Question for you guys.
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Just got done vacuum packing them. I need a new vacuum packer. Would love the chambered one but that won’t be in the cards for a bit. Might have to buy the Walton’s chamberless one.
ND Mike I love the chamber Vac. I got mine locally on Craigslist for about 1/3 the retail price. Just finished my first box of 2500 bags thru it recently. They are great!
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ND Mike I love the chamber Vac. I got mine locally on Craigslist for about 1/3 the retail price. Just finished my first box of 2500 bags thru it recently. They are great!
lkrfletcher if I could find one like that I would go that route.
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ND Mike Let me know what you decide on because I will have to tell the wife what I need for Christmas and would like to make the right purchase
Dr_Pain hahahaha! Will do!
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Love my glass top stove, freaking hate cleaning it!
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Grimpuppy I miss cooking on gas. I want to swap out my electric stove for a gas stove. Actually I’d really like to have one of the stoves that has a gas top but an electric oven.
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Finished product.
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Ok guys. Today was the day. I thawed out all the packages (8lbs) of Willies. I put it in a big mixing bowl and added about a cup of ice cold water. I hand mixed until it was very tacky. I then loaded the stuffer and gave it a shot. It stuffed very easily. I then loaded it into my newly acquired Smokin Tex 1400 smoker. Forgot to take a picture. Cooked at 125 for an hour. Added smoking wood and bumped up the temp to 150 for 2 hours. I then checked the temp and the sticks were at 132. I went in to check the temperature on the electric roasting oven. The water was at 160. I bumped the temp up a bit and went to grab the sticks. In the time I was messing around inside the temp had dropped in the smoker. I think the element went out. Put the sticks in the roaster and they were done in about 50 minutes. I was impressed with the results since it was previously frozen.
ND Mike nice looking sticks…glad it all worked
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Grimpuppy I use a razor blade on mine first, then soap it down with Dawn and use a green scrub pad with hot water. Finally I use the ceramic top polish with my slow speed buffer. Work great.
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ND Mike nice looking sticks…glad it all worked
blackbetty61 thanks! I’m surprised by the results. The freezing didn’t effect the taste!
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Ok guys. Today was the day. I thawed out all the packages (8lbs) of Willies. I put it in a big mixing bowl and added about a cup of ice cold water. I hand mixed until it was very tacky. I then loaded the stuffer and gave it a shot. It stuffed very easily. I then loaded it into my newly acquired Smokin Tex 1400 smoker. Forgot to take a picture. Cooked at 125 for an hour. Added smoking wood and bumped up the temp to 150 for 2 hours. I then checked the temp and the sticks were at 132. I went in to check the temperature on the electric roasting oven. The water was at 160. I bumped the temp up a bit and went to grab the sticks. In the time I was messing around inside the temp had dropped in the smoker. I think the element went out. Put the sticks in the roaster and they were done in about 50 minutes. I was impressed with the results since it was previously frozen.
ND Mike said in Question for you guys.:
Ok guys. Today was the day. I thawed out all the packages (8lbs) of Willies. I put it in a big mixing bowl and added about a cup of ice cold water. I hand mixed until it was very tacky. I then loaded the stuffer and gave it a shot. It stuffed very easily. I then loaded it into my newly acquired Smokin Tex 1400 smoker. Forgot to take a picture. Cooked at 125 for an hour. Added smoking wood and bumped up the temp to 150 for 2 hours. I then checked the temp and the sticks were at 132. I went in to check the temperature on the electric roasting oven. The water was at 160. I bumped the temp up a bit and went to grab the sticks. In the time I was messing around inside the temp had dropped in the smoker. I think the element went out. Put the sticks in the roaster and they were done in about 50 minutes. I was impressed with the results since it was previously frozen.
Looks like your plan came together. Nice looking sticks and congrats on your find.
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ND Mike said in Question for you guys.:
Ok guys. Today was the day. I thawed out all the packages (8lbs) of Willies. I put it in a big mixing bowl and added about a cup of ice cold water. I hand mixed until it was very tacky. I then loaded the stuffer and gave it a shot. It stuffed very easily. I then loaded it into my newly acquired Smokin Tex 1400 smoker. Forgot to take a picture. Cooked at 125 for an hour. Added smoking wood and bumped up the temp to 150 for 2 hours. I then checked the temp and the sticks were at 132. I went in to check the temperature on the electric roasting oven. The water was at 160. I bumped the temp up a bit and went to grab the sticks. In the time I was messing around inside the temp had dropped in the smoker. I think the element went out. Put the sticks in the roaster and they were done in about 50 minutes. I was impressed with the results since it was previously frozen.
Looks like your plan came together. Nice looking sticks and congrats on your find.
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Grimpuppy I use a razor blade on mine first, then soap it down with Dawn and use a green scrub pad with hot water. Finally I use the ceramic top polish with my slow speed buffer. Work great.
johnsbrewhouse We use a razor blade for initial clean, then use a scrubber made for glass stove top. I think it is easier to clean than our old one with elements.
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This is good information to know. Thanks ND Mike and Dr_Pain for researching this.
On a general note, I think a sausage or stick that is mixed fresh, stuffed, and smoked will have a quality edge over a mixture that is mixed and frozen, then thawed and stuffed later. But still good to know it is an option should you run low on casings or have some other issue during the course of making sausage.
Paul
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This is good information to know. Thanks ND Mike and Dr_Pain for researching this.
On a general note, I think a sausage or stick that is mixed fresh, stuffed, and smoked will have a quality edge over a mixture that is mixed and frozen, then thawed and stuffed later. But still good to know it is an option should you run low on casings or have some other issue during the course of making sausage.
processhead I would agree with you on that. I’m sure there is definitely a little bit of degradation of flavor.
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This is good information to know. Thanks ND Mike and Dr_Pain for researching this.
On a general note, I think a sausage or stick that is mixed fresh, stuffed, and smoked will have a quality edge over a mixture that is mixed and frozen, then thawed and stuffed later. But still good to know it is an option should you run low on casings or have some other issue during the course of making sausage.
processhead I think this is always true, when we make our deer sausage we always fry up patties for burgers to sample, they never seem to taste that good again although it might have something to do with all the hard work of getting to that point.
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YUMMY!!! What size casing are those ND Mike ? I like the 19mm but it does not fit well on my 19mm horn so I was thinking of bumping to 21mm
Dr_Pain sorry I didn’t catch this right away. They are 19 mm casings.
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ND Mike said in Question for you guys.:
Dr_Pain sorry I didn’t catch this right away. They are 19 mm casings.
Thanks! That is the size I prefer. The datum casings are just too tight to slide on the 19mm horn. I have to go with 10mm horn and can’t really add cheese
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