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. Biggy1

    Texas Hot Links Recipe

    On the Texas Hot Links recipe it has 5#'s and then it has 6.5#'s , just want to make sure! Thanks in advance!👍
  2. Biggy1

    HOT LINKS, TEXAS STYLE

    Hey Gary, is this recipe for 5#'s or 6.5#'s ?
  3. Biggy1

    Soy protein concentrate

    Thank you!
  4. Biggy1

    Soy protein concentrate

    Sausage makers instructions says add 1 cup per 5 # I have 10#s so how much water will I need to add?
  5. Biggy1

    Boudin without cure #1,

    Thanks Indaswamp I'm trying to duplicate your recipe meat is cooked and put in a ziplock bag in the freezer to grind tomorrow is that okay ?
  6. Biggy1

    Boudin without cure #1,

    Thank you Indaswamp I was wondering if I had to poach it because of the raw casings the ingredients are already cooked .
  7. Biggy1

    Boudin without cure #1,

    I'm not sure how to store boudin after stuffing, I made 5#'s without cure and want to know after stuffing do I poach it for 10 minutes put in ice water and into the freezer?
  8. Biggy1

    Seasoned pork ribs

    They were fresh and unfrozen plus they were washed and seasoned the same day Friday.
  9. Biggy1

    Seasoned pork ribs

    Thank you!
  10. Biggy1

    Seasoned pork ribs

    I washed and seasoned ribs Friday and wrapped them in plastic bags to bbq Sunday, how long can they last in the fridge?
    • Biggy1
    • Thread
    • Replies: 6
    • Forum: Pork
  11. Biggy1

    AC LEGG SEASONINGS

    can't wait to try it
  12. Biggy1

    AC LEGG SEASONINGS

    Blend 105 the smoked sausage seasoning
  13. Biggy1

    AC LEGG SEASONINGS

    All pork on 12.5lbs & pork and beef on 8.5lbs.
  14. Biggy1

    AC LEGG SEASONINGS

    Thank you
  15. Biggy1

    AC LEGG SEASONINGS

    AC Legg pork 10 has instructions for the 11oz. bag seasons 25lbs. of meat, so I want to use half of the bag for 12.5 lbs of pork butt which is 5.5 ounces of seasoning and for 8.5lbs of beef , how much season will I use ?
  16. Biggy1

    Cure # 1

    Thanks Daveomak I didn't know that I really appreciate sir.
  17. Biggy1

    Cure # 1

    Cure #1 is 93.75 % of salt , how do I subtract the correct amount of salt from 10 #'s of pork in which Digging Dogs Farm has 80.11 grams of salt?
  18. Biggy1

    Best practices for sausage making

    So for 10 lbs. I use 11.3 grams of cure # 1 and kosher salt list 80 grams then what amount should be subtracted ?
  19. Biggy1

    Ratio of Kosher salt

    Got it thank you.
  20. Biggy1

    Ratio of Kosher salt

    Just asking if a recipe calls for a tablespoons of kosher salt are they the same since coarse kosher salt has bigger flakes than kosher salt.
Top Bottom
Back
Clicky