or, not hot water and smoking. I smoke mine because I have a smoker. My friends don't and it would take too long to smoke everything we make. We have never had a problem with casing becoming lose when cooked in water. Some of the kits warn against it in the directions, but no problems here. It normally take around fours hours of smoking at 180 to reach an internal temperature of 160. It took me longer this time due to my meat thermometer crapping out.l I had to open the smoker door several times and that is the worst thing you can do when smoking.
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Post by oldhoyt on Jan 30, 2020 7:13:45 GMT -5
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Post by treetop on Jan 30, 2020 15:20:00 GMT -5
I don’t either but know guys that do I like to smoke them done
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Post by whitetaildave24 on Feb 9, 2020 14:24:54 GMT -5
Anybody smoke salmon? Never done it but gonna try here in the next couple weeks. Just looking for any tips, tricks, etc. From research looks like alder is the most common wood used, but temps and times really varied. .
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Post by treetop on Feb 9, 2020 18:05:56 GMT -5
Use to a lot when I had my big boat I’d go up to Manistee and catch them and steelhead but I’d steak mine over slab
I found that you make sure to wash them good and air dry for 1/2 hour or so before you try to smoke
Alder is a heavier smoke if you ask me maple seemed better to me but could just be to my liking
I’ve always started low with medium smoke temp wise it’s about 115 to 120 in my smoker to make smoke for maybe a hour Or so than bummed up to around 160 for about another hour or two until fish was flaky they say 145 degrees
A lot of it depends on your smoker and how many Lb your doing if I do a lot of fish meat I’ll switch the treys around every 45 minutes or so and it maybe on low for two hours and cooking for three or four to reach temp
I like to use beer wine cider instead of water also in the smoker
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Post by genesis273 on Feb 13, 2020 17:34:38 GMT -5
My wife washed and seasoned a couple of yard birds last night. I got up at 5am and took them back out of the refrigerator to let them get to room temp and got the smoker preheating. I usually just give 2-3 hours of smoke but, today I laid the smoke to them the entire 8 hours they were cooking. I really wish my Bradley would perform this way all the time. It struggles to keep the temp up at times. We're very happy with the finished product. The first hour of smoke was pecan followed by hickory.
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Post by deadeer on Feb 13, 2020 18:06:21 GMT -5
Looks great!
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