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Yeah -- cold pizza and fresh coffee at 3 or 4 am.......even 6 or 8 am......

I intend to smoke to an IT of 150f

Thanks Chop! I'll be careful in the fridge. Thanks for the advice!

Thanks, SmokinEdge. That's two.....

Thanks BGKYsmoker. appreciate the pictures and the remarks. Almost sounds too easy.....

CajunEric's 12g Dextrose, 4g white sugar...5# beef

Bactoferm LHP-DRY US fast fermenting culture. This is why I'm choosing to ferment in oven at 90f bread proof setting, probably 24 hours or so......

Good morning, fellas. Wanting to make quick American pepperoni. Got all the stuff except a drying chamber. Can I do this without a drying chamber? I plan to ferment on the bread-proof setting in my oven. I have a dehydrate setting on the oven also -- but it is 150F. I could find a...

Yeah -- dog food, or fish bait.....Regarding binders -- I had the fortune to know some old krauts and bohunks (germans and bohemians) that would always cube, salt and cure (if called for) their meat(s) for a day or three before grinding and seasoning. They never used binders, and had great...

If I may add a couple of my pennies to the pot.....Polish = your choice of meat, S/P Garlic, cured and smoked. Like many latin-ish countries, they have different names for proceedures but not the contents. Size, shape, etc. DO NOT USE OREGANO, unless you want it to have Greek or Italian, or...

Hey! Glad you liked it. Sorry to have been MIA. It really is spot on for flavor and aroma! Just like the Oktoberfest Tent! Prost! R

Yes. Len poli's formulas are good too. They are quite commercial in using the binders, and excellerators, and stuff. Take the cubed meat, and all the salt (and cure) called for, mix and set aside one to three days will give you all the binding you need, regardless the species of meat in the...

BTW -- search for member JJ -- he was a professional chef, and very Polish. He has some remarks somewhere in some threads over the years. He is recently deceased, and missed. Oh, and the English/Polish sausage/meat curing forum, mentioned above, is associated with the Marianskis in some way. R

2 guys and a cooler, as well as Duncan Henry for YouTubers. I think CajunEric , a member here, is one of the 2Guys. BTW -- Kielbasa (P) = Klobasa (CZ) = Wurst (Deut) = Sausage (Eng) = Kolbas (Hun) --just generic word for sausage. Raised around Czechs and Poles and Krauts in Kansas...

Such a noble endeavor! Because I thought we invented coffee to cover the remaining dry cinnamon rolls, and make them palatable.....r

Educated guess would be another common herb in Czech and Polish klobasa, kielbasa = fresh or dried Marjoram...

Thanks for posting these scales suggestions...just made my first batch of summer sausage -- meh -- my wife's weight watcher's digital couldn't measure some of the leafy spices like marjoram -- a 9g bottle still showed 0.0g -- sigh -- so I appreciate this thread and those who contributed. I know...

I use 4" or 6" zip ties on my collagen casings. They go thru the oven or smoker, or whatever just fine - no melting. Much easier than string or cord IMHO. all the best. Rex aka Polka

I like / need to make a recipe / formula as written a couple of times before I start tweaking it. You have to know you made the formula correctly and then make changes to suit your self. Safer that way. Baker taught me that idea, when I wanted to change or make short-cuts -- do it as written...

I sometimes think that there is something missing in the Italian mixes too -- The homemade versions get so much closer. Try this -- if what you find is close, and it only has Fennel seed, try taking that amount as 1/2 fennel, and 1/2 ANISE seed. This was the trick for me and my family. Hope...