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  1. rgautheir20420

    Need a lil help please

    I would figure approx 1/2 lb of finished PP per person and figure your pork butt will loose 40% of it's raw weight after being cooked. You'll need to figure out how many people you want to supply for (i.e. cook enough for 75 guests or whatever). I don't think you'd need servings for every single...
  2. rgautheir20420

    Andouille (UMAI)

    Alrighty. So here are some updates and pictures. The chub that I cut open has lost about 35% of it's weight. It could serve to go a little more, but I just couldn't wait. All in all, it was very good. The heat was a lot milder than I expected and next time I'll up the salt to 2.5% instead of the...
  3. 20150323_190845.jpg

    20150323_190845.jpg

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  4. 20150323_190850.jpg

    20150323_190850.jpg

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  5. 20150323_190859.jpg

    20150323_190859.jpg

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  6. rgautheir20420

    Some Andouille and Kabanosy

    Thanks!
  7. rgautheir20420

    Tough Bacon

    I would start with if you're slicing against or with the grain of the meat. Then I'd look at cooking method. Care to elaborate on these?
  8. rgautheir20420

    tq or pink salt for bacon?

    There are a number of people here that use either method. I like my method of dry cure, many use the tq dry cure method, and many use pops cure. I say split it and give both a run.
  9. rgautheir20420

    tq or pink salt for bacon?

    For a dry cure its 1 tsp per 5 lbs. I do 2% salt 1% Brown sugar and then the correct amount of Cure #1 for my bacon. For a brine use what tropics posted.
  10. rgautheir20420

    UMAi pepperoni 2.0

    Awesome Chew!
  11. rgautheir20420

    Apple pork sausage

    Good go hear there's gonna be a next try. Just remember it's important to hot smoke fresh sausage abs not as mr b describes. A buddy of mine is coming over on Sunday and we're doing 10 lb of buffalo chicken and 5 of fresh hot Cajun. All with chicken thighs. It's gonna be fun.
  12. rgautheir20420

    West Coast Spam a Rama!

    DS, I'd have to agree. A few times during the week I handle our new born and SMF is my reading while feeding her. I always use the new post list to check things out and it's all spam all the time at this hour. Ohwell, know those guys are doing their best.
  13. rgautheir20420

    How much space between cuts for wet brine?

    You're making this more complicated than it needs to be I think. All you need to do is overhaul the meat a couple times a day for even curing. By that, shake the container or move the meat around so all sides are getting touched by the brine. I wouldn't introduce foreign objects to my brine...
  14. rgautheir20420

    MES 30 improvements on smoke consistency?

    I believe Todd's instructions say to move it a couple inches out and do the same with the chip tray itself. I know some on here don't do anything and haven't had any issues at all. Try it both ways and see which works best for you. 
  15. rgautheir20420

    Apple pork sausage

    Smokeraiser, these are fresh sausages correct?If they are, then they need to be hot smoked (not 160-170) until IT of 165. You could smoke at 200 to prolong the time in the smoke and they'd reach safe IT in time, but I wouldn't go any lower than that. Also, if they are fresh, you don't have to do...
  16. rgautheir20420

    Some Andouille and Kabanosy

    Ha thanks Willie. Yeah I saw. Never been prouder!
  17. rgautheir20420

    Some Andouille and Kabanosy

    Thanks Richie.
  18. rgautheir20420

    Some Andouille and Kabanosy

    Thanks everyone!
  19. rgautheir20420

    cure dissolving and temperature

    Thanks guys! I knew it was something along those lines.
  20. rgautheir20420

    cure dissolving and temperature

    I know smarter people will be along, so I'd like to hear their answer. But, I'm positive somewhere I read that cure #1 & #2 shouldn't be added to hot water because it deactivates them....or something like that.  Like I said, someone will be along with a more thorough answer that I'd like to see...
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