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Post by sculver7 on Jan 17, 2022 15:42:15 GMT -5
Looks like you had a full day also I worked most of Saturday cutting grinding and stuffing smoked the summer sausage Saturday and the snack sticks Sunday but it was just me for the most part my nephew helped but he had to work Saturday afternoon It was definitely a full Saturday. My brother-in-law and I did all of the cutting, grinding, seasoning, mixing, and stuffing. Thankfully, my mother-in-law vacuum sealed a good portion of the finished sausage for us. Being out in the cold garage with freezing hands from mixing meat sounds terrible, but it has come to be something that I greatly look forward to every year and enjoy thoroughly. Definitely have sore feet and backs by the end of the day. HAHA! |
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Post by esshup on Jan 17, 2022 17:13:44 GMT -5
It was definitely a full Saturday. My brother-in-law and I did all of the cutting, grinding, seasoning, mixing, and stuffing. Thankfully, my mother-in-law vacuum sealed a good portion of the finished sausage for us. Being out in the cold garage with freezing hands from mixing meat sounds terrible, but it has come to be something that I greatly look forward to every year and enjoy thoroughly. Definitely have sore feet and backs by the end of the day. HAHA! I found that by wearing running shoes that made long days of standing on concrete bearable. I also added a horse stall mat (now replaced by padded "safety runners") for more cushion and that really helps. It also helps to keep the cold from your shoes too. |
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Post by sculver7 on Jan 17, 2022 17:38:04 GMT -5
It was definitely a full Saturday. My brother-in-law and I did all of the cutting, grinding, seasoning, mixing, and stuffing. Thankfully, my mother-in-law vacuum sealed a good portion of the finished sausage for us. Being out in the cold garage with freezing hands from mixing meat sounds terrible, but it has come to be something that I greatly look forward to every year and enjoy thoroughly. Definitely have sore feet and backs by the end of the day. HAHA! I found that by wearing running shoes that made long days of standing on concrete bearable. I also added a horse stall mat (now replaced by padded "safety runners") for more cushion and that really helps. It also helps to keep the cold from your shoes too. Yea, I keep thinking that I need to get some of those floor mats for in front of work benches, but each year comes and I haven't ordered any yet. LOL |
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Post by esshup on Jan 17, 2022 17:41:32 GMT -5
I never understood why the temp of the meat would "stall" when smoking but on Waltons website I found out.
They were talking about smoking sausage here, but the principle should apply to any meat that is smoking.
(snip)"Also, if you don’t want to do the simmering and you run into the stall on your next batch where the meat just won’t increase in temperature past a certain point, and if you are already at 180° in your smoker, you can up the temp a little beyond 180° to get it moving again. Part of what causes the stall is that the evaporation energy from the moisture in the meat matches the heat energy going into the meat. To combat that you can either wrap your meat in foil (not good for summer sausage) increase the temp or increase the humidity in your smoker."
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Post by deadeer on Jan 17, 2022 18:29:36 GMT -5
The stall is usually around 160-180deg meat temp. If your cooking at 180deg oven temp, you will be twirling your thumbs for awhile to raise meat temps near that. I only cook till safe meat temp, unless pork butt or brisket then shoot for 200-205deg.
I'm no pro, and certainly not giving any instruction, just saying what I have seen.
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Post by treetop on Jan 18, 2022 18:14:26 GMT -5
Looks like you had a full day also I worked most of Saturday cutting grinding and stuffing smoked the summer sausage Saturday and the snack sticks Sunday but it was just me for the most part my nephew helped but he had to work Saturday afternoon It was definitely a full Saturday. My brother-in-law and I did all of the cutting, grinding, seasoning, mixing, and stuffing. Thankfully, my mother-in-law vacuum sealed a good portion of the finished sausage for us. Being out in the cold garage with freezing hands from mixing meat sounds terrible, but it has come to be something that I greatly look forward to every year and enjoy thoroughly. Definitely have sore feet and backs by the end of the day. HAHA! Try using gloves like gutting or surgical ones I usually grind with the meat still dang near frozen myself you’d be surprised just how much they help |
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Post by sculver7 on Jan 19, 2022 9:12:41 GMT -5
It was definitely a full Saturday. My brother-in-law and I did all of the cutting, grinding, seasoning, mixing, and stuffing. Thankfully, my mother-in-law vacuum sealed a good portion of the finished sausage for us. Being out in the cold garage with freezing hands from mixing meat sounds terrible, but it has come to be something that I greatly look forward to every year and enjoy thoroughly. Definitely have sore feet and backs by the end of the day. HAHA! Try using gloves like gutting or surgical ones I usually grind with the meat still dang near frozen myself you’d be surprised just how much they help We used the black nitrile gloves and it definitely was better than bare hands, but still cold. |
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