I happened upon a YouTube channel this morning where a BBQ guy was cooking breakfast on a livestream and chatting with viewers.
One of the things he cooked up were some "pre-cooked sausage strips" that were about the size of wide bacon strips. Really, he just had to heat them up. I’ve never seen these before.
That got the wheels spinning in my head. I like to make sausage, and I have a jerky gun for ground meat jerky.
My idea is to 3D print a new nozzle for the jerky gun using food safe PETG plastic. I would then extrude the strips, pre cook them in the oven on trays, and freeze. They would be great for breakfasts out at the trailer.
The question is, how big should they be extruded, what temp in the oven? Fully cooked or mostly cooked?
My thoughts were to extrude them 3/8†thick, 2†wide. Then cook at 300F or so until done, but try to avoid browning.
I need some advice from the experts around here, and would be interested in any ideas.
One of the things he cooked up were some "pre-cooked sausage strips" that were about the size of wide bacon strips. Really, he just had to heat them up. I’ve never seen these before.
That got the wheels spinning in my head. I like to make sausage, and I have a jerky gun for ground meat jerky.
My idea is to 3D print a new nozzle for the jerky gun using food safe PETG plastic. I would then extrude the strips, pre cook them in the oven on trays, and freeze. They would be great for breakfasts out at the trailer.
The question is, how big should they be extruded, what temp in the oven? Fully cooked or mostly cooked?
My thoughts were to extrude them 3/8†thick, 2†wide. Then cook at 300F or so until done, but try to avoid browning.
I need some advice from the experts around here, and would be interested in any ideas.
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