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Stick Recipe
Morning Rick, Blooming allows the flavors to come together and distribute throughout the meat. It also allows it to dry a bit more. -
Summer Sausage and Snack Sticks -- First Time with Q View
Great job Biemer. Those look spot on. I feel for ya with 12.5# of sticks.LOL. Been there done that. -
Pork Breakfast Sausage, Qview
Disco, I've found that toasting the herbs in a skillet brings out more flavor. I think it's due to bringing out the oils left. Only takes about 1 minute at Med High heat. Give it a try, you might like it. Yeah, if you use Maple syrup be sure to cook over low heat. Otherwise you'll have... -
Bacon Dog Treats
Deep Fry em and grab some beers. These put the store bought ones to shame. Pork Rinds- jarhead
- Post #6
- Forum: Hot Smoked Bacon
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Sausage & Meat Curing Recipe Template w/Scaling & Calculators......
@Navier - Both, I don't think that I have any here yet. I'm playing with a recipe now. Gonna grind and dice tomorrow. I'll post the results and recipe. -
Sausage & Meat Curing Recipe Template w/Scaling & Calculators......
You will need a good scale as mentioned. My check weight cost me $0.05 A nickle weighs 5 grams Pennies weigh 2.5 grams. Go with the newest and best you can find. Calibration weights are expensive. -
White stuff(film? powder? not exactly sure.) on the outside of air dried kabanosy
Try this. Potassium Sorbate -
Sausage & Meat Curing Recipe Template w/Scaling & Calculators......
Yes. You may have to figure out your recipes and convert them to grams, but well worth it. I only have about 10 Favorite Recipes and most were already converted. I didn't do them all. LOL -
1st jerky
I prefer hickory on jerky. Sounds like you have it under control. Just drain it a bit before you start smoking it.- jarhead
- Post #2
- Forum: Making Jerky
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Recipe 4 fresh smoked sausage & Curing 4 canning?
Knight, check out one with a damaged box from Amazon for $126. That's for the 22-1/2" OTG. I've bought several items from the warehouse. Always new condition. Amazon Warehouse Deals -
Sausage & Meat Curing Recipe Template w/Scaling & Calculators......
I don't know if anybody else is using Evernote for their recipes, but I am so happy that it works with it. Save as an XLT file, copy and paste it into a New Note. It will show up as an attachment. Click on it and it works great. BTW, I'm using an Android Tablet (Samsung Galaxy 7 Tab) for... -
Brisket Stall
Never seen a 20# pork butt. On that big of a brisket, I would cook 275-300. Foil at the stall to power through it. Finish up the last hour or so with no foil to set the bark. You might get lucky and finish with in 24 hours. I never buy them over 16# for that reason. It takes too long to cook... -
Recipe 4 fresh smoked sausage & Curing 4 canning?
I leave overnight in the fridge. 30 minutes is not long enough. The water bath is to stop the cooking AFTER you have reached temp, not before. I start my smoker at 120 and bump up 10 degrees per hour til I hit 170. I pull the sausage at between 151-154 and give it an ice water bath to stop... -
Sausage Making Common Ingredient Volume to Gram Converter....
Thanks, that's gonna save a bunch of work. -
Today's Chorizo Smoke
Thanks Alamar. That just seems like a hot time tonight and in the morning. -
Today's Chorizo Smoke
Those are gonna be D-licious. If I use cayenne chile powder, how much should I use? I can't get fresh here. What kind of temps are you gonna run at? -
Sausage & Meat Curing Recipe Template w/Scaling & Calculators......
That is a great tool Martin. I've got about 10 sausage recipes that I'm gonna put on it. My life should be much easier. Thank you. -
Task: Beef Jerky
Sounds like a winner Brett. Can't wait to see the final product. Why no cayenne?- jarhead
- Post #2
- Forum: Making Jerky
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Smoke Time - Chicken Legs
I like apple with chicken. I have never used alder. I cook at 325-350 for about an hour and a half, until 170 IT, foil and rest. I'd say it gets smoke for an hour of that. Good luck and take pics.
