@ndmike Retired teacher. I had more time to dive into my sausage-making hobby, and jumped into charcuterie as a fun way to eat well. I sub at a local Tech-Voc, often in baking and culinary courses. Learn some, teach some, have fun. In between those, I tinker with my boat and gadgets. Cheers, all, from Winnipeg.

jroby Don’t put them in a sealed container. Chill overnight uncovered.

Yes, but it is above the water level.
, So no problem.

JoeB I seal a sausage, insert a probe, and clamp it to the tub keep the probe dry.

Set your sv unit to 150. Put a remote thermometer in one piece, and keep the wireless readout handy, with the alarm set.

The solution you are looking for is called biltong. Easy procedure, cheap, and readily available online. Good on ya!

There’s also the “Universal Socket Fit” on Amazon and Ebay which is essentially a socket with rods that fit around the head/deformed or not; they start at various external diameters and work down. If that’s the way you want to go, ebay is cheapest and Amazon is quickest. Cost is inverse to speed. Cheers from Winnipeg!

YooperDog Thanks!

processhead Amazon.ca, but I’m sure .com has them too. About $CDN. They come in various push ratings (usually 250, but I wanted more).

I also stripped the gears on a cheapish stuffer, but reworked the mounting system, took out the crank, and installed a linear actuator (12 v, 330 lbs thrust) with a transformer and bidirectional switch. Works great, now!
It’s a 5-lber, and I have a load of horns for it. Kitchen counter for size, lazy susan for sausage pickup to make it an easy 1-person job. Maybe you can do something similar.
Cheers from chilly Winnipeg!

If you are going to use ground pork in this case, look for Regular (not lean or extra lean), which generally tops out at 30% fat content (in Canada); you may also find 50/50 labelled pork in some shops. Go with that if you find it, and calculate the amount you want for end product (I aim at 30% or so for most of mine). Good luck finding fatback or trimmings!

If you are going to use ground pork in this case, look for Regular (not lean or extra lean), which generally tops out at 30% fat content (in Canada); you may also find 50/50 labelled pork in some shops. Go with that if you find it, and calculate the amount you want for end product (I aim at 30% or so for most of mine). Good luck finding fatback or trimmings!

I avoid milk and wheat based binders because of intolerance and staleness issues. My current favorite binder is 50/50 rice flour and corn flour (not meal or starch) for a good bind and long-term stability. Since both ingredients are relatively cheap and available at the local bulk food store–bonus!

Randyman Nope. SureJell vs Sure Gel. Jam vs Sausage.

If you can make do with food grade lactic acid instead of encapsulated, check with winemaking supply stores. I know some carry it. You may have to do some calculations for how much mass to use, but I think adding it at the stuffing stage would probably give you the results you’re looking for. 32 oz goes for $20 Canadian up here. Good luck in your quest.

That can be a problem. Search for Meatshure 510. That’s the trade name. Otherwise look for a friendly butcher. Good luck!