glen thanks for the info

Tex_77 thanks for the info

glen a quick question if you don’t mind? I’m working on a batch of ss right now. Around 4 or 5 pm eastern time I should reach 160 internal temp. I’m new to this but I have been reading. Around 5 pm the outside ambient temp will be around 32. Can I Hang the ss Outside or should I still use an ice bath? I really don’t know anyone else to ask here?

Outside temp is 33 degrees. SS should reach 160 between 4 and 5 pm. Question? Can I hang the rack outside verses a cold water bath? Just an idea.

Austin I’ll try that.

zbigjeff I’m new here Jeff, where do I go to ask a random question? I didn’t want to bother anyone but I’m kinda lost here. My question is about hi temp cheese.

processhead thanks I’ll try.

cdavis thanks I’ll try. I’m on my phone also so I know what you mean. FYI I’m headed to my metal workshop and no WiFi coverage so I’ll be out of pocket for awhile.

cdavis need some help here? How do I join a team and also beside your name listed is masterbilt, your team color, canning, green egg and so forth. How can I add that info to mine? I also can (salsa), I have an egg and masterbilt and wanting to learn sausage making.

YooperDog ok, so I have a little time to decide?

YooperDog ok, I need to know what is the blue/ orange teams. Sounds fun?

wdaly I’m getting quite a few replies. I won’t be able to answer everyone but I will post updates after my next cook and that will be Friday.

Jonathon I really appreciate the info. I’m going to like this site!

kyle thanks Kyle for your response. Mouth is watering already. I will try that Thursday. One more question? I bought a 25# mixer that attaches to a #32 grinder. When following directions I noticed the meat should be mixed both directions at 1 minute interval for approx. 8 minutes. Ofcouse my grinder only turns one direction. Is it necessary to go both directions? If so the mixer did come with a handle but I was trying the easy way out?

Austin Tommy B here from south Louisiana now residing in Kingston, Tennessee. 68 yr ole that processes mostly my own venison. I also have a 40" masterbilt electric smoker and a large green egg for bbq. Hopefully I’m doing this right, I’m not computer savy. 2 weeks ago I did make summer sausage using your h blend. 15 lbs no additives, 5 lbs with cheese and 5 lbs with jalapenos. Venison to Boston butt was 20/80. That’s 80% venison just to clear any confusion. I smoked the SS following your guidelines to include ice water bath at the end. For my first time I was well satisfied. This week I’m trying A 15 lb run with a different cheese and adding some coarse black pepper. Any ideas on the amount of black pepper? I know thats an individual preference, but I would like the flavor similar to crack pepper jerky. A starting point would be helpful. I have been smoking brisket and Boston butts for several years. I now have an urge to expand and experiment. I am a sausage lover so I’m headed in that direction. Any ideas are appreciated also constructive criticism is always a plus. Thanks in advance.