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  1. elginplowboy

    NFDM... How to incorporate it into your sausage.

    I do like Reinhard and boykjo. Water/cure/spices then mix well to evenly distributed the nfdm last and mix till it gets tacky.
  2. elginplowboy

    Trouble with getting casing to stick to meat in pepperoni snack sticks

    Dave has u covered. No ice bath for small sticks. Also never put cold meat into hot smoker. I pull from the fridge and let hang for about 1hr to get to room temp before going into the smoker. Good luck
  3. elginplowboy

    First bacon w/ Q-view

    Congrats, now that's my kind of breakfast
  4. elginplowboy

    thinking i messed up??? any help?

    Bad news. The closed vent and wet meat caused your food to pick up creosote and thus the ash tray bitter flavor. No easy way to get out and tastes nasty. Toss it and chalk it up to lesson learned. It happens to everyone at some point. I did it on my first try at cold smoking bacon. He is my...
  5. elginplowboy

    Dry Cure Farmer Sausage

    Congrats, looks really great
  6. elginplowboy

    Calling all sausage makers...Sausage binders. Why we use them and why we dont. Your thoughts and res

    I do for any casing > 45mm. I seem to get a nicer profile when sliced.
  7. elginplowboy

    First attempt at Venison SS

    Great job! Looking good
  8. First Canadian Bacon(loin) Pops Brine

    First Canadian Bacon(loin) Pops Brine

  9. elginplowboy

    First Canadian Bacon(loin) Pops Brine

    Made up a batch of pops brine 2/8. I did the low salt version. All pieces less than 3" in diameter. Brined 15 days then pulled and rest in fridge to start to dry out. Followed Bearcarver smoke schedule. Start at 130 no smoke 1 hr then bump 10 deg and roll smoke every hour till internal temp of...
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    • elginplowboy
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    • Album: First Canadian Bacon(loin) Pops Brine
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    • elginplowboy
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    • Album: First Canadian Bacon(loin) Pops Brine
  12. elginplowboy

    My First UDS Build! (with Photos)

    Congrats and great quality work on your build. I see a lot of happy smokes in your future.
  13. elginplowboy

    Bresaola di Cervo..

    Looks fantastic, man I gotta try this. Guess I better get to work on the dry cure cabinet. Congrats.
  14. elginplowboy

    Venison Backstrap Pastrami - 12 day process - QVIEW

    Congrats looks great and if anything like my first batch it won't last long!
  15. elginplowboy

    Venison/Pork Summer Sausage Preservation

    Bad assumption, in my opinion. In order to make a shelf stable product u need to lower the water activity level and acidity ph. Since your commercial bought mix does not appear to contain a lactic acid starter culture or encapsulated citric acid, I would keep it refridgerated. U also do not know...
  16. elginplowboy

    At home meat/game processing

    Do it!!!! Having it skinned and quartered already gets u half way there. There isn't much more work to debone and cut steaks and grind trimmings. There is a great set of utube videos from mclendon meats boning out deer which are great to learn from. There is also a lot of pride and great feeling...
  17. elginplowboy

    Landjaeger for the first time - with pictures (QVIEW)

    Update? How are they doing?
  18. elginplowboy

    45lbs of ground venison..what to do?

    I would buy 15lbs of 80/20 ground chuck. Then split everything into 3 20lb batches. 1. 15lb venison 5lb ground beef and make Nepas hot stick recipe. 2. 15lb venison 5lb ground beef and make bearcarvers unstuffed pepperoni logs. 3. 15lb venison 5lb ground beef and make the summer sausage recipe...
  19. elginplowboy

    Snack Sticks

    Looks good, what recipe did u go with?
  20. elginplowboy

    Metzgermeister schloss

    Got standing pilot gas safety valve mounted. Gas burner roughed in. Control board mounted in box and wired up.
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