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  1. nichiowa

    Summer Sausage Stall

    i have had some dilemmas in between, but long story short, I have 8 52mm logs that have stalled and will not rise above 122 IT. Oven is @ 180, verified IT and oven temps with second thermometers. What are some problems that I am missing?
  2. nichiowa

    First for Summer Sausage

    First of all this batch is kicking my butt. It is a 25lb LEM Summer Sausage kit with 70/30 venison/pork. I put 8-52mm logs in the oven yesterday at 2 pm @ 170. We went to bed at 11 with an IT of 126. I wake up at 7 and the oven turned itself off. The IT was 92. I started the oven at 170...
  3. nichiowa

    Making Summer Sausage

    Hello, I am a little paranoid and I want to make sure that our summer sausage is good to eat. I was processing summer sausage and the total prep time before getting it back into the fridge was at 2 hours or slightly over. Between the time it took to grind the meat, add seasoning, cure...
  4. nichiowa

    Curing Bacon

    So I have already followed a recipe that was posted on the forums using MTQ and it turned out great.  I want to try a few different methods and curing techniques.  I have now found a recipe that uses kosher salt with no cure.  I have a 4 lb belly and used the following ratios: 1 c kosher salt...
  5. nichiowa

    Consuming Raw Pork

    Ok, I get it there are tons of people that say don't do it, but we "Americans" are afraid of trying new things, especially those things that are older than our country, lol.  Fresh mett has been eaten in Germany for hundreds of years.  So with that being said, I found a recipe to try and...
  6. nichiowa

    Question about curing pork

    I have been doing a lot of reading and have two questions.  I am on day 6 of curing a pork belly using Mortons Tender Quick.  My question is what is the safe variable (how much over is too much?)  My pork belly is 4.6 lbs and I used 5 tablespoons (as opposed to 4.6 tablespoons.)  I do not think...
  7. nichiowa

    Question about curing pork belly

    I have been doing a lot of reading and have two questions.  I am on day 6 of curing a pork belly using Mortons Tender Quick.  My question is what is the safe variable (how much over is too much?)  My pork belly is 4.6 lbs and I used 5 tablespoons (as opposed to 4.6 tablespoons.)  I do not think...
  8. nichiowa

    55 gallon drum w/o removeable lid, ideas on modding?

    So I got a 55 gallon drum today w/o a liner and its food grade.  My question is how to make a removable lid for it?  Just looking for some ideas so that I can start planning this build.  Thanks for any help.
  9. nichiowa

    Max temp for Smokin Tex 1400?

    I have replaced the thermostat with a Auber dual probe PID.  I was wondering if anyone could help me with the maximum safe temperature for the element/box.  It is a 700w element and I just want to take it to 325 if I need to.  Any inputs?
  10. nichiowa

    Newb question about curing.

    So I know this is probably common knowledge here, but I can not wrap my head around it.  Why does everyone cure their meat if they are just going to smoke and cook it until it gets to a "safe" internal temp?  It does not make sense why I would cure something just to cook it, I was under the...
  11. nichiowa

    Hello from Germany

    My name is Ramsey and I have lived in Germany for 4 years and am soon to return to the U.S. (Air Force)  I am getting ready to buy a Smokin-It Model #3 as soon as I have boots on the ground.  I am looking forward to trying to replicate the german food that I have acquired a taste for.  I have...
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