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  1. diggingdogfarm

    Prague Powder #1

    I'll let Pops answer questions about his brine.
  2. diggingdogfarm

    Prague Powder #1

    Oh boy, here we go!!! :biggrin:
  3. diggingdogfarm

    Prague Powder #1

    Okay, here's how an immersion brine is checked for ingoing nitrite (it's important to remember that only a portion of the cure is absorbed into the meat.) Weight of the Nitrite x Percentage of Brine Pick-Up x 1,000,000 ÷ Total Weight of the Brine = PPM Nitrite 14 ounces of cure #1...that's 397...
  4. diggingdogfarm

    Prague Powder #1

    If you can tell me exactly what you used in the brine (that's dissoluble)...I can answer your questions. 14 ounces of cure #1 and 3 gallons of water...correct? 2-1/4 cups of brown sugar? No other salt...correct?
  5. diggingdogfarm

    Prague Powder #1

    Sorry, but that's not the correct way to calculate an immersion brine with 10% pick-up and we need to know ALL the ingredients (and their weights) that went into the brine.
  6. diggingdogfarm

    Prague Powder #1

    What else did you put in the brine?
  7. diggingdogfarm

    Prague Powder #1

    Okay, you said that you used 14 ounces for 3 gallons...how do you know that for sure? Did you weigh it? =Martin=
  8. diggingdogfarm

    ThermoWorks Time Stick

    I have one and I love it but I thought that everyone knew that the all black ones work best, :biggrin: =Martin=
  9. diggingdogfarm

    Prague Powder #1

    jjp1991, Where did you get the "curing salt" and what are the ingredients on the label??? =Martin=
  10. diggingdogfarm

    To rinse or not to rinse, that is the question!

    Most chickens aren't completely cleaned. I remove any pin and "hair" feathers along with the kidneys...I never cook a chicken with the kidneys still in place. Then I RINSE...and I don't give a rat's rump what anybody thinks of it. =Martin=
  11. diggingdogfarm

    "Sous Vide" Discussion

    Yeah, there has been a lot of discussion about it here.... http://forums.egullet.org/topic/147598-mellow-the-smart-sous-vide-robot/ =Martin=
  12. diggingdogfarm

    Pastrami sausage? Anyone tried this?

    Yeah, That's Warren Anderson's recipe. Just slightly different than the recipe in his book because of the use of that Bradley Cure stuff. When I made pastrami sausage, I went about it much the same as with Krakowska...with some bigger chunks of meat. Pastrami spices of choice and mustard...
  13. diggingdogfarm

    Christmas came by UPS today!! Foamheart

    Yep, plates aren't always compatible. You'll find that not only can the center hole be off, but sometimes the knives from one manufacturer won't fully cover the holes in a plate from another manufacturer. I got my 3/4" plates from the SausageMaker.
  14. diggingdogfarm

    Christmas came by UPS today!! Foamheart

    Yep, that's why I have that size grinder. =Martin=
  15. diggingdogfarm

    German Farmer Style Summer Sausage with Elk..

    That looks Elkelicious!!! Nice job!!!! =Martin=
  16. diggingdogfarm

    Sausage making last year

    No, all of the Morton's curing products are approximately just 2% sugar. =Martin=
  17. diggingdogfarm

    Anyone Using "Grill Grates"?

    I have them for the Smokey Joe, Jumbo Joe and the 22.5" One-Touch Silver Kettle. I'm very happy with them. =Martin=
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