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  1. johnnyb54

    Need advice on installing vents on Masterbuilt 30" analog electric

    Why don’t you just do the mailbox mod? This is very similar to how I did mine. https://www.smokingmeatforums.com/threads/another-mailbox-mod.303856/
  2. johnnyb54

    Country Style Bologna ~ Cold Smoked ~ Sous Vide Finish

    Looks great Thirdeye! I‘m gong ready to either make some bologna or hotdogs and have been looking at different ways to cook/smoke them. I think I’m going with your method. When you sous vide them did they go right into the water or did you vac bag them?
  3. johnnyb54

    Texture off on summer sausage again.

    You probably didn’t have enough protein extraction. How long and how did you mix the farce? Also you might not have enough fat content. I usually go for 25-30% when making summer sausage, snack sticks Lebanon bologna.
  4. johnnyb54

    Poaching Sausage

    I’ve done it both ways with/without vac bags. My personal preference is to use vac bags. The one time I did it without vacuum sealing the chubs I did get some water between the casing and meat. It could have just been the way I sealed the chub because I do know some people that just dump them...
  5. johnnyb54

    Italian Herb and cheese sausage

    I’m drooling over here😀. Nicely done👍
  6. johnnyb54

    Another mailbox mod

    Nicely done M3 Pete! Did you drill any holes in the side or bottom of the mailbox for air flow to help the AMPS stay lit?
  7. johnnyb54

    ECA - Insight Please

    Thanks Dave, I’ll be making a 20lb. batch of summer sausage for Christmas gifts this week so I don’t want to try something new for that large of a cook. I will give it a try when I make my next batch of kielbasa. I do have a question if you would be so kind to answer. What temp do you smoke...
  8. johnnyb54

    ECA - Insight Please

    zwiller, I used to have the same issue with case hardening and the stall. Now I smoke my sausages (summer or whatever) until they reach a internal temp of 140. I then vac seal them and put them in a 165 sous vide bath for a few hours to finish them. I monitor the internal temp with a MEATER+...
  9. johnnyb54

    ECA - Insight Please

    zwille, from what I understand the moisture in the meat may breakdown the encapsulation while resting and release the ECA while in the fridge. I understand that this will result in a grayish product and break the bond. From all that I was taught and read ECA should not be held, be added only in...
  10. johnnyb54

    ECA - Insight Please

    Illini40, ECA is a cure accelerator. When you use it you need to go straight into the smoker after stuffing your meat. If you don’t use ECA then after stuffing you should hold the sausage in the fridge overnight in order to let the cure do it’s magic. ECA should not be held overnight in the...
  11. johnnyb54

    Maple flavoring/ seasoning

    have you tried maple sugar instead of syrup?
  12. johnnyb54

    Jerky Lacking Flavor

    Thanks again, I’ve been following you and your website for years. My screen name on most forums is Retired Railroader but for whatever reason I didn’t use it here. Still using and loving your 3 finger grate lifter😀
  13. johnnyb54

    Jerky Lacking Flavor

    Thank you🍻
  14. johnnyb54

    Jerky Lacking Flavor

    Thirdeye, a quick question. You use a dry cure so I’m assuming you sprinkle the seasoning over the sliced meat. Do you add the cure #1 to the seasoning or do you devolve the cure in water and then mix it with the meat to distribute the cure?
  15. johnnyb54

    Seasoning Measurements

    Whenever I need to convert seasonings I always use grams. 25 lbs. is 11340 grams and 18.5 oz. is 525 grams. 11340/525 = 21.6 grams per lb. So a 3 lb. batch is 21.6x3= 64.8 grams. 64.8 grams is equal to 2.29 oz. of seasoning. You should use 1tsp of cure per 5 lbs. of meat. I don’t know the...
  16. johnnyb54

    Am I doing things correct? (safely)

    Unless you used a cure accelerator like encapsulated acid you need to let the meat rest overnight in the fridge for the cure to work.
  17. johnnyb54

    Rotisserie

    The Joetisserie fits and works great on the BGE. I’ve spun many roasts, chickens and 3 lbs. of chicken wings in a rotisserie basket. Highly recommended.
  18. johnnyb54

    New snack stick flavors

    Looking forward to a review of the Walton’s gigawatt. I just bought that with their High Temp Ghost Pepper cheese to make snack sticks.
  19. johnnyb54

    Vac Sealer Recommendations?!?

    I just bought a Vacmaster 350 and I am awaiting delivery. Went with the Vacmaster based on reviews. I like the 380 but I would never use the larger size vac bags.
  20. johnnyb54

    10lbs of homemade German Bockwurst: Sehr Gut!

    Very nice lookin Bockwurst and pictorial! My wife love Bock and Weiswurst I may have to give these a try.:emoji_clap:
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