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  1. johnnyb54

    Sliced Bacon Packaging: Bacon Boards

    I found these trays a few years ago on Amazon. I just checked but they are out of stock.
  2. johnnyb54

    Multiple fine grinds vs emulsified meat…

    Following
  3. johnnyb54

    Tender Jerky Advice

    If you want tender jerky try this method. I’ve made it many times and all love it. https://meatgistics.waltons.com/topic/598/how-to-make-tender-beef-jerky-recipe
  4. johnnyb54

    HOOOOTTTTT Snack Sticks.

    Gigawatt seasoning plus ghost pepper cheese from Walton’s is excellent for hot snack sticks. https://waltons.com/gigawatt-hot-jerky-or-snack-stick-seasoning/
  5. johnnyb54

    First time making sausages!

    Nicely done Sir, nicely done 👍
  6. johnnyb54

    Snack Stick Smoking Question

    When you sous vide your snack sticks/summer sausage do you put them directly in the water or do you vac seal them first? Thanks
  7. johnnyb54

    Question on sausage stuffers

    Waltons has these. I don’t have them nor have I used them so I can not confirm or deny how they with. https://waltons.com/waltons-stuffer-clearing-eggs/
  8. johnnyb54

    Where do you buy your pre mixed breakfast sausage seasoning ??

    Holly seasoning from Walton’s. Hands down a family favorite.
  9. johnnyb54

    Curing cabinet humidity

    This is the one I use. It’s non digital with a dedicated on switch.
  10. johnnyb54

    Looking for advise on a remote thermometer/humidity sensor

    I’m in the process of getting the last few items for a new curing chamber build. The last piece of the puzzle is a remote temperature/humidity sensor. I would like to access the data and get alarms when not home and I also want a logging function. The two sensors I’m looking at are: 1) Govee...
  11. johnnyb54

    Wet cure brining question

    Thank you all for the replays and information 👍
  12. johnnyb54

    Wet cure brining question

    I have a few 2.5 gallon ziplock bags that will fit the brisket. I just figured why waste a bag for 1 gal. And I’ll need to put it in the Cambro anyway just in case the bag leaks. I figured I would flip the meat and stir the solution every 3-4 days till done.
  13. johnnyb54

    Wet cure brining question

    I’m planning on making pastrami out of a full 18lb. Prime brisket. In order to cure/brine the brisket I have to put it in a Cambro with 3 1/2 gallons of water to keep it covered. From what I’ve read and understand I add the total amount of water weight 3 1/2 gal. = 8.345 x 3.5 for a total water...
  14. johnnyb54

    #12 LEM grinder

    I’ve had my LEM #12 Big Bite for almost 5 yrs. I process approximately 100lbs. a year usually in 15-20 lb. batches. It grinds anything and everything I’ve thrown at it quickly. When doing a double grind I put the 1st grind in the freezer for 20 min. and slowly feed it down to the auger, easy...
  15. johnnyb54

    Finding a Sausage Recipe From One Ingredient?

    Any chance of getting a copy? Thanks
  16. johnnyb54

    Lollipops ~ Sweeter Than Candy On A Stick

    Beautiful! Nicely done Sir.
  17. johnnyb54

    Sausage Calculation ~ Help with Sodium Calculation

    To me it makes sense. Most of the processed foods we buy commercially has a ton of salt in it. Your homemade sausage uses 1.5% but I’ve seen some homemade recipes that go up to 2%. The higher salt content in the store bought sausages account for the flavor profile that the majority of Americans...
  18. johnnyb54

    Routing Probe Wires in a Kamado

    Interesting, I never saw that feature. I only use chips in my BGE when doing a quick cook like chicken or pork tenderloin. If it’s a longer cook like ribs, brisket, pulled pork I just mix chunks of the smoking wood in the lump. Looking at the pics of the Saffire it looks like you have a...
  19. johnnyb54

    Routing Probe Wires in a Kamado

    What kind of Kamado do you have? I’m not familiar with a chip feeder port on a Big Green Egg, Kamado Joe or other type of ceramic grill. They usually only have a slider air intake on the base and a top vent on the dome. Other then that there is no other openings.
  20. johnnyb54

    Routing Probe Wires in a Kamado

    I have 3 Big Green Eggs. I just put the probes wires of my device (BBQ Guru, Thermoworks Smoke or whatever) between the base and the dome. With very little smoke coming through. Have you check your dome alignment or have you done the dollar test to make sure you have no gaps when the dome is...
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