Thread: Sausage and Smoke Cooking

Originally Posted by 32t

Both those models only have an operating range of 0 - 122 'F which would make them useless in the winter around here.

I also like the type K thermocouples better.

These are the specs from Thermoworks for the Smoke--

OH! Now I see, said the Blind Man to his Deaf Wife while holding her amputated hand---

Specifications
Probe Range -58 to 572°F (-50 to 300°C)
Probe Cable Range Max 700°F (370°C)
Accuracy ±1.8°F (±1.0°C) from -4 to 248°F (-20 to 120°C)
±3.6°F (±2.0°C) from -58 to -4°F / 248 to 392°F (-50 to -20°C / 120 to 200°C)
±5.4°F (±3.0°C) from 392 to 572°F (200 to 300°C)
Resolution 0.1°F (°C)
Units °C/°F switchable
Water Resistance IP65 (excluding probe connector)
Operating Range 32 to 122°F (0 to 50°C)
Backlight 20 seconds (both Smoke & Receiver)
Max Sounds Volume Smoke: 90dB / Receiver: 75dB
Sensor Thermistor
Transmission Range 300-feet line of sight
Radio Frequency 2.4 Ghz
Approvals US (FCC Part 15), Canada (IC), EU (CE - Complies with all relevant directives for Europe), AU/NZ (RCM)
Battery Smoke: 2x AA / Receiver: 2x AA - 1,800 hours
Display Smoke: 2 H x 2.95 W inches (51 H x 75 W mm)
Receiver: 2.15 H x 1.30 W inches (54.6 H x 33 W mm)
Dimensions Smoke: 3.78 H x 4.68 W x 1.01 D inches (96 H x 119 W x 25.6 D mm)
Receiver: 4.21 H x 2.05 W x 1.01 D inches (107 H x 52 W x 25.6 D mm)


Pro-Series High Temp Cooking Probe (included)
Cable Max Temp 700°F (370°C)
Transition Max Temp 644°F (340°C)
Transition Dimensions 1.4 L x 0.35 inches dia. (35.6 L x 8.9 mm dia.)
Probe Range -58 to 572°F (-50 to 300°C)
Cable Length 47 inches (1.2m)
Probe Dimensions 6 L x 0.13 inches dia. reduces to 0.08 inches dia.
(152.4 L x 3 mm dia. reduces to 2 mm dia.)


Pro-Series High Temp Air Probe & Grate Clip (Included)
Cable Max Temp 700°F (370°C)
Transition Max Temp 644°F (340°C)
Transition Dimensions 1.4 L x 0.35 inches dia. (35.6 L x 8.9 mm dia.)
Probe Range -58 to 572°F (-50 to 300°C)
Cable Length 47 inches (1.2m)
More Info
Media Mentions

I think that you are mixing up Probe range and Operating range.

Look down 9 rows from your red highlighter for the operating range.

Mentioning probe range, with the type K thermocouple the probe range goes way up from 572'F max to 2500'F or so.

Originally Posted by 32t

I think that you are mixing up Probe range and Operating range.

Look down 9 rows from your red highlighter for the operating range.

Mentioning probe range, with the type K thermocouple the probe range goes way up from 572'F max to 2500'F or so.

I'd just found the error of my ways and adjusted my post/right before you just posted.

I do hope that you'll get the right unit for your uses. I've been so pleased with my Smoke and Timer from Thermoworks. The timer is LOUD/which is what I wanted so I can be sure to hear it go off. Even if I step outside and am out of hearing range, it'll start a reminder every few minutes.

OK, The Hispanic market came through with not only a side of pork belly, but a FRESH side (I'd been told they only sold frozen). It looked good so I purchased the 13 LB side.

Once home I unwrapped it, and cut in half and then used an old towel to dry the 1/2's.

I weighed the halves on my scale using Grams and then figured the percentages for the Salt, Sugar and Cure (Sodium Nitrite)

The halves have been curing for about 1 day, I recently pulled them from their plastic tub (which has small 'troughs' for drainage) and placed the side that was on the bottom on top of the other. I plan on doing this daily. My thinking is that it will allow the water that the cure is draining due to the salt to drain better and for the cure to be distributed more evenly.

Now, to the $130 Cabelas slicer. I found it more of a 'Toy' than an actual tool. So I used the free return and sent it back for a refund.

In the meantime I picked up a higher priced but still made by the C. H. Ina Company slicer from FleaBay.

The new unit landed yesterday and while there are a couple of 'quirks' I'm very happy with it. It is an actual 'Tool' With that said, it's not a Hobart quality Tool. But a Hobart starts at about $2000.00 and this was $194.00 with delivery included.

The difference between the $130 Cabelas and the $194 C. H. Ina slicers was like previously having an old worn out 6 cylinder with 80 lbs of compression then removing it and installing a brand new 400 HP 'Vette 350 V8. In other words---A World Of Difference!

Now to the 'Quirks' of the New and Improved Slicer---

(1) The carriage/platform that you place what you want to slice on would stick at the end that you start at. The rod it slides on was partially hidden by the bottom cover but I wiped the manufacturing lube off then cleaned the rod with alcohol the best I could and then re-lubed with a food grade oil, but that didn't help.

(2) The knob that adjusts the thickness was extremely hard to turn about 1/2 way to being fully open.

I removed the bottom cover and removed the parts for the carriage and set them aside and started checking out the knob adjustment.

The adjustment for determining the thickness of your slices works on a Spiral 'Groove' for a better word/term.

I found that the mechanism has an adjustable rod that goes into the spiral groove and that the lock nut wasn't tightened.

Long story made short. After a few hours of playing with the adjustable rod, adding lubes and adjusting the depth of the rod etc, It is easier to work than it was before but still quite hard to turn going past 1/2 way to fully open but not as hard as when I started.

Also once I got the old lube completely removed from the rod that the carriage runs on and new thinner lube installed on the rod the carriage that holds what you want to slice slides freely from start to finish.

So if this was a batting 'average' I'd be hitting 500

13 lbs I think are the standard for frozen pork belly futures.

Your thickness knob could very well be worn in the range that it was previously used and once you deviate from that it will be hard to turn.

Originally Posted by 32t

13 lbs I think are the standard for frozen pork belly futures.

Your thickness knob could very well be worn in the range that it was previously used and once you deviate from that it will be hard to turn.

Tim, I believe that you misunderstood me--

#1 The Slicer is Brand New

#2 The thickness knob is Much Easier to adjust than before. However it's still not as 'easy' as I'd prefer.

The halves have been curing for about 1 day, I recently pulled them from their plastic tub (which has small 'troughs' for drainage) and placed the side that was on the bottom on top of the other. I plan on doing this daily. My thinking is that it will allow the water that the cure is draining due to the salt to drain better and for the cure to be distributed more evenly.

If you get rid of that fluid how does the cure enter the meat?

Originally Posted by 32t

The halves have been curing for about 1 day, I recently pulled them from their plastic tub (which has small 'troughs' for drainage) and placed the side that was on the bottom on top of the other. I plan on doing this daily. My thinking is that it will allow the water that the cure is draining due to the salt to drain better and for the cure to be distributed more evenly.

If you get rid of that fluid how does the cure enter the meat?

Yes there are methods of leaving the meat in the expelled water.

In 'Dry Curing' The 'cure' slowly soaks into the flesh, the salt continues to force the water out.

I expect this process to be finished in about 6 days--With that said, I don't plan on starting to cold smoke the bellies until 8 days just to make sure.

The Sodium Nitrate is pretty powerful stuff. Years ago I had made some Kielbasa sausage with the Sodium Nitrite in it and stuffed it into natural casings and smoke cooked it. Then I hand washed the stuffer and grinder and made some breakfast sausage. When that breakfast sausage patties were cooked they had some 'Pink' to it as apparently even though I'd thoroughly washed, rinsed and dried the grinder and stuffer, there was enough of a residue from the Nitrite to cause the breakfast sausage to be effected.

These days I wash as much as I can through the dish washer to make sure everything is as clean and free of Nitrites and other things are gone.

Found this helpful link, inspired by this thread.
https://www.barbecue-smoker-recipes....l#praguepowder

While the new slicer came with an instruction pamphlet, it's 'Interesting' to read as it's in 'Chinglish'

Like this:

5. Sequence of operation

"Pay attention to the bearing disk in meat, absolutely can't make the bearing plate is in the position of the blade".