Posts made by brandekm

GWG8541 let me know how it goes. Do you plan on bagging them somehow before going into the water bath? My water gets pretty nasty when I ice bath my sausage and thought it might not be good on the anova. Figured zip locks would be easy enough for summer sausage but snack sticks might be tricky.

Christopher Beach I’ve got an anova pro that I picked up cheap off the facebook and it says it will handle 100L of water without issue so I’m going to give that a try. I’ll post back after a test run

smokinbubba an adapter shaft would work like an extension and you wouldn’t have to worry about the hub size since they won’t mate anyways. I have a #22 and the grinder throat is a little over 2 inches wide.

smokinbubba I was doing the same research when I bought my mixer and was having a hard time getting any info from the manufacturer about their spline shaft sizes. What I did find though was adapter couplings online so I wasn’t too worried that I wouldn’t be able to get something rigged up if the shaft sizes were different. My backyard butcher grinder ended up matching up to Walton’s 40# mixer though so I didn’t have to use an adapter.

Jonathon the anova website says the 1200 watt pro model can do 25 gallons with a lid so I might be ok if I modify the cooler lid. Guess there’s only one way to find out.

I’m looking at different ways to ramp up my summer sausage production this year. What I am thinking about doing is finishing the sausage in a water bath that way I can get more production out of my current smoker. I’ve done water baths with propane heat before but with the precision of these sous vide machines now, I’m wondering if that wouldn’t be an even better option. Does anyone on here use an anova or something similar and know about how much water they can actually heat? I have one of those big 100 quart igloo coolers that would make a perfect water tank and would let me do 40-50 sticks a time if the anova can handle that capacity.

dhg001 this was a half batch of the Walton’s bourbon peppercorn. 12.5lbs meat plus about a pound of cheese.

Jonathon Gotcha, I was just guessing that my 16 would fit when I bought the casing.

Who has tips on getting these [censored] casings on their stuffing tubes? I’ve got a 16mm tube and a 19mm casing and they don’t fit unless you kind of unstrip them and feed it back on the tube. Pain in the butt lol. They stick so bad to the tube. Would a little vegetable oil help or is that a bad idea?

jsboettcher It is just a binder and can be added to any recipe. Walton’s has it on their site, 6oz to 25lbs I believe.

Big Game yeah I think that the route im going to go on my next batch. 160 is probably a bit hot for fat, regardless of protein extraction.

jsboettcher I’m curious, have you tried using a sous vide? I am contemplating doing a 3hr smoke and finishing them in a sous vide water bath. That would allow me to run precisely at a set temp of say 150 and long enough to make it safe without over cooking. I’m just not sure how big of a water bath I can run on just one sous vide.

I did not use a binder on this batch. I think I’ll start there and see how the next run goes. Thanks.

I just finished my first batch of summer sausage and could use a little help tweaking my process. It turned out pretty good but it’s a little on the waxy side. I used an 80/20 venison and pork fat blend with the H seasoning and some high temp cheese. What’s my fix here? 85/15 next time? Also how much fat loss is normal? They were all dripping with it about the time it hit 160 and left a fatty residue on the outside of the casing. I mixed for about 10 minutes and seemed to have good protein extraction but I’m just guessing that it was good extraction. What do you guys think?

Jonathon, Great thanks, I have two smaller birds and I figured the pump mixture at the amount you used would be enough to pump both birds but I wouldn’t have any left to dilute so I didn’t want to add more phosphate to the cover brine if it didn’t need it. Thanks again.

I am planning on using the cure recipe that you did on the YouTube video about curing and smoking whole turkeys. My question is do you use the cold phosphate in the brine or is the pump mixture an adequate amount of phosphate if I don’t have leftover from the pump? Thanks!

I’m at two weeks right now but I’ve seen people who eat theirs after just a few days after smoking.

Hey guys, I did a cheese smoke on 12/16 with one of those smoke tubes with some pellets that I regularly use and the cheese turned out horrible. It has a very bitter flavor and the outside of the the cheese and the foil in my smoker took a bright highlighter yellow tint to it. It smoked around 3.5 hrs and I probably didn’t get much higher than 70 degrees inside the smoker. The pellets seemed to burn good and produced a good bit of smoke but I can’t shake the creosote taste it seems to have. Anyone else experience anything like this while smoking cheese?

Austin
Thanks for the info. I’m not sure what the weight was of the cure because the butcher prepared it for me but it was only about 2 cups worth so I was concerned I was short on cure for the brine. Just guessing but I dont believe the 2 cups weighed out to 1.75lb. I should be close though so I’ll be throwing her on the smoker tomorrow. Thanks again.

Does anyone on hear have any experience with the sweeter than sweet cure? I kind of jumped into curing a turkey and could use some input from you guys. My butcher gave me enough cure to do 2 gallons of water he said but while researching it seems to be on the light side. It came out to about 2 cups worth but everything I’ve read says 1.75lbs to 1 gallon of water. I took what I had and mixed it to 2 gallons and injected the bird with that solution and submerged it in the rest. Am I on the right track or did I screw the pooch on this one?