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. sausageboy

    Bacon Questions

    Yup, smoked rind is pretty good, but I usually use smoked pigs feet in my beans!!!! :biggrin:
  2. sausageboy

    Bacon Questions

    I MUCH prefer dry cured bacon!!!! Wet brined, water-logged bacon sucks! It likes to steam, rather than crisp-up easily. It's messier, it requires more ingredients. Dry cured bacon just tastes better to me too. Cold smoked all the way! It just tastes better! Hot smoked bacon can have a 'funky'...
  3. sausageboy

    how much ECA per lb of meat

    FWIW.... Butcher & Packer says 1.5 ounce per 25 lbs. Sausagemaker, Allied-Kenco, LEM, One-Stop Jerky Shop and Southern Indiana Butcher Supply all say 3 ounces per 25 lbs. Mid-Western Research & Supply says 2-3 ounces per 25 lbs. The Sausage Source Says 2 ounces per 25 lbs. :sausage:
  4. sausageboy

    Hello from NY

    Welcome to the forum! :sausage:
  5. sausageboy

    Chili's Restaurant Ribs

    I've never had Chili's BabyBack Ribs, but i do know that Todd Wilbur has a 'copycat" recipe. http://abcnews.go.com/GMA/Recipes/story?id=2788677#.TzsIxsgeDZA
  6. sausageboy

    MSG

    I don't use MSG, but I often use fish sauce quite liberally for the umami! Great stuff! :biggrin:
  7. sausageboy

    how much ECA per lb of meat

    :icon_eek:
  8. sausageboy

    Stuffer Tube Cleaning

    No, it's not when you're making a ton of sausage a year like you do! LOL :biggrin: My motto..waste not, want not!! :sausage:
  9. sausageboy

    how much ECA per lb of meat

    Yup, 1.5 to 3 ounces per 25 pounds or 1.70 to 3.40 grams per pound. I would start at the lower level. :sausage:
  10. sausageboy

    Stuffer Tube Cleaning

    GASP!!!!!!! I never push the good stuff down the drain! I'm too cheap!!! LOL I unscrew the tube from the stuffer with the casing still attached. I take the next smallest stuffing tube and cover it with plastic wrap, I then push the meat into the casings with that. No waste. If I'm using the...
  11. sausageboy

    Tenderquick to pink salt conversion

    Good questions! Just today I found a recipe on the website of a well respected "authority" and "expert" that's blatantly bad (twice the recommended safe level of nitrite!!!) :icon_eek: Which is another good lesson to be learned..."Don't assume that because someone is considered an 'expert'...
  12. sausageboy

    Tenderquick to pink salt conversion

    But when you think about it, "Follow the recipe." or "You must use the cure used in the recipe you are using." and the like isn't the best and safest kind of advice. That works okay if the recipe is accurate (no mistakes) and safe, but I run across questionable recipes and practices quite...
  13. sausageboy

    First time--plain old breakfast sausage

    Your sausages look very nice!!!! :sausage:
  14. sausageboy

    Tenderquick to pink salt conversion

    I totally understand!!!! That's why I said... "And I agree, if someone isn't comfortable and confident in their understanding of cures and curing, please, only use the recipe as directed." :biggrin:
  15. sausageboy

    Tenderquick to pink salt conversion

    If we know that TQ is used at a rate of 1 level tablespoon per pound for cuts of meat, and 1/2 a level tablespoon (1-1/2 teaspoons) per pound with ground meats. Which anyone who uses TQ should know. And we know that the nitrate and nitrite are within safes level in TQ when used in such a way...
  16. sausageboy

    Tenderquick to pink salt conversion

    FWIW....here is what our 'friends' at the almighty USDA have to say about cures containing both nitrate and nitrite. 'NITRITE AND NITRATE USED TOGETHER IN A SINGLE CURING METHOD When nitrite and nitrate are used together in a single curing method, each one is calculated independently and each...
  17. sausageboy

    Tenderquick to pink salt conversion

    Now we're getting somewhere!!!!! Thanks folks!!!
  18. sausageboy

    Tenderquick to pink salt conversion

    Hey sprky, You need to read this thread closer. Nowhere did i say that TQ and Cure#1 are directly interchangeable!!!!!! Nowhere!!! Nowhere did i say to use 1 tablespoon of TQ per pound of ground meat!!!! Nowhere!!! TQ is usually used at 1/2 a tablespoon per pound of ground meat! If your not...
  19. sausageboy

    Getting to know Morton Tender Quick......

    FWIW, I was told by a Morton rep many years ago that Tender Quick is approximately 79% salt, 20% sugar, 1/2% sodium nitrite, 1/2% sodium nitrate with a touch of Propylene Glycol. Directions and Rules for using Tender Quick, from the bag and the Morton website with added tips and tidbits...
  20. sausageboy

    Tenderquick to pink salt conversion

    Ol' Rytek is usin' 13.46 grams of salt per pound, or more, if needed! Different strokes for different folks! :sausage:
Top Bottom
Back
Clicky