quick question, I have meat stabilizer, but I want to hold it in fridge till tomorrow to stuff and smoke, do I add stabilizer, and hold or just hold.
I may have messed this up. Meat stabilizer is it a add and process product, or can you add it and hold overnight to process tomorrow?
@jf549 It isn’t ideal to hold it overnight and then smoke it as it should be a right to the smokehouse process but it isn’t going to cause any health issues. The only thing I can see maybe happening is you might have a little bit of a dry and crumbly product around the edges after thermal processing.
I am sure you already went ahead and did this so let us know how it turned out!
Yes went ahead, pleased with sausage, new to this so still learning. I used a pork belly in the grind so plenty of fat moisture. Used Masterbuilt smoker with cold smoking attachment, 25 lbs is more than this smoker could handle, after 6 hours finished in oven till thermometer +160, and I wished I would have payed more attention to directions, and coarse ground beef instead of just running it through twice. Next time.
First time I used the 44lbs mixer to make sausage, very pleased, till now just used it to mix up raw food for dog.
@jf549 Glad everything came out good! I have one question, you said you were using your cold smoking attachment. When you were smoking, did you add any heat or were you cold smoking? I don’t think 6 hours in a cold smoker (depending on outside temp) would have been enough to cause an issue as you added smoked meat stabilizer, I’m just curious if I was reading your process correctly.
My fault, I followed the schedule 120 for thirty minutes, and bump up 10 degrees every thirty till 170, just took sausage a long time to get to temp, ran out of patience and put in oven after 5 plus hours in smoker
@jf549 Thanks for the clarification! I don’t think it would have ruined it had you cold smoked it for 6 hours, I just wouldn’t have recommended it!
@Parksider what did you use for your shell of your cooler? Did you use a cooler insert or just build an insulated shack.
@akdave Not sure what your smoker set up is but the best way I have found to increase the humidity in a smoker is with Automotive Sponges. I detail that in this post https://meatgistics.waltonsinc.com/topic/1077/cured-sausage-205-advanced-thermal-processing
Raising the relative humidity will absolutely decrease your cook times, and it prevents/combats the stall
@mark60 Good job, those look pretty good for chicken, did you use a binder? My suggestion would be to either use Carrot Fiber which is nice and inexpensive and holds 26 times its weight in water or Sure Gel which is more expensive but it adds some proteins to make the extraction easier and does a better job actually binding everything together, it would probably help fill the tiny voids you had.
The champion juicer is something that has been brought up on meatgistics before, I am curious, did you find about using that here, somewhere else or did you come up with it on your own?
Rueben is awesome, you will love that! Even better with some sauerkraut