Recent content by Makkara
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Using pure Sodium Nitrate for DIY #2 curing salt
I hope I retain half of what SmokinEdge and indaswamp have forgot. Incredible sources of information. -
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LEM discount
Got to try out the new 10# LEM motorized the last couple days. WOW, what a difference! Finnish Potato Sausage and Elk Summer Sausage. -
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LEM discount
Today only 25% off everything. No minimum order. Free shipping on $150 plus orders. Promo code is "FLASH 25". My 10# motorized stuffer is on its way!! -
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Fridge used for Umai dry aging
My UMAI elk bresaola is doing great in the garage "in case of emergency" fridge. 10-year-old Kenmore frost free. -
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Penrose Hot Smokies.
Just hit day 7 on this recipe. WOW is all I can say. Just the right heat. Thanks for posting this, I saved it when I first read it. Why did I wait so long..... -
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How Do You Afford This Addiction?
I started bagging groceries at 15. Still was doing it 37 years later, along with owning our own supermarket. Retired 10 years ago @ 52. Being a vacation relief meat cutter over the years has really helped me in this hobby!- Makkara
- Post #105
- Forum: Blowing Smoke Around the Smoker.
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I Want to have another go at homemade cold smoked salmon have some safety concerns.
I have some salmon (wild Chinook I caught) in a brine now for cold smoking. It had been frozen at -25 degrees F for 6 months. I'm using a dry equalization brine to eliminate a "too salty" outcome. It is 2.75% salt, 4% brown sugar, and .25% cure #1. It will be left in the fridge for around 5-7...- Makkara
- Post #4
- Forum: Food Safety
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Elk Summer Sausage smoking time
Within 3 degrees of set point for me. I also have my smoker indoors in my shop (under an exhaust hood). Wind and ambient temperature changes are out of the equation. -
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Elk Summer Sausage smoking time
I do not get a "crust". This time length in smoker gives me the mouth feel and level of smoke I prefer. Mine were hung vertically too. I start with a 14" length of casing before crimping an end. They end up being around 12" long when closed. I've added a very top bracket in smoker to get extra... -
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Elk Summer Sausage smoking time
Both your sausage and sticks look great!! Coincidence in your smoke. I too did 20# of elk summer sausage in my 40" MS this weekend. My mix was 14% pork fat. I used TSM jalepeno summer sausage mix. I ground, mixed, and stuffed on day 1. On day 2, PID was set for 100 degrees for 1.5 hours (no... -
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Dipping sauce
I enjoy this one with tuna cakes. Creamy Tomatillo Dressing 1 (1 ounce) package Hidden Valley Ranch Dressing mix I cup buttermilk 1 cup Mayo 1 larger or 2 small tomatillos 1 clove garlic, minced 1/2 bunch cilantro, chopped 1/2 teaspoon lime juice 1/2 to 1 small jalapeño, seeds removed...- Makkara
- Post #10
- Forum: Sauces, Rubs & Marinades
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(Sweet) Italian Sausage
I use this basic recipe too. However, I triple the sugar ratio and double the fennel. It is still not "quite" what I'm looking for, but it is getting there. My next batch will include more fennel. -
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1st hamburger grinding question
Owning a small supermarket for 25 years, I assisted in my meat dept. many times. Our "go to" process on grinding is what I still use today at home. Once thru sharp knife and medium plate. Then mixed well to distribute fat to lean. Next a second pass thru the same plate. The mixer/grinder was...- Makkara
- Post #7
- Forum: Blowing Smoke Around the Smoker.
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Toss it, or eat it?
Coming from you, I will keep it. I trust my process and have had success with many other cured meats. Thank you for your input. Your level of expertise in curing meats is mind blowing!!
