Roll Call (Start Here First)
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krohloff welcome to the site. There is a plethora of information and help over here. Feel free to ask for advice or provide feedback. Go Team Orange
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Hey all this is Mike in Las Vegas. I have been smoking and making sausage for a couple of years but new to this site. I have struggled in the past for consist results so hoping reading up here will get me there. I have a Camp Chef Pellet Grill that I will be using now as I also have an upright gas model but could never get temperatures low enough. I fear the same problem with this pellet grill as 160 is the lowest setting. I am going to try to run it with the lid open and that should keep the temp down around 140 for the first hour and then move up the scale. Anyone that has tried this or other ideas would be great. I do also have a question on the making of snack sticks in your video. You say to cut to length when putting in the smoker? I have never done this for fear it will all just push out the end while smoking. Did I hear that wrong or is that what you instruct? Thanks again and I love this site. Also, without using the cure accelerators is their a time that is too long to leave before smoking? I like to do prep on 1 day and then smoke the next and leave in the fridge for up to 24 hours. Thanks again.
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Hey all this is Mike in Las Vegas. I have been smoking and making sausage for a couple of years but new to this site. I have struggled in the past for consist results so hoping reading up here will get me there. I have a Camp Chef Pellet Grill that I will be using now as I also have an upright gas model but could never get temperatures low enough. I fear the same problem with this pellet grill as 160 is the lowest setting. I am going to try to run it with the lid open and that should keep the temp down around 140 for the first hour and then move up the scale. Anyone that has tried this or other ideas would be great. I do also have a question on the making of snack sticks in your video. You say to cut to length when putting in the smoker? I have never done this for fear it will all just push out the end while smoking. Did I hear that wrong or is that what you instruct? Thanks again and I love this site. Also, without using the cure accelerators is their a time that is too long to leave before smoking? I like to do prep on 1 day and then smoke the next and leave in the fridge for up to 24 hours. Thanks again.
Sincitylv
Welcome to the community. -
Alright, who keeps throwing London under the bus with the lines she reads for the videos?
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Sincitylv Nope, you didnt read wrong. If you cut them you might get some bulbs at the end but any dripping of meat should be minimal if present at all. Especially if you use a binder like sure gel or soy protein blend. Protein extraction should help everything hold together and if you atre using the right casings (smoked or clear collagen) they are strong enough to hold up to this.
@J-B-Mac I don’t get it but I enjoy a good joke at Londyns expense! Just kidding, she’s an awesome young woman with a very bright future ahead of her!
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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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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!
Austin said in Roll Call (Start Here First):
Welcome to Meatgistics!
This is a great place to begin your posting in the Meatgistics communitothers.
Hi I live in Northern Minnesota and have been smoking meat and making sausage for a few years now, with some success.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?
I have a homemade smoker, It uses propane and works well.
Other than that, have fun, and we are excited to have you apart of the Meatgistics community!
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Austin said in Roll Call (Start Here First):
Welcome to Meatgistics!
This is a great place to begin your posting in the Meatgistics communitothers.
Hi I live in Northern Minnesota and have been smoking meat and making sausage for a few years now, with some success.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?
I have a homemade smoker, It uses propane and works well.
Other than that, have fun, and we are excited to have you apart of the Meatgistics community!
danf
Welcome to the community -
danf
Welcome to the communitylkrfletcher Thanks
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danf Welcone! Start a new post and give us some more information like smoke schedule, fat content, ice bath time, and anything else you can think of! If you don’t have time for that then quickly it could have been case hardening from cooking too fast or too dry an environment which would be either your smoke schedule or the relative humidity inside your smoker or could be partial fat out, which is where you don’t get enough protein extraction and it cooks out of the meat and gets pushed to the outside of the sausage.
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Hey all this is Mike in Las Vegas. I have been smoking and making sausage for a couple of years but new to this site. I have struggled in the past for consist results so hoping reading up here will get me there. I have a Camp Chef Pellet Grill that I will be using now as I also have an upright gas model but could never get temperatures low enough. I fear the same problem with this pellet grill as 160 is the lowest setting. I am going to try to run it with the lid open and that should keep the temp down around 140 for the first hour and then move up the scale. Anyone that has tried this or other ideas would be great. I do also have a question on the making of snack sticks in your video. You say to cut to length when putting in the smoker? I have never done this for fear it will all just push out the end while smoking. Did I hear that wrong or is that what you instruct? Thanks again and I love this site. Also, without using the cure accelerators is their a time that is too long to leave before smoking? I like to do prep on 1 day and then smoke the next and leave in the fridge for up to 24 hours. Thanks again.
Sincitylv welcome to the site. I have several different types of smokers and I still need to dink around trying to keep the temp’s low enough in the beginning. Now that the temp’s around me are hanging below freezing at night it gets easier. You shouldn’t have any issues waiting overnight to smoke w/o a cure accelerator. Go Team Orange
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Welcome aboard Lucky. You are really even more lucky that you landed on this site as it has an amazing amount of knowledge, experience, & everything in between! Go Walton’s Blue!
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Austin ,good morning from Tuscaloosa Al,fire hawg.retired firefighter.mostly cook ribs and Boston butts. This will be my first attempt to cure turkey ,useing complete turkey cure from Waltons
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Fire hawg How did you like it?
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LuckyDs Nice, we like locals too! Welcome and feel free to ask questions or just share your tips or thoughts.
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Well, well, well. there is a Santa! Fat Bob here…at long last. You guys all panicked when you couldn’t get a notification from the forum for a few days. I haven’t got any for a couple months or shipping conformations! I’ve been working with Jon, sending any information I could. I had him delete the Fat Bob account because I’ve seen having a space in you name after PHP changes the rules on user names and doesn’t tell any one. We were going crazy and all of a sudden numerous members had the issue I put up with months. ANYWAY, I’m back! Post count etc. is probably gone but no big.
Watch the wife & children!
Fat_Bob
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I’m a career firefighter from Pittsburgh, PA and am only about a year into this journey. I’ve always liked cooking and creating. I rarely follow a recipe to the tee. At some point I decided that I would like to make my own bacon. I got a recipe and a Masterbuilt smoker to add to my Dad’s home built grill and a gas grill and poof. Here I am. Along the way, I’ve picked up a 5 lb stuffer and a #12 grinder. I’ve made some not so awesome kielbasa that seems to have gotten way too much bad smoke. I’ve tried some recipes for sweet and hot sausages. Now I’ve found this site and this addiction seems to be picking up steam. I saw a video on making summer sausage and it reminded me of buying the “Mall” summer sausages as a gift for my father, and the time we spent eating it, so I made my first orders from Walton’s which included the H Summer Sausage seasoning and ECA which I had never heard of until Meatgistics. So, I’ve and have been sitting around eating the summer sausage reminiscing about Dad. I love the sentimental value food can have. I have some kielbasa seasonings on the way, so not screwing it up again is my next priority.
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