Recent content by 2grit
-
Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
-
summer sausage
#2-1/2 casing which actually measures 2.76". Liquid smoke is also suggestive of your taste. Try 1 teaspoon per five pounds for a light touch. I do everything by weight. I use 4 ounces per 100 pounds. -
-
summer sausage
Jalapenos are so variable in their heat range that you have to experiment. I've used fresh and dried and it varies a lot. As far as cheese goes, I use 10 percent high-temp cheese. If it's a 20 pound batch, use 2 pounds cheese. 150 is not too high because you have to eventually raise the... -
summer sausage
Smoke does not penetrate plastic casing. That's why you use liquid smoke in the mix if you want a smoky flavor. If you're referring to "stove" as your oven, the difference is the low starting temperatures you can obtain with most smokers, whereas, an oven usually goes no lower than 150. That... -
Cannot Login on my mobile
Just logged in with Facebook and it worked. Go figure- 2grit
- Post #12
- Forum: Report Issues
-
Cannot Login on my mobile
It is weird. Makes no sense at all. Anyone else?- 2grit
- Post #11
- Forum: Report Issues
-
Cannot Login on my mobile
Galaxy s6 default browser Just tried on Chrome and same thing. Username and password don't match- 2grit
- Post #9
- Forum: Report Issues
-
-
-
-
Cannot Login on my mobile
Does anyone have any idea why I am able to login to SMF on my laptop and not my mobile? I use the same exact username and password and I keep getting a message saying username and password don't match. I login on the laptop and it works every time.- 2grit
- Thread
- Replies: 11
- Forum: Report Issues
-
insta cure #1
It should be pink by the description. I order/use this by the 50# and over time, even in ideal storage, it loses it's color but still works fine. That being said, you shouldn't have received a batch that has lost it's color. The color is there for safety reasons so you don't confuse it with any... -
Counter-stable Jerky
I have nothing against cure. I use it in everything else including summer sausage, hot dogs, kielbasa etc. I wouldn't think of making these without the cure. Jerky, being dry, doesn't have the attributes the other products have which require the cure- 2grit
- Post #4
- Forum: Making Jerky
-
Counter-stable Jerky
I've smoked literally thousands of pounds of jerky and have never added nitrite. The level of dryness is the trick and it is learned and rather hard to explain but I will try. Jerky will lose a full 2/3's it's weight when dried. The drier you make it, the more stable it is at room temperature. I...- 2grit
- Post #2
- Forum: Making Jerky
-
Commercial fridge build
As soon as I get SMF to work on my mobile, I'll post a picture of my setup. It's worked excellent for 20+ years. Give it a day or 2 or PM me your cell phone and I'll text you pictures.- 2grit
- Post #5
- Forum: Fridge/Freezer Builds
