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  1. saigonjj

    Smithfield Country Ham -- cut in half before cooking. Mistake?

    I recently picked up my first ever Smithfield Country Ham.  The instructions are to soak it for 12-24 hours, scrub off the mold, then simmer to cook.  It was too large to completely fit even in my brewing pot, so I took it back to the store and had the butcher saw it in half.  That done, I...
  2. saigonjj

    cure calculator app

    Hey Guys — I’ve become a little obsessed with making my own bacon (and small hams) over the last few years, and it’s taken me a while, but I managed to make a cure calculator for the iPhone and iPad in my spare time.  It’s in the app store for free and it’s called iSmokeHog. Been using...
  3. saigonjj

    Sausage casings from three continents??

    I bought a package of Eastman hog sausage casings from Amazon and noticed on the back of the package it says "product of USA, China, and Europe."  I find this curious.  I can only thing of three ingredients: (1) hog casings, (2) salt, (3) the package, so I guess each came from a different...
  4. saigonjj

    Bad Redi-Check temperature probe -- where to get replacement?

    My meat probe for my Redi Check seems to have gone bad.  Always registers the same temp around 200 degrees.  Must have shorted out inside the cable or something.  Has anyone found a source for replacement probes?  I hate having to open the door and let all the smoke and heat out just to take a...
  5. saigonjj

    AMNPS compatible pellets?

    Hi Folks, Still fairly new to smoking, I have a MES 30 and an AMNPS.  I'm curious if all the various different types of pellets for sale out there, like Traeger's, Lumber Jack, BBQr's Delight, etc. work alright in the AMNPS.  I don't want to end up buying something that won't burn right...
  6. saigonjj

    mixing large batches of sausage

    I'm curious how others mix large batches of sausage.  I've done somewhere in the range of 8-10 pounds (which for me is large) but I find it gets difficult to thoroughly mix the seasoning into the meat at this volume.  I usually get started with a large fork and then eventually remove my wedding...
  7. saigonjj

    AMNPS goes out

    I think I must be doing something wrong.  I bought my AMNPS from Todd and he sent me the right one to fit in my MES30.  It fits in the bottom right to the left of the heating element.  It worked well the first couple of times but recently it has not kept burning.  Two times ago it went around...
  8. saigonjj

    MES 30 just arrived -- need beginner recipe ideas

    Hi Guys, My MES 30 just arrived and unfortunately I have to work on Saturday but I still hope to get started on testing this thing on the weekend.  Can someone recommend some easy yet sure-to-please recipes to test it out on and get my feet wet?  I'll be using it in conjunction with my AMNPS...
  9. saigonjj

    what type of sausage casings are best?

    I'm still fairly new to sausage making, and usually just form it into patties or small logs, but I do have a nice stuffer and do like to stuff them when I make a large batch.  This leads to my question: which types of casings are available and which is best?  I have previously used some salted...
  10. saigonjj

    pre-mixing instacure and salt?

    I was using Morton's TQ before but have started using pink salt with my latest 2 cures (still curing).  I followed the advice seen on here, put the instacure, salt, and sugar in a mason jar, screwed the cap on, and shook the begeezus out of it for a couple of minutes. Still, yesterday for...
  11. saigonjj

    why does Morton's Tender Quick have sodium nitrate?

    My bag of Morton's TQ shows equal parts sodium nitrite and sodium nitrate (0.5% each, as I recall).  My question is, since my understanding is that nitrate is only used for very long cures, and all the TQ recipes are for very short cures, why do they put nitrate in there?  Maybe it has some...
  12. saigonjj

    brand new to smoking -- need quipment advice

    I'm brand new to smoking and would like to get into it.  I looked at http://www.smoking-meat.com/ and see the Brinkmann recommended.  Would this Brinkmann be a good place to start?  And forgive my utter newb-ness, but is the idea that you normally use regular charcoal briquettes with (soaked)...
  13. saigonjj

    Greeting from Vietnam

    I'm from upstate NY originally, but live and work mostly overseas.  I got into home curing a bit in the last couple of years.  The pork bellies here make great bacon and sausage.  I also cure a corned beef from time to time, and turn small pork loins into hams.  Problem is I have to use liquid...
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