Search found 373 matches

by atcNick
Wed Mar 23, 2016 15:29
Forum: Hardware
Topic: 10 lb LEM sausage stuffer for sale
Replies: 5
Views: 2951

LOUSANTELLO wrote:60047. Kildeer Illinois
Looks like between fedex, ups, and usps, FedEx ground will be the cheapest at $38.
by atcNick
Wed Mar 23, 2016 14:34
Forum: Hardware
Topic: 10 lb LEM sausage stuffer for sale
Replies: 5
Views: 2951

If it's the unit with 2 speeds, I am interested at a negotiated price? Let me know. Thanks Yes it's the 2 speed. Let me get your zip code and I can look into shipping cost. Feel free to txt me if you want. 9O3-8O6-O899 http://i286.photobucket.com/albums/ll100/atcnick/C98518BC-2310-4E5B-A018-2758444...
by atcNick
Wed Mar 23, 2016 05:21
Forum: Hardware
Topic: 10 lb LEM sausage stuffer for sale
Replies: 5
Views: 2951

10 lb LEM sausage stuffer for sale

Hey guys,

I have a brand new LEM 10 lb sausage stuffer for sale. Unopened. I'm asking $195 for it plus shipping. These normally sell for $300. If you're interested send me a message or txt me with your zip code and I can get a shipping cost. 9O3-8O6-0899

Thanks,
Nick
by atcNick
Thu Nov 27, 2014 07:21
Forum: Hardware
Topic: 5lb vertical sausage stuffer on Gandermountain.com $69.99
Replies: 2
Views: 3328

5lb vertical sausage stuffer on Gandermountain.com $69.99

Just ordered it online for a Christmas present. Seems to be a blackfriday or pre blackfriday sale price. $69.99 free shipping.

http://www.gandermountain.com/modperl/p ... r&i=754202
by atcNick
Tue Nov 04, 2014 23:31
Forum: Sausages
Topic: some kabanosy i made
Replies: 2
Views: 2174

very nice! I find 5 days of drying to be just right also.
by atcNick
Fri Oct 24, 2014 05:24
Forum: BBQ
Topic: temperature stall
Replies: 19
Views: 17888

If you cook at a higher temp, say about 300F, you will have no or very little stall period.
by atcNick
Fri Oct 24, 2014 05:20
Forum: Hyde Park
Topic: "Disclaimer Container" - Where Did My Post Go?
Replies: 325
Views: 102753

Hmmm...interesting read. I've seen less drama in a room full of teenage girls. :roll: :roll:
by atcNick
Tue Oct 14, 2014 01:00
Forum: Sausages
Topic: Beef sausage temperature to cook to?
Replies: 2
Views: 1986

Hey Nick, nice to have you back here! I think that particular sausage is usually eaten off the grill or frying pan, so it would be OK to finish it to 140, since it would fall into the category of a prep-cooked sausage. And I think with the brisket meat you are intending to use, it would probably ta...
by atcNick
Mon Oct 13, 2014 17:46
Forum: Sausages
Topic: Beef sausage temperature to cook to?
Replies: 2
Views: 1986

Beef sausage temperature to cook to?

Howdy fellas! It's been a while. I'm going to make a simple Elgin style beef sausage with beef brisket only and seasoned with salt, pepper, cayenne. I'm not sure what internal temperature to shoot for when smoking beef sausage. I saw on another forum that a guy was smoking his beef sausage to 140°. ...
by atcNick
Wed Oct 23, 2013 17:45
Forum: Dry Cured Meats and Sausages
Topic: How long to dry Krakowska?
Replies: 17
Views: 13598

http://i286.photobucket.com/albums/ll100/atcnick/null_zps029fe4d3.jpg http://i286.photobucket.com/albums/ll100/atcnick/null_zps86969743.jpg http://i286.photobucket.com/albums/ll100/atcnick/null_zps818b1a72.jpg http://i286.photobucket.com/albums/ll100/atcnick/null_zps11e4bb48.jpg http://i286.photobu...
by atcNick
Tue Oct 22, 2013 22:55
Forum: Dry Cured Meats and Sausages
Topic: How long to dry Krakowska?
Replies: 17
Views: 13598

Krakowska can be finished in any one of three ways. Consumed after smoking (poaching is also acceptable), served semi-dry or even dry. One recipe for Krakowska dry on the Polish WD site stipulates that it be held at 12-18°C and 76-80% humidity for a period of 10-16 days until it loses about 33% of ...
by atcNick
Tue Oct 22, 2013 20:00
Forum: Dry Cured Meats and Sausages
Topic: How long to dry Krakowska?
Replies: 17
Views: 13598

How long to dry Krakowska?

I made some Krakowska on Monday and was wondering if drying it for a while would give it some added kick in flavor. Any of you guys dry yours in a fridge/curing chamber and for how long? I used a 2.5" diameter fibrous casing. I've got some pictures I'll post a little later.

Thanks
by atcNick
Sun Oct 13, 2013 13:00
Forum: Technology basis
Topic: Using a fan to dry sausage casings?
Replies: 1
Views: 3157

Using a fan to dry sausage casings?

Have any of you guys ever stuffed your sausage and hung it at room temperature to dry and maybe used a fan to speed up the drying process so you can put it in the smoke? I did that on my last batch. The only difference I noticed was when the sausage was finished in the smokehouse the casings turned ...
by atcNick
Sun Oct 13, 2013 12:51
Forum: Technology basis
Topic: poaching vs finishing in the smokehouse
Replies: 17
Views: 25567

The water bath setup works very well. I Just did a 100 lb batch yesterday. Overall I would say it shaves off about 4 hours of time per load. I start my smoke as normal, run for about an hour at 130 to dry the casings, next I start my smoke (I like 2 to 2.5 hours) and begin to ramp the temp up at ab...
by atcNick
Sat Oct 12, 2013 18:37
Forum: Technology basis
Topic: poaching vs finishing in the smokehouse
Replies: 17
Views: 25567

poaching vs finishing in the smokehouse

Do you guys that smoke your sausage and then finish it by poaching notice any difference in the taste, smoke, overall quality or other characteristics vs. finishing them in the smokehouse?

Im considering the poaching method if it saves me some time, but not wanting to sacrifice anything.

Thanks.