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I'd like to know how everyone deals with mold. For some reason I keep getting a mold problem in mine and I clean it with vinegar and scrub. It goes away for a while then comes back. The unit stays covered and has an awning to keep rain off. Just bought a citrus grill cleaner and used it so...
great stuff guys it's really appreciated. i will omit the sodium erythrobate but will use the binder and eca. i was watching a youtube video where a guy was making snack sticks and he was using his kitchenaid mixer to mix the seasoning with the meat. that obviously won't work for large batches...
I don't think my last question was clear. I am only looking at smoked sausage stick recipes. this is one i was looking at as i already have all the ingredients:
My beef stick recipe
5lb ground beef
1cup ice water
1tsp insta-cure
4tsp salt
1TBS brown sugar
1tsp ground mustard
2tsp whole...
most recipes i've looked at call for curing salt #1 so i planned on using it as well. if i use it which ingredient do i need to not use? sorry i am sure these are dumb questions i just want to make sure i get it right.
i planned on doing it in 10 lb increments, just doing the whole thing over the course of the weekend. having all the meat mixed (minus the eca) and stuffing/smoking 10 lb batches
i've lurked this website for years. i've used a lot of recipes and methods from this forum on my smoking brisket, shoulders, etc. i just purchased a nice two speed 11 lb sausage stuffer from academy on clearance for $94 normally $180 game winner brand. doesn't even show on their website but its...
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