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I don’t think The sodium erythorbate is causing it… you only need .5g/kg of meat for cure acceleration ….. your liquid smoke is way too high in my opinion and why your wife can taste the chemical after taste…I’d add it at .5-1.5g/kg alittle bit goes along way …. Just a suggestion everyone tastes...
you want recipes..... here you go... i also have a few links in my signature
https://www.smokingmeatforums.com/threads/sausages-recipe-book-500-recipes.324598/
len poli website is awseome http://lpoli.50webs.com/Sausage%20recipes.htm
and marinski website https://www.meatsandsausages.com/
my two cents...spend the money on the pricer "larger than you need" grinder and dedicated stuffer....youll thank me later.... its salty at first but man its really convenient
hmm... have you tried pork and pork back fat with this recipe? also another idea is to cold smoke for 8-10 hrs then water bath it in 165F water till you get your target internal temp then start drying..... just a thought or another idea....
Your methods and casing switch seem all viable options...
i think them using bearded butchers really got them out there but the quality and services from my research is lacking... i stick with LEM due long history of good customer service
really? I find it very easy to clean? everything comes right off and some hot water and soap on the stainless parts and its cleaned right up.. i guess the gap between the blade and guard is tight but i just feed and a small wet wash towel to get the junk and another one soaked in food grade...
Bacon in the smoker I finally get to try out my sable cold smoke generator as well for extra flavor … got the pellet hopper set at 160 and throwing extra smoke at it with the generator from Smoking it… added course black pepper to one of the bellies … see you in a couple hours
I always remove this I saw someone post it in a video and have always removed ever since… talked with a few guys and they told me they had no idea and never remove it I suggested they ought to remove it lol