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  1. donr

    Is this still good???

    The Gander Mountains near sell LEM cure, which is Cure #1 in a 4 oz bag.  Mine might be older than yours.  Still good. Don
  2. donr

    KitchenAid grinder/stuffer

    Like tropics wrote, I too use a KA grinder and my Jerky Cannon for stuffing.  I don't  make a lot of stuffed sausage, some sticks and Summer Sausage.  Most of mine is left bulk for patties or cooking, rather than grilling.  I get about 1 to 1.25 lbs out of a tube in the cannon.  Good enough for...
  3. donr

    Choc No Bake Cookies

    I am quite fond of no bake cookies myself. Read a post earlier about Smoked Nut butter.  These with Smoked Peanut butter would be interesting. Don
  4. donr

    Jeff's sauce

    One suggestion for making it.  For the ingredients that stick to measuring cups: Weigh the ingredients for 1 batch and write these down on the recipe.  Then when you make it next time you can zero your scale with the pan on it, and just pour in sticky ingredients and not have to try to get the...
  5. donr

    Going To Be Something

    Do you think freezing them, then pulling a vacuum in the uMAI bags work? Would the Bond between the meat and the bag form when they thawed? I'm now going to have to try something like that.  I will probably start with beef sticks first.  Baby steps.
  6. donr

    Scotch egg question

    I'm going to be making scotch eggs for a May the 4th Be with You day thing at work.  I'm calling them Endor Forest Oysters. About how much sausage do you use per dozen eggs.  I just want to make sure I have enough on hand. I got 3 dozen smaller eggs (not Bantam size though) from my friends...
  7. donr

    Good Eats - Jerky with Alton Brown??

    I assume his process could be closely approximated by turning down the temperature on your dehydrator to its lowest setting if yours is adjustable. Don
  8. donr

    Low sodium ham and bacon

    When I make cook corned beef, or smoke it for pastrami, I will soak it for about 24 hours in ice water, changing the water several times.  It pulls out a good bit of salt.  I don't know how much.  I have never tried it with bacon or ham. I know some people will use a low salt version of Pop's...
  9. donr

    Problem with getting wood to smolder

    The OP mentions that his chunks will burn out and refuse to smolder.  Meaning either he gets the chunks lit with the smoker, or he lights them before he puts them in, he doesn't say. I have put chunks in between the loops of an electric heating element in an electric version of an ECB, that has...
  10. donr

    Problem with getting wood to smolder

    You said your wood chunks burn out.  Had you lit them before adding. Do your soaked chunks eventually start to smolder, it may take quite a while.  I normally run mine dry. I have two smoker boxes for my gas grill.  One is cast iron, probably 1/8" thick.  The other is Stamped stainless...
  11. donr

    Smoked syrup?

    Member Mr. T pumped smoke into his food processor while churning heavy cream for butter.  This essentially smoked the cream, not the finished product.  He pumped it in for a very short period of time. You may be able to try something like this. The link to his butter thread...
  12. donr

    anyone wet brine large amounts of slabs ? Need ideas

    I have heard of people using "the Briner" in the fridge.  Never used one so I can't say how much you can fit into one. http://www.thebriner.com/ Don
  13. donr

    Trying my New STUFZ

    I may have to find mine and give it another whirl. My wife who prefers thinner burgers will just have to eat unstuffed ones.
    • donr
    • Post #11
    • Forum: Beef
  14. donr

    Trying my New STUFZ

    I bought one and can't seem to prevent the meat from sticking to the stuffer.  They normally fall apart when I try to get them out. But when I do jam 2 normal patties together, it's Bacon, Mushrooms and blue cheese, meat coated with Blackened seasoning. Don
  15. donr

    Summertime

    I normally cold smoke at night, then let it rest in the refrigerator during the day.  Then repeat. I haven't tried the homebrew trick of wrapping the smoker in wet towels yet.  That may work too. Don
  16. donr

    Cold Smoking in Warmer Temps?

    The consensus is that cold smoking is 100°f or lower.  Cheese will sweat real bad and butter will melt at that temp. When it's warm like that I use my AMNPS and cold smoke at night.  The AMNPS doesn't raise the temp. a lot.  I believe that using dust in it raises it even less. If smoking...
  17. donr

    Dry rub for injection?

    I third the grinding of the rub.  I use a cheap round coffee grinder that only gets used for spices.   I put the ground rub into the liquid, then boil it in the microwave (like tea).  Then just let it cool on the counter before I refrigerate.  This also helps get the flavor into the liquid. Don
  18. donr

    Bologna mystery of the ages

    I found this gem.  Not going to help you, but related. https://archive.lib.msu.edu/DMC/sliker/msuspcsbs_bhel_bhellerand12/msuspcsbs_bhel_bhellerand12.pdf Don
  19. donr

    Ground chicken?

    Jenny-o sells turkey 85/15 turkey sausage that has soy protein for a binder already added.   You could mix in breakfast sausage seasoning, use eggs, cheese & potatoes. Celery (not very green), blue cheese & Wing sauce Fill with Cauliflower & cheese Mix in pickling spice, black pepper &...
  20. donr

    Jerky & snack sticks

    For what it's worth, Hi-Mountain says to use the following amount of seasoning for 4 lbs of meat. Note the amount of cure is the same.  And their whole muscle is dry brined instead of marinated. Whole Muscle - 2 Tablespoons Ground meat - 3 Table spoons + 1 Teaspoon = 3.33333 Tablespoons I am...
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