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  • @Chance Sorry no. If you can’t get your hands on pork fat then instead of pork fat use 50% pork (butts are my favorite) and 50% of whatever lean wild game you are making as your entire meat block.

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  • C

    @weatherbow21 I agree with Jonathon of several points. I have been making snack sticks and summer sausage for years and I have scrapped my fair share of batches. There is certainly a difference between wild game and beef or pork from the store. My advice on this, buy a 10lb “log” of 80/20 from Sam’s. This takes out the grinding and having to mix in the right amount of fat. I have made several successful batches this way. BE PATIENT! The more meat you have in the smoker, the longer it is going to take, however, you will find that your temps will fluctuate less. If you get impatient and crank up the heat, you increase your chances of “fatting out”. Been there, done that.
    You don’t have to put the entire batch in the smoker at one time as long as you are not using citric acid. Put in a few pounds, follow the temp settings in the recipe, and you will likely have good results in 4-5 hours max. I never set my smokers above 170, but I may try since I am seeing 175 a lot in the Walton’s recipes.
    For a binder, I always use soy protein, but the type of binder that you use is based on your preference. I never make a batch without it.
    I also document everything from start to finish. I find this helps me to remember not to leave ingredients out of my recipe. It sucks when you get done stuffing and then find your bag of cheese still sitting on the counter. ☹ I document my temp settings, time of day, internal temp, smoke on, smoke off, etc. and I do this with every batch I make. You can then record your results, flavor, texture, presentation. I often go back through my notes just skimming results to see what worked and what didn’t, especially if I am trying a new recipe. If you are fairly new to sausage making and you are not busting casings during the stuffing process, you might not be packing them tight enough. You definitely do not want to under stuff. You will get unsightly fat deposits between the meat and the casing. Don’t give up!

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  • @doug7777 I also have the MB40 and have had one hell of a time trying to get to temp in a reasonable amount of time. They are well insulated and always hold the desired temp within a few degrees so I’m not sure what the issue is. I have also used multiple thermometers and even an oven thermometer and it always checks out. There is enough humidity that it drips constantly down the front glass panel. My previous MB30’s were much faster. I could generally guess the time/temp off the top of my head and hit my marks within 20 minutes. Something is amiss with the 40.

    …I will often use an additional drip tray. According to the manual you should not be adding foil to any of the racks for a similar purpose as this may reduce proper airflow. Perhaps that is my issue?

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