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Recent Posts

  • @BradJ What you seem to have experienced is called “Fatting Out”. This happens when the fat is not properly bound with the protein so as you cook it the fat renders out of the meat and is pushed towards the outside. It then either gets trapped between the casing and the meat or it drips down. What did you use to mix this, how long did you mix and did you use a binder?

    He just referenced it in another post but you might want to check out @gadahl’s post titled Summer Sausage Nightmare, it has a lot of great information on the same problem that you experienced.

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  • B

    Cooked a batch of summmer in PK 100 casings are 1 7/8 by 12 cooked at 120 for one hour then 140 two hours then 180 tell internal of 152 but when I went to pull them the fat had liquefied any ideas

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  • C

    @sstory ABSOLUTELY POSITIVELY!

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  • @calldoctoday I bet you are ready for some solid food after a few weeks of eating soup. 😀

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  • C

    @sstory That looks good
    I have been waiting now for some beef ribs to go on sale so I can smoke a bunch of them & then make broth out of the bones & make some middle of the Winter beef stew or beef & vegetable soup. I just finished two weeks or so of boiling the bones from the smoked turkeys & hams from Thanksgiving & Christmas to make Turkey noodle soup & Ham Bean Soup. That butt really looks good after a few weeks of eating soup.

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  • B

    @austin Man Moscow Mules and Buffalo rock that sounds good

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