Recent content by chemicalguy

  • 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.
  1. chemicalguy

    Big Question

    I had some smoked cured pork/beef sausage in the fridge and the fridge decided to quit and is no longer cold , just room temp . is the sausage still good or not ? thanks!
  2. chemicalguy

    German Bratwurst--Italian Sweet Sausage

    just got a kit from Hi Mountain , let you know how it goes.
  3. chemicalguy

    MES and AMAZEN

    I ave one in my 30 , this is the first time using it and wow lots of some and No need to open it and add chips or pellets
  4. chemicalguy

    NEW PRODUCT: A-MAZE-N-TUBE-SMOKER

    I love mine , can't wait to see how this one works.
  5. chemicalguy

    Need help with my first cold smoke sausage

    I will post picks
  6. chemicalguy

    Need help with my first cold smoke sausage

    nitrite
  7. chemicalguy

    Need help with my first cold smoke sausage

    spell check yes nitrite.
  8. chemicalguy

    Need help with my first cold smoke sausage

    I spoke to him today , its a basic sodium nitrate , bulk called salt cure , their QA person verified that the max amount is 3g per kg meat . this is the amount they use in the sausage they sell to the public. going to give it a try today.
  9. chemicalguy

    Need help with my first cold smoke sausage

    :sausage:
  10. chemicalguy

    Need help with my first cold smoke sausage

    I think I am going to measure out what he gave me and figure out the per pound amount and give it a try . he did tell me he gave enough for 50lbs
  11. chemicalguy

    Need help with my first cold smoke sausage

    This is white , and he gave this to me from his inventory and put it into a baggie, this is an old German butcher and he called it pickle cure , do you have any recommendations how much to use ?
  12. chemicalguy

    Need help with my first cold smoke sausage

    I need to know how much cure to use , my local butcher gave me what he called Pickle Cure , in a very little baggie , and mentioned that this would be enough to make 50lbs of sausage . He could not give me much since his auditor tracks the usage . Can someone give me a more precise measurement...
  13. chemicalguy

    My first reverse flow build

    very nice , I wish I had the skills.
  14. chemicalguy

    Is my whole chicken done? First time smoking....

    every time , I have done chicken this is my concern as well , now I overcook it so the chicken is falling off the bone and squirts juice when you pick it up and the dark meat is still pink , think its just smoke ring 175 is my temp goal. 225-250 for 3.5 hours .
  15. chemicalguy

    First 2012 Ribs: St. Louis Style

    nice looking smoker! :grilling_smilie:
See more
Top Bottom
Back
Clicky