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    Jalapeño Cheddar Sausage

    The comparison argument is a good one. I see the utility in that. I will appropriately show my ingredients relative to meat quantities of 2.205 pounds (1kg) from now on. ;)
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    On the Edge of Trying Sausage Making

    Ah, yes -- I was talking about the Jerky cannon. I was using the term "jerky gun" generically, but it looks like a super tiny LEM "jerky gun" available which would be super confusing. Just got out and measured my cannon with calipers. It measures 2 1/4", so it should work with both those. It...
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    Should I add sodium phosphate to equilibrium-cured bacon?

    I had an earlier failure with "true dry" process, where the analysis of that failure led me to believe that a bit of the cure leeches out with the water. As a result, the meat is undercured overall. I'll send you a PM. Thanks!
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    Should I add sodium phosphate to equilibrium-cured bacon?

    Ah, good to know! I'm currently thinking of doing somewhat of a hybrid approach. Bacon-in-a-bag, is great for its reliability, but the meat will be sitting in a bag in its brine. Dry rubbed, on the other hand, will result in a better tasting product, but I believe it will also be under-cured...
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    Should I add sodium phosphate to equilibrium-cured bacon?

    Yeah, I think you're right. But I'm also trying to not stray too far from commercial, since I'm trying to convert my wife to homemade bacon. For example, I know that homemade mac and cheese using a mornay sauce is better than the kraft stuff in the box... but I also still really like the kraft...
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    On the Edge of Trying Sausage Making

    I've tried most of them. The LEM Jerky gun is the best. No contest. The LEM tube will have a 2" base, so it'll work with other jerky guns. You can also buy a set of generic tubes for cheaper, and if it has a 2" base (or 1 15/16" base, or 2.05" base), it should work on your jerky gun as well. A...
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    Should I add sodium phosphate to equilibrium-cured bacon?

    Thanks @Dave in AZ! I think you're right. After researching this a bit more, it literally seems to be a profit motive. For some reason, I was thinking the phosphate helped the bacon not shrink as much when cooking, but I think that's not true... the opposite, in fact. The phosphate gets people...
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    Should I add sodium phosphate to equilibrium-cured bacon?

    My goal is to make some bacon from pork belly, but to have it pretty similar to what my wife it used to. As such, I'm considering adding sodium tripolyphosphate to the pork belly, since that's what the big producers do and I do believe for good reason (I think it prevents it from shrinking as...
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    On the Edge of Trying Sausage Making

    Yeah, I bought the 3/8 one and was really disappointed it was measured in inner diameter and not outer diameter. When I was talking earlier about 9-10mm tubes, I was talking about outer diameter. Here's my favorite horn for 3/8 outer diameter (used for 14-15mm casings)...
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    Jalapeño Cheddar Sausage

    I think that's it exactly! The illusion is a visual thing. I love how the intermittent flecks of color indicate that the sausage is special and artisanal. It just looks really good, but when I bite into it, its a bit of textural disappointment. So I think the key is to add that visual...
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    Jalapeño Cheddar Sausage

    Cheese whiz is pretty bad, in my opinion. I don't think there's a good application for it anywhere in cooking. Velveeta, on the other hand, is awesome for certain things. For years, I played with various recipes for nacho cheese. There was this old Taqueria that just made amazing nachos, and...
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    Fathers Day Whole Hog

    I am floored. What an amazing feat! Now I'm super curious to taste something like this. I wonder there's a way to get a similar taste without having to smoke a whole hog. Like, to smoke a skin-on pork shoulder segment and also a skin-on pork leg, and then to mix the results or something... I...
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    Need New Grinder

    Absolutely! The only stuffer I've found to be able to do 9mm tubes well and also not waste too much meat. The motor for the #10 is the same wattage as for the larger 20# and 30# LEM models, but the cylinder is smaller in both diameter and length for the #10. The awesome result is that it not...
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    On the Edge of Trying Sausage Making

    This is absolutely true. I started with jerky guns w/ 10mm tube/15mm casings. Went through about 7 different guns until I landed on the LEM jerky gun which was absolutely the best. Also very true. It's the best way to prototype sausage recipes IMO, and why I'm able to experiment on several...
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    Jalapeño Cheddar Sausage

    Not at all! The opposite, in fact. You're helping to make it a great thread! I think your inquiry is causing us all to dig a bit deeper, and potentially find an awesome better outcome. I'm so thankful that you've asked the question, and in @nlife's detailed response. Fascinating!
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    Sausagefest 2024 - What are your favorite sausages?

    Yep, I did that a few days ago. That was the nuclear hot links post. I actually tried that one four times, with minor variations along the way. My feeling is that you can use my recipe and omit some of the spicier ingredients (paprika instead of hot paprika, no reaper, no red pepper) and you'll...
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    Jalapeño Cheddar Sausage

    Thanks! Yeah, possibly the smoke was a little heaver than usual as I was experimenting with my dust generation (burr grinder vs. soaked pellets in alcohol with dust vs. soak and dehydrate). I'll have to test. Yes, absolutely! If I didn't use double the jalapeno, I would've felt like it was not...
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    Jalapeño Cheddar Sausage

    Man, I wish! I'd love to be able to share these sausages! Yeah, that makes sense. One of my local butchers makes a "Cheese Bavarian" that I similarly find initially delicious, but it does also get tiring. For what it was I feel like the sharp cheddar used in the recipe did a good job. I'm...
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    Dry-Cured Garlic/White Pepper Bacon: Ecocure vs. Cure #1

    Yeah, you may be right. There was a very thin layer of frost. I don't think there was any actually water running down the sides though. Normally it functions well as a drying chamber, as it's been used with success for beef sticks. For the bacon, I needed it at fridge temps, so I set it to...
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    Dry-Cured Garlic/White Pepper Bacon: Ecocure vs. Cure #1

    Noticed a few small black specks on a 3 pieces on the underside of the belly. :( No pictures to hide my shame. The skin side of the bellies looked great, dry and firm and the lean showing a lovely red in both ecocure and cure #1. The lean side of the bellies (the part resting on the wire...
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