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    Sous Vide for fermented sausage?

    I am waiting to hear some feedback on this process myself. I make a lot of salami, polish sausage and many other cured/smoked products. I usually spend many worrisome hours tending to the smoker to not over cook, or get the sausage to hot and end up cooking the fat out. I always wondered if...
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    GIVEAWAY for Inkbrid Waterproof Instant Read Thermometer IHT-1P

    USA
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    New Smokin-It Model 3.5

    This is the best way to test out your new smoker that I have found. Pulled Pork Butt: Pork Butt Brine * 1 gallon water 2 t. black pepper 1⅛ cup kosher salt 1 T. cayenne 1 cup brown sugar 1 T. onion powder ½ cup apple cider vinegar 1 T. garlic powder 1 t. #1 pink curing salt ....put ⅓ of the...
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    New Smokin-It Model 3.5

    Congrats!!! I just purchased the model #3 around Christmas but went with the analog because of finances. I smoked four pork butts so far and it has worked flawlessly! I still have to figure out a few issues yet? - temperature swings with products like salami, jerky and cured sausage without...
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    Smokin-It #3 Jerky Dryer Fan DIY Build.

    Does anyone know the CFM of the Jerky Dryer Sold by Smoken-Tex and Smokin-It? I would like to build my own but I need the to know CFM first. I have viewed a few forums where people tried different fan speeds and blade pitch. And some pulled to much air out of the smoke chamber and others not...
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    The Sausage Maker Poultry Brine mixing directions

    * this should give you a uniformed shape so you don't have a think and thing end. Sorry, this should be thick and thin end.
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    The Sausage Maker Poultry Brine mixing directions

    If the breast are boneless I have been doing the following: * Take the two half breast and put the side that is toward the bone together. * Make sure you flip one of the breast so you end up the thin end of one breast matches up to the thick end off the other. * this should give you a uniformed...
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    GIVEAWAY for Inkbrid 150 feet Bluetooth Wireless Grill bbq thermometer with 6 probes

    USA
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    The Sausage Maker Poultry Brine mixing directions

    How many people can count change and do long hand math on paper with a pencil minus the calculator? Very few! Americans we have become a little lazy. But when you buy a product from a well know long time business like TSM. You would expect that by the price you pay this would have already...
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    The Sausage Maker Poultry Brine mixing directions

    That turkey breast and doves will be so well preserved that you can put them up in the attic and five years from now they will still be fresh! LOL
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    The Sausage Maker Poultry Brine mixing directions

    Dave, I was just trying to be helpful. I am surely no expert I just enjoy helping when I can. I have been dabbling in processing meat and smoking for over 40 years. and saw a few things but am no expert! And I learn every day from reading and using sites like this. I would guess if you went...
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    The Sausage Maker Poultry Brine mixing directions

    4.98 teaspoons of salt in 1 ounce.
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    The Sausage Maker Poultry Brine mixing directions

    I think the concern is from everyone posting here is that sodium nitrate could be deadly depending on the amount used! One of the reason it is diluted by using salt at 93.75 % to 6.25% sodium nitrate. This is because in its pure form it would make it easier to use to much when mixing and etc...
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    The Sausage Maker Poultry Brine mixing directions

    Post pictures and update us on how it turns out!
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    The Sausage Maker Poultry Brine mixing directions

    good luck If you go that route I would really be concerned about over salting and the product ending up to salty? The pink cure consist of the 6.25% sodium nitrate and 93.75% salt. If you are brining chickens they are not that thick to need a long brining? Are you injecting the brine plus...
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    The Sausage Maker Poultry Brine mixing directions

    I would call the company that makes this product and ask them to verify this amount? And why the suggest so much? Maybe it is a mistake? TSM The Sausage maker Phone: 716-265-3128 https://www.sausagemaker.com/articles.asp?ID=83
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    The Sausage Maker Poultry Brine mixing directions

    When purchasing the Pink Cure try Butcher Packer they seem to be the cheapest. $3.50/LB. https://www.butcher-packer.com/index.php?main_page=index&cPath=237_12
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    The Sausage Maker Poultry Brine mixing directions

    I think it depends on what you are trying to make? depending on the temperature in the smoke chamber you may not even need to use cure fro chicken? if you want the pink/ham taste more like deli luncheon meats then you need cure.
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    The Sausage Maker Poultry Brine mixing directions

    Prague Powder #1: Alternate names include pink curing salt, InstaCure #1, sel rose, Quick Cure, tinted curing mixture (TCM), Modern Cure, DC Cure, and DQ Cure. Prague powder is a generically named compound (the aforementioned patent expired decades ago) that contains 6.25 percent sodium nitrite...
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    Lost Retainer Ring

    Get it good and clean with alcohol removing all the grease then try wrapping it real tight with electrician tape then duck tape. May work? If the horn is stainless it is possible to silver solder the horn to the suffer month by using the correct flux. Then when you get the new nut just heat up...
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