Recent content by nichiowa

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  1. nichiowa

    Summer Sausage Stall

    Ok, I appreciate it. Understood on the temps (I am glad you knew the info from the other post as well). I will ride it out. Thank you.
  2. nichiowa

    Summer Sausage Stall

    Also they have been going for 24 hrs now.
  3. nichiowa

    Summer Sausage Stall

    i have had some dilemmas in between, but long story short, I have 8 52mm logs that have stalled and will not rise above 122 IT. Oven is @ 180, verified IT and oven temps with second thermometers. What are some problems that I am missing?
  4. nichiowa

    First for Summer Sausage

    How do I finish with a hot water bath? And is there any concern of the holes that have been poked to check temp? Sorry for the questions, this is very new to me.
  5. nichiowa

    First for Summer Sausage

    First of all this batch is kicking my butt. It is a 25lb LEM Summer Sausage kit with 70/30 venison/pork. I put 8-52mm logs in the oven yesterday at 2 pm @ 170. We went to bed at 11 with an IT of 126. I wake up at 7 and the oven turned itself off. The IT was 92. I started the oven at 170...
  6. nichiowa

    Making Summer Sausage

    I appreciate you guys putting my mind at ease, thanks again.
  7. nichiowa

    Making Summer Sausage

    Hello, I am a little paranoid and I want to make sure that our summer sausage is good to eat. I was processing summer sausage and the total prep time before getting it back into the fridge was at 2 hours or slightly over. Between the time it took to grind the meat, add seasoning, cure...
  8. nichiowa

    Curing Bacon

    Rog, thats what I was worried about.  Just after I posted the question I pulled it out rinsed it off and started from scratch with the MTQ recipe.  Thanks for the response.
  9. nichiowa

    Curing Bacon

    So I have already followed a recipe that was posted on the forums using MTQ and it turned out great.  I want to try a few different methods and curing techniques.  I have now found a recipe that uses kosher salt with no cure.  I have a 4 lb belly and used the following ratios: 1 c kosher salt...
  10. nichiowa

    Consuming Raw Pork

    Thanks for the replies, I appreciate it.
  11. nichiowa

    Question about curing pork belly

    Thanks a lot!
  12. nichiowa

    Question about curing pork belly

    Chef JJ, I appreciate it, I apologize for not giving all the details upfront. So there is no safe way to not use nitrite then, I will talk to him and see if he realizes the amounts in the meat. Thank you. Dan, that is correct, I was just wondering if I could process the met wurst the same way...
  13. nichiowa

    Question about curing pork belly

    Yes sir, I can say it was made without cure.  Mainly because of the time frame that it had to be sold and I have found the recipe in a few places that describe the use of raw pork.  It was always fresh made everyday and had to be sold that day, My understanding is that any cure would not even...
  14. nichiowa

    Consuming Raw Pork

    Ok, I get it there are tons of people that say don't do it, but we "Americans" are afraid of trying new things, especially those things that are older than our country, lol.  Fresh mett has been eaten in Germany for hundreds of years.  So with that being said, I found a recipe to try and...
  15. nichiowa

    Question about curing pork belly

    So what do German's do for their pork when they make Mettwurst?  It is fresh "that day" I know that.  So does anyone know what their process is for making it safe to eat?  Fresh mett on a roll with sliced onion is about best breakfast there is!
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