Toggle sidebar

Search results

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. M

    Did I Screw up my cure?

    Hi, It has taken forever for me to get back to you on this! I carried on with the sausage and it was all good! However I was curious about the nitrite.... as I said the instructions were for 3g cure per 1kg meat. Everyone else seems to do 2.5 in order to have only 156ppm. So I looked up both...
  2. M

    mes not producing smoke at 130f

    ok thanks guys got the tube on smokin away!
  3. M

    mes not producing smoke at 130f

    have any of you had this problem? if i turn it up higher theres lots of smoke but at 130 it stops.....should i light the chips with a lighter and blow out or something?
  4. M

    Did I Screw up my cure?

    ok thanks very much guys.... Did I do harm by adding 3g?
  5. M

    Did I Screw up my cure?

    The instructions on the package say 3g per 1kg. it is 6.25% sodium nitrite. The owner of the store said use 3g for sausage. I have another bag from another store that says use 3.8g per kg .... that is 5% sodium nitrite. I wonder if yours is a higher percentage of nitrite?
  6. M

    Did I Screw up my cure?

    ok.... i used 3g cure for 1kg meat (including fat)
  7. M

    Did I Screw up my cure?

    Oh boy this is a real newbie question. So first time doing smoked sausage.... Mixed up a bowl of spices and cure..... Put the fresh garlic right on top of the cure.... Then went to grind my meat and clean the grinder before mixing the spices in. So the wet garlic sat on top of the cure for a...
  8. M

    Sugar free summer sausage recipes

    Ok I found this recipe from 2 guys and a cooler.... but i am wondering if the Sodium Ethyorbate is mandatory? Or can I go ahead without it? Ingredients Metric – US Customary 500 g pork shoulder lean pork will also work 250 g lean beef 250 g pork pack fat 17 g kosher salt 2.5 g insta cure #1 5...
  9. M

    Sugar free summer sausage recipes

    Is it possible to make an unfermented summer "type" sausage without sugar? I have been searching everywhere but it either needs culture, or fermento. I am just wanting a thick sausage i can slice for sandwhich meat... but I dont have the controlled environment to ferment properly ... and i...
  10. M

    PID mod on other smokers? larger option?

    Thanks!!
  11. M

    PID mod on other smokers? larger option?

    Than That looks great! Ill see what I can do! :)
  12. M

    PID mod on other smokers? larger option?

    So it seems like the way to go on this website is MES with PID. Does anyone have other recommendations specifically for sausage.. my issue is that 10lbs is a very small amount of sausage to do at a time... But it looks like the pellet grills dont go lower than 180f? Some look like they say 150...
  13. M

    Smoked Sausage resources

    i will try both ways!
  14. M

    Smoked Sausage resources

    ok perfect thanks
  15. M

    Smoked Sausage resources

    Thanks!! Do you have the smoking instructions to go with it? Different temps for different times or same temp throughout smoking process?
  16. M

    Smoked Sausage resources

    ah ok thanks for this clarification. I have read in one of the marianski books that if you cook them at 185f or higher you dont need cure. .... I guess they would have to get to 140f in 4 hours which would have to include the preparation time?
  17. M

    Smoked Sausage resources

    Basically I am looking for the easiest recipes to start with hot smoked sausage.
  18. M

    Smoked Sausage resources

    Hello, I am wanting to make things like smoked sausage, garlic rings, summer sausage... basically stuff i can store in the freezer that is already cooked and i can just slice and eat straight from the freezer (after thawing). Most of the sausage books i have have long complicated recipes or...
  19. M

    Best type of smoker for jerky/charcuterie?

    yes that is what i am thinking... if you are just going to do the mailbox thing and get a separate controller why not just build your own or get a used box for super cheap/make your own
  20. M

    Best type of smoker for jerky/charcuterie?

    this seems to be the favourite!
Top Bottom
Back
Clicky