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  1. Saline_Smoker

    The Science behind The Stall...

    Good morning! My apologies, it wasn't my intent to represent the article as the first, only, or definitive write-up on the subject. If I did, I'm certainly sorry about that. I just thought the article was interesting and posted it here to share with others. Thanks for sharing more links on the...
  2. Saline_Smoker

    Chipotle & Cheese Meat Sticks (Fermented Semi-Dry)

    Thanks for the kind words. I didn't even realize there were local specific parts of the forum - kudos for having that in your signature. Guess I just never scrolled down that far. Just posted a hello to the Michigan board!
  3. Saline_Smoker

    Any new Michigan Members?

    Hey all! I'm out here in Saline. I've been curing/drying whole muscle charcuterie for a few years now and just got a grinder about a year ago - since then I've been doing a lot of reading here on the forums trying to up my sausage game and have been picking up plenty of helpful tips. A few...
  4. Saline_Smoker

    Braseola finished. Too dry? Smelly?!

    Lots of dry cured meat has a lovely cheese-like 'funk' to it. But like you said talking smell on the internet is going to be hard. As for how hard it is. Three things that would be helpful to know - What percentage of weight loss was achieved? How long did it take you to achieve that? And...
  5. Saline_Smoker

    Chipotle & Cheese Meat Sticks (Fermented Semi-Dry)

    Just a quick update here... These were indeed a big hit with the gang - a bright point given we were all together to watch the UMich/ND game, and we all know how that went. The main thing I noticed was vacuum packing them, even just for the day these were in there, allowed the casing to...
  6. Saline_Smoker

    Makin' bacon part deux

    If you're having issues with getting the maple flavor/sweetness into your bacons (or any full muscle cures for that matter), I've had very good success by lengthening the cure times, a trick I picked up from Todd Nuttall aka The Charcuterie Project. By his research, sugar molecules take far...
  7. Saline_Smoker

    The Science behind The Stall...

    Randomly came across this article today in my Apple News feed. Short version; the stall is due to evaporative cooling according to Greg Blonder, a professor at Boston College. Interesting read, thought I’d share...
  8. Saline_Smoker

    Canadian Bacon,Egg and English Muffins

    We love english muffin breakfast sandwiches in this household. That looks great. I’ve got a canadian bacon curing right now and am now even more eager to get it smoked up and on the breakfast menu. Two thumbs up.
  9. Saline_Smoker

    Chipotle & Cheese Meat Sticks (Fermented Semi-Dry)

    Nepas, thanks for the suggestion. With the shift in weather just around the corner here in MI, the lower fermentation temps would be quite handy to have as my basic tub setup is indeed subject to whatever the temperature is inside or outside for any given fermentation. Is there a noticeable...
  10. Saline_Smoker

    Chipotle & Cheese Meat Sticks (Fermented Semi-Dry)

    Thanks Adam & Kris. Wanted my first big post here to be a good one. Hope it’s fun & helpful to others. I’ve gotten a good deal of info from these boards before finally signing up, so I’m glad to be able to finally contribute as well.
  11. Saline_Smoker

    Chipotle & Cheese Meat Sticks (Fermented Semi-Dry)

    Thanks! I figured mashing together some of my favorites would likely net me something I'd really enjoyed. Hanging out with some friends tomorrow and we'll see what the people's opinion truly is of them.
  12. Saline_Smoker

    Bouncy fresh sausage

    Could be it's a bit too lean. In my short experience (I've only owned a grinder for about a year), the fat on a butt itself is often just not enough to get that nice soft texture. I'd try adding some extra fat next time and see if that doesn't clear up your issues. Maybe some of the older bucks...
  13. Saline_Smoker

    Chipotle & Cheese Meat Sticks (Fermented Semi-Dry)

    Chipotle & Cheese Meat Sticks (Fermented Semi-Dry) THE RECIPE: ----------------------------- This is basically a kabanosy-ish stick, with an added quick fermentation of a summer sausage for acid tang, seasoned to my personal taste, with the addition of cheese... so call it whatever you'd like...
    • Saline_Smoker
    • Thread
    • fermented sausage recipe semi-dry snack stick snack sticks
    • Replies: 17
    • Forum: Sausage
  14. Saline_Smoker

    Finally got a meat grinder!

    I think the best add-on gear for me thus far was a footpedal. Not sure if you can use one with the Kitchenaide, but I've found mine to be immensely helpful when working alone so the grinder isn't constantly going (keeping the auger temperature down a bit and meaty hands from touching everything)...
  15. Saline_Smoker

    Landjäger - Fat Leaching Through Casing?

    I just unlinked ‘em and gave them a good wipe down to remove the schmear. I’ll grab some boards and the quick grips to flatten them out - it’s an unusually (yet perfectly) cool night here for it - and rehang them in the morning. Quicker to dry, quicker to snacking. Thanks!
  16. Saline_Smoker

    Mustard Sauces

    This is more of a dipping sauce, but we love it for chicken tenders and topping pulled pork sandwiches. I call it Miracle Mustard... 1.5 parts Miracle Whip 1 part Yellow Mustard .5 part BBQ Sauce of choice (I go Lillie’s Q Hot Smokey) Then a dab of horseradish sauce/maple syrup to heat it up or...
  17. Saline_Smoker

    Landjäger - Fat Leaching Through Casing?

    Yeah, makes sense as it’s only where the links are next to each other, and the ‘outside’ looks normal. I’ll just unlink them, give ‘em a wipe down and carry on. Didn’t even dawn on me when making them that linking like a fresh sausage may not be the best idea for drying. I’ll make sure to give...
  18. Saline_Smoker

    Landjäger - Fat Leaching Through Casing?

    Hey all, So I've been curing and drying whole muscle a la pancetta, speck, and coppa for a bit - love it! I recently got a grinder and have now started down the path of fermented dried sausage. I recently made a batch of Landjäger and have a question about what I'm pretty sure is fat leaching...
    • Saline_Smoker
    • Thread
    • dried sausage fermented sausage landjager
    • Replies: 5
    • Forum: Curing
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