samspade I just mix the seasoning and cure with the water then mix with the meat. I usually have my meat already ground and froze in 5lb packages. Not a fan of the citric acid or the gel.

Ronald Shrout

Ronald Shrout Think I really need to win that knife set…LOL

processhead I like that idea it sure didn’t take long to come to temp after I put them in the water.

processhead I think next time I’ll suspend them somehow so there all at the same depth. Gonna do 20 lbs of summer sausage next but I think I’ll smoke em till 140 then finish in the oven that worked better last year.

Jamieson22 They look great.

samspade I did. Smoker to hot water then right in a ice bath they were split when I took them out of the hot water.

Grimpuppy No I moved them around carefully a few times it was the bottom ones that broke.

Grimpuppy I sure have I’ve pumped out my share…LOL

Long haul trucker for 35 years then they started drilling gas wells around my house in PA so I got off the road and spent the next 10 years hauling frack water to fracking gas wells for the gas company’s Now I hunt and fish and make meat sticks…LOL

When I put half in the water I also turned the smoker up to 175 it swung between 165 and 180 according to my probes.

Ok I put 25 lbs of garlic ring bologna in the smoker 125 for a hour to dry the 43mm Collagen Round casings the turned it up to 145 and put the smoke to it till 130 then I took out half and put them in my turkey fryer with 175 degree water couldn’t go any lower the fire would go out. in less then a hour the ones in the water were at 175 and 5 of the 43mm Collagen Rounds split up what did I do wrong ?? Took 7 hours total to get the ones in the smoker to 155 came out a little wrinkly but they both taste good. Why did my casings blow up ???

Ok Thanks guys the wife would shoot me if I put her roaster on a burner…LOL But I do have a propane turkey fryer that I’ve never cooked a turkey in it works great for making my apple pie…LOL So I can heat water up in that so your saying smoke it to like 140 then put in the water to cook to 155 then put it in a ice bath ???

I don’t have a sous vide so I smoke till 140 then move them to my 175 degree oven till 155 then ice bath.

Love my 270 flat shooting no recoil and drops em right there without wasting a lot of meat.

I use Dales instead of water.

Thanks for your help guys we Got-R-Done.

I won the meat tenderizer in this drawing and I don’t know who to send my address to I sent a pm on your facebook page and a msg in your contact us form but I have not heard from anybody ?? I get your emails everyday just not one asking for my address ???

That was a different one.