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T
Cure accelerator in cold smoking?
I'm a little confused on the timing of activity of sodium nitrite. After I mix Cure #1 in my ground meat for linked sausage, is it's protection immediate or should it rest a bit? I have read in this forum that protection lasts for up to 30 days. True? What role does cure accelerator like...- toddk63
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- Replies: 3
- Forum: Info and Practices
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I finally did it! Mock Haggis Bratwurst
Did OP ever post recipe? I am doing this now and would like to know fat ratio and get an idea of spices -
T
Burger meat question??
I would like to hear y'all's strategy for grinding brisket for burgers. The first time I did it, I ground the WHOLE thing. 1 pass with a ~8mm plate (~5/16"). The burgers were a bit tough and stringy. After reading here, I tried again yesterday. This time ~3 lb of flat trimmings and 0.75 lb... -
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Howdy from Texas
Glenn, Have you tried sand in the water pan instead of water. It acts as a big heat capacitor to smooth out the ride. I pretty much leave the top vents full open and regulate temp with the three lower vents on a WSM. That said, today I removed about half the sand from the pan to make more... -
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Howdy from Texas
Hi. I am Todd from Texas. I have been smoking about 35 years, live on a mountain ranch outside Houston, have an oil well, a horse...well at least the 35 years of smoking is true. I found you guys when I was looking for tips on grinding brisket for burgers. I belong to lots of other BBQ... -
T
Phosphate- secret weapon
It appears you guys are using ~0.5% STPP (0.8 oz in 10 lb) in your brisket grind. I have used STPP in sausage before. Len Poli uses 0.30%. One note said 2 TBS per 25lb. Guess I'll have to weigh some STPP.
