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  1. Biggy1

    Cure #1 Question

    You see where you have the salt and sugar, I was asking do I add those ingredients to my sausage .
  2. Biggy1

    Cure #1 Question

    Thank you very much.
  3. Biggy1

    Cure #1 Question

  4. Biggy1

    Cure #1 Question

    No I'm not trying to reinvent sausage making just wondering when you calculate your grams of meat it gives you the amount at the bottom of Diggindog farm chart .
  5. Biggy1

    Cure #1 Question

    I was using the cure calculator on this site for the amount of cure#1 in 10 lbs. Of smoked sausage, it reads cure1=11.32 grams, salt needed =80.1grams ,& sugar needed =45.36grams for total 4672.68grams ,so I add grams needed to the cure or what?
  6. Biggy1

    Having temperature control issues on my Dyna-glo verticals smoker.

    Has anyone smoked any homemade sausage on the dyno glo , if so how do you regulate temp from 100* to 180* for 4 hrs. ?
  7. Biggy1

    MES 40 hanging sausage

    Those sausages look good, can you share your recipe?
  8. Biggy1

    MES 40 hanging sausage

  9. Biggy1

    How to apply Prague Powder #1 ?

    I want to thank the both of you for helping me out , I'm trying to get it right.
  10. Biggy1

    How to apply Prague Powder #1 ?

    I'm making 25lbs. of smoked sausage links with 1oz. Cure#1 along with ac leggs #10 sausage seasoning - 1 bag for 25lbs.just can't figure the water amount .
  11. Biggy1

    How to apply Prague Powder #1 ?

    25lbs. Of meat, 1oz.cure#1, how much water to mix the cure with ?
  12. Biggy1

    How to apply Prague Powder #1 ?

  13. Biggy1

    Cure 1, Prague powder

    Thank you too Daveomak!
  14. Biggy1

    Cure 1, Prague powder

    20lb = 9072g / 1000 = 9.72Kg × 2.25g/Kg = 20.41g Cure #1 for 20 lbs Pork. Or by volume, 4 level teaspoons Cure #1... Your sausage needs to be cooked, just like Smoked Kielbasa. Hang the sausage in the smoker at 130°F, no smoke, for 1 hour. Raise the temp to 140°F and start smoking. Smoke 1 hour...
  15. Biggy1

    Cure 1, Prague powder

    How many grams of Prague #1 do I add to 20lbs. Ground pork butt for cold smoking sausage links ?
  16. Biggy1

    Cure 1, Prague powder

  17. Biggy1

    using cure with sausage

    Thanks PolishDeil for doing the formula for me because I didn't understand what too do, this is my first try.
  18. Biggy1

    using cure with sausage

    If I have 20lbs. of pork butt that would be 4 level teaspoons of #1in how much water?
  19. Biggy1

    using cure with sausage

    Can I mix the cure#1with ac leggs #10 pork sausage seasoning?
  20. Biggy1

    Amount of water to add

    Making pork and beef smoked sausages links with 10lbs.of esch. .
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