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  1. diggingdogfarm

    kielbasa

    Butt and shoulder may or may not mean the same thing. Depends on how folks are defining them (it varies.) Butts can really be all over the place in terms of fat content...there're not usually very consistent....some will be trimmed more than others...some have less intramuscular fat than...
  2. diggingdogfarm

    kielbasa

    What was the finished temperature of the sausage (after smoking?) It doesn't look like too much fat from here. The sausage obviously didn't bind well. It looks like you were given bottom-barrel ground pork with a lot of connective tissue and the like. With quality meat, you don't need added...
  3. diggingdogfarm

    Bacon curing - validating the 10% uptake assumption

    If it's real Cure #1 made by the process first invented and patented by Karl Max Seifert and subsequently improved by Griffith Laboratories, it's a homogeneous product that can't separate. "Seifert Patent No. 1,950,459, small quantities of other salts dissolved with larger quantities of sodium...
  4. diggingdogfarm

    Sour fermented Sausage

    That happens to all of us! :smile:
  5. diggingdogfarm

    Sour fermented Sausage

    It's on page 406 in my copy of "Home Production of Quality Meats and Sausage." It calls for 2.5 grams of cure #1, same as the recipe online. http://www.meatsandsausages.com/sausage-recipes/summer-sausage Did you confuse the cure #1 amount with the salt amount? That's 23 grams in the recipe.
  6. diggingdogfarm

    Anyone ID these?

    Pequins X3
  7. diggingdogfarm

    Sour fermented Sausage

    I recommend following the recipe as written! Sucrose is generally fermentable but not by Lactobacillus Sakei.
  8. diggingdogfarm

    Sour fermented Sausage

    Where are you seeing that Dave?
  9. diggingdogfarm

    Is my LEM a LEMON???

    She's the person I dealt with! You're wasting your time, they don't give a shit!!!!
  10. diggingdogfarm

    Is my LEM a LEMON???

    They treated me in the same condescending manner! I'm totally done with LEM!!!!!
  11. diggingdogfarm

    Bresaola di Cervo..

    Nice job Sam!!! :smile:
  12. diggingdogfarm

    L.E.M. to the rescue !!!!

    You've been lucky! I had a problem with the BIg Bite grinder and they gave me the runaround for a couple weeks until I threatened them with a bad review....all over a $4.00 part. The 5 lb. stuffer I got from them is a pain in the butt....the piston has to be screwed on in a certain way or the...
  13. diggingdogfarm

    Bacon curing - validating the 10% uptake assumption

    Put what to rest? It's forum policy to follow USDA/FSIS rules and methods as I said above. I certainly have never said i agree with all that the 'rulers' (USDA/FSIS) spew, I don't, but it is what it is and we have to deal with it or move on. No tests will change that.
  14. diggingdogfarm

    Bacon curing - validating the 10% uptake assumption

    I'm following forum rules, which is not always what I follow in 'real' life. In matters of food safety the USDA/FSIS rules and such are to be respected in this forum. I don't immersion cure that way, it's a crappy way to cure for several reasons.
  15. diggingdogfarm

    Bacon curing - validating the 10% uptake assumption

    But you could exceed 10% pick-up a bit in that example and still be within the limit. If folks don't understand, it's their responsibility to ask questions or do the research..or...pick a better curing method.
  16. diggingdogfarm

    Bacon curing - validating the 10% uptake assumption

    All it really takes to understand this is a close look at the "rulers'" equation I posted and the understanding that "at" really does mean "at." "Weight of the Nitrite x Percentage of Brine Pick-Up x 1,000,000 ÷ Total Weight of the Brine = PPM Nitrite" There's no mention of 10% pick-up or time...
  17. diggingdogfarm

    Bacon curing - validating the 10% uptake assumption

    I looked through some of my USB thumb drives (about 150 GB of meat curing & sausage making and curing info so far) and while it's not the info I was looking for I did find a few good pieces... Here are a couple..... Diffusion coefficients for the Chloride Ion, NO3 and NO2 in some pork and beef...
  18. Bacon curing - validating the 10% uptake assumption

    Bacon curing - validating the 10% uptake assumption

  19. Screenshot - 02162015 - 05:21:10 PM.png

    Screenshot - 02162015 - 05:21:10 PM.png

    • diggingdogfarm
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  20. diggingdogfarm

    Bacon curing - validating the 10% uptake assumption

    I seriously doubt they'll be the same. It's all approximations (or acceptable ranges) anyway.
Great deal on LEM Grinders!
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