Hey all, not sure who else to ask. I’m getting inundated with notifications from the forum. I would be fine with a weekly or monthly digest but presently every time someone does anything in the forum I get an email. I set every setting I could find to not notify me or update me and they are still coming through even on posts I’ve not participated in. Any suggestions? TIA

Jamieson22 looks great! Did you use a premixed seasoning or make your own spice blend?

Austin thx. Think I’ll skip it this time I’m making a whiskey old fashioned snack stick and don’t want to mess with the whiskey, cherry and orange flavors

If a spice mix already has sodium erythorbate in the ingredient list at 0.67% should I continue to add the ECA. Product will be venison snack sticks. TIA

glen thx glen and everyone I failed to mention the full detail: I’m using a premix pack for 10 of the 15 lb meat block. Needed the 5 lb conversion for the 5 lb differential but the sure cure and sure gel are all based on the total meat block. Thanks for weighing in!

I came up with 3.75 tsp for the Sure Cure with .25 tsp/pound as the calculation. Sound right?

glen it is the 100# unit so thanks for looking out!

Making a 5lb batch of summer sausage with Unit 107. Unable to find it in the list of conversion for per pound and per 5 lb. Any help?

I chose wisely!!

Thanks Paul I don’t disagree. I think the suregel likely helped to a large extent. I was vacillating between carrot fiber and suregel. I have not had enough experience with them to contrast.

The outside was “glistening” but the sausage itself was what I would say perfect. Moist but zero excess.
I feel that in the absence of a functioning and controllable smokehouse this is a very viable option!

Pics of the stuffed chubs and the final product. The little hole is from the probe not an air pocket

Update. I think they are a fantastic success. After discussing pasteurizing with a meat science dude I have access to, I proceeded.
Meat block was 70/30 antelope and pork fat 25#
Summer w/jalapeño unit, sure cure, suregel, ECA, HT Cheddar, dried jalapeño flakes, liquid smoke.
Ground x2 mixed for 6 added cheese and ECA mixed for 60 seconds. Stuffed in fibrous 2.4” casings hog ringed. Vac sealed 3 chubs per bag. Into SousVide at 142 F with internal probe in a tester. Cook until IT hit 140 for 15 min, ice bath. Opened bags (zero fat out and no real liquid in the bags but the chubs were damp) bloomed at room temp for 1-2 hours (whisky time) into the fridge. No wrinkled casings. Tester was sacrificed and my buddy and I dug in to a few pieces. Great late heat, jalapeño taste upfront and solid smoke flavor even without the smoker cook which I was concerned about. Mouth feel and all textures and colors are on point. I’ll try to grab some close ups later. Thanks for all the input.

scotch on the rocks, mostly highlands not a fan of peat, good bourbon and some ryes now and again. hate most IPAs but beer is a great river snack

thanks! found that in my research as well. Found a pasteurization chart similarly that relates more directly to SV cooks. I think App A leans more towards smokehouse and oven temps. but they are similar

the question of what defines lethal with the time/temp is also of interest since I am not going to reach normal internal for the quick kill step

plan to probe and seal at least one or sacrifice one as the tester

I have a question about summer sausage. My smoker is out of service at the moment but I have meat (antelope with pork for fat) ready to process. I plan to finish the grind, mix in spices (summer unit with jalapenos + sure cure) jalapeño flakes, HT cheddar cheese, ECA and stuff in fibrous casing. In the absence of the smoker I am adding liquid smoke to get some of the flavor elements. For thermal I am intending to sous vide the sticks in vac bags. Concerned that if I start at 170 for the whole cook I will get fat-out and perhaps cause other issues. Does anyone have a recommended cook schedule or experience for this format of thermal processing? The ability to essential pasteurize at lower temps (140-142 for 2.5-3 hours) is part of why I am going this route.

Jonathon
Right on I caught the tail end of the live broadcast and thought I’d through in my vote. As far as format I like the idea of uploading the meatgistics videos as audio or both. The idea of topics like a technique or recipe is also intriguing. Standing by!