Search found 75 matches

by Walleye1
Tue Dec 03, 2013 01:15
Forum: Hyde Park
Topic: Chuckwagon is one year older!
Replies: 29
Views: 9426

Aww crap! I'm late to the party! :mrgreen:

Happy Birthday Chuckwagon!

Hope ya had a good one!

Mike
by Walleye1
Fri Oct 18, 2013 16:37
Forum: Technology basis
Topic: poaching vs finishing in the smokehouse
Replies: 17
Views: 25668

Hi Jan I spoke to the gentleman I was referring to about the steam cabinet. The steam portion of the cabinet is basically a 3 to 4 gallon aluminum container he built in the back of the cabinet. He designed it with a flange to bolt an 220v 5000 watt electric water heater element into it. He said he p...
by Walleye1
Mon Oct 14, 2013 15:33
Forum: Technology basis
Topic: poaching vs finishing in the smokehouse
Replies: 17
Views: 25668

Hi Jan I really haven't done any research yet. There's a very creative older fella who lives a few miles out of town. He has built all finds of very creative things. His wife is in a wheel chair and he custom designed a hydraulic wheel chair lift that is built into the passenger side of Dodge 4x4 tr...
by Walleye1
Mon Oct 14, 2013 05:27
Forum: Technology basis
Topic: poaching vs finishing in the smokehouse
Replies: 17
Views: 25668

Wow those look good. What kinda sausages are they? Mark Sorry Mark I missed that on the first read through. Both the salami is just a kicked up summer sausage. I smoked, then poached and brought it to temp. I then put them in the dry cure cabinet for 10 days to dry them and concentrate the flavor s...
by Walleye1
Sun Oct 13, 2013 23:08
Forum: Technology basis
Topic: poaching vs finishing in the smokehouse
Replies: 17
Views: 25668

Thanks so much guys. I'm definitely not professional that's for sure. I've had just as many screw-ups just like everybody else until I found my groove. :grin: Personally when poaching to finish I really find the snap on the casings to be excellent. I have cut back on the water that I add to my mix a...
by Walleye1
Sun Oct 13, 2013 05:10
Forum: Technology basis
Topic: poaching vs finishing in the smokehouse
Replies: 17
Views: 25668

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 abo...
by Walleye1
Thu Aug 29, 2013 03:11
Forum: Sausages
Topic: SAUSAGE PHOTO GALLERY (Without Original Recipes)
Replies: 858
Views: 298153

thanks haha what are saw horses??? i need to buy something like a hanging rack for clothes or something Hi King Kabanos You can make a very simple sausage hanging rack from 1.5" ABS. I built mine the correct width to fit my smoke sticks from my smoker. The complete top ring is all glued together. T...
by Walleye1
Sun May 26, 2013 03:20
Forum: Hardware
Topic: does your electric smoker do this?
Replies: 20
Views: 21062

Hi Ursula I've designed and built a number of electric smokers over the years. My current sausage smoker will hold up to 100 lbs, has a 3000 watt 220v element, and is controlled by a programmable PID. Once you have the PID tuned it stays with in 1 or 2 degrees of the set temp. You don't necessarily ...
by Walleye1
Wed May 22, 2013 01:50
Forum: Technology basis
Topic: Pushing the sausage out of the stuffing tube
Replies: 7
Views: 3700

Thewitt

I've heard of people using both bread and rice for that job.

For me it's mandatory to make a couple patties with the left overs and throw them in the fridge while we clean everything up. Then I fire up the gaser, throw the patties on, pop a wobbly pop, and kick back and enjoy. :grin:

Mike
by Walleye1
Sun May 19, 2013 05:40
Forum: Dry Cured Meats and Sausages
Topic: Finally... My First Dry Cure Project
Replies: 33
Views: 22411

Thanks CW.

I definitely did some learning with my first dry cure project. I'm not sure what's next just yet or when I'll have time but I'll certainly keep you guys posted when it happens.

Mike
by Walleye1
Sat May 18, 2013 16:16
Forum: Dry Cured Meats and Sausages
Topic: Finally... My First Dry Cure Project
Replies: 33
Views: 22411

I finally pulled everything today. I ended up taking it to a loss of about 40% in the end to get it to the texture I was looking for. Taste and flavor is good but I would probably back off on the fennel for my taste next time. The flavor definitely concentrated these last few weeks. It does have a l...
by Walleye1
Tue May 14, 2013 14:02
Forum: Sausages
Topic: My kielbasa turned out dry please help!!!!
Replies: 16
Views: 8950

Jan You look back not that many years ago and if you were lucky you would have someone teach you to make sausage. The only draw back was you learned one persons methods, including any mistakes. Nothing wrong with that but when you compare it to today with the help of forums like this you have the ex...
by Walleye1
Tue May 14, 2013 04:09
Forum: Sausages
Topic: My kielbasa turned out dry please help!!!!
Replies: 16
Views: 8950

No problem CW. :wink:

For me it's a great hobby and I love sharing to pay it forward. One thing about this hobby is your never done learning.

Mike
by Walleye1
Tue May 14, 2013 03:11
Forum: Sausages
Topic: My kielbasa turned out dry please help!!!!
Replies: 16
Views: 8950

I finish mine in a hot water bath all the time as well. I start out hanging the sausage in the smoker and run it for about 1 hour at 130 degrees. I ramp the temp up to 145 degrees over the next hour and start appling the 2 hours of smoke I usually use. Over the next hour I ramp my temps to 160 and c...
by Walleye1
Fri Apr 26, 2013 13:40
Forum: Hyde Park
Topic: Hi New Guys - Introduce Yourself
Replies: 1295
Views: 336581

I agree with Ross on the first one. Not sure on the second one, If they grew it in there how would they sterilize the bottle? The first word that comes to mind for the third one is dwelling... I'm in the insurance business so I see this work everyday. :mrgreen: Oh! and dwarf, you know vertically cha...