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Using 73/27 beef for snack sticks
Oh well I guess I need some remedial math. That should be 2.27 grams or .08 oz. per lb. of meat. -
Using 73/27 beef for snack sticks
Dwarf51, I looked on he Butcher & Packer website and saw #414. It calls for 2 oz. for 25 lbs. of meat. I converted lbs. to grams and oz. to grams and came out with 200 grams per lb. of meat. Is this the amount you use when making your sausage? Also do you add #414 along with the spices and cure... -
Using 73/27 beef for snack sticks
TallBM thanks, I usually add Soy Protein to my sausage but I will definitely look into your recommendation. -
Using jerky seasoning for snack sticks question
Thanks for the info! -
Using 73/27 beef for snack sticks
I can get a good deal on 73/27 beef. Normally I use 80/20 beef for snack sticks. Would using the 73/27 for snack sticks result in snack stick that’s too fatty? Thanks. -
Using jerky seasoning for snack sticks question
I picked up Walton’s sweet Chipotle jerky seasoning and it was a big hit with everyone. I would like to use this seasoning to make snack sticks instead of jerky. Has anyone used jerky seasons to make snack sticks? If you have do you need to increase the amount you use per pound of meat? The... -
Snack Sticks - AC Legg 116 base with modifications
Beautiful sticks and an excellent tutorial! The only question I have is why no water pan to add moisture in the air. I know why you wouldn’t used it for making jerky since you’re drying out the meat. I thought when smokinh sausage you would want to add moisture in order to keep the casings from...- johnnyb54
- Post #37
- Forum: Making Jerky
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ECA questions
smokin pop-pop, It’s my understanding that you should only mix ECA right before you stuff your sausage into casings and put the sausage into the smoker. I don’t think you can mix and stuff the sausage with ECA and let it rest in the refrigerator for any length of time as the capsules will break... -
Breaking down beef
That was excellent! Thanks.- johnnyb54
- Post #2
- Forum: Meat Selection and Processing
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Pork Roll (Taylor)
Love fried Taylor Ham! I’ve been eating that since I was around 8. Fast forward 56 years later I’m still here. I guess it’s a health food. -
Soy Protein Concentrate and Citric Acid in summer sausage question.
I’m going to be making summer sausage shortly. In the past when I’ve made summer sausage I have not used Soy Protein Concentrate (SPC) nor have I used Encapsulated Citric Acid (ECA). I would like to use SPC to improve the moisture of the sausage and the ECA for that tang taste. Is there any... -
PID for MES
Smokinpreacher, here is the PID conversion I did to my 2nd gen. Mastebuilt. Any questions please ask. https://www.smokingmeatforums.com/threads/its-alive-the-auber-masterbuilt-hybrid-the-frankenbuilt.260975/- johnnyb54
- Post #16
- Forum: Electric Smokers
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First Try at Hot Dogs
Oh man those look good! Now I have another sausage project to add to my list. -
Sausage Maker Black Friday Sale (ALL Seasoning $6)
Thanks for the heads up -
Building a MES questions
NHRA1877, here is a link to how I modified my 40” MES. TallBM was instrumental in my modding adventure. I changed the thermo cutoff switch as I wanted to be able to cook at a higher temp if I needed to. I also direct wired the MES to the Auber so the stock controls would not interfere with the...- johnnyb54
- Post #16
- Forum: Electric Smokers
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Summer Sausage finishing question
IMG_4394.JPG by johnnyb54 posted Apr 26, 2017 at 2:09 PMIMG_4396.JPG by johnnyb54 posted Apr 26, 2017 at 2:10 PMIMG_4397.JPG by johnnyb54 posted Apr 26, 2017 at 2:13 PMIMG_4398.JPG by johnnyb54 posted Apr 26, 2017 at 2:13 PMIMG_4401.JPG by johnnyb54 posted Apr 26, 2017 at 2:17 PMI haven’t... -
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Help! Sausage Only at 133° after 16 hrs
I’m a novice at smoking sausage but I do have a question. Where did you take the smoker temp (bottom, top, middle)? That’s a lot of meat in that smoker, was the meat at room temp when you started smoking or were they straight out of the refrigerator? While I love the braiding of your sausage I...
