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help with cure
Here it is 45lbs of andouille made from 30lbs of wild duck breast, 10lbs boston butt and 5lbs of bacon ends and pieces. Will post a pic of the smoke later -
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help with cure
from what yall have told me, I have added 2.5 teaspoons too much cure. So, keeping with the 1tsp per 5lbs rule I have added 10lbs of boston butt along with my final 5lbs of duck breast. I assume this additional 15lbs of meat should put me in the safe zone. Does anyone disagree? -
help with cure
well I have 5lbs of duck breast left over that I can add will that be enough meat to bring my ppm nitrite to a safe level? I guess I need to buy a scale that measures in ounces. thanks for all the help -
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help with cure
Tonight I mixed up 25 pounds of wild duck breast along with 5 pounds of bacon ends and pieces to give me a 20% fat ratio for my andouille recipe. I have a question about the cure, when calculating the proper amount of LEM cure to use I failed to subtract the already cured bacon from my total... -
first post for smokejob
Hello all, I have been visiting this forum and have found a wealth of info, thanks to all that contribute their wisdom. I live in Shreveport, La and I am new to the smoking world. I have a Masterbuilt XL. I used my smoker for the first time recently on the 3-2-1 method for ribs and it was...
