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    Transporting Starter Culture

    One other question is I may, i am gonna have to do this sausage on a long weekend as I work all week. I can grind and stuff, get things fementing on the first day, then 24hrs later hopefully smoke/cook. Hypothetically if the fermentation pushes me past a reasonable time to cook on the second...
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    Transporting Starter Culture

    Unfortunately the selection Halfords has is limited. They have the mondostart stuff so Im gonna go with mondostart classic, says its good for rapid acidification. Im planning on starting with summer sausage, so just a 24hr ferment. I picked up some ph strips so hopefully that gives me an idea...
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    Transporting Starter Culture

    I have decided to dive into fermentation of sausage because of the poor luck I had with encapsulated citric acid. My question is, I will be driving about an hr to pick up the culture at the supplier. It says they keep it frozen, should I be bringing a small cooler with ice packs to keep it...
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    what went wrong?!

    Agreed, if you made them as fresh (no cure) or with cure makes a lot of difference how cook them. Fresh sausage with natural hog casing doesn't like low and slow. It makes the casing chewy and rubbery, then you mentioned dry out, that may have been the icing on the cake. Dried out rubbery...
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    New ph meter added to collection

    i bought myself a cheap ph meter but it doesn't come with any cal fluid or cleaning /storing fluid. They sell all that stuff on Amazon but not sure about the procedures. When you get into all the cleaning/storage of the probes I would be interested it the process of that. Corey
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    First attempt at bacon

    With regards to wet brine vs dry. I did a wet brine once and , as mentioned, the amount of liquid during the frying. Did a normal ¾lb amount for the wife and I for breakfast, ended up with a frying pan full of liquid. Went back to dry brine. My opinion Corey
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    Hakka Buffalo Chopper

    Ive been wanting one for years also but just can't see the need to emulsify meat that much to spend the money. A bowl chopper vs double grind through the small plate, I don't know if the money is worth that. That being said, the price is amazing. I did grab one of the Hukka 30lb powered...
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    pork butt grinding fat glob question.

    I agree with chopsaw. I went with the 2 guys and a cooler advice. I don't grind untill the meat is 34 deg or less. Depending on how big a batch start at like 30 or 29 deg so your not on the edge of too warm. Check during the grind and go back in the freezer part way through if needed. Cube the...
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    usable cuts for burger grinding

    Not sure about the best cuts as I'm from Canada and all the cuts you mention are way too expensive for burgers. I have used brisket trim for burgers and didn't really notice any flavor difference. I prefer 85/15 fat for burgers, good balance of juicy and doesn't shrink too much. IMO Corey
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    ECA failure.

    "I only mentioned a reaction , because it's made for making candy . Has a lower melting point . Is that because it's a thinner coating or a different type of coating ?"  I think you are completely correct. Been doing so more reading. Evidently there is a few different types of waxes or...
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    ECA failure.

    I was gonna grab some of the modernist pantry stuff as they ship to the Canada but the cost would have been crazy. Im paying 50 bucks for a pound from Halfords, it would have been 75 bucks a pound through Modernist. I paid 36 dollars for the stuff I used this morning but clearly its not the...
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    ECA failure.

    I had done a lot of research on ECA and from what I have read it is to be added right before stuffing and the big thing is don't mix vigorously just light. I watched a 2 guys and a cooler video when they even use a meat mixer, so it seems its not supposed to be terribly fragile as he mixes for a...
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    ECA failure.

    I started to question my methods and maybe I was too rough with the mixing etc. I was very gentle with the whole process, I really don't know if I could have been any more careful. Just seemed that this ECA was made of glass and no amount of care could keep the capsules from breaking. If anyone...
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    ECA failure.

    This has been touched on in the past but not exactly so I figured would just start a quick thread if I may. If nothing else I can wallow in self pitty for a bit. I just had a major failure using ECA. I'm from Canada and getting ECA is very difficult, I did find some through a mail order...
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    Char-Griller too hot

    Seems there is an issue with those regulator on the DUO. I have the same unit and mine did the exact opposite of what you are describing. Wouldn't get up to temp. The regulator was knocking the propane pressure/flow down way too much. Hardly a whisper. I went with an adjustable one off Amazon...
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    First Summer Sausage in a long time.

    Wow, you got a lot of sausage from 5 lbs of meat. What size of casings are you using? Looking good . Corey
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    Question about cubing meat for Kielbasa

    Question for those who cube their meat for kielbasa. In the past i have just ground all the meat and stuffed/smoked as usual. I was gonna try holding back some meat to add cubes to the ground. Want to shoot for the nice chunky texture. Question is, what is a good amount to cube over stuffing...
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    Initial burn in, smoke from ash pot?

    I have an older Camp Chef Lux . There is a little latch on the fire cup slider lever to keep it in place, its sypposed to fall into a slot on the rod. If the latch falls down and you close the slider, the latch will hold the slider open just a tiny bit and not allow it to seat properly. Not sure...
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    I'm Rich...

    Hell, I win those at least twice a month. From a king in saudia arabia no less.! Corey
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    I think I wrecked my taste buds.

    I have had an absolutely great summer and fall for smoking meat. The weather has been really good. I did at least 6 briskets, a few batches of short ribs, pulled pork, St louis ribs, pretty beef heavy. I realized I didn't do ANY steaks, ribeyes are the favorite in the house. Realizing this, I...
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