Search found 27 matches

by Cdub
Fri Mar 16, 2018 18:26
Forum: Hardware
Topic: Multi Probe Thermometer
Replies: 9
Views: 1956

Fireboard is looking at doing heat control. it does have an option to control a small fan for wood smokers as an output addon, I asked about controlling a relay and it is being looked at.
by Cdub
Fri Mar 16, 2018 18:16
Forum: Hardware
Topic: Dedicated smoker for sausage making
Replies: 14
Views: 2748

In my home made smoker i use the A-419 controller( http://cgproducts.johnsoncontrols.com/met_pdf/125188.pdf ). I manually set the temp for the 1500watt element and use a bradley smoke generator when smoke is required. In the past on other smokers I used a Sauna control thermostat from Robertshaw if ...
by Cdub
Sat Mar 03, 2018 20:06
Forum: Sausages
Topic: Smoking and Fat Issues
Replies: 12
Views: 2363

Thanks Redzed for the personal attention and suggestions. I will add a heat deflector in the smoker as the direct heat maybe causing the issue (trial and error)
Very much appreciated stopping in and meeting and trying your delicious samples.
cdub
by Cdub
Thu Mar 01, 2018 21:16
Forum: Sausages
Topic: Smoking and Fat Issues
Replies: 12
Views: 2363

I typically use a mixer for larger batches 15lb plus of dinner fresh or smoke. Dont have issues with these. (have in the past but blamed it on pushing smoker times and temp) My best textured have been lately since i started putting about 25-30% in the food processor and adding back to the batch. The...
by Cdub
Thu Mar 01, 2018 19:55
Forum: Sausages
Topic: Smoking and Fat Issues
Replies: 12
Views: 2363

This was the ratio I used suggested by Bob K http://www.meatsandsausages.com/sausage-recipes/cooked/german/bayerische-bierwurst We fried up some for breakfast and the texture wasnt that bad and even after the fat run was still juicy. My gut feeling when putting together was too much fat as i usually...
by Cdub
Thu Mar 01, 2018 07:48
Forum: Sausages
Topic: Smoking and Fat Issues
Replies: 12
Views: 2363

My thoughts were issues from not using hard back fat and using the leg fat ??
by Cdub
Thu Mar 01, 2018 03:22
Forum: Sausages
Topic: Smoking and Fat Issues
Replies: 12
Views: 2363

The duck was muscovie with nearly 0% fat.
the recipe was for emulsifed beef (duck) and eliminating the use of binder.
I do believe the fat was hi but i followed the recipe.
by Cdub
Wed Feb 28, 2018 23:16
Forum: Sausages
Topic: Smoking and Fat Issues
Replies: 12
Views: 2363

Smoking and Fat Issues

Over the years i have been able to make good smoked dinner sausages but have always had issues making larger delli style sausage. Again yesterday i tried to make a 3 1/2 inch beer sausage. I fried up sample and was good but a lot of fat in the pan. the mix was 1 3/4lb of lean duck Emusified with sal...
by Cdub
Sun Jan 07, 2018 04:16
Forum: Hardware
Topic: Cabela's 33lb sausage meat mixer
Replies: 13
Views: 2862

I didn't really hear anything that concerned me in the mixer. I was able to grab another 2 for me and 2 for a friend. We ended up with 6 legs legs total that should do for the year. 20 lbs of country in the smoker and 4lbs of pepperoni for pizza. I haven't made scratch pepperoni in years as the stuf...
by Cdub
Sat Jan 06, 2018 19:23
Forum: Hardware
Topic: Cabela's 33lb sausage meat mixer
Replies: 13
Views: 2862

I am making 20 lbs smoked country today so I will listen when using mine.
Just bought my last couple pork legs after a couple of trips with none in stock.
by Cdub
Fri Jan 05, 2018 04:50
Forum: Hyde Park
Topic: WD Daily Chat - Talk about anything You Like
Replies: 1223
Views: 298223

About 22 lbs average.
by Cdub
Thu Jan 04, 2018 06:20
Forum: Hyde Park
Topic: WD Daily Chat - Talk about anything You Like
Replies: 1223
Views: 298223

Already got 4, a couple more to go.
by Cdub
Mon Jan 01, 2018 00:31
Forum: Hardware
Topic: Cabela's 33lb sausage meat mixer
Replies: 13
Views: 2862

I have the same one and it works great on reducing frostbite while mixing. Cleaning is a bitch but still better than cold hands. Mine matches up with my cabelas grinder and have not noticed gear noises.
by Cdub
Mon Apr 03, 2017 21:10
Forum: Sausages
Topic: First Post Bierwurst
Replies: 32
Views: 9604

Thanks i will order some and try.
Also thanks for info regarding emulsifying as the Brats i made were the best i have made and the texture and bind was near perfect (for me)
cdub
by Cdub
Mon Apr 03, 2017 05:11
Forum: Sausages
Topic: First Post Bierwurst
Replies: 32
Views: 9604

Different type of sausage but I made Rytek,s bratwurst that I have made many times. Usually I follow with a few small changes but have always just ground and mixed, this time I put 1/3 of mix into the food processor and the result was a completely different textured sausage. The bind was very much l...