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  1. M

    Using pure Sodium Nitrate for DIY #2 curing salt

    I hope I retain half of what SmokinEdge and indaswamp have forgot. Incredible sources of information.
  2. M

    LEM discount

    Got to try out the new 10# LEM motorized the last couple days. WOW, what a difference! Finnish Potato Sausage and Elk Summer Sausage.
  3. M

    LEM discount

    Today only 25% off everything. No minimum order. Free shipping on $150 plus orders. Promo code is "FLASH 25". My 10# motorized stuffer is on its way!!
  4. M

    Fridge used for Umai dry aging

    Day 8 =14% weight loss.
  5. M

    Fridge used for Umai dry aging

    My UMAI elk bresaola is doing great in the garage "in case of emergency" fridge. 10-year-old Kenmore frost free.
  6. M

    Penrose Hot Smokies.

    Just hit day 7 on this recipe. WOW is all I can say. Just the right heat. Thanks for posting this, I saved it when I first read it. Why did I wait so long.....
  7. M

    How Do You Afford This Addiction?

    I started bagging groceries at 15. Still was doing it 37 years later, along with owning our own supermarket. Retired 10 years ago @ 52. Being a vacation relief meat cutter over the years has really helped me in this hobby!
  8. M

    I Want to have another go at homemade cold smoked salmon have some safety concerns.

    I have some salmon (wild Chinook I caught) in a brine now for cold smoking. It had been frozen at -25 degrees F for 6 months. I'm using a dry equalization brine to eliminate a "too salty" outcome. It is 2.75% salt, 4% brown sugar, and .25% cure #1. It will be left in the fridge for around 5-7...
  9. M

    Elk Summer Sausage smoking time

    Within 3 degrees of set point for me. I also have my smoker indoors in my shop (under an exhaust hood). Wind and ambient temperature changes are out of the equation.
  10. M

    Elk Summer Sausage smoking time

    I do not get a "crust". This time length in smoker gives me the mouth feel and level of smoke I prefer. Mine were hung vertically too. I start with a 14" length of casing before crimping an end. They end up being around 12" long when closed. I've added a very top bracket in smoker to get extra...
  11. M

    Elk Summer Sausage smoking time

    Both your sausage and sticks look great!! Coincidence in your smoke. I too did 20# of elk summer sausage in my 40" MS this weekend. My mix was 14% pork fat. I used TSM jalepeno summer sausage mix. I ground, mixed, and stuffed on day 1. On day 2, PID was set for 100 degrees for 1.5 hours (no...
  12. M

    Dipping sauce

    I enjoy this one with tuna cakes. Creamy Tomatillo Dressing 1 (1 ounce) package Hidden Valley Ranch Dressing mix I cup buttermilk 1 cup Mayo 1 larger or 2 small tomatillos 1 clove garlic, minced 1/2 bunch cilantro, chopped 1/2 teaspoon lime juice 1/2 to 1 small jalapeño, seeds removed...
  13. M

    (Sweet) Italian Sausage

    I use this basic recipe too. However, I triple the sugar ratio and double the fennel. It is still not "quite" what I'm looking for, but it is getting there. My next batch will include more fennel.
  14. M

    1st hamburger grinding question

    Owning a small supermarket for 25 years, I assisted in my meat dept. many times. Our "go to" process on grinding is what I still use today at home. Once thru sharp knife and medium plate. Then mixed well to distribute fat to lean. Next a second pass thru the same plate. The mixer/grinder was...
  15. M

    Toss it, or eat it?

    Coming from you, I will keep it. I trust my process and have had success with many other cured meats. Thank you for your input. Your level of expertise in curing meats is mind blowing!!
  16. M

    Toss it, or eat it?

    I need input on a chunk of bresaola I found in the back of my garage refer. It is not dated but I believe it is 5+ years old! I used the UMAI recipe, enjoyed it, and then forgot about it. It has been vac packed the whole time. I do remember wiping it with vinegar once to get rid of a white...
  17. M

    First time hotdog making (prbly last time) and forgetting about ribs

    I too have had surface fat on a batch of dogs. What I did was strip off the casings as soon as done in sous vide, throw them back in warm sous vide water to rinse off fat. Bloom on racks with fan for an hour and then refrigerate. I never iced bathed them.
  18. M

    Somebody To Double Check My Numbers

    32 oz divided by 400 oz=8%
  19. M

    Somebody To Double Check My Numbers

    I prefer metric. 8% on that mix. Easier to figure out seasoning for uneven meat weights. 15#=6,810 grams. 6810 x .08=544.8 grams of seasoning
  20. M

    Smoked Salmon Sticks

    Could use a little more salt in my opinion. Wife likes them as they are. They hold their shape well, but aren't slim jim stiff.
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