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Got A New Toy and Made Some Sausage

 
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Cat797
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Joined: 18 Feb 2010
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Location: El Paso, IL

PostPosted: Mon Mar 03 14 12:11 pm    Post subject: Got A New Toy and Made Some Sausage Reply with quote

Hi Folks,

I have been wanting one of these for a long time, so I finally went and got one from Sam's. It's the Masterbuilt 40" electric smokehouse. I know there are several users on this forum that use them for dedicated sausage cooks, and that is what this one will be.

Here she is:


I got it put together today and it was pretty straight forward. I fired it up to season it per the instructions about 1:00PM this afternoon. I wanted to check the accuracy of the temp, so I threw the Maverick on it to see.....I'm glad I did, because it was running about 50 degrees hotter than what the temp setting was, and that was consistent no matter what I had the thing set to. I did not play around with it yet, to see if I can figure out where the unit is getting it's reading from, but the meat probe was reading low as well. That said, it was about 10 degrees out and there was a stiff breeze all day, so I was glad to see that the unit easily achieved 350 degrees, and I even had it plugged into an extension cord, which is not recommended.

So, once I got her seasoned, I proceeded to cook some sausage that I had made on Friday. It was a real sausage fest here!!! Shocked Laughing

I used Griffin's recipe for Jalapeno Cheddar smoked sausage without the Jalapeno's and Cheddar. I used half and half beef chuck and Pork Butt. I also wanted to try the double grind, so I had ground the meat earlier using a Medium/Coarse plate, then mixed the seasonings in and ran through my Fine plate. Let me tell you that was a royal pain in the a$$. I think next time I will just grind initially on the fine plate. I let them cure in the fridge for about 36 hours.

http://www.thesmokering.com/forum/viewtopic.php?t=62872

Here is the proof:

No grinding or stuffing pics, but all linked up:


On the new smoker:


I let them smoke for about 3 hours, then I pulled them and poached for about 30 minutes:


Out to Bloom:


Money Shot:


All in all, I'm pretty pleased with myself. There are a couple things I would tweak in the recipe, and I can definitely tell I would love them with Jalapeno and Cheddar. I was looking for a texture similar to the Johnsonville Cheddar brats that are already cooked at the grocery store so I can make something that the wife will eat (she hates regular brats, and is pretty turned off by my sausage making in general, but I guess working in an operating room will do that to ya! Shocked ). I definitely succeeded here and am happy. I also made about 10 pounds of fresh cheddar brats and Lava brats (Jalapeno and Lava Jack Cheese) this weekend. Now on to Andouille and Polish Sausage........

Cheers,
Ed
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Gray Goat
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PostPosted: Mon Mar 03 14 12:39 pm    Post subject: Reply with quote

Nice job Ed, the links look great Very Happy

I agree that double grinds and emulsified sausages can be a real challenge, but it's worth it Laughing
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patruns
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PostPosted: Tue Mar 04 14 12:09 am    Post subject: Reply with quote

Very nice indeed!
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suckaass
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PostPosted: Tue Mar 04 14 3:00 am    Post subject: Reply with quote

Congrats on the new toy Very Happy
Those are some good looking links too.
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toymaster
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Joined: 06 Jul 2011
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PostPosted: Tue Mar 04 14 6:58 am    Post subject: Reply with quote

Looks great Cat797. I was thinking about trying my hand at sausage. How long did that batch take to make from beginning to end?
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BigOrson
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PostPosted: Tue Mar 04 14 7:15 am    Post subject: Reply with quote

I need a new stuffer. I'm getting the sausage-making itch again. Looks GREAT.
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Canadian Bacon
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PostPosted: Tue Mar 04 14 8:02 am    Post subject: Reply with quote

Nice job on the links Cat797......Your MEC40 looks all nice and shiny.......I use my MEC for the sole purpose of smoking sausage
and snack sticks...works great.

I use my Maverick inside as well ....the higher the temp you cook at the farther out of wack the MEC gets
the therms are not that accurate...but my maverick is only out 3 degrees so I trust it .
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Cat797
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PostPosted: Wed Mar 05 14 11:12 am    Post subject: Reply with quote

Thanks for the compliments guys.....I need to get busy making some stuff to justify the expense, but so it goes....LOL! Laughing

toymaster, I ground up about 20 lbs. of meat. So, I'd say I have about an hour in cubing it up first, maybe 20 minutes or so in grinding it. I made several batches of different stuff, so for these smoked links, it took me about 15 minutes to prepare the ingredients and mix the sausage by hand, then about 15 minutes to run it through the grinder again. Took about 15-20 minutes to stuff. Then, 3 hours in the smoke and 30 minutes to poach. So, I'd say about 5 hours in total, but in actuality it takes longer than that, because one of the keys to making good sausage it to keep everything cold. So, between every step I either put the meat in the freezer or I put my grinder head in the freezer to chill. It's definitely a labor of love........ Cool

I am new to this sport, but here's what I have in it:

1. LEM's cheap #8 grinder ~$125
2. LEM's 5lb. stuffer with metal stuffing tubes and gears ~$149
3. MES 40" smokehouse ~$300

I buy my ingredients from Butcher Packer when it makes sense and casings from Syracuse Casings.

It's taken me about 1.5 years to accumulate this stuff so as not to pi$$ off the boss....LOL

Jump in and get started, you won't regret it!

Ed
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texbbqpits
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PostPosted: Thu Mar 06 14 9:24 am    Post subject: Reply with quote

Really nice job on the sausage and congrats on the new toy. Tom
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toymaster
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PostPosted: Fri Mar 07 14 12:26 am    Post subject: Reply with quote

Thanks Cat797. If I can get mine to look as good as yours maybe the conversation (argument?!?) about another toy won't be so bad.
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