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

    Cure #1

    I have 10lbs.13ozs. of pork and beef but the diggingdog calculator says 11.47 grams of cure #1 , can I put 12 grams in if so how much kosher salt?
  2. Biggy1

    I Need help getting my electric smoker to produce more smoke

    I have the Masterbuilt Smoker Kit and smoke with chips or pellets 6 to 8 hrs.
  3. Biggy1

    Polish Sausage Help

    Thanks alot friends, this is greatly appreciated.
  4. Biggy1

    Polish Sausage Help

    Trying to make some Polish Sausage and I need your help with amount of seasoning help for 10 lbs. Kosher salt, Sugar, Black pepper, Marjoram in grams please. I get the salt amount I think it's 72 grams but can't calculate the amount of spices and seasonings.
  5. Biggy1

    Hill Country smoked sausage Question

    I haven't made it yet just asking about putting cooking oil on before you smoke . Gonna try it Saturday morning.
  6. Biggy1

    Hill Country smoked sausage Question

    Thanks a lot.
  7. Biggy1

    Hill Country smoked sausage Question

    I'm trying to duplicate the Hill country recipe but I'm adding cure#1 to slow smoke instead, my question is since sausage will be slow smoke do it have to be rubbed with cooking oil ?
  8. Biggy1

    Seasoning and spices

    Thanks Indaswamp !
  9. Biggy1

    Seasoning and spices

    Ok so for 10lbs. add 11.3 cure#1 and kosher salt 72 grams.
  10. Biggy1

    Seasoning and spices

    I will add the cure#1 and omit the mustard seed. Thanks
  11. Biggy1

    Seasoning and spices

    Got it thanks
  12. Biggy1

    Seasoning and spices

    Trying to make Keilbasa links.
  13. Biggy1

    Seasoning and spices

    10 lbs. Pork shoulder = 80 grams of Kosher salt, course black pepper = ?, mustard seeds =?, granulated garlic =?, marjoram =? Water =?,NFDM=? Now Ya'll fill in the question marks that Ya'll would add. Just to see how close I am.
  14. Biggy1

    Hill Country smoked sausage Question

    Appreciate it, I will try 165*.
  15. Biggy1

    Hill Country smoked sausage Question

    Starting at 120* to dry then 130* start smoking and raise temp 10* every hr. to 170* until I.T. hits 152* ,
  16. Biggy1

    Hill Country smoked sausage Question

    I'm going to try and make 10 lbs. Of hill country smoked sausage but I want to slow smoke it by adding cure#1 to the recipe , can it be done like that or do I have to smoke it at 225* ?
  17. Biggy1

    Drying sausage to smoke

    Can you use a clean cloth towel to dry sausage before smoking instead of drying with smoker @ 120* vent opened door ajar ?
  18. Biggy1

    Beginner's photos

    Appreciated Crazy moon!
  19. Biggy1

    Beginner's photos

    Sausage was good will add a little more salt and heat next batch.
  20. Biggy1

    Sausage look

    Anytime
Top Bottom
Back
Clicky