ND Mike’s post about suction cups on stuffers reminded me that they worked so well that I thought why not on my mixer. Sure enough they worked great and I can now mix by myself without fastening or clamping to the counter

Retirement: get up, coffee, news, breakfast, try to remember what I was going to get done today, whoops, lunchtime, man I need beer and a nap, wow it’s dinnertime already, I’ll do it tomorrow, watch the news, tomorrow, wake up, repeat

@dennyo

Made 2-1/2lb. experimental onion sausage batch today so I decided to stuff with my jerky gun.
Luckily my 12lb. stuffer tubes work on my jerky gun so I used the 1" tube
So, at the end how will I get the remaining farce into the casing?
I put 3 of my stuffer eggs into the gun with the pictured results

LOL, that 1 tablespoon is all that didn’t go into the casing!

My family likes summer sausage with light or no smoke so I have stared to do entirely sous vide

Blooming/drying after cook

Basic heat schedule except heat transfer is so fast with SV I set the finishing water at 155 and then Ice bath
Only change to basic recipe is to lower water Liquid loss in vac bag about a tablespoon
Color is reddish because I cure the farce
Total cook 2 hr.
EDIT
Actual cook was 2.5 hr., I forgot 10 minutes for SV to raise temp for each of the last 3 stages

Reults of my smokes bacon sausage roll

Very pleased with the result. I was worried it would come out like meatloaf but not even close
Did not get a photo of the kielbasa before rolling

Pretty much the last of my peppers, some went into a cream cheese and sour cream spread/dip
The rest were dehydrated and turned into HOT seasoning powder

marzig20 Team grey is for non conformist renegades , not pigeonholed into group think.
We came into being long after Orang and Blue began
We don’t often recruit and blow our own horns because we are…well… non conformist renegades!

Tex_77 How about this setup

bchancock 140F for 12 minutes has the same effect as reaching 160F
The attached chart for temp/time pasteurization is very useful for processing without over cooking
IMHO you are cooking the meat before dehydrating it
Also thin jerky strips come up to temperature quickly in a fan driven dehydrator which essentially is a low temperature convection oven

Temperature and associated time for meat pasteurization

No benefit, It’s just a friendly competition between Austin (Orange) and Jonathan (Blue) started in the early days to see who could get the most on their “team”
A couple of weeks ago we started the GRAY team for those of us Rebel Outsiders who refuse to be followers!
All three have like colored hats, (not required)

Tex_77 If there was I’m sure Austin would be a charter member LOL

For mixing, Evan Williams, it’s under $20.00 here for a 1.75

20,052 by 12/31/2021
We eat our share of meat, mostly pork & chicken, but actual beef steaks? about once every 2-3 weeks

Tex_77 Grilled asparagus Is a game changer!

Congrats, I remember coming in when you were Mid-Western Research on Mosley I believe
You’ve come a long way!

Happy New Year

ND Mike said in What did everyone cook today?:

HerbcoFood yep! More than one way to skin a cat.

Hmm… cat in chili

I use a round ball ice mold. Those large balls actually work and can last for multiple drinks (my wife says that’s because I drink them too fast)

HerbcoFood very close