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Recent content by franko

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  1. franko

    How do you know when you've cured the bacon long enough?

    I have been curing a couple of 2 pound pieces of very thin belly bacon (1/2 to 3/4”) (all I could find locally) for 9 days now and it hasn’t firmed up at all. Used 1 tablespoon of tenderquick per pound along with some seasoning spices. Should I be concerned? I have never used tenderquick before.
  2. franko

    How long to cold smoke fresh sausage?

    I like to make fresh bulk sausage, add Cure #1, make patties, and cold smoke them for a couple of hours. Then I flash freeze the patties, package them and store them in the freezer. They can be put in the skillet and fried as desired.
  3. franko

    Bouncy fresh sausage

    i think you are right there is very little fat rendered when fried. I used a couple of 5 pound butts which didn't have a very thick fat cap. Being too lean was probably my only problem. Fixing to make some more so I will try adding a little more fat this time. Thanks.
  4. franko

    Bouncy fresh sausage

    Used a commercial sausage seasoning (Brookshire Brothers). I'm sure it had some kind of binder in it.
  5. franko

    Bouncy fresh sausage

    Nope. I just ground and seasoned and made into patties. No casings used. I'm wondering if I added enough ice water. I think I added about a cup.
  6. franko

    Question on cured Boston butt

    Thanks, much.
  7. franko

    Bouncy fresh sausage

    Used the medium plate supplied with a kitchenaid mixer attachment (looks like about 1/4 inch). Only ran it through once.
  8. franko

    Bouncy fresh sausage

    I just made 10 pounds of fresh sausage from ground Boston butts. It is delicious but is chewy ( I think I used the term bouncy, lol). I kept the meat icy cold and used a medium plate. Flashfroze the patties and vacuum sealed them. Anyone had this problem?
  9. franko

    Question on cured Boston butt

    Looks like either way will turn out ok as long as there is a good pellicle. (6 one, half a dozen the other) lol. Rinse, soak, pat dry and overnight in the fridge it goes. I'll send pics. Thanks for the info.
  10. franko

    Question on cured Boston butt

    How long do you cold smoke it? (I use an amnps)
  11. franko

    Question on cured Boston butt

    How long do you keep the smoke rolling? (Using an amps
  12. franko

    Question on cured Boston butt

    Will a cured Boston butt take on smoke better when cold smoked or hot smoked?
    • franko
    • Thread
    • Replies: 14
    • Forum: Pork
  13. franko

    Pork Tenderloin Inspiration

    Gator, what was your internal when you pulled these?
  14. franko

    sausage sticking to fibrous casings

    Smoke-Cooker, that is interesting. I would not have thought about mixing vinegar with the soaking water. I am about to make some beef sausage in 12" fibrous casings and I will try this method. Any idea what the vinagar/water ratio is? If I can't find out, I will just shoot from the hip and hope...
  15. franko

    collagen casings smell bad

    Nepas - What brand do you use? I made 10 pounds of kielbasa yesterday using the LEM brand. I was not totally satisfied as they turned out pretty tough. Could have been some of my technique though. I just know when we fried some of them up for breakfast this morning, the skins were hard to cut...
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