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Recent content by krazy4bakon

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  1. krazy4bakon

    Amazen Products

    It is too bad he's not making smokers. I'm on try #3 with a new MES 40. 1st one came in with severe road rash. I just don't know what the UPS guys did with that unit. Called Amazon and they overnighted me another. Get that one and it's lights out and nobody's home..:head-wall: Called Masterbuilt...
  2. krazy4bakon

    Amazen Products

    Just want to give a shout out to Todd at Amazen Products. I have emailed him several times with questions about his products, and asked for recommendations for which of his products work best in a particular application and he has always been very responsive and knowledgeable.  I just bought a...
  3. krazy4bakon

    Wildfire Season in Colorado - Again or Still

    I live in Trinidad and where I work is right on the edge of a pre-evac area. This is scary stuff! The East Peak fire is 10 miles away. And there's a big one 35 miles to the south of us in Cimarron, NM. We sure do need moisture:(
  4. krazy4bakon

    Elk summer sausage... Cure #1 or Cure #2???

    Martin, Thanks! That's the piece of information that I was looking for. I could not seem to find anything I was looking for today!
  5. krazy4bakon

    Elk summer sausage... Cure #1 or Cure #2???

    Nepas, You are correct. It is #114. At this point, all I can do is punt. I think I will do like you suggest and dry half and cook half and see which one turns out better! Thanks to everyone for your input! I won't make that mistake again!
  6. krazy4bakon

    Elk summer sausage... Cure #1 or Cure #2???

    Well shoot, the dry bologna looks awesome too! Perhaps I will just dry it!
  7. krazy4bakon

    Elk summer sausage... Cure #1 or Cure #2???

    Ok I'll try to answer everyone's questions. Martin, I used Eldon's Sausage Supply #2 formulation. I've read all over that sodium nitrate converts to nitrosamines at high temps but I don't know at what temp. Is a 150 IT high enough to cause that to happen? Lee, I mixed 25 lbs elk meat 2 lbs...
  8. krazy4bakon

    Elk summer sausage... Cure #1 or Cure #2???

    This was the recipe written on the front of the Legg's package. I used 1 oz of #2, as recommended for 25 lbs of meat. I now understand that I should have used #1 but is there any harm in using #2? I know they're not interchangeable and that they have two different purposes but nonetheless, it...
  9. krazy4bakon

    Elk summer sausage... Cure #1 or Cure #2???

    That's what I'm doing! Hopefully we hear from some experts!
  10. krazy4bakon

    Elk summer sausage... Cure #1 or Cure #2???

    Ok, well I'm starting to feel a bit better. I can live with snack sticks. That's how I intend to eat them anyway. So I should be ok as long as I don't cook them?
  11. krazy4bakon

    Elk summer sausage... Cure #1 or Cure #2???

    Also, from what I understand of Prague #2 is that it is not to be fried at high temps like bacon, but will nitrosamines start forming if I smoke to 155 IT? I can't seem to find any info on what temp that happens at.
  12. krazy4bakon

    Elk summer sausage... Cure #1 or Cure #2???

    I am making a 25 lb. batch of jalapeno/cheddar elk summer sausage and I am using Legg's Old Plantation Summer Sausage Seasoning. The suggested directions say to add water, seasoning and sodium nitrite. Then mix, regrind, stuff and smoke to 155 IT By specifying sodium nitrite, I'd assume that...
  13. krazy4bakon

    Got my new slicer!

    How rude of me... Here it is! And it is now just a distant memory. Didn't take long for the family to devour it!
  14. IMG_1788.JPG

    IMG_1788.JPG

    • krazy4bakon
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    • Album: Got my new slicer!
  15. IMG_1787.JPG

    IMG_1787.JPG

    • krazy4bakon
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    • Album: Got my new slicer!
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