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Smoker Upgrade!

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  • M mfrievalt

    50 Lbs of Summer Sausage today 50 lbs of snack sticks tomorrow.

    Retired157R Offline
    Retired157R Offline
    Retired157
    wrote on last edited by
    #194

    mfrievalt

    Show Off!

    976ff3e5-414f-436d-8ae3-b63352cdf90c-A5DB8CAF-EDBE-4CD6-BD9C-9BF3154A6E6D_4_5005_c.jpeg /Users/Ron/Pictures/Ron’s Photos Library.photoslibrary/resources/derivatives/masters/A/A5DB8CAF-EDBE-4CD6-BD9C-9BF3154A6E6D_4_5005_c.jpeg

    1 Reply Last reply
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    • M Offline
      M Offline
      mfrievalt
      wrote on last edited by
      #195

      Your Cabin in the sticks is way better!!

      1 Reply Last reply
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      • Retired157R Retired157

        That little stick was the very last of what I could get out of the stuffer… to include hand pushing the meat out of the filling tube. Have to admit, getting that little guy ‘packed’ without the aid of the stuffer was a challenge.

        cdavisC Offline
        cdavisC Offline
        cdavis
        Team Blue Big Green Egg Masterbuilt Canning Kamado Joes Regular Contributors Power User
        wrote on last edited by
        #196

        Retired157 congrats 👏. I knew you had it all the way. Looks great 👍

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        • M mfrievalt

          IMG_6357.jpg IMG_6356.jpg First run with the new smoker… So far all running great temp at 140 degrees now almost done!!

          cdavisC Offline
          cdavisC Offline
          cdavis
          Team Blue Big Green Egg Masterbuilt Canning Kamado Joes Regular Contributors Power User
          wrote on last edited by
          #197

          mfrievalt that is one impressive smoker. Congrats 👍

          YooperDogY 1 Reply Last reply
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          • cdavisC cdavis

            mfrievalt that is one impressive smoker. Congrats 👍

            YooperDogY Offline
            YooperDogY Offline
            YooperDog
            Team Orange Masterbuilt Big Green Egg Dry Cured Sausage Sous Vide Canning Power User
            wrote on last edited by
            #198

            Retired157 congrats on your accomplishment. It looks great and I am sure it tastes the same.

            1 Reply Last reply
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            • M mfrievalt

              IMG_6357.jpg IMG_6356.jpg First run with the new smoker… So far all running great temp at 140 degrees now almost done!!

              YooperDogY Offline
              YooperDogY Offline
              YooperDog
              Team Orange Masterbuilt Big Green Egg Dry Cured Sausage Sous Vide Canning Power User
              wrote on last edited by
              #199

              mfrievalt Impressive smoker, looks like an old warming cart.

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              • Retired157R Retired157

                Ok everyone if you were wondering, yes; I actually did make my first batch of Summer Sausage yesterday! It was a long day. I started at 6:30am and had the SS in the refrigerator for its ‘over-nighter’ at about 9:30pm. Guess I won’t get that ‘speed’ award.

                Here’s what I can tell everyone… you were right! Everything that I did at the suggesting of many of you worked out as expected. Yes, I am very pleased with what I was able to get done yesterday. By the way, my smoker upgrade worked CRAZY GOOD!

                I got up this morning and decided to ‘sacrifice’ my little ‘chub’ (is that what a stick of SS is known as?). It tastes great! My first go at this appears to have been a success! Thanks for everyones’ help… and especially John for getting me that ‘binder’!

                Ok… here are some pics from my day yesterday and up to this morning. I cut all the ‘chubs’ in half now and when I am done with this message, I will go out and seal my SS for freezing.

                One last thing before the pics… what you guys FAILED to tell me was that when it comes to the mixing process and getting to ‘High Protein Extraction’, a guy better be ready for a ‘Work Out’! Holy Cow… My arms looked like Popeye’s when I was done.

                a253c2a9-02be-4342-944c-117d96b71399-BA7A1CE5-5C91-43B7-8047-D9FB5867ABEE_1_102_o.jpeg /Users/Ron/Pictures/Ron’s Photos Library.photoslibrary/resources/derivatives/B/BA7A1CE5-5C91-43B7-8047-D9FB5867ABEE_1_102_o.jpeg

                d58bdfe9-2f2b-464e-aade-44c2161bc06a-475C268E-26EE-4B8E-9AD6-C3FEE444007A_1_102_o.jpeg /Users/Ron/Pictures/Ron’s Photos Library.photoslibrary/resources/derivatives/4/475C268E-26EE-4B8E-9AD6-C3FEE444007A_1_102_o.jpeg

                bb96609e-d787-4f45-af52-876c6039a57c-C57FE9BF-5082-4112-8395-F803C39F7DFA_1_102_o.jpeg /Users/Ron/Pictures/Ron’s Photos Library.photoslibrary/resources/derivatives/C/C57FE9BF-5082-4112-8395-F803C39F7DFA_1_102_o.jpeg

                b8732c55-c7b2-4fad-8c9a-d2ace4822312-7B1AA31D-C669-45A7-8AF0-696AC7E0BD53_1_102_o.jpeg /Users/Ron/Pictures/Ron’s Photos Library.photoslibrary/resources/derivatives/7/7B1AA31D-C669-45A7-8AF0-696AC7E0BD53_1_102_o.jpeg

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                c9326170-d822-4aae-a26d-cf3777760a67-18D2C532-B9CF-4F08-A2B8-7D5742FDD8B3_1_102_o.jpeg /Users/Ron/Pictures/Ron’s Photos Library.photoslibrary/resources/derivatives/1/18D2C532-B9CF-4F08-A2B8-7D5742FDD8B3_1_102_o.jpeg

                005effc5-91da-4bd5-956e-e55be8165b32-A531E0C3-6714-4DDC-8567-DC594711230E_1_102_o.jpeg /Users/Ron/Pictures/Ron’s Photos Library.photoslibrary/resources/derivatives/A/A531E0C3-6714-4DDC-8567-DC594711230E_1_102_o.jpeg

                e6535252-6481-4946-8407-644b13472ebc-D92799F1-DF5F-420B-99FB-49BD126BAB53_1_102_o.jpeg /Users/Ron/Pictures/Ron’s Photos Library.photoslibrary/resources/derivatives/D/D92799F1-DF5F-420B-99FB-49BD126BAB53_1_102_o.jpeg

                eb4168fa-8a30-4844-ae43-042801e3bde5-AD058297-362C-4B63-80E5-E920EEADB53A_1_102_o.jpeg /Users/Ron/Pictures/Ron’s Photos Library.photoslibrary/resources/derivatives/A/AD058297-362C-4B63-80E5-E920EEADB53A_1_102_o.jpeg

                8387c8e7-ea66-4734-81e1-4dc07f0766dc-A8647C18-B6D3-4908-A99C-6A9B56EC0055_1_102_o.jpeg /Users/Ron/Pictures/Ron’s Photos Library.photoslibrary/resources/derivatives/A/A8647C18-B6D3-4908-A99C-6A9B56EC0055_1_102_o.jpeg

                422aa4f1-a06a-447c-b872-96d80e89da2b-26A61DFD-8221-484A-9253-3352352FAD83_1_102_o.jpeg /Users/Ron/Pictures/Ron’s Photos Library.photoslibrary/resources/derivatives/2/26A61DFD-8221-484A-9253-3352352FAD83_1_102_o.jpeg

                3e3e1cb5-111b-43b4-80e1-8794ce94130a-E0774DCB-B9C1-45FC-A982-61355F77233C_1_102_o.jpeg /Users/Ron/Pictures/Ron’s Photos Library.photoslibrary/resources/derivatives/E/E0774DCB-B9C1-45FC-A982-61355F77233C_1_102_o.jpeg

                a2446ad3-7ee6-4247-9e9e-ef7a4ad0ea9f-24027EE9-B67A-4E6D-98DD-04580A8F7822_1_102_o.jpeg /Users/Ron/Pictures/Ron’s Photos Library.photoslibrary/resources/derivatives/2/24027EE9-B67A-4E6D-98DD-04580A8F7822_1_102_o.jpeg

                mrobisrM Offline
                mrobisrM Offline
                mrobisr
                Team Blue Cast Iron Sous Vide Canning Dry Cured Sausage Masterbuilt Military Veterans Power User Regular Contributors
                wrote on last edited by
                #200

                Retired157 the SS looks wonderful, great job.

                1 Reply Last reply
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                • Retired157R Retired157

                  johnsbrewhouse

                  Meat Lug… ? Send me a pic please. Yeah, I can’t imagine doing much more than 10 lbs by hand! Guess I’ll be running around town to our local ‘thrift’ stores and see if I can come up with a nice big S/S bowl.

                  My wife just got home and had a piece of my SS… it passed! She likes it. I really like the consistency of how the sticks turned out… solid. I think that ECA gives it a ‘tangy’ flavor… like store-bought. I like it.

                  B Offline
                  B Offline
                  bocephus
                  Team Orange Power User Canning Masterbuilt Veteran
                  wrote on last edited by
                  #201

                  Retired157 I use a mortar mixing tub, they are food grade and come it two sizes. I use the smaller of the two, clean up isn’t too bad as they are smooth and the ends are sloped so not much for corners.

                  mrobisrM 1 Reply Last reply
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                  • Retired157R Retired157

                    Hey everyone, it has been just a little since I’ve been here. The last time I was here I received LOTS of good information from everyone with respect to me beginning my Summer Sausage ‘making’. One of the pieces of advice that I received was a piece of equipment… a PID. Now, I knew nothing about a PID and am no electrician but I began doing a bit of internet research and am happy to report… I learned something. So, I jumped into this ‘Smoker Upgrade’ full bore! I now have my Smoker fully equipped with all the bells & whistles. Additionally, I, after reading all the comments about the benefits of using a Sous Vide cooker, I also followed that lead. Here are some pics of what I have been up to and how I actually got to this point… the point where I should simply get to making some Summer Sausage!
                    5b43ade0-5a69-46fa-85e4-5b269895b2e8-86DC4FD5-E4DA-40B5-B820-2F0FE50C7C8F_1_105_c.jpeg
                    /Users/Ron/Pictures/Ron’s Photos Library.photoslibrary/resources/derivatives/8/86DC4FD5-E4DA-40B5-B820-2F0FE50C7C8F_1_105_c.jpeg
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                    /Users/Ron/Pictures/Ron’s Photos Library.photoslibrary/resources/derivatives/2/2FA45809-9B76-4D4A-A557-C828858044FB_1_105_c.jpeg

                    S Offline
                    S Offline
                    scottfletcher
                    Yearling Military Veterans
                    wrote on last edited by
                    #202

                    Retired157 Thanks for posting this. I have been looking to build one but was a little intimidated. I have my parts on order. How has it been working for you?

                    Retired157R 1 Reply Last reply
                    0
                    • samspadeS Offline
                      samspadeS Offline
                      samspade
                      Team Orange Masterbuilt Sous Vide Team Blue Power User
                      wrote on last edited by
                      #203

                      Very nice. Well done!

                      1 Reply Last reply
                      0
                      • S scottfletcher

                        Retired157 Thanks for posting this. I have been looking to build one but was a little intimidated. I have my parts on order. How has it been working for you?

                        Retired157R Offline
                        Retired157R Offline
                        Retired157
                        wrote on last edited by
                        #204

                        scottfletcher

                        I can’t have been pleased with ‘how’ my smoker upgrade(s) worked! I would strongly encourage anyone thinking about doing something like I did to just… ‘Do It’. I worked through a few issues and learned a lot… I think. I don’t know exactly how this site works but I did include my phone number within my ‘profile’. If you ever want to ‘pick my brain’ for any crumbs that might help you with your upgrade, just call. I promise you this; I too was very ‘intimidated’ with doing this but after diving into it, I found out that ‘with a little help’, it was way easier than I was imagining.

                        S 1 Reply Last reply
                        3
                        • Retired157R Offline
                          Retired157R Offline
                          Retired157
                          wrote on last edited by
                          #205

                          … I couldn’t have been MORE pleased with how my smoker upgrade(s) worked. That’s what I was trying to ‘write’ 🙂

                          1 Reply Last reply
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                          • S Offline
                            S Offline
                            scottfletcher
                            Yearling Military Veterans
                            wrote on last edited by
                            #206

                            I really appreciate the help. Im a retired jarhead myself lol. I hope that didn’t kick any future help off the table. Did you put a convection fan in the smoker or are the fans theee to hrlp control the heat?

                            1 Reply Last reply
                            0
                            • S Offline
                              S Offline
                              scottfletcher
                              Yearling Military Veterans
                              wrote on last edited by
                              #207

                              Are the fans there to help control the heat ?lol. I told you i am a jarhead

                              Retired157R 1 Reply Last reply
                              0
                              • Retired157R Retired157

                                scottfletcher

                                I can’t have been pleased with ‘how’ my smoker upgrade(s) worked! I would strongly encourage anyone thinking about doing something like I did to just… ‘Do It’. I worked through a few issues and learned a lot… I think. I don’t know exactly how this site works but I did include my phone number within my ‘profile’. If you ever want to ‘pick my brain’ for any crumbs that might help you with your upgrade, just call. I promise you this; I too was very ‘intimidated’ with doing this but after diving into it, I found out that ‘with a little help’, it was way easier than I was imagining.

                                S Offline
                                S Offline
                                scottfletcher
                                Yearling Military Veterans
                                wrote on last edited by
                                #208

                                Retired157

                                1 Reply Last reply
                                0
                                • S Offline
                                  S Offline
                                  scottfletcher
                                  Yearling Military Veterans
                                  wrote on last edited by
                                  #209

                                  Something is up with the thumbs up button. I hit the up and it recorded down. I know Ilike crayons but i do know the difference between up and down. "Most of the time "

                                  zbigjeffZ 1 Reply Last reply
                                  1
                                  • S scottfletcher

                                    Something is up with the thumbs up button. I hit the up and it recorded down. I know Ilike crayons but i do know the difference between up and down. "Most of the time "

                                    zbigjeffZ Offline
                                    zbigjeffZ Offline
                                    zbigjeff
                                    Sous Vide Team Blue Power User Regular Contributors Cast Iron
                                    wrote on last edited by
                                    #210

                                    scottfletcher Yep!!! I just hit the up arrow on your post and the “up” thumb disappeared and looks like a “down” vote.

                                    LanceL 1 Reply Last reply
                                    2
                                    • S Offline
                                      S Offline
                                      scottfletcher
                                      Yearling Military Veterans
                                      wrote on last edited by
                                      #211

                                      I see an up vote on my end. I guess they do that so someone dosen’t get multiple up or down vote from the same person.

                                      1 Reply Last reply
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                                      • zbigjeffZ zbigjeff

                                        scottfletcher Yep!!! I just hit the up arrow on your post and the “up” thumb disappeared and looks like a “down” vote.

                                        LanceL Offline
                                        LanceL Offline
                                        Lance
                                        Regular Contributors Veteran Cast Iron Dry Cured Sausage Traeger Masterbuilt Team Blue
                                        wrote on last edited by
                                        #212

                                        zbigjeff said in Smoker Upgrade!:

                                        scottfletcher Yep!!! I just hit the up arrow on your post and the “up” thumb disappeared and looks like a “down” vote.

                                        The thumbs up disappears now when hit and the number shows how many has upvoted the post

                                        You never work a day in your life if you love what you do.

                                        zbigjeffZ 1 Reply Last reply
                                        0
                                        • LanceL Lance

                                          zbigjeff said in Smoker Upgrade!:

                                          scottfletcher Yep!!! I just hit the up arrow on your post and the “up” thumb disappeared and looks like a “down” vote.

                                          The thumbs up disappears now when hit and the number shows how many has upvoted the post

                                          zbigjeffZ Offline
                                          zbigjeffZ Offline
                                          zbigjeff
                                          Sous Vide Team Blue Power User Regular Contributors Cast Iron
                                          wrote on last edited by zbigjeff
                                          #213

                                          Lance Ooooookkkaaay. Thus, it stops you from creating an error message when you try to hit the up thumb twice. I checked with someone else and they can see the up thumb and that I did it. GOT IT.

                                          1 Reply Last reply
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