Thread: Sausage and Smoke Cooking

Originally Posted by 32t

I got the orange pen in the mail today. Less than 3 days between thermopen and the USPS!

My first reaction was that it is bigger than I thought. I should have read the dimensions....

It seems to be well made and is fast.

I have only played with it a bit and I like the rotating display. 58' or 85'? Using it at higher temps probably wouldn't be such an issue but that is an actual instance on my front porch playing with it this afternoon.

Also interesting was the internal temperatures of different meatballs simmering in a sauce that was 204"F.

Another tool!

I've found that 3 working days is about what it usually takes for something to land after they get the order.

You can remove the single screw at the end and change from F to C AND to add a bit more accuracy--



As far as the 58' or 85' the F or C is always on the top hand corner in the display screen.

I think you will really enjoy this new tool. I know I do, in fact, all three of my kids get one for their birthdays this year.

Originally Posted by cudarunner

I've found that 3 working days is about what it usually takes for something to land after they get the order.

You can remove the single screw at the end and change from F to C AND to add a bit more accuracy--



As far as the 58' or 85' the F or C is always on the top hand corner in the display screen.

I think you will really enjoy this new tool. I know I do, in fact, all three of my kids get one for their birthdays this year.

Yes I saw the way to increase accuracy but 0.7' F on a certified probe is overkill for most of my cooking. I was thinking it would have been cool to have it last weekend when boiling maple sap. At least to compare it to the hydrometer we used that has Hot and Cold marks.

If you read your last picture upside down you might think that it was time to change your OIL.

Since this is a shaving forum.

I measured both the bathroom sink that I shave in and my kitchen sink. They both got to 117'F which is where I want them and thought they would be.

So my hot water shave is 117'F.

I better put this away so I stop measuring things tonight!

P.S. I now have to go try the ground temp by my Walla Walla onions!

There's a really old joke about the '710' cap on a gal's engine but for the life of me I can't remember it. So I went looking---


The other day I was in the local auto part store. A lady comes in and asks for a seven ten cap. We all looked at each other and said, "What's a seven ten cap?" She said "You know, it's right on the engine. Mine got lost some how and I need a new one." "What kind of a car is it on," they asked? I'm thinking maybe an old Datsun Seven Ten, but no, she said its a Buick. "OK lady, how big is it?" She makes a circle with her hands about 3-1/2 inches in diameter. What does it do?," we asked. She said, "I don't know, but it's always been there." One of us gave her a note pad and asked her if she could draw a picture of it. So she makes a circle about 3-1/2 inches in diameter and in the center she writes 710. The guys behind the counter are looking at it upside down as she writes it...and they just fall down behind the counter laughing so hard in hysterics.

(Directions ... draw a circle, write 710 in the middle of it, and flip it upside-down)


I just did the reading change for sheets and giggles. Absolutely Nothing that I do requires accuracy like that.

I have done the test with a container with LOTS OF ICE in the water and mine reads right at 32. Well at least it did the last time I tested it.

For anyone interested in knowing a bit more about the ThermoPen here's a fairly short review:



Also one on testing thermometers. It's by the guy who has the great percentage way of measuring for making bacon. For those that he's talking about how he's incorrect----------he is correct at least according to the Washington State Health Department as this is the ONLY way they said we could use to check out thermometers AND that's how they checked our units when they made inspections.



However he misspoke as if a ThermoPen needs re-calibrated it has to be returned to the factory.

Tonight was pork tenderloin wrapped round a sausage blend. Sorta like a white meat London broil.
Not bad early spring grub.

Ever since I started making sausages in casings (about 35+ years) I've used a hat pin to puncture the casings where there's air pockets. Well I don't know what happened to the old hat pin but it went away so when I made the breakfast sausage I dug out a sewing needle to use and then I lost it on the table but finally found it so I decided it was time to upgrade.

This landed yesterday;



I stored the hat pin with the end in a small cork but decided to make this instead of finding a large cork;



The prongs measure 0.635 so I drilled 1/16" holes just a bit longer than the prongs, then re-drilled with a 5/64th to within 3/8" of the end so they would slide in easy but have some resistance for that last 38".

I coated it real heavy with edible mineral oil

I have yet to use it for sausage but the guard works great!

Good idea and craftsmanship.

I am glad you found the needle on the table and not in a sausage!

Originally Posted by 32t

I am glad you found the needle on the table and not in a sausage!

Or in Travis' mouth...

Pete <:-}

My daughter got a good price on pork loin.

This one has been cut into 1/3rd and they have 3 different, not wild, but experimental rubs.