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  1. M

    an interruption in the curing process

    Hey all, I had some bacon curing in the fridge in ziploc bags and had to leave town for an unexpected emergency. So I put the bags of bacon in the freezer. Is it ok to thaw and smoke them now? or is it safer to just cut them up and use them as is without smoking? Thanks!
  2. M

    calculating nitrate ...before or after adding fat?

    just weighing up my meat for some sausage and I have some lard packaged separately. Should I include the meat + fat total in my nitrate calculations or exclude it and just weigh out the meat and calculate nitrate based on that, and then put the fat in after? thanks :)
  3. M

    Pork Jowl Bacon

    What can I do with pork jowl? Can I make it with the same recipe I used for bacon at 120ppm nitrites? Why do all the cured pork jowl recipes on the internet call for Cure #2? Is that for longer curing? Has anyone just made plain ol jowl bacon without the fancy guiancale recipe?
  4. M

    Dry cure bacon first time!

    Hi, I want to make dry cure bacon, but I want to make sure I get all my steps right because it is my first time! I am a bit confused… I have nitricure which is 6.25 nitrite. On my package it specifically states that for bacon you use 1.8g/kg…..why does everywhere else use 2.5? So according to...
  5. M

    mes not producing smoke at 130f

    have any of you had this problem? if i turn it up higher theres lots of smoke but at 130 it stops.....should i light the chips with a lighter and blow out or something?
  6. M

    Did I Screw up my cure?

    Oh boy this is a real newbie question. So first time doing smoked sausage.... Mixed up a bowl of spices and cure..... Put the fresh garlic right on top of the cure.... Then went to grind my meat and clean the grinder before mixing the spices in. So the wet garlic sat on top of the cure for a...
  7. M

    Sugar free summer sausage recipes

    Is it possible to make an unfermented summer "type" sausage without sugar? I have been searching everywhere but it either needs culture, or fermento. I am just wanting a thick sausage i can slice for sandwhich meat... but I dont have the controlled environment to ferment properly ... and i...
  8. M

    PID mod on other smokers? larger option?

    So it seems like the way to go on this website is MES with PID. Does anyone have other recommendations specifically for sausage.. my issue is that 10lbs is a very small amount of sausage to do at a time... But it looks like the pellet grills dont go lower than 180f? Some look like they say 150...
  9. M

    Smoked Sausage resources

    Hello, I am wanting to make things like smoked sausage, garlic rings, summer sausage... basically stuff i can store in the freezer that is already cooked and i can just slice and eat straight from the freezer (after thawing). Most of the sausage books i have have long complicated recipes or...
  10. M

    Best type of smoker for jerky/charcuterie?

    Hi, So I have a traeger pellet grill for several years now and I have never smoked with anything else.... I want to make jerky/charcuterie/snack sticks at lower temperatures so the fat doesnt render but the traeger doesnt go below 165. It also doesnt have enough room for the volume i would...
  11. M

    Hi from Canada

    Looking forward to learning from all you seasoned smokers.... I am entering the world of charcuterie...I've made a couple new posts on the general discussion and pellet grill forums... wondering how long it takes for public approval! Thanks 😃
  12. M

    Bradley P10 opinions?

    Hi, Was looking at buying Bradley P10 but there are so many negative reviews What is your experience with it? Thank you
  13. M

    Best large capacity charcuterie smoker

    Hi there New to charcuterie.... I have made loads of sausage and jerky but now I want to make charcuterie items like bacon, summer sausage, snack sticks, smoked jerky, salami, and also dry cure whole pieces of muscle meats. I like to make batches of 20-40lbs so I don't have to do it too often...
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