Just set up my new toy !!! Can’t wait to see may wife’s reaction when she gets home from visiting her Mom for 2 weeks :) :)
Newbie here…just thought I would share a photo of my first attempt at Kielbasa…I should have made the coils smaller…this homemade sausage hobby sure is addictive…I’m going to need a bigger freezer for all of the different kinds I would like to try :)
A #6 eye of round seasoned with homemade hot sauce as the binder and Walton’s Ultimate Steak and Roast Rub…onto the Memphis pellet grill @ 180’ for 3 hours…seared off into the Sous Vide at 133’ for 24 hours…sliced and served up with some Yorkshire Puddings !!!
“If you don’t eat your meat you can’t have any pudding!!!”
Well I decided on the Walton’s #22 grinder…go big or go home !!! and for another $60 is was really a no brainer…this thing is a beast…just did a 25# batch of Kielbasa…it took just minutes to grind and the second grind was just as fast as the first…and the plastic stomper, who needs it, the second grind went as fast as I could feed it…less than 24 hours from clicking the purchase button it showed up at my house in Texas…I should have upgraded my grinder ages ago !!!
Just finished up my first attempt making Umai dry cured pepperoni sausage. I followed the directions provided. The directions say to use 10mm-12mm plate to grind but I think I would reduce the size of the grind on the fat to the 4.5mm plate and keep the lean meat grind at 10mm. It was a remarkable easy process and took 4 weeks to achieve a 40% weight loss. I used the spice package provided and which a slight fennel taste which I didn’t mind at all. I think I will try a different spice mix next time along with the grind changes but overall I think it was a very successful experiment !!!
GWG8541 I couldn’t agree more…my Grandfather paid the ultimate price while serving in the British Army during the last few months of WWII, liberating the country of Greece…I think about him often and would have loved to met him…because of his service and those of countless others, we are able to enjoy the freedoms we have today !!
I finally smoked some snack sticks the other day and feel 100 percent better about the temperature swings…guess I got all worked up over nothing…having something in the cabinet really does make all the difference…thanks processhead, lkrfletcher and twilliams …here is the graph from the cook…I would normally take them out at 140’ and then sous vide but wanted to see how long the whole cook would take…won’t be doing that again :)