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  1. johnnyb54

    Amount of cure needed when using a brine question.

    So now I’m confused. Pops brine calls for a tablespoon for a gallon of water. If my meat weighs 5 lbs. I add another teaspoon for a total of 4 teaspoons or approx. 23 grams. This is close to the amount of cure that Ruhlman has in his corned beef recipe. If I use DiggingDogFarms cure calculator...
  2. johnnyb54

    First Cold Smoked Bacon

    Beautiful looking bacon and nice presentation on your process. Also points on the cast iron pan refurb. Quick question on the bacon, I’ve only hot smoked bacon with really good results. What is the difference or benefits from cold smoking the bacon? Does cold smoking improve the taste or texture?
  3. johnnyb54

    Amount of cure needed when using a brine question.

    So if I understand you I should 1st cure with salt and cure before adding the marinade. I usually marinate my jerky overnight. If I cure the meat 1st and then marinate overnight will that cause an issue with the cure?
  4. johnnyb54

    Amount of cure needed when using a brine question.

    Thank you for the great info! This definitely helps to clear things up.
  5. johnnyb54

    Amount of cure needed when using a brine question.

    I know the proper amount of cure to use when making sausage but I’m a little unclear about the amount needed when using a liquid. For example if I’m curing a 4lb. pork loin in let’s say 1 gallon of brine do I add the weight of the loin (4lbs.) plus the weight of the gallon of water (8.34lbs) for...
  6. johnnyb54

    Vacuum tumbling jerky?

    Thanks to all for the replies!
  7. johnnyb54

    Vacuum tumbling jerky?

    I didn’t see the tumbler on Todd’s site. Does he still sale them?
  8. johnnyb54

    Vacuum tumbling jerky?

    I recently saw a video from Walton’s Inc. about vacuum tumbling jerky. The reason for using this method according to them was 1) decrease marinating time and 2) to get the more flavor from the surface into the jerky. Has anyone tried this or have any suggestion. TIA
  9. johnnyb54

    Egg temp control issues

    I been using a BGE for 15 years and yes you absolutely can hold 225-250 temps for overnight and longer cooks. Each Egg is its own beast so you will need to learn its characteristics. I have 2 large and 1 small Egg and all 3 are different. They are close but still different enough to screw up a...
  10. johnnyb54

    Chicken Italian sausage

    Awesome looking sausages! What size grind did you use and did you grind twice? Thanks.
  11. johnnyb54

    Some new coarse brats DIY without bowl cutter

    Thank you!
  12. johnnyb54

    4th of July Hot Dogs

    I’m going to sous vide but forgo the vacuum sealing. I’ll just put them right in the sous vide water bath and clean the sous vide (Joule) good when finished. I’ve made kielbasa and snack sticks this way with no problems.
  13. johnnyb54

    4th of July Hot Dogs

    They look delish. “Once everything was in the pool I cranked up the speed and whipped it until the whole mess reached just over 50℉ (about 30 minutes)” Was this in a food processor? If so how large is it (10,12’ 14 cup). I’m on the verge of trying my luck with making some franks. The only...
  14. johnnyb54

    Mortadella, spreadable Mettwurst, Salami Sticks, original Thuringian Bratwurst very old recipe

    Thank you!
  15. johnnyb54

    I`m making Salami, Brats, german sausages, etc. on youtube

    How does the mixer emulsify meat? I have a 12 cup Cuisinart food processor. I’ll defiantly try this when I try making hot dogs.
  16. johnnyb54

    I`m making Salami, Brats, german sausages, etc. on youtube

    Thank you! I just watched the bockwurst and wiener video, very informative. I did checkout some other videos but they were all in German with no subtitles. I would be greatly interested watching the rest of the videos even if they only had subtitles. Thanks for posting this.
  17. johnnyb54

    Fleischkäse/ Leberkäse

    Thanks
  18. johnnyb54

    Fleischkäse/ Leberkäse

    That looks delish! I have a few questions: 1) In your ingredient list you have 3-5g cutter process aid. What is a cutter process aid? Is it ice chips? 2) Did you use a food processor to emulsify? 3) What did you cook the final product at, time & temp. Thanks
  19. johnnyb54

    Snack stick and summer sausage ECA question

    As per the Waltons website: https://www.waltonsinc.com/encapsulated-citric-acid Add encapsulated citric acid to your snack sticks or summer sausage to provide that familiar "tangy" flavor found in many cured and dried sausages. Use 12 to 16 ounces per 100 lb of meat or 3 to 4 ounces per 25 lb of...
  20. johnnyb54

    Like my new Lem

    Nicely done Sir!
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