GWG8541

Being retired law enforcement myself, I totally understand your POST. Your POST caused me to go downstairs into my ‘Cave’ and take a look at the display I made for all the Challenge Coins I collected over the years. For I long time I just held these ‘memories’ in a dresser drawer but always seemed to be getting in to them…

I decided a few years back that I wanted them out where I could SEE them and share them with friends, so I (again) designed my own Display… it was a little bit of ‘fine’ work, but I like how it turned out. I have it hanging from the ceiling now. My boys I hope fight over it when I’m gone…

So, if you haven’t already, do yourself a huge favor and pull all those coins & trinkets out and display them proudly… the memories are worth the effort.

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.

/Users/Ron/Pictures/Ron’s Photos Library.photoslibrary/resources/derivatives/B/BA7A1CE5-5C91-43B7-8047-D9FB5867ABEE_1_102_o.jpeg

/Users/Ron/Pictures/Ron’s Photos Library.photoslibrary/resources/derivatives/4/475C268E-26EE-4B8E-9AD6-C3FEE444007A_1_102_o.jpeg

/Users/Ron/Pictures/Ron’s Photos Library.photoslibrary/resources/derivatives/C/C57FE9BF-5082-4112-8395-F803C39F7DFA_1_102_o.jpeg

/Users/Ron/Pictures/Ron’s Photos Library.photoslibrary/resources/derivatives/7/7B1AA31D-C669-45A7-8AF0-696AC7E0BD53_1_102_o.jpeg

/Users/Ron/Pictures/Ron’s Photos Library.photoslibrary/resources/derivatives/1/1DDCBCFF-64EB-449F-8F34-A37644FAE57A_1_102_o.jpeg

/Users/Ron/Pictures/Ron’s Photos Library.photoslibrary/resources/derivatives/0/0EB96B5D-0B2C-4018-BAB2-DC4E83162EE8_1_102_o.jpeg

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

/Users/Ron/Pictures/Ron’s Photos Library.photoslibrary/resources/derivatives/A/A531E0C3-6714-4DDC-8567-DC594711230E_1_102_o.jpeg

/Users/Ron/Pictures/Ron’s Photos Library.photoslibrary/resources/derivatives/D/D92799F1-DF5F-420B-99FB-49BD126BAB53_1_102_o.jpeg

/Users/Ron/Pictures/Ron’s Photos Library.photoslibrary/resources/derivatives/A/AD058297-362C-4B63-80E5-E920EEADB53A_1_102_o.jpeg

/Users/Ron/Pictures/Ron’s Photos Library.photoslibrary/resources/derivatives/A/A8647C18-B6D3-4908-A99C-6A9B56EC0055_1_102_o.jpeg

/Users/Ron/Pictures/Ron’s Photos Library.photoslibrary/resources/derivatives/2/26A61DFD-8221-484A-9253-3352352FAD83_1_102_o.jpeg

/Users/Ron/Pictures/Ron’s Photos Library.photoslibrary/resources/derivatives/E/E0774DCB-B9C1-45FC-A982-61355F77233C_1_102_o.jpeg

/Users/Ron/Pictures/Ron’s Photos Library.photoslibrary/resources/derivatives/2/24027EE9-B67A-4E6D-98DD-04580A8F7822_1_102_o.jpeg

Hey everyone,

I found these USDA ‘Charts/Tables’ as I was doing some research with respect as to how long to Sous Vide ‘cook’ my Summer Sausage after ‘smoking’… just thought maybe someone else out there may find some useful information in these as well. You’ll notice that I ‘bolded’ the ‘65mm’ section… 65mm was just perfect for the 2-1/2" fibrous casings I use.

Later

Pasteurization Time for Meat (Beef, Pork, and Lamb)
(starting at 41°F / 5°C and put in a 131–151°F / 55–66°C water bath)
Table 5.1: Time required to reduce Listeria by at least a million to one, Salmonella by at least three million to one, and E. coli by at least a hundred thousand to one in thawed meat.

Retired157

/Users/Ron/Pictures/Ron’s Photos Library.photoslibrary/resources/derivatives/2/2AD9B916-BA8A-45B4-957A-2B55DB0C802E_1_102_a.jpeg

/Users/Ron/Pictures/Ron’s Photos Library.photoslibrary/resources/derivatives/B/B418E77D-E9CB-4D99-8FC1-33B7E5806CE5_1_102_a.jpeg

/Users/Ron/Pictures/Ron’s Photos Library.photoslibrary/resources/derivatives/3/3BCE4718-A23A-4F94-A8DD-513756A551E7_1_102_a.jpeg
/Users/Ron/Pictures/Ron’s Photos

/Users/Ron/Pictures/Ron’s Photos Library.photoslibrary/resources/derivatives/1/17947B7E-44BB-408F-B8E2-C3098D09DBC3_1_102_a.jpeg

/Users/Ron/Pictures/Ron’s Photos Library.photoslibrary/resources/derivatives/A/AC2012FB-5B22-4645-A7FA-C0986924733E_1_102_a.jpeg

johnsbrewhouse

Hey John… check out my 'Home away from Home. Built this myself while I was on the department in anticipation of ‘hunting’ my retirement away. I have 20 acres that borders National Forest… remote! She operates on Solar & Propane. In the spring & summer, it’s a 45 minute drive from town. Winter access as you can see requires ‘tracks’ but it’s a hell of a lot more fun getting there!

/Users/Ron/Pictures/Ron’s Photos Library.photoslibrary/resources/derivatives/B/B50F503C-32D5-41A4-9E30-D073A7812260_1_105_c.jpeg

ND Mike

Thanks! Stay Safe! I did 8yrs in the Air Force, 24yrs with the GFPD, and about 10yrs as an investigator with the state… Retirement is the best gig I’ve had.

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!

/Users/Ron/Pictures/Ron’s Photos Library.photoslibrary/resources/derivatives/8/86DC4FD5-E4DA-40B5-B820-2F0FE50C7C8F_1_105_c.jpeg

/Users/Ron/Pictures/Ron’s Photos Library.photoslibrary/resources/derivatives/F/F63EBF04-E313-4DCC-80B8-D391F3644F83_1_105_c.jpeg

/Users/Ron/Pictures/Ron’s Photos Library.photoslibrary/resources/derivatives/C/C1D14FB7-684C-414C-BF1A-7399F23817B5_1_105_c.jpeg

/Users/Ron/Pictures/Ron’s Photos Library.photoslibrary/resources/derivatives/2/2AF7F694-ABAE-43E4-84A3-61798DE34465_1_105_c.jpeg

/Users/Ron/Pictures/Ron’s Photos Library.photoslibrary/resources/derivatives/1/1778B4AB-10D6-4D12-A592-6275A5C21798_1_105_c.jpeg

/Users/Ron/Pictures/Ron’s Photos Library.photoslibrary/resources/derivatives/2/2FA45809-9B76-4D4A-A557-C828858044FB_1_105_c.jpeg

craigrice

Nope… no dogs; just a four leg’ed son! lol

/Users/Ron/Pictures/Ron’s Photos Library.photoslibrary/resources/renders/B/BFED12E8-3E4A-4EA0-8343-78DD888580D2_1_201_a.jpeg

ND Mike

Hey Mike… I’m a retired cop & veteran.

johnsbrewhouse

Ok John… as I sit here waiting on the mailman, I’ve been getting things laid out in the garage and running around town a little. Here’s my ‘stuff’ as I prepare for the big day tomorrow.

/Users/Ron/Pictures/Ron’s Photos Library.photoslibrary/resources/renders/6/6287D7D2-FA00-4EC1-B08A-FBAD4832F9B8_1_201_a.jpeg

Just trying to make sure that everything I will need is out where I can get to it. I have all the grinder parts in the freezer so they’ll be cold. Do I lube them before the freezer trick or after… ?

I’ve got all my meat out and thawing. I’ll watch it as the day goes on and put it in the refrigerator before it completely thaws… trying to keep it frosty.

Got my wood, Hickory, ready for the smoker when the time comes. I’m going to use those ‘disposable’ baking pans for water/humidity for the smoker. Went and got a couple of sponges to aid in the evaporation process; even ‘equipped’ them with two ‘wicks’ each… just thought it might help keeping that ‘upward’ draw. Here’s a pic…

/Users/Ron/Pictures/Ron’s Photos Library.photoslibrary/resources/renders/9/92A45C39-9270-40C0-9E95-EF54C0FD556A_1_201_a.jpeg

Yes; I even made myself a ‘fake’ SS… just trying to get the ‘fit’ right both here in the smoker and also my Sous Vide cooler cooker.

Just about ready to measure/weigh out my spices & additive’s. I have to run back to the store and grab two bags of ice; forgot that as I was out but hey, I did remember the beer!

/Users/Ron/Pictures/Ron’s Photos Library.photoslibrary/resources/renders/B/B83E80A7-B2C2-462A-9255-67FEA443D7DE_1_201_a.jpeg

If you think I’m missing anything, speak up now or forever hold your beer!

johnsbrewhouse

Yes we do! Back when I first came to Montana, there were no rules on running 4wheelers & motorcycles in the NF but all that changed. Have to admit though… they may have done us all a favor! You put a set of tracks on your 4wheeler and you’ll see just how much fun a guy can have in the snow… awesome! My project for the cabin this year will be to get my shower house done.

So, you have ‘critters’ too I see. Do you run any trail cameras? I have ten standard cameras and one cell camera. It’s amazing to ‘see’ just what critters are out there. It’s addicting!

Here are a couple of ‘catches’ I got this past year…

/Users/Ron/Pictures/Ron’s Photos Library.photoslibrary/resources/derivatives/5/573A189A-EE5A-4EB1-9525-1832AA209371_1_105_c.jpeg

/Users/Ron/Pictures/Ron’s Photos Library.photoslibrary/resources/derivatives/E/EF0EB692-94F0-41A6-8ED4-C0C5EBD6888A_1_105_c.jpeg

/Users/Ron/Pictures/Ron’s Photos Library.photoslibrary/resources/derivatives/4/47BE76AE-1F3C-49D0-A8AF-3C37DC084610_1_105_c.jpeg

/Users/Ron/Pictures/Ron’s Photos Library.photoslibrary/resources/derivatives/E/EEE5C370-5477-4F00-AF51-7986353AC032_1_105_c.jpeg

/Users/Ron/Pictures/Ron’s Photos Library.photoslibrary/resources/derivatives/E/EF233F51-FF55-49F5-96A0-C9BFBC2727FF_1_105_c.jpeg

/Users/Ron/Pictures/Ron’s Photos Library.photoslibrary/resources/derivatives/7/75AE3384-34A4-469E-B4A3-5A29FAAB7FEE_1_105_c.jpeg

Hey everyone… looking for some help and review/suggestions. Disclaimer: I am NEW to smoking and have yet to make any Summer Sausage. That said, I have been reading all the postings you have been making with respect to ‘The Process’ of making Summer Sausage here on this site. Additionally, I have been watching about every ‘video’ I can find on the subject. Now I guess it’s time to ‘poo or get off the pot’. After all the research I have been doing, it’s pretty obvious that there’s NO ONE WAY of setting up a Cooking Schedule. So, I tried to come up with a Cooking Schedule from the various ‘schedules’ I’ve found out there. I’d appreciate any & all ‘critiques’… suggestions. My goal is to make Summer Sausage out of my venison & elk. The Cooking Schedule I am looking at following is as follows:

1hr @115F… Top/bottom vents open all the way
1hr @125F… Top vent @1/2- bottom vent @1/2
1hr @125F… Top vent @1/8 - bottom vent @1/2 - add humidity & smoke
1hr @140F… Top vent @1/8 -bottom vent @1/8 - (humidity & smoke)
2hrs @155F… Top/bottom vents closed - (humidity & smoke)
Remove and finish in a Sous Vide cooker… 3hrs @155F
Finish with a 1hr ice bath, 1hr @room temperature, refrigerate over night

I have a SmokinTex smoker that I have made a couple of modifications to that seemed ‘necessary’ for the smoking process. Here’s a pic…

/Users/Ron/Pictures/Ron’s Photos Library.photoslibrary/resources/derivatives/4/4E921E64-7337-4A29-A7EE-E6E55DA0D2A2_1_102_o.jpeg

Guess that’s it… just need to know if I am on the right track or am I about to ‘kill’ myself doing something wrong.

Lance

Don’t know if this helps you, but here is what I did…

https://meatgistics.waltonsinc.com/assets/uploads/files/1643209180532-eb4168fa-8a30-4844-ae43-042801e3bde5-ad058297-362c-4b63-80e5-e920eeadb53a_1_102_o.jpeg

Quick little update… As I was telling everyone earlier, I did find a place to obtain the real thing; Fat Back (pork). Well, they, DeBragga, shipped my order yesterday overnight and guess what, it was delivered this morning before 9:00am! I can’t be happier. Their product look exquisite! So, those of you who are looking… give these folks a try. Here are a couple of pics:

/Users/Ron/Pictures/Ron’s Photos Library.photoslibrary/resources/derivatives/2/2D1D7423-1383-4C15-9B80-B74D58882ACE_1_102_a.jpeg

/Users/Ron/Pictures/Ron’s Photos Library.photoslibrary/resources/derivatives/5/551F2646-6A3A-4DC1-9D90-8DA10D1A9D43_1_102_a.jpeg

@bmartin1000

Hey, I looked that thing up; pretty slick. If there’s one thing I am learning from this forum it’s this… there’s no end to all the ‘toys’ we ‘smokers’ can collect! It’s like walking into the back of that Snap-On tool truck for the first time and realizing… Dang, I’m going to need a bigger tool box!

johnsbrewhouse

Thank You very much!

Looks like you have a ‘Get Away’ as do I. I’m about a mile off the dirt road and unless you ‘knew’ I was there, it just looks like more forest. Besides that, I’ve been told that ‘folks’ in the area refer to me as the ‘crazy old retired cop’… I think that’s because before I had tracks on my 4wheeler, I use to snowshoe in… 3-1/2 miles one way from the highway.

I strategically located my cell cam so as to ‘catch’ any unwanted visitors. I also have pay for ‘immediate’ uploads for/of any pics taken… $5 monthly… Reconyx! Pretty sure I could be there to ‘greet’ them before they could ‘avoid’ me… would not be pretty.

I’m excited to FINALLY do a batch of Summer Sausage. Won’t be long now thanks to you. Getting all my equipment lined out. Yes… pics to follow.

Later

johnsbrewhouse

10-4… afterwards it’ll be. I am all caught up now…

Look what I just got!

/Users/Ron/Pictures/Ron’s Photos Library.photoslibrary/resources/renders/8/838AD67B-E6B5-4B1C-A180-5BB86E1A6843_1_201_a.jpeg

Thanks buddy! As soon as I’m done with this beer, I’ll measure out this one last item… Summer Sausage here I come.

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.

mrobisr

I might have to see if I can’t ‘incorporate’ that in my garage. I actually did a lot of my clean up in the bath tub. My wife was not at home… she didn’t ‘ask’ so I’m guessing I did ok.

processhead

Yeah, no doubt ‘heat’ is the enemy when drilling. I actually worked hard at preventing it. I think the ‘trick’ to maybe beating the heat issue when drilling SS, came from another post/‘Tipster’ above… don’t continue drilling. Drill a little… stop… let everything cool… drill a little more… stop for cool down… REPEAT until done. Using a quality ‘lube’ (which I did) will absolutely help but maybe ‘not rushing’ the job is the secret. One thing for sure, even those DeWalt bi-metal hole saws were no match for SS! Hey but in the end, I got the hole I wanted. Calling it a ‘win’ may be debatable.