Recent content by Krasherjack

Hey guys mixed it all up and has been in the fridge for a day.. Its developed a greying outside colour, and still red inner.. is this outer colour what I should expect? Recipe calls for mixing for three or four days. Whole fridge smell like Garlic:rolleyes:

No worries, Backcountry, just got back with a 1lb bag of Instacure #1..(Manufactured From The Sausage Maker) Picked up a nice digital scale also, from Walmart.. as advised, Dave the wild West cure came out to 11/2 level teaspoons for 7gram. ..I'll save this for something else and use the...

Thanks Dave, gonna pick up a scale today to be sure:)

Great , thanks for the info I'll check them out.. wow great stuff insta cure #1 and casings..will go down tomorrow.. thks again Krasher

Good advice guys, definitely gonna get the scale, since weights are the issue. its Definitely Sodium Nitrite, (misspelled first post) . was going to cool smoke .

Hey guys Ima Newbe and need to run this by some experts. Ive made this Country Sausage before and it was fantastic. Here's what I've got: 5Lb ground deer meat 2 1/2 tsp mustard seed 3 tsp course ground pepper 1 1/2 tsp garlic powder 1 1/2tsp onion powder heres the part I'm not sure about. I...

wow, nice job...

Will do, ribs and brats will be first..for sure:)

Hi there all, just purchase a new Pit boss 700fb and ready to get started. I hope the weather here, in the Maritimes will co-operate.:)