Roll Call (Start Here First)
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Hi,
Australian living in HCMC Vietnam, had a electric cheap mincer/stuffer for a couple of months, made a couple of below average batches of pork sausages just bought a 3kg/7lb 2 speed stuffer.I made some more pork sausages and I have a leaking problem with the meat when I stuff, I was using the 15mm tube and 20mm casings it blows out on the right hand side.
I live in a smallish apartment so limited in equipment storage and usage, would love to make snack sticks but no way I could use a smoker in the apartment, I do have a 50l benchtop oven is there anyway I could use this to make more than just breakfast sausage?
Could anyone point me in the right direction to head next to learn info on the above points?
Thank you.
AndyHCMC welcome to the site. Is the blowout happening during stuffing or cooking/smoking? Lots of knowledge on both teams, orange
and blue 
. But the secret is Team Orange rules. -
Orange & Blue, well I do like Blue and Orange sounds a bit gay wasn’t Red available? hahaha
I stuffed into natural sheeps casings and they blow during cooking even at 100c/202f which is the lowest on my induction cooker I’ve tried no oil and a little oil, they split or blow out the ends, I even took meat out of casings and stuffed again loose and did the links with 1/2 twists so room to expand, they still blow.Now I’m new to sausage making so no screaming at me, the only breadcrumbs I have are panko breadcrumbs - here in Vietnam all the local bread is stuffed with sugar and no way do I like sugar tasting sausages so thats all I have I can buy local.
I think the panko crumbs are swelling up as soon as the heat hits the water and fat? but as I said I’m new to it all.
I linked the sausages I made and put them in the freezer maybe I can slow cook them in the oven or boil first ?
Over to you experts,
Oh the recipe I used was for Lincolnshire sausages
1kg pork
250g fat
250g panko breadcrumbs
250ml iced water
spices pepper salt -
Welcome to Meatgistics!
This is a great place to begin your posting in the Meatgistics community.
Let everyone know who you are, plus find out more about others.You only have to share what you feel comfortable with others knowing, but some ideas for your first post…
Where are you from (city/state)?
How much experience do you have in meat processing or smoking/grilling?
What is your favorite meat snack or seasoning flavor?
What is your current smoker or grill?
Other than that, have fun, and we are excited to have you apart of the Meatgistics community!
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Orange & Blue, well I do like Blue and Orange sounds a bit gay wasn’t Red available? hahaha
I stuffed into natural sheeps casings and they blow during cooking even at 100c/202f which is the lowest on my induction cooker I’ve tried no oil and a little oil, they split or blow out the ends, I even took meat out of casings and stuffed again loose and did the links with 1/2 twists so room to expand, they still blow.Now I’m new to sausage making so no screaming at me, the only breadcrumbs I have are panko breadcrumbs - here in Vietnam all the local bread is stuffed with sugar and no way do I like sugar tasting sausages so thats all I have I can buy local.
I think the panko crumbs are swelling up as soon as the heat hits the water and fat? but as I said I’m new to it all.
I linked the sausages I made and put them in the freezer maybe I can slow cook them in the oven or boil first ?
Over to you experts,
Oh the recipe I used was for Lincolnshire sausages
1kg pork
250g fat
250g panko breadcrumbs
250ml iced water
spices pepper saltAndyHCMC have you tried using less panko, maybe break the flakes into smaller particles? I have never used panko in a sausage recipe. Par boiling might help. Anyone else have any ideas?
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Boarsnset welcome to the site. Take advantage of all the experience here. Be willing to share your experience. Go Team Orange
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AndyHCMC You can make snack sticks/pepperoni/summer sausage in your oven. To get a smoke flavor I’d recommend you use hickory smoke powder or the like. There has to be something like that available over in Vitenam? If not be careful using any liquid smoke. In meat processing sometimes it is used by smokers to spray onto the sticks so if you get that stuff it is often concentrate so you could easily add too much smoke flavor and overpower anything else. Experiment with propping your oven door to see if you can bleed off heat and stabilize the top or bottom rack at 120-130 or something around that?
Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself
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AndyHCMC You can make snack sticks/pepperoni/summer sausage in your oven. To get a smoke flavor I’d recommend you use hickory smoke powder or the like. There has to be something like that available over in Vitenam? If not be careful using any liquid smoke. In meat processing sometimes it is used by smokers to spray onto the sticks so if you get that stuff it is often concentrate so you could easily add too much smoke flavor and overpower anything else. Experiment with propping your oven door to see if you can bleed off heat and stabilize the top or bottom rack at 120-130 or something around that?
Jonathon said in Roll Call (Start Here First):
AndyHCMC You can make snack sticks/pepperoni/summer sausage in your oven. To get a smoke flavor I’d recommend you use hickory smoke powder or the like. There has to be something like that available over in Vitenam? If not be careful using any liquid smoke. In meat processing sometimes it is used by smokers to spray onto the sticks so if you get that stuff it is often concentrate so you could easily add too much smoke flavor and overpower anything else. Experiment with propping your oven door to see if you can bleed off heat and stabilize the top or bottom rack at 120-130 or something around that?
120-130 f or c? My benchtop is in C it goes down to around 60C then up to 250C
Its a Sanaky model VH-5099S2D, it has a control for bottom & top heating elements and combination plus with ot without fan. -
Hello All, Have a question.
I’m going to smoke 3 three 13 lbs Turkeys at same time in smoker. I’ll be using A pre-made dry Brine mix that calls for mix and 1 gallon of water. Of course I’ll have to use more water, do I triple the brine mix ??? -
Boarsnset welcome aboard glad to have you here. I invite you to join team blue you will be happy with your choice.
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Hello All, Have a question.
I’m going to smoke 3 three 13 lbs Turkeys at same time in smoker. I’ll be using A pre-made dry Brine mix that calls for mix and 1 gallon of water. Of course I’ll have to use more water, do I triple the brine mix ???Boarsnset welcome to the site. If you are making a brine make enough to fully cover the birds. Make the brine according to the directions,
example, so if it calls for 1 cup mix to a gallon and a gallon doesn’t cover your birds make another gallon or what is needed to cover the birds. Go Team Orange -
AndyHCMC Sorry, everything we do is in F. The only thing we do in C is the rule of 15 for inedible collagen and that is 15 minute soaker in 15 degrre water that is a 15% strength salt solution!
Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself
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AndyHCMC Sorry, everything we do is in F. The only thing we do in C is the rule of 15 for inedible collagen and that is 15 minute soaker in 15 degrre water that is a 15% strength salt solution!
Jonathon said in Roll Call (Start Here First):
AndyHCMC Sorry, everything we do is in F. The only thing we do in C is the rule of 15 for inedible collagen and that is 15 minute soaker in 15 degrre water that is a 15% strength salt solution!
I have just ordered a thermocouple for my digital thermometer gun I’ll turn it on to min and leave for 30 min and see what it goes down to.
Meanwhile I’ve watched your video on making snack sticks, curing salt - i’ve managed to find online here curing salt no1# & smoke powder but so far I cant find any mention of ECA only bags of citric acid, there is not a great need for shops for sausage making here except casings (they only sell white or yellow in collagen and sheeps /hogs natural) due to the locals making their own variety of chinese style just about all sausages are imported and sold in gourmet butchers, any ideas on what I can use instead of the ECA? There are no pre made spice mix packs that everyone on the forum mentions that I can find, anyone have a list of fresh/dried spices I can use instead?
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Hello All, Have a question.
I’m going to smoke 3 three 13 lbs Turkeys at same time in smoker. I’ll be using A pre-made dry Brine mix that calls for mix and 1 gallon of water. Of course I’ll have to use more water, do I triple the brine mix ???Boarsnset a few things to consider, your post sounds like you plan to brine them all in one container at the same time?? If that’s the case, 39 pounds of turkey and the brine needed to cover you would need one HUGE container, TONS of cooler space and will be SUPER heavy & bulky to handle…have you considered all of the above?
Personally, I would make 3 separate batches of brine and brine each in their own container/bag -
Jonathon said in Roll Call (Start Here First):
AndyHCMC Sorry, everything we do is in F. The only thing we do in C is the rule of 15 for inedible collagen and that is 15 minute soaker in 15 degrre water that is a 15% strength salt solution!
I have just ordered a thermocouple for my digital thermometer gun I’ll turn it on to min and leave for 30 min and see what it goes down to.
Meanwhile I’ve watched your video on making snack sticks, curing salt - i’ve managed to find online here curing salt no1# & smoke powder but so far I cant find any mention of ECA only bags of citric acid, there is not a great need for shops for sausage making here except casings (they only sell white or yellow in collagen and sheeps /hogs natural) due to the locals making their own variety of chinese style just about all sausages are imported and sold in gourmet butchers, any ideas on what I can use instead of the ECA? There are no pre made spice mix packs that everyone on the forum mentions that I can find, anyone have a list of fresh/dried spices I can use instead?
AndyHCMC what kind of sausages do you want to make? Fresh or cured? If you are fairly new to this hobby I would go fresh. Maybe a breakfast or banger style. The banger would even work with your panko, but I would still make the panko smaller.
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