My smokehouse build

[92xj]

[92xj]

[Boss .300 winmag]

Which grinder is that?

[92xj]

Which grinder is that?

1hp.  Just got it and love it.
Friday I ground 50 pounds of elk for burger/meatloaf/taco, etc. and Yesterday I did the 50 pounds of fowl.  The reason I got it was for the bigger throat.  My .5hp ground plenty fast but was a pain in the butt on the second grind and mixing the already mixed meat into the throat.  The 1 hp with the bigger throat makes pushing the second grind through amazing.  Switching from .5hp to 1hp increased my process time by easily two times, if not 3.  Way quick now.

[Oh Mah]

it all looks delicious,how do you know when its done smoking?

[92xj]

it all looks delicious,how do you know when its done smoking?

I have a temp probe in the dead center of one of the logs at the top. When it reads my desired temp I temp check random others with my thermapen. If they all read ready and I pull them out and into an ice bath. The key to summer sausage is to keep the smoker temp below 170ish degrees so your final product isn't dry and crumbly because you melted/rendered all the fat out because your smoker temp got up above 175.

[carpsniperg2]

Looks great

[Oh Mah]

it all looks delicious,how do you know when its done smoking?

I have a temp probe in the dead center of one of the logs at the top. When it reads my desired temp I temp check random others with my thermapen. If they all read ready and I pull them out and into an ice bath. The key to summer sausage is to keep the smoker temp below 170ish degrees so your final product isn't dry and crumbly because you melted/rendered all the fat out because your smoker temp got up above 175.

very cool,thanks i got to try this.

[Oh Mah]

oh,when you put cheese in how do you do it?i'll guess little chunks rolled in?

[Oh Mah]

those are stuffed perfect.i have watched this done on u-tube and these that you did are awesome.whats the trick?i see more control with the press would be one. what is your mix?if you don't mind.I am gonna try with venison.

[762Armo]

Dang, would you smoke some sausage for me? 

[92xj]

those are stuffed perfect.i have watched this done on u-tube and these that you did are awesome.whats the trick?i see more control with the press would be one. what is your mix?if you don't mind.I am gonna try with venison.

Take your time. Grind fine. Load the stuffer carefully getting every single air pocket out. Stuff the casings tight, going slow until you get the hang of it. Keep the smoker temperatures low. Follow waltonsinc.com cooking times and temps for summer sausage. Do not rush, do not melt the fat.
 60-65 percent duck/goose, 35-40 percent trimmed pork shoulder.
AC Leggs blend 114 for the seasoning for summer sausage and blend 125 for the bologna.

[Elkrunner]

Which grinder is that?

1hp.  Just got it and love it.
Friday I ground 50 pounds of elk for burger/meatloaf/taco, etc. and Yesterday I did the 50 pounds of fowl.  The reason I got it was for the bigger throat.  My .5hp ground plenty fast but was a pain in the butt on the second grind and mixing the already mixed meat into the throat.  The 1 hp with the bigger throat makes pushing the second grind through amazing.  Switching from .5hp to 1hp increased my process time by easily two times, if not 3.  Way quick now.

That is awesome man! Save some of that Bologne for a scouting trip.  Want to try that.

[Oh Mah]

those are stuffed perfect.i have watched this done on u-tube and these that you did are awesome.whats the trick?i see more control with the press would be one. what is your mix?if you don't mind.I am gonna try with venison.

Take your time. Grind fine. Load the stuffer carefully getting every single air pocket out. Stuff the casings tight, going slow until you get the hang of it. Keep the smoker temperatures low. Follow waltonsinc.com cooking times and temps for summer sausage. Do not rush, do not melt the fat.
 60-65 percent duck/goose, 35-40 percent trimmed pork shoulder.
AC Leggs blend 114 for the seasoning for summer sausage and blend 125 for the bologna.

Awesome thanks!

[Oh Mah]

made 15 pounds today,first batch ever.got a couple air pockets hope not to big a deal.now to rundown a couple things.
correct me please.
170 deg. smoker until meat is what temp.
how much smoke?
Ice bath for how long?

I'm gonna be using hickory chips.my smoker is a gas smoker.
thanks for your input.