Recent content by nawlinsborn73

Do you get a consistent grind size? If so can you link it or give me the product name?

Hello all! Anyone buy whole peppercorns and grind them into 16 Mesh? I was looking at adjustable electric coffee grinders, which will probably work. Just wondering if anyone does this, as where I live(Philippines), 16 mesh is not readily available, and whole peppercorns are easy to find and...

You are correct. I'm only asking about regular salt. There will be no curing salt in this recipe as it will be a fresh sausage. Thanks for the detailed information.

When making a sausage that includes large amounts of ingredients other than meat, such as onions, should I take that into consideration when calculating the salt? For instance, if I had 1000g of meat and 300g of onions, should I calculate salt using 1300g or just 1000g?

That makes sense. Now I'm rethinking this

Do you like your jerky on the saltier side or less salty?

I love soy sauce, but I don't like to use it in jerky. I usually do a dry cure/brine when I make jerky. Maybe I'll try 2% and go from there

Do you have a tried and true salt percentage when making whole-meat jerky? Is it similar to sausage, where one would typically use between 1.5% to 2% salt? I want to create a recipe that is repeatable regardless of how much meat I'm using.

Has anyone tried using Honey during the curing process? I have some honey granules and was thinking about throwing them in my salt, cure, and sugar mixture. Just not sure if I should use it in place of the sugar or if I should add it as an extra ingredient. Then comes the question of how much to...

What IT is your sweet spot when you HOT smoke bacon?

Thanks for the idea, but I live in the Philippines. It's not a common type of smoker here

I want to have a gravity-fed smoker built by a local fabrication company. I know there are places where I can buy gravity-fed plans. Does anyone know where I can get plans for free? Or does anyone here have a gravity-fed build plan they can send me?

Here it is!! Smoked at 225 for about 6.5 hours. IT was only around 155. I pulled it and finished it off in the oven at 325 with some veggies and stock. It was still pretty tough at 205 so I let it ride until 210. This was better than I thought it would be. I thought it would taste like pot roast...

Thanks. Damn that looks good

I want to pull it but I also want to avoid it tasting like pot roast. Not sure if that is possible or not