Toggle sidebar

Search results

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. N

    Grinding own 16 Mesh

    Do you get a consistent grind size? If so can you link it or give me the product name?
  2. N

    Grinding own 16 Mesh

    Hello all! Anyone buy whole peppercorns and grind them into 16 Mesh? I was looking at adjustable electric coffee grinders, which will probably work. Just wondering if anyone does this, as where I live(Philippines), 16 mesh is not readily available, and whole peppercorns are easy to find and...
  3. N

    Salt Questions

    You are correct. I'm only asking about regular salt. There will be no curing salt in this recipe as it will be a fresh sausage. Thanks for the detailed information.
  4. N

    Salt Questions

    When making a sausage that includes large amounts of ingredients other than meat, such as onions, should I take that into consideration when calculating the salt? For instance, if I had 1000g of meat and 300g of onions, should I calculate salt using 1300g or just 1000g?
  5. N

    Salt % in Jerky

    That makes sense. Now I'm rethinking this
  6. N

    Salt % in Jerky

    Do you like your jerky on the saltier side or less salty?
  7. N

    Salt % in Jerky

    I love soy sauce, but I don't like to use it in jerky. I usually do a dry cure/brine when I make jerky. Maybe I'll try 2% and go from there
  8. N

    Salt % in Jerky

    Do you have a tried and true salt percentage when making whole-meat jerky? Is it similar to sausage, where one would typically use between 1.5% to 2% salt? I want to create a recipe that is repeatable regardless of how much meat I'm using.
  9. N

    Honey Cured Bacon

    Has anyone tried using Honey during the curing process? I have some honey granules and was thinking about throwing them in my salt, cure, and sugar mixture. Just not sure if I should use it in place of the sugar or if I should add it as an extra ingredient. Then comes the question of how much to...
  10. N

    Hot Smoked Bacon?

    What IT is your sweet spot when you HOT smoke bacon?
  11. N

    Wanting to have a Gravity Fed built

    Thanks for the idea, but I live in the Philippines. It's not a common type of smoker here
  12. N

    Wanting to have a Gravity Fed built

    I want to have a gravity-fed smoker built by a local fabrication company. I know there are places where I can buy gravity-fed plans. Does anyone know where I can get plans for free? Or does anyone here have a gravity-fed build plan they can send me?
  13. N

    Chuck Roast

    Here it is!! Smoked at 225 for about 6.5 hours. IT was only around 155. I pulled it and finished it off in the oven at 325 with some veggies and stock. It was still pretty tough at 205 so I let it ride until 210. This was better than I thought it would be. I thought it would taste like pot roast...
  14. N

    Chuck Roast

    Thanks. Damn that looks good
  15. N

    Chuck Roast

    I want to pull it but I also want to avoid it tasting like pot roast. Not sure if that is possible or not
  16. N

    Chuck Roast

    I plan on smoking a Chuck roast this weekend. I've read some posts and have learned quite a bit so far. I plan on taking it up to 175-180 IT before wrapping. I've read that some wrap in butcher paper and some wrap in foil. I was planning on putting it in an aluminum pan with about 1/2 cup of...
  17. N

    Tasso Time 2nd Try!!!

    Well here is the update.....It's amazing. So much better than the first try. I'm glad that I took notes and wrote the exact recipe down. Smoked it starting at 180 until IT of 130 then turned up the heat to 225 until IT of 150. I then sous vide it at 162 for 2 hours. No more tasso jerky!!!
  18. N

    Tasso Time 2nd Try!!!

    So my first try at Tasso wasn't a complete failure but I wouldn't call it a success either. The taste was really good, BUT I put way too much cayenne in it(yes there is such a thing even if you are from Louisiana). Another thing that wasn't great was that I used too lean of a cut of pork. I...
    • nawlinsborn73
    • Thread
    • smoked tasso tasso tasso ham
    • Replies: 2
    • Forum: Pork
  19. N

    SmokeDaddy Magnum P.I.G and Pellet Pro PID upgrade for my PB Austin XL

    I'm a LITTLE late to the party. Can you tell me where you bought the larger baffle spring?
  20. N

    Smoke Daddy Cold Smoke Generator

    Thanks rjob. This was some great information.
Top Bottom
Back
Clicky