Doing a little smoking tomorrow

I have 4-12# bellies going into the smoker tomorrow morning . I can’t seem too make this fast enough.

After that 125# of summer sausage, 145# snack sticks, 30# polish sausage. We’ll be stuffing this tomorrow morning, hang until the bacon is done and put this in the smoker. The polish sausage will get smoke but not cooked in the smoker.

I also have 15# each of Italian sausage and breakfast sausage. This I put into 1# bags.
45# batch of brats as well that will be stuffed into casings.

Sunday I have 35# of dried venison to smoke.

2 bone in pork shoulders I got from hyvee for $.99/lb. These I injected with cure and left in dry rub cure. They are awesome.

It’s been a busy last couple of few days getting it all ready .

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Any recipe for the pork bellies?

I use a dry rub I get from MPI out of Madison WI. I don’t mix my own seasoning.

riverruns wrote:

I have 4-12# bellies going into the smoker tomorrow morning . I can’t seem too make this fast enough.

After that 125# of summer sausage, 145# snack sticks, 30# polish sausage. We’ll be stuffing this tomorrow morning, hang until the bacon is done and put this in the smoker. The polish sausage will get smoke but not cooked in the smoker.

I also have 15# each of Italian sausage and breakfast sausage. This I put into 1# bags.
45# batch of brats as well that will be stuffed into casings.

Sunday I have 35# of dried venison to smoke.

2 bone in pork shoulders I got from hyvee for $.99/lb. These I injected with cure and left in dry rub cure. They are awesome.

It’s been a busy last couple of few days getting it all ready .

dude, you run a butcher shop! holy smokes.

Right on.,,,,,,yOu have you have it dialed ,

What’s your address? Well be there late this afternoon

Randy Wieland wrote:

What’s your address? Well be there late this afternoon

x2

I just spoke to my apple wood source and he ‘s happy to have cut two apple trees not long ago. “How many chunks ya need”, he says. “Got plenty”. Now we’ll have to make a trek next week. A guy just can’t run out of apple, ya know.

Almost done with the summer sausage. Picture of stuffer and stapler.

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Busch? What’s that for?

Tom Sawvell wrote:

Busch? What’s that for?

muscle relaxer, flavor addative, and thirst quencher!!!!!!!!!!!!!

Tom Sawvell wrote:

Busch? What’s that for?

BINDER? ::

Loosener more like it. You’ll wear a path between the smoker and the toilet paper holder drinking that stuff. Ask Glenn….he’s a first hander with it. They don’t call him Trotter for no reason.

Well I didn’t make or smoke it but gotta wrap it. My venison trimmings.

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Well you can’t say you drank all day if you don’t start in the morning.

Couple guys do it, I wait until clean up is winding down. 4ish or so today.

Snack sticks in smoker now. I was hoping to have them up to temp tonight and finished, but 145# of meat in the smoker takes some time. It’ll be awhile. I’ll take my temperature monitor to bed tonight and let an alarm wake me if the temp goes out of range.

Looks good Glenn!

diesel wrote:

<div class=”d4p-bbt-quote-title”>Randy Wieland wrote:</div>
What’s your address? Well be there late this afternoon

x2

And I’ll be here all weekend. Stop in. :wave

We added our encapsulated citric acid too our pre packaged snack stick recipe. I’m not a fan of that at all. Way to much zip. Maybe me, but the rest thought it was too much as well.

riverruns wrote:

We added our encapsulated citric acid too our pre packaged snack stick recipe. I’m not a fan of that at all. Way to much zip. Maybe me, but the rest thought it was too much as well.

X2
I threw away the rest of my eca after trying it in a small batch of snack sticks

I’ve gone to using the powdered buttermilk for tang in my summer sausage. The citric acid can get away from you and make things not so good. A 12 ounce package in a 25 pound batch works wonders for some tang and the milk product makes for a really smooth meat product in the end.

How much ECA do you use? It calls for 8-12 oz per 100 lbs. I usually do the 8 oz.

rkd-jim wrote:

How much ECA do you use? It calls for 8-12 oz per 100 lbs. I usually do 0the 8 oz.

The seasoning came with a package that contained 1.5 oz on encapsulated citric acid. The seasoning was for a 25 pound batch of snack sticks.

I knew better than to open this up !!
good job riverruns !!

I hear Winona had to issue a poor air quality alert for the last two days due to an unknown smoke source. Since its been an east wind, are you going fess up? lol

Tom Sawvell wrote:

I hear Winona had to issue a poor air quality alert for the last two days due to an unknown smoke source. Since its been an east wind, are you going fess up? lol

Well I don’t know if it was necessarily a poor air quality alert, but as of tonight their still smelling it down that way I bet. Just 2 cured pork shoulders getting additional smoke tonight.

Also finishing my dried venison up. I typically will finish my dried in the smoker. Not tonight. Water bath it is. This is a 35# batch of dried in the water batch.

It took me 27 hours to get the summer sausage up to 152° internal temp. It stalled at 144° and stayed there for a little over 6 hours. Man that’s a pain. Once it broke out of that. 3 hours got me to 152°.

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How’d the sticks turn out with the citric acid? I don’t sour mine a bit.

riverruns wrote:

I use a dry rub I get from MPI out of Madison WI.

Madison and WIBA…

27hrs with a 6hr stall… holy buckets, any reason as not to increase temp to push out of the stall?

Bet that took alot of Busch waiting!!

Tom Sawvell wrote:

How’d the sticks turn out with the citric acid? I don’t sour mine a bit.

We will never do it again. We’ll eat them, but my 50# batch got it. The rest of the guys did not. They used different seasonings. I don’t like the tang of them. Might be good too give out too friends. They’ll never ask again for a sample.

RKD-JIM I’ll drop off some in your mailbox Tuesday when I drive by. Let me know what you think. Thanks.

Justin Laack wrote:

27hrs with a 6hr stall… holy buckets, any reason as not to increase temp to push out of the stall?

I was at 165 smoker internal smoker temp. I did end up going to 171° internal smoker temp. I think that did it.

Years ago I did 180° internal smoker temp and started to get the fat melting. I’m pretty cautious about not doing that again.

The SS turned out excellent. When my friends have meat on the line and trust me with it I’m willing to spend the extra time. I’ll chalk it up as another learning experience.