Toggle sidebar

Search results

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. diggingdogfarm

    SMOKIN-IT SMOKER

    Please!!!!!! There is no perfect smoker. Let's get back to talking about the Smokin-It smokers here and leave the Masterbuilts out of it, mention of Masterbuilt brings back WAY too many bad memories!!!!! =Martin=
  2. diggingdogfarm

    Hog Maw

    Hog Maw...stuffed oinker stomach. I love a stuffing of sausage and taters. =Martin=
  3. diggingdogfarm

    Hog Maw

    Not the same as haggis. Haggis...silly Scots. Hog Maw....goofy Germans.
  4. diggingdogfarm

    Pastrami sausage? Anyone tried this?

    Pastrami sausage? Yes! =Martin=
  5. diggingdogfarm

    Reverse Sear Explained Video

    I remember watching this about a year ago on YouTube. It's a good video. =Martin=
  6. diggingdogfarm

    Urgent Food Safety question...

    The land of fruits and nuts. :biggrin:
  7. diggingdogfarm

    Curing Help!

    OMG!!!!!! In this case, you only need to worry about the cure amount if you intend to "cold smoke" ...if not...just go ahead and cook the sausage in a safe way.....you've already added PLENTY of salt !!!!! :icon_eek: Please PM me or one of the other helpful folks here if you have questions...
  8. diggingdogfarm

    Citric Acid Question

    Brew something that requires citric acid. :biggrin: =Martin=
  9. diggingdogfarm

    Citric Acid Question

    No, not usually. Plain citric acid lowers the pH of the meat, denatures the proteins and raises heck with the binding of the sausage...which leads to a crumbly sausage. Encapsulated citric acid was developed to avoid that problem...the acid isn't released until after the bind phase, when the...
  10. diggingdogfarm

    Bacon cure salt conc - Which USDA rec? - and what's with Ruhlman's rec?

    120ppm to 156ppm nitrite is fine. There's no good reason to use as much as Ruhlman/Polcyn suggest....even 200ppm is more than enough for short-term curing. =Martin=
  11. diggingdogfarm

    what keeps the bacon red?

    Nitrite. =Martin=
  12. diggingdogfarm

    Grizzly 5 lb stuffer

    It's the 606A tube here: http://www.lemproducts.com/product/stainless-steel-stuffing-tubes-606/sausage-stuffers I'll send you a PM. =Martin=
  13. diggingdogfarm

    Grizzly 5 lb stuffer

    You can get a smaller tube from LEM or Sausage Maker....1/2 inch O.D....3/8 inch I.D. In fact, I have an extra LEM tube...brand spanking new...$15.00 via PayPal and it's yours......it'll definitely fit the Grizzly 5lber. I bought one of the little LEM tubes for snack sticks when I had a...
  14. diggingdogfarm

    SMOKIN-IT SMOKER

    That is EXACTLY what happens. It's not a major problem if one is smarter than the pan. :smile: =Martin=
  15. diggingdogfarm

    UPDATE - Weber (the company...) rocks!!! RE: New WSM bent, need advice on if this is normal and how

    Don't call Weber, call Amazon first!!!!! =Martin=
  16. diggingdogfarm

    UPDATE - Weber (the company...) rocks!!! RE: New WSM bent, need advice on if this is normal and how

    No! No! No! You don't have to live with that...don't try to fix it and don't assume that it's Weber's fault...it likely happened in shipping. If it was sold by Amazon (and not some who sell on Amazon) return and replacement is free. You need to get on the horn with Amazon, ASAP...ain't anybody...
  17. diggingdogfarm

    pickled eggs

    Commercial pickled eggs are produced at tight parameters that ensure safety. That's not something that can be safely done at home without a high-end pH meter to measure the equilibrium pH, etc. ~Martin
  18. diggingdogfarm

    pickled eggs

    There are several reasons....most importantly the eggs need to be kept refrigerated. Here's a good place to start...... http://nchfp.uga.edu/how/can_06/pickled_eggs.html ~Martin
  19. diggingdogfarm

    pickled eggs

    What you did is definitely NOT considered safe. ~Martin
  20. diggingdogfarm

    pickled eggs

    You need to be more specific. The more details the better. ~Martin
Great deal on LEM Grinders!
Top Bottom
Back
Clicky