Recent content by nyc oz

I figured I would follow up on this for anyone who was trying to find a starting point as couldn’t find much for this set up . After tinking : P-10 I-166 D-41 Running real sweet!!

Built a DIY PID with an Inkbird ITC-106vh controller. Wondering if anybody has used this on a Masterbuilt 40. I run a AMNPS tray in a mailbox mod . Looking for the PID settings that worked for you. TIA

Always used granulated garlic as it is easier to mix as it dissolves and covers more surface than little pieces.

I use pork loin (BJ's CluB) and mix it with pork fat ( trim from my pork belly for bacon). I grind it myself. Morton's Kosher salt.

I use the syracuse pretubed and love them. Each tube holds about 7lbs which is perfect for my stuffer..

Cure #1. The salt is dead on .. Been playing with this recipe for a while..

Stepping up from a MES 30 and looking for suggestions on a good electric smoker under $700. Need some capacity. Let's see what ya got !!!

Thanks to all. Here is the recipe: 6 pounds pork 80/20 fat ratio 6 tablespoons kosher salt 1 ¼ teaspoons Cure #1 2 teaspoons sugar 4 teaspoons crushed black pepper 2 teaspoon nutmeg 2 teaspoons caraway seed 2 teaspoon...

I do a double grind with the course plate on my Kitchen Aid.

Did my first run with my new Hakka stuffer. Been using a jerky Shooter in the past to stuff sticks in collagen. Machine works great just need the operator to stuff a little firmer. 6 hour Apple wood smoke in the MES30 with Mailbox mod (AMNPS).. Taste is phenomenal !!!

Much appreciated!!!

Very confused now. From their web site "Casings are bundled into "hanks" which is the industry standard of 100 yards of casing." The description is "100 yards of premium Imported Natural Sheep Casing with a stuffing diameter of 20/22mm. Ideal for Pork Sausage, Small Frankfurters, and Cabanosa."...

NYC Here>> Queens to be exact. Love my Snack Sticks , Kabanosky and Bacon. Running a MES 30 with a mailbox mod and amnps . Just found the NY group

Thanks NEPAS. The product from them that I saw comes already pre tubed and appears to ship in a mesh bag. Are we talkng about the same product?

Looking to order a hank of 22mm Sheep casings from Syracuse Casing. Does anybody know if I can store these for a while or do I need to us them all at once? Also How much sausage would a hank (100yds) of this size make? Thanks Folks