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  1. donr

    Any particular reason you DON'T homebrew?

    I stopped brewing because I found I liked brewing better than drinking beer.  Had so much I had to give it away.  Don't really drink anymore so I doubt I'll take it back up.  Sister has the equipment for the occasional batch of wine.
  2. donr

    Thickening Sauces

    I have seen it in most american grocery stores larger than a Seven Eleven.
  3. donr

    Thickening Sauces

    Use Apple Juice Concentrate. 48oz has already been reduced to 12oz for you.  Most store bought is made from concentrate already, so you are removing the water for the second time. I would make sure you still cook the sauce for a bit so like Chef Jimmy said, the flavors combine and work their...
  4. donr

    Mortons quick tender subistitute

    I know the ingredients are sodium nitrite, sodium nitrate, salt & sugar.  I do not know the ratios. For me to get the sodium nitrate, I would have had to order it.  So I just ordered the Tenderquick.  
  5. donr

    Turkey Bacon

    Didn't turn out well. 3 lb tube of 85/15 Jenni-O ground turkey Con Yeagers Quick Cure Salt 3/4 cup of water Dissolve cure salt in water. Poured over meat in my Kitchen Aid Mixer with Paddle attachment Mixed on low for a couple minutes. Lined a mini sheet pan with plastic wrap. POURED the...
  6. donr

    Farmer Johns Cold Smoked Sausage question

    Cure #1 is 6.25% sodium nitrite and 93.75% sodium chloride.  I doubt many could tell the taste difference between Cure #1 and pure salt. How ever much Cure #1 you use I would leave out that much salt.  Be sure to mix your cure#1 and your salt very well. You can cold smoke uncured meat.  You...
  7. donr

    Turkey Bacon

    I am planning on making my first turkey bacon in the next few days. Jenni-O 85/15 ground turkey in a tube. Appropriate amount of Con Yeagers Quick Cure salts. (Sodium Nitrite, Salt, Sugar) Similar to Tender Quick without the Sodium Nitrate. A little white pepper (My wife's not a big pepper...
    • donr
    • Thread
    • Replies: 3
    • Forum: Bacon
  8. donr

    7 Bone Question

    Hard to stall if it won't start.  That fruit was hanging so low I couldn't help myself. Brad, I just had Smoked carnitas for lunch, but now I'm hungry again.
  9. donr

    BREAKFAST SAUSAGE PATTIES

    I just use my burger press to make patties.  
  10. donr

    Cold Smoking Cured Sausages Question

    I have cold smoked cured whole muscle meat (pork loins, hunks of beef) for quite a long time, days. How long is it save to cold smoke cured sausages?  I plan on cold smoking, then freezing some & hot smoking some.
  11. donr

    Beechwood ??

    I have heard that commercial on the radio recently.  I was thinking of trying the ham to find out. Todd at Amazen Products does sell Beech dust and pellets.  
  12. donr

    What is the preferred wood to use for cheese?

    Somebody here got me hooked on a mix Alder and Pecan.  I think someone even used Pistachio shells. Treat it like a science experiment. Keep Good Notes. Try several cheeses at once. Vary the time like Chef JimmyJ suggested. Mark what's what so you can try different mellowing times as well.
  13. donr

    Finaly Waxed Cheese That Looks Presentable

    Tom, My thought is that in the end you will have a floss in the wax running the entire way around the block, with a little bit sticking out to be able to pull on to split the wax shell in half.  Quite similar to the Baby Bel or a pack of Doublemint.
  14. donr

    Finaly Waxed Cheese That Looks Presentable

    I was thinking about this before. If you put dental floss around the cheese block and dug it into the cheese at the corners would you be able to dip it by the "handle"?  You could leave enough floss to tie into a loop so you can hang the cheese to cool, then trip off the excess.  This would...
  15. donr

    Should I split an 8lb butt before smoking to get more bark?

    More surface area = more opportunity for bark
  16. donr

    Water Bowl

    Caution: geeky Science talk below. Most vertical propane smokers have a problem obtaining low chamber temperatures (225°f).  The best way to fix this is to add the "Needle Valve Mod".  You may also be able to adjust the flame lower by using the space between HIGH and OFF. This requires a good...
  17. donr

    has anyone here ever used a meat mixer ?

    For a 5 lb. batch I can use my Kitchen Aid 6qt mixer with the paddle beater.  I run it on 1 or 2, otherwise it shakes around to all get out.  I also need to scrape down the walls of the bowl several times.   I put in some meat, then some seasoning, more meat, more seasoning, etc. Helps make...
  18. donr

    How much Spice to add

    That's the one.  Thank you Dave. Don
  19. donr

    How much Spice to add

    I'm making my first Summer Sausage this weekend.  I'm just using LEM seasoning with all beef.  I want to make half the batch normal.  The other half I want to be Jalepeno.  I have dried, ground Jalepeno to add.  I just don't know what quantity to start with per lb..  I personally don't mind if I...
  20. donr

    Question on casings

    Slight hi-jack here. I used some 12" long LEM fiberous casings this weekend, and forgot about the soaking part.  Everyting seemed to turn out fine.  What's the soaking for?  Is it just to soften the casing so it bunches up better on the stuffing tube?  Or is there some other reason?  at 12"...
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