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Sausage

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drinks View Drop Down
Chef's Apprentice
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Post Options Post Options   Thanks (0) Thanks(0)   Quote drinks Quote  Post ReplyReply Direct Link To This Post Topic: Sausage
    Posted: 10 March 2015 at 13:49
HEB had boston butts on sale, 97cLb. so I got 2, a total of 19 Lb.
1 lb of sugar cure, tender quick, with black pepper ,garlic powder, and ground cayenne added, then a trip through the LEM grinder with an 8mm plate, then in the refrigerator for 4-5 days to cure, then into 35mm natural casing and off to the new smoker for 8 hours of either hickory or mesquite smoke.
When it is smoked, I shall post a photo.
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gonefishin View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote gonefishin Quote  Post ReplyReply Direct Link To This Post Posted: 10 March 2015 at 13:51
Smile
Enjoy The Food!
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AK1 View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote AK1 Quote  Post ReplyReply Direct Link To This Post Posted: 12 March 2015 at 20:46
I'm waiting

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Post Options Post Options   Thanks (0) Thanks(0)   Quote drinks Quote  Post ReplyReply Direct Link To This Post Posted: 12 March 2015 at 21:10
AK1, still at least 3 more days of curing time before casing and smoking.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote AK1 Quote  Post ReplyReply Direct Link To This Post Posted: 13 March 2015 at 13:13
OK. I'm waiting patiently thenSmile
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Post Options Post Options   Thanks (0) Thanks(0)   Quote drinks Quote  Post ReplyReply Direct Link To This Post Posted: 14 March 2015 at 12:08
Cased and ready to smoke in the morning.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote drinks Quote  Post ReplyReply Direct Link To This Post Posted: 15 March 2015 at 09:05
All in the pool, uh, smoker.
I shall post a picture when it is smoked.
I am using chunks of mesquite and hickory for the smoke, in my high tech ,15 oz. sardine tin on the hotplate smoke source.
I intend to take the temperature up to at least 180'F, air temperature.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote drinks Quote  Post ReplyReply Direct Link To This Post Posted: 15 March 2015 at 14:50
Oops, it appears I have a defective hotplate, I cannot get the 1000W coil on, so all has been done with the 500W coil, maximum temperature, 170'F.

Sidewalk superintendent.

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Post Options Post Options   Thanks (0) Thanks(0)   Quote drinks Quote  Post ReplyReply Direct Link To This Post Posted: 19 March 2015 at 12:22
New hotplate got here today, only 3 days after ordering it.
Interestingly, it was ordered on Ebay, but shipped by Amazon!
Humm, wonder what is going on?
Both coils work,on this one so I shall be able to find out the temperature range available in the smaller smoker.
I am going to have to cook this batch of sausage, always a good idea , anyway
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Post Options Post Options   Thanks (0) Thanks(0)   Quote gonefishin Quote  Post ReplyReply Direct Link To This Post Posted: 19 March 2015 at 13:01
Originally posted by drinks drinks wrote:

New hotplate got here today, only 3 days after ordering it.
Interestingly, it was ordered on Ebay, but shipped by Amazon!
Humm, wonder what is going on?
Both coils work,on this one so I shall be able to find out the temperature range available in the smaller smoker.
I am going to have to cook this batch of sausage, always a good idea , anyway

   Good news that both coils work!  That is odd about Amazon on Ebay...but whatever works!
Enjoy The Food!
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 23 March 2015 at 21:54
Very nice!
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Post Options Post Options   Thanks (0) Thanks(0)   Quote drinks Quote  Post ReplyReply Direct Link To This Post Posted: 17 April 2015 at 14:18
With the new hotplate I can exceed 200', easily.
Just did some salmon jerky, other than a bit too much salt, it is nice, even if all I can get is farmed atlantic salmon.
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