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    Sodium Erythorbate Woes

    So I love sodium erythorbate. I love the bright red coloring it gets me, the preservative benefits, and the antioxidant properties. However, what I don't love are the pitfalls that Mariansky mentions about cure accelerators: "Curing accelerators are of little use in air dried products as by...
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    Determining Fat Content of Arbitrary Meat with a Microwave

    There was a sale on untrimmed tri-tip ($5/lb) recently, so I tried to make snack sticks out of it. Despite it having a lot of extra fat, the end result was not good. There wasn't enough fat. As someone who's made a ton of sausages at this point, it was a bit disappointing that I still couldn't...
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    Air-Dried Boneless Spalla

    Inspired by @indaswamp beautiful Spalla Cruda, I decided to take my first venture into Salumi on a cheap cut of $8 meat. It won't be as good as a heritage pig, but as long as it's not awful, I'll call that a win. Maybe after that, I can graduate to fancy meat. Fingers crossed! My steps were...
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    Garlic Kielbasa

    This marks sausage #7 of #7 from sausagefest 2024. Thanks to SmokinEdge for the recommendation and original recipe located here. Unfortunately, for dietary reasons, I couldn't follow the original recipe exactly. No sugar in my sausages. As such, I ran a quick A/B test between @SmokinEdge's...
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    Nuremberg Brats

    Hi all! This marks sausage #6 of #7 from sausagefest 2024. Thanks to @SmokinEdge for the recommendation, and @JC in GB for the original recipe as described here. As I noticed this recipe includes nutmeg, I decided to fresh-grind it. My conversion to the 1000g scale is: For 1000g of pork (900g...
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    Cold Smoker "Widowmaker" Igniter for Reliable Starting

    After purchasing the Bella Cold Smoke generator, I was a little discouraged that it wasn't as easy to light as I had hoped. Either I'd not light it enough, coming back to no smoke, or I lit it too much, starting a little mini fire that I have to blow out. This led to me having to hang out next...
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    Lem #10 Electric Stuffer Broke :(

    Really sad. I just tried a recipe that uses less water (100g/kg), and it broke my brand new $700 stuffer. A loud bang occurred, and little shreds of metal dropped on the piston head. It now won't raise or lower the shaft without it slipping... :( I hope they replace it. I can't afford another...
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    Grillable Louisiana Crawfish (or Shrimp) Boudin

    Latest recipe is here: https://www.smokingmeatforums.com/threads/grillable-louisiana-crawfish-or-shrimp-boudin.327741/post-2529136 This is exciting! I've been working on a series of 7 sausages for a Sausagefest 2024 party I'm having soon. So far, I've been making great progress on sausages (#1...
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    Should I add sodium phosphate to equilibrium-cured bacon?

    My goal is to make some bacon from pork belly, but to have it pretty similar to what my wife it used to. As such, I'm considering adding sodium tripolyphosphate to the pork belly, since that's what the big producers do and I do believe for good reason (I think it prevents it from shrinking as...
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    Jalapeño Cheddar Sausage

    This marks sausage #6 of #7 from SausageFest 2024. Thanks to @SmokinEdge for the recommendation, and @HushyQ who provided the reference post. My implementation of the original recipe is pretty much verbatim, except that I was a bit light on the cheese (which turned out to be a blessing) and I...
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    Nuclear Hot Links

    (Note: I accidentally started talking about the Boudin in this thread, so there was a bit of discussion on that. Here's where that Boudin conversation starts). This marks sausage #3 of #7 from sausagefest 2024. Thanks to @SmokinEdge for the original recipe here. To choose this recipe, I...
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    Central TX BBQ Sausage

    This marks sausage #2 of #7 from sausagefest 2024. Thanks to @Dave in AZ for the recipe. Since I didn't want to order bull flour, I used soy protein concentrate instead per this recommendation. In this interview, Mr. Rick Schmidt from Kreuz says you need bull flour specifically, but reading...
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    Dry-Cured Garlic/White Pepper Bacon: Ecocure vs. Cure #1

    So I saw the "Belly Prices" thread, and started searching for some pork belly locally. Found some at a mexican market for $3.99/lb. Since these will take a while to cure, I wanted to get a large quantity so I could freeze and have a good stockpile. Maybe not the best idea since this is the first...
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    Sausagefest 2024 - What are your favorite sausages?

    Hi folks! Now that the weather has warmed up a bit, I'll be having a little get-together with pulled pork and a variety of sausages. Will definitely be including the recent Columbian Chorizo, but also in that thread it was "in the top 5" or "one of the best." So my question is: What are your top...
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    Technique for Pan Searing Sausages with Excellent Browning

    For months, I've been making great tasting sausage, but not cooking them optimally. I don't have a grill, so I've been trying to pan sear them, but I've not been able to get good browning on both sides without breaking the casing on pre-cooked sausage (fresh works fine with usual technique, but...
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    More Columbian Santarosano Chorizo (St. Rose Sausage)

    @I-am-Chorizo original recipe started it on this thread, then iterated upon by @SmokinEdge over here, followed by @DougE over here and @BrianGSDTexoma over here. The Columbian St. Rose chorizo has taken the sausage subforum by storm, and I wanted to try for myself. I only made two minor...
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    Effects of Acids on Sausage Texture: Chorizo Criollo Argentino 3 Ways + Beer & Hot Links

    On another thread, the topic of acids on binding/texture came up and I realized that I haven't used any acids in my sausages. In addition, Chorizo came up and many of the Marianski recipes don't leverage cures for Chorizo. As such, I thought this was a good opportunity to play with my food and...
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    Is Berkshire Pork Back Fat Good?

    So this is probably me not being used to pork (most of my processing so far has been beef), but I've been dabbling into pork more and more. Based on Marianski's claims that pork fat is superior to beef fat, I expected the move into pork to be awesome.... but I am finding the flavor a bit strong...
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    Burgers made indoors have no right being this good.

    Hey all. I'm sure when it comes to burgers, you all know your stuff. For me, I've never really felt solid with my burgers until today. Just thought I'd let you all know, in case there's anyone like me who's either lazy and wants a burger in a couple mins, or wants to try a simple new recipe...
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    Mysliwska - Hunter's Sausage (Snack Stick Version)

    I've been taking a look at another Marianski cooked sausage: Hunter's Sausage (Mysliwska). The fact that these recipes are rooted in tradition hundreds of years old is fascinating, and I think it's awesome that I can cook something really hard to find to relive that history a little bit...
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