Recent content by Tim Heutinck

Thanks Len, I have already got the meat for the next batch. I kept pretty detailed records on this batch. I think this time I will mix up the batch wed night and let it ferment in the fridge till sat and then stuff and smoke it. from what I've read this will give it more of the tangy taste...

Ok summer sausage is done. there was some fat that rendered our, but not near as much as the last time. It tastes ok, not dry. I think that the lack of visual fat in the sausage is due to the stuffing. The Kitchenaid is not quite up to the task. I will have to try another batch once the Lem...

Ok I'm doing up another 5 pounds today. I ground up 5 lbs with pork back fat (I couldn't get any beef fat from the butcher this week, all they had was pork). I ground everything into a bowl in Ice, and then added my spice and some powdered milk as a binder, added the cure #1 and reground it...

Thanks, Maybe I will give that a try this weekend if I get time.

Hi K Kruger, I used Weston Mahogany 20" fiberous casings. Ingredients 15 pounds coarse ground beef 10 pounds 50/50 (fat/lean) coarse ground pork trimmings 2 cups water 5 teaspoons InstaCure No. 1 2/3 cup salt 1/4 cup whole mustard seed 1/4 cup coarse ground black pepper 1/4 cup sugar 3...

Hey Kyle, the reason for removing the membrane is that it is impermeable and does not let any rub or sauce to penetrate into the bone side of the ribs.

Ok maybe I will need to try using a binder next time. So was the second body section just to raise the sausage higher up? I thought that was a good idea.

Hey Dan, That's some nice looking summer sausage. I am a total noob when it comes to summer sausage and I have so many questions. so you said you used 5lbs of beef fat, does that mean you used 5 pounds of beef with fat or just the beef fat? I have recently read (this morning) that some people...

Ok I get that. My problem is that during the smoking process all the fat melts and congeals around the outside of the summer sausage. I would have thought the temp was too high, but my temps never got above 130 internal temperature. Its not that its dry, its just basically ruined.

Hey Len, we are even pretty close together. So what you are saying is the fat from the shoulder/butt is the wrong type of fat. it needs to be back fat and this should prevent it from rendering out?

Hi Ron thanks for the reply. I had no knowledge of smoking summer sausage so I googled it and followed this link as far as the smoking temps. everything I found was roughly the same procedure for the smoking.http://www.meatprocessingproducts.com/how-to-make-summer-sausage.html according to...

Hi All, I have smoked ribs and chicken for a while now, but this year I just purchased the Weber Smokey Mountain and now that I have a smoker I can control properly I am trying to do more. the Issue I have is when I try to smoke summer sausage the fat all renders out before the sausage is done...