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Turkey Brine Question
I liked the original link - to the thread Turkey Time - you had in there. That one helped me with my question also. -
Turkey Brine Question
Thanks for all the input. Here's what I've learned so far: - Brine with cure will protect against botullism. - If I'm going to smoke with a regular brine, smoke it at a fairly high temp to get it up to 140 within 4 hours. - I've also heard that using a brine with cure may give the meat a... -
Turkey Brine Question
My apologies. I hadn't gotten any responses and I thought maybe I just needed to try a different forum. I was not specifically aware of the policy, but it makes sense, and it did occur to me, briefly, that I was being redundant. I'm not always the sharpest tool... -
Turkey Brine Question
I'm going to be smoking a turkey for Thankgiving and wanted to give it a trial run with a small bird. My question revolves around what kind of brine to use. I've been using Pop's Brine Cure for bacon and I noticed in the recipe that a mention that the brine can be used for chickens and turkey... -
Turkey Brine Question
I'm planning on smoking a turkey for Thanksgiving and I'm going to give it a trial run before the day. I've been using Pop's Brine Cure recipe for bacon I'm making and in the recipe it indicates that it can be used with chicken or turkey. Pop's Brine Cure has cure #1 in it and most of the... -
Fassett's Breakfast Sausage Seasoning
I made 5# this weekend for patties. I like it a lot. Next time I'll make sure I've got the gournd/rubbed sage. What I made could use a little more sage flavor. The sage I used is called broken leaf I believe. It's dried, but not ground down. Also, I may throw in some pepper flakes as well to... -
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Fassett's Breakfast Sausage Seasoning Question
Thanks. Good to hear from the source! -
Fassett's Breakfast Sausage Seasoning Question
Thanks Dave. This looks good. I've wanted a good source for spices. I like supporting high quality family run businesses. -
Fassett's Breakfast Sausage Seasoning Question
Thanks Martin.Unless I get a more definitive answer from someone who has used this recipe I'll go ahead and play around with it some. I think I"ll just do a small batch - a couple of pounds of shoulder - see what I think and adjust from there. I'm going to try your plump and perky sausage recipe... -
Fassett's Breakfast Sausage Seasoning Question
Dave - that's what I was thinking and then went I went to the store to get the dried sage a bottle that's 4" tall and about 1.5" width and depth is only .15oz. That would mean by weight I would need about 7 bottles of dried sage. I haven't measured it but I'm pretty sure that by volume that... -
Fassett's Breakfast Sausage Seasoning Question
I'b about to make my first sausage and I wanted to start using the Fassett's recipe. Start simple and then try recipes with more ingredients and see what I like. My question is about the sage - I assume the recipe calls for fresh sage. 1oz of dried ground sage would be a lot. Is there a... -
Fassett's Breakfast Sausage Seasoning
Question about the sage - I assume this calls for fresh sage. 1oz would be a lot of ground sage. What would be a conversion for dried ground sage, since I don't have any fresh at home right now? Thanks. -
My first attempt at bacon
I used Rulhman's dry cure recipe on my first belly and it came out really salty as well. I soaked some and blanched some. Either way it was an improvement and made for some good bacon when fried up. For my next belly I tried the Pops Brine from the link above. It came out fine even though my...- xfitjay
- Post #13
- Forum: Hot Smoked Bacon
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Meat Grinder: Kitchener (Northern Tool) vs Cabelas or LEM
The spec sheet for the Kitchener says that all the internal parts are metal http://www.northerntool.com/shop/tools/product_200451267_200451267. For $99 it's probably not particularly high quality metal. Regardless, it definitely sounds better to have metal gears. -
Meat Grinder: Kitchener (Northern Tool) vs Cabelas or LEM
I've read a bunch of the comments about meat grinders on this forum. The Kitchener #12 1/2hp is on sale for $99. Can someone convince me that I should spend the money to get a LEM or a Cabelas? Other than complaints about the noise the review of the Kitchener seem pretty good. Right now I don't... -
Pops Brine Procedure Questions
Thanks for all the info. This really helps. The more bacon I make the more I'll get a feel for it. I just like to have some guidelines so I have a working idea of what to do and look for. Jay -
dry cure question
The first bellies I cured were dry cured using Rulhman's basic cure recipe (this was before I discovered this forum). I rubbed them in the cure and put them in zip lock bags in the fridge. Rulhman's instructions were to keep the liquid in the bags and turn them everyother day, for about a week... -
Pops Brine Procedure Questions
Do you dry cure or brine? How long to you let them sit before you smoke? I really like the Pitmaster's Choice. I used it this past weekend for a shoulder I did. Turned out great. I plan to use it on the bacon I've got coming out. -
Pops Brine Procedure Questions
Do you keep the heat on (100 degrees) during the smoking, or cut if off and just let it smoke at the ambient temperature?
