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  1. DailyLunatic

    Q: Reducing Salt in Recipe

    See: https://www.smokingmeatforums.com/threads/q-grinding-chicken-skin-how-to-juice-things-up.322060/ Where I am trying to solve the dry issue. -sterling
  2. DailyLunatic

    Q: Grinding Chicken Skin & How to Juice Things Up

    Beginner, so pardon if this has been discussed. I could not find on my search here. This is only my second batch. First batch was dry and crumbly. (There were other issues, but keeping is simple here.) Fat was 15 - 20%, but I forgot to add water, and I blamed dryness on that. That is, until...
  3. DailyLunatic

    Q: Reducing Salt in Recipe

    Sausage. I'm using Henry Duncan's Mennonite Sausage recipe. Trying to keep things simple until I get a better hang on things. Personally, I like salty. But, this is right on the edge of what I can take. Wife won't touch it after the first bite. -sterling
  4. DailyLunatic

    Q: Reducing Salt in Recipe

    Thank you. This recipe includes an Accelerator (.05% Sodium Erythobate), and did not mention including a cure time. Even with the accelerator, I usually stuff on day one, and smoke on day 2 ('cause I'm scared that way) Good to know that - a) salt is necessary for the cure process, and b) that...
  5. DailyLunatic

    Q: Reducing Salt in Recipe

    Are you saying you should never drop below that ratio of total salt? Edit: Specially, is it SAFE to make the adjustment? Currently, the recipe is 1.6% salt, and 0.3% cure. I'd like to try 1.0% salt and 0.3% cure. Is that safe? -sterling
  6. DailyLunatic

    Q: Reducing Salt in Recipe

    First, I know not to adjust the ratio of Curing Salt. But as a beginner, I'm not certain how much I can adjust the regular salt. First time I made, I figured I'd just stubbed my toe, but second time it is still too salty. I want to adjust but not certain that it is not a part of the curing...
  7. DailyLunatic

    New build PID question

    Trying to build a brick smoker/oven and I came searching to ask this very question. I see your answer, but don't understand. You list the thread size, but do not understand into what I am to drill and tap (proper location?). Do I dangle, or tap the brick? Sorry for seeming like a big dummy...
  8. DailyLunatic

    Is freshly processed pork tough?

    I saw where they recommended the 'rest' but didn't see mention to the cause in any of the articles I found. Maybe it was my search term 'aging'. Regardless, knowing this, I have a better understanding on how to handle. Thank you, -sterling
  9. DailyLunatic

    Is freshly processed pork tough?

    I told the wife that I wanted to go into Samrong Thap village to pick up a few kg of pork butt. I'm still new to smoking and wanted to do a pulled pork for my second attempt. She asked, why? Just call <unintelligible name> and he will bring to us here. I did not know that. I had just...
  10. DailyLunatic

    My first batch. Issues...

    Assuming the goal is skinless, how do you remove without the tear strip. Do they tear off easily or do you carefully cut lengthwise with a knife? I worry about possibly scoring them in the process. -sterling
  11. DailyLunatic

    How to get that TANG!

    With respect, when speaking to this thread's discussion, you are correct. Yeah, I was originally interested in fermentation. Unfortunately, I was getting too many canned answers on this thread that did not deal with my situation, or were listing one ever growing form of unobtanium after...
  12. DailyLunatic

    My first batch. Issues...

    I've been trying to find these local to my country. Can't find them. Will any plastic, or cellulose, casing work? ...or is there something special about these other than the ripcord? Ordered the twine, should be here in a few days. -sterling
  13. DailyLunatic

    Wanted: Eckrich Smoked Sausage recipe

    Not familiar with Hot Guts. Can't say... -sterling
  14. DailyLunatic

    Moistening Collagen Casings...

    Thanks. I'll let the wife know that the Slim Jim clones will have to wait. -sterling
  15. DailyLunatic

    Moistening Collagen Casings...

    It's entry level, off brand, & Chinese made. Brand name is Fasai. It's a Grinder with a stuffing tube, not a dedicated stuffer. Not sure what is meant by 'size' on a grinder. 500W? Plunger is 38mm. If I can produce anything even half decent in the first dozen or so attempts I will be...
  16. DailyLunatic

    How to get that TANG!

    No problem with calling out something unsafe. It was done recently when I was contemplating use of Beeswax on another thread, and I appreciate it. But ECA is not unsafe. Possible texture issues, but not unsafe. My issue is the continued insistence on fermentation rather than ECA, even in a...
  17. DailyLunatic

    Moistening Collagen Casings...

    First, yeah, I know you just drop the collagen stick onto the stuffing tube that is MUCH smaller than the ID of the stick. However, I have a future project where I want to do Snack Sticks. I can't go too small of a diameter because: a. The machine I have would strain to push through too small...
  18. DailyLunatic

    My first batch. Issues...

    Report from my first attempt at Sausage Making... First, I'm using Collagen Casings. After filling, I wanted to twist into links every 10" or so. I know to alternate direct of twist every link, but was frustrated that the links would untwist almost immediately after I released. Thinking I...
  19. DailyLunatic

    How to get that TANG!

    Agreed. But, it's not just that you want people to know there are alternatives to ECA. Is it? Well, I was reporting how frustrated I was at the conflicting information I had found on the internet. Even stated that it was conflicting information. Stands to reason some of it would be wrong...
  20. DailyLunatic

    DIY ECA (Encapsulated Citric Acid)

    Yeah. You were... ...and I'm trying to develop a homemade ECA. Not the same topic. -sterling
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