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Old 03-25-2014, 05:52 PM   #91
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Wow, Harry! That's some ring of sausage!

I have made sausage in casings before but never had a means to smoke any of it. I'm going to try really soon! I need to find a butcher to get fresh ground fatty meat.

Charski- I had put a cup of water in the bottom and it was just enough to not dry it out but it was still sticky. Frozen sausage is a super idea!

Croton- your experience is evident! Thanks for sharing. Maybe I'll feel experienced enough to try pastrami soon.
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Old 03-25-2014, 06:07 PM   #92
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Thanks everybody this is some seriuos info. The one thing I've never done is smoke. My DH bought a smoker last year but don't let somebody smoke anything if they have no idea about cooking.LOL

I'm going to try in May. the rain should be done by then. When I have questions I know who to ask.
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Old 03-25-2014, 06:24 PM   #93
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Bring on the questions.....there are obviously some serious smokers on here. . . and there is nothing we like better than talking about it . . . except maybe eating the results!
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Old 03-27-2014, 12:16 PM   #94
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Well friends, I made pastrami sticks using corned beef and sheep casings (thats hot dog size) yesterday.
When I ground the corned beef it was giving up an unusual amount of liquid. I cut all the fat off, added some pork fat, both of which I par froze so they would grind properly.
Upon mixing the product, it didn't hold together well and gave off alot of water in the stuffing process.
When I hung it to dry the casing before smoking it was dripping like mad so I put it in the 100 degree smoker without smoke and it took 2 hrs to even partially dry.
I started the smoke and smoked it 5 hrs, brought it to an internal temp of 153 in a 163 degree water bath, shocked it and hung it for an hour to bloom the color and dry the exterior. Bagged it, chilled it and tried it this morn.
Results: Good flavor, gariny texture. Water had run to the bottom of the loops and I cut that portion off and put it in scrambled eggs, that was very good.
I like a coarse ground product, but if I make this again I will emulsify, use binder or both.

Harry
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Last edited by gofigr; 03-27-2014 at 12:20 PM..
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Old 03-27-2014, 12:24 PM   #95
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Harry . . . Very nice!
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Old 03-27-2014, 12:28 PM   #96
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Cool experiment, Harry! That looks like some tasty stuff. Sounds like it was somewhat problematic, but I think your idea to emulsify next time will take care of the liquid/grainy issues. Will be interesting to see if it does, anyway.

What brand is your vertical stuffer?
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Old 03-27-2014, 01:40 PM   #97
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Char, I think only 2 places make these and then sells them to other outfits that put their name on them. I think this one was made by LEM, purchased from Gander Mtn with Ganders name onit. It came with nylon gears which I destroyed trying to get craisens thru a 3/8" tube and I replaced them with steel gears I got from LEM.

Thanks Rog

Harry
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Old 03-27-2014, 01:46 PM   #98
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For some reason I think Cabelas has a vertical stuffer as well.
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Old 03-27-2014, 01:49 PM   #99
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Yeah, they all have them - but they vary somewhat widely in price! The Grizzly that I have on backorder with Amazon is $84.95 with free Prime shipping; direct from Grizzly, it's that price, but $14 shipping; from LEM and Cabela's, they're well over $100. And yep, I suspect they're probably all made by the same maker, or two, which is why I wanted to get the Amazon price/Prime shipping. BUT I'm getting tired of waiting for it.
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Old 03-27-2014, 04:40 PM   #100
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Here are my brined pork chops, about 20 minutes in, because I forgot to take a "before" picture!
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Old 03-27-2014, 06:21 PM   #101
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Thats good lookin food Char
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Old 03-27-2014, 06:34 PM   #102
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Thanks, Harry! They looked even better when they came off the smoker:

(and in the background, all the little jars of yogurt I made today with Larry's guidance!)
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Old 03-27-2014, 08:47 PM   #103
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You guys are killing me! I just don't have the time to do all the things I want to - and I certainly do not have the space for all the equipment I would love to acquire!
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Old 03-27-2014, 09:41 PM   #104
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That plate of chops looks delish, did ya fix any for DH?
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Old 03-27-2014, 10:27 PM   #105
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Ha ha, Harry! Yeah, i threw him one of the bones after I was done gnawing on it!

No, he got his own, and I'm giving one to my Mom tomorrow, and then we'll have enough for one more meal. On weekends that we are going to brew (and this is one of them!) I like to have things I can just heat and eat quickly. Now we have meatloaf and smoked pork chops on hand so I think we're good to go!

Roger, don't you think you NEEEEED one of those cute smokers??
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Old 03-28-2014, 04:01 AM   #106
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Gadget Gal Enabler strikes again!
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Old 03-28-2014, 07:38 AM   #107
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LOL Soobee!

I come, I see, I buy, I try - I convert everyone else.
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Old 03-28-2014, 10:46 AM   #108
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BTW forgot to mention - I decided to quit waiting on Amazon to have that Grizzly sausage stuffer "in stock" so cancelled that order and went with an LEM instead. Same thing except it has metal gears instead of plastic. It's supposed to be here today!
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Old 03-28-2014, 07:05 PM   #109
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Good call on the metal gears Char.

PORK FAT RULES!!!!!

Harry
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Old 03-28-2014, 07:24 PM   #110
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Harry, please give me your "quick 'n dirty primer" on casings! I don't know what brand is good or the best place to get them. While we can't post links, we CAN post the name, so if you can let me know any places you do or do NOT like - that would be awesome!

The unit showed up about an hour ago. We were just about to sit down to dinner, but right after that I unboxed it and checked it over! It looks really nice and the gears are big, solid-looking metal gears. I think I did make the right choice here.
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Old 03-29-2014, 09:08 PM   #111
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Char, for snack sticks I use the collagen "accordianed" casings.
For hot dogs I use sheep casing.
For polish size I use 32-35 mm hog casings.
For my summer sausage size I use 2 3/8 inch X24" flat collagen case. I cut them in half and hog ring the ends and tie my own string loops. Stuff these as tight as your hand strength will allow.
I mounted my stuffer on a piece of 2 by 10 and I c clamp it to the counter.
Collagen does not work well for linked or looped product.
A lil trick I learned on linking is to pinch where you want your link ends and twirl it like a lil six inch jump rope.
I buy most of my stuff from an outfit called "The Sausage Maker", and I again advise the book by Rytek Kutas.
I hope this helps, it's a pretty individualized sport and everybody has their own ways.

Harry
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Old 03-30-2014, 12:56 AM   #112
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Oh wow! We looked up a butcher's shop in a town we happened to be going to and stopped in... It was a low carber's CANDY STORE of meats and cheeses!!!

They had a thousand kinds of handmade sausages- smoked and non-smoked. All meat and spices, no MSG. They even had the linguica!!!!

I totally bought them out.

Argentinian Bacon sausage
Andouille
Spicy Italian Parmesan
Smoked Polish Kielbasa and
Smoked Linguica tomorrow for supper!

I also bought pork chops, garlic bologna, garlic white cheddar and havarti.
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Old 03-30-2014, 04:54 AM   #113
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I am new to smoking. I struggled with the idea of getting a smoker, but during my Googling, I found a handy gadget (one Char didn't MAKE me buy) called The Smokenator.

It is an insert that fits the Weber kettle. I just love this thing.

Today I am doing ribs and 2 turkey wings. Let the smoking begin!
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Old 03-30-2014, 05:45 AM   #114
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Hey Dr. J,

Go for it. I think smoking is a low carber's best friend as it brings a new level of flavor to meats, chicken and fish. My smoked brisket process is here somewhere, I think as a reply on "Crock Pot Brisket" or something like that! My pastrami is here somewhere as well.

Have fun.

roger
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Old 03-30-2014, 04:32 PM   #115
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All of you guys really have GUTS

Ok Char...where did you get that heart stopping little smoker eh?
Tell Barbo please ok pretty please
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Old 03-30-2014, 05:43 PM   #116
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My favorite "store" Barbo - Amazon!

Just go there and search for Oster smoker roaster. It comes right up.
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