Recent content by steiny

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  1. steiny

    Grinder plate

    Something that big and you might be in three phase power territory!
  2. steiny

    Cut of Pork for Sausage?

    Scale your recipe to the amount of meat you end up with. Recipes by weight and metric make it really easy.
  3. steiny

    Braunschweiger question

    I've seen some recipes using beef. I think it's made kosher using beef and/or chicken livers.
  4. steiny

    Love Bacon-Can't MakeIt.

    You're getting great advice on how to make good tasting bacon. I've also made some tough bacon. I don't think your process is making it tough. Belly, like butt, is not a tender cut. Look at the recipes to make braised pork belly. They use time and moisture to break down the collagen in the...
  5. steiny

    Fatback in Iowa?

    I personally just use butts with a thick fat cap when making breakfast sausage. Most people figure it to be 80/20. That being said, belly is between 50-60% lean. If you're shooting for a 30% fat sausage, you can do some math to add enough belly to get that extra 10%. I would think Fareway could...
  6. steiny

    Pretubed Casings

    If it's the natural ones it says on the site that one order will do 50 lbs. Divide 50 by the number of tubes and you have pounds per tube.
  7. steiny

    Pork belly costs?

    I do like the convenience of skin off for bacon. That's the only problem with the ones from RD. I did get some there for the Serious Eats pork belly porchetta.
  8. steiny

    Pork belly costs?

    The label says $2.85. If it's $1.85, I might have to head over there.
  9. steiny

    Cure #1 and Summer heat (left in car)

    I'm not a chemist, so take this with a grain of salt. I'm guessing that water is needed in any reaction that would cause the cure to become less effective. Unless the humidity was quite high, I wouldn't worry about it.
  10. steiny

    19lbs of belly in progress

    Have you talked to University of Illinois Meat Science Lab  about buying bellies?
  11. steiny

    MSG

    No.
  12. steiny

    SMOKIN-IT SMOKER

    I have had bbq squirrel :-)
  13. steiny

    SMOKIN-IT SMOKER

    Be careful with a single large hole. I've resorted to putting a heavy object on top of my SI3 vent hole and keeping the door fully latched to keep the mice out of it. The existing drain hole seems to be too small for them to get in. It's quite disgusting what they'll do if you forget to remove...
  14. steiny

    STX "SAUSAGE MASTER" 5 LITER (11 LB) 2 SPEED HIGH TORQUE SAUSAGE STUFFER

    I've had one of their grinders since 2012. It works well for my infrequent use. In October of 2013, the grinder stopped working. I disassembled the gear box and found that the gears were not making contact. It was probably due to my overtightening the collar and making the knife turn too hard...
  15. steiny

    Hello

    Coming to you from Minneapolis, MN. I use a large BGE and a Smokin' IT model 3.
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