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Recent Posts

  • @Giuseppe-Córdova-Alessandria What are the casings/bags made of? Is it a natural casing or a netting or bag? I do not beleive that 1/10th of an inch will be a problem as the clip closes all the way so it needs very little material to grab onto. The only possible issue is that the clip might slide a little.

    If you’re local or want to send me a bag I will test it out for you?

    read more
  • Hi, currently I´m using 3/8 hog ring with the manual spring plier to close my 39mm (1 1/2 inch) casing to make dog treats. The hog ring doesn´t seem to close tight enough the twist beetween the sausages.

    Currently the hog rings that im using don´t close as tight as I would like to, in order to hold the pressure of the next sausage without passing through the other one.

    The twist is about 1/10 of an inch, does the casing clipper can be set up to close a twist as small as that?. Looking forward to get a possitive response in order to buy the clipper.

    read more
  • Equipment Header Meat Processing Equipment: 208 Using Oven at Low Temperatures

    Attend this Intermediate level class from Meatgistics University by watching the video, reading the article and post any questions you have!

    Starting Low

    For almost any type of cured sausage one of the best things you can do is to start the temperature of your smoker or oven at no more than 20° higher than the body temperature of the animal was. This prevents the proteins in the meat from suffering too much heat shock damage.

    The problem is that most home smokers or ovens won’t go that low. One of the ways people combat this is by propping the lid of their smoker or oven open to let some of the heat “bleed” out. To do this you will need a probe thermometer that has the ability to act as an ambient temp thermometer so you know what the actual temperature of the oven is. We began by setting the oven to 175° which was the lowest that our oven will go and propping the door open a good amount to let the heat escape. We quickly found out that this was too much propping and that only a very small opening was necessary.

    Probe Thermometer Sous Vide Pepperoni Texture Cooking Temperature

    We were able to stabilize our top rack at exactly 120° but our bottom rack continued to change dramatically so we gave up and moved everything to one rack. We are also lucky enough to have a convection oven option in this oven so for the first hour I turned that on to keep the air moving, this mimicked the are flow of a smoker with dampers wide open so it worked well for our initial drying phase.

    After they had cooked for an hour at 120° we began to experiment with moving it higher and higher. We were able to get the top rack to reach 130° by closing the door even more and then 150° by opening the door more and raising the temperature and finally 180 by simply closing the door and setting it to 175°.

    Finish Sous Vide Style

    We also decided to pull these and finish them up sous vide style. We moved some into a sous vide cooker 100°, some at 120 and some at 135 and we moved one of the 120° pepperonis to a pot of water that we had set to 170° on the stove to prove that even if you don’t have a sous vide cooker you can still get a sous vide style finished product as long as you are patient and carful.

    We have done this before and we again found that you should wait until your product is around 120-135° before moving it. The pepperoni we moved at 100° did not have as good of a texture as the ones that had dried longer in the oven/smoker.

    Tips Shop waltonsinc.com for GrillEye PRO Plus Shop waltonsinc.com for Sous Vide Immersion Circulator Shop waltonsinc.com for Fibrous Sausage Casings

    read more

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