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Help please
I am new to this, so others will know more. Cure 1 is sodium nitrite at 6.25% per pound of salt. Cure 2 is sodium nitrite at 6.25% and sodium nitrate at 4% in 1 pound of salt. If you add cure 2 now, you will double your nitrites. -
Cleaning Grinder
I have read about running a slice or 2 of bread through to push remainder of meat thru grinder. Very small amount that does not affect the end product. -
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Smoke House Concept
Thanks, Dave. Do you have a suggested wattage for heat plates?- flagg
- Post #6
- Forum: Smoke Houses
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Smoke House Concept
- flagg
- Post #4
- Forum: Smoke Houses
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Smoke House Concept
I am planning to build a smoke box. My thoughts are to build a 2'x2' box approximately 4' high in the cooking chamber (CC). The fire box (FB) below that would be 2'x2'x2'. I would line the interior of CC with 1/4" plywood, and the FB with sheet metal or unglazed tile. The exterior would be...- flagg
- Thread
- Replies: 8
- Forum: Smoke Houses
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New Years Venison Sticks
I have not dried jalapeño yet. Usually freeze those. I have dried cayenne and paprika waiting to be ground and put in my first sausage/snack stick attempt. -
New Years Venison Sticks
Looks good. I know its off-topic, but expand on how you make the ground pepper powder. -
Hello All
Live in Foley, AL. Like fishing, backyard gardening, watching college sports, and hanging out with my family. Self employed, aka chained to desk in home office. Enjoy all cooking methods. Got a meat grinder for Christmas. About to try sausage making. Have a "barrel" grill with offset...
