Search results

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. johnnyb54

    One more cure #2 question

    I have a quick question about cure #2. I know cure #1 is for less then 30 days and cure #2 is used for longer then 30 days. I would like to know when does the clock start for 30 days or longer. Does it start once you start the curing stage (the time it takes to cure) or does the clock start...
  2. johnnyb54

    Used cure #2 but my Lonzino finishehed drying in 3 weeks. Is it safe to eat?

    Like the title states I used cure #2 but my Lonzino dried to 42% in 3 weeks. My mistake was using a tenderloin instead of a pork loin so it dried faster than I expected. I this safe to consume with the cure #2 less then 30 days? Thanks🙏
  3. johnnyb54

    Looking for advise on a remote thermometer/humidity sensor

    I’m in the process of getting the last few items for a new curing chamber build. The last piece of the puzzle is a remote temperature/humidity sensor. I would like to access the data and get alarms when not home and I also want a logging function. The two sensors I’m looking at are: 1) Govee...
  4. johnnyb54

    Wet cure brining question

    I’m planning on making pastrami out of a full 18lb. Prime brisket. In order to cure/brine the brisket I have to put it in a Cambro with 3 1/2 gallons of water to keep it covered. From what I’ve read and understand I add the total amount of water weight 3 1/2 gal. = 8.345 x 3.5 for a total water...
  5. johnnyb54

    Amount of cure needed when using a brine question.

    I know the proper amount of cure to use when making sausage but I’m a little unclear about the amount needed when using a liquid. For example if I’m curing a 4lb. pork loin in let’s say 1 gallon of brine do I add the weight of the loin (4lbs.) plus the weight of the gallon of water (8.34lbs) for...
  6. johnnyb54

    Vacuum tumbling jerky?

    I recently saw a video from Walton’s Inc. about vacuum tumbling jerky. The reason for using this method according to them was 1) decrease marinating time and 2) to get the more flavor from the surface into the jerky. Has anyone tried this or have any suggestion. TIA
  7. johnnyb54

    Can you hang sheep casings?

    I really don’t like collagen casings on my snack sticks. I’ve tried numerous ways to make them and a few different sources to buy the casings but I just don’t like the final product. I decided that next time I make my sticks I’m using sheep casings. I know their a pain in the arse but I use them...
  8. johnnyb54

    Fat Back and Salt Pork question Salt Pork

    I have been reading Stanley Marianski’s book, Home Production of Quality Meats and Sausages. Normally if I add fat to may sausage I use belly or left over trimmings from pork butts. In Marianski’s book as he’s talking about fatback he explains how Salt Pork is made. At the end of the paragraph...
  9. johnnyb54

    Using 73/27 beef for snack sticks

    I can get a good deal on 73/27 beef. Normally I use 80/20 beef for snack sticks. Would using the 73/27 for snack sticks result in snack stick that’s too fatty? Thanks.
  10. johnnyb54

    Using jerky seasoning for snack sticks question

    I picked up Walton’s sweet Chipotle jerky seasoning and it was a big hit with everyone. I would like to use this seasoning to make snack sticks instead of jerky. Has anyone used jerky seasons to make snack sticks? If you have do you need to increase the amount you use per pound of meat? The...
  11. johnnyb54

    Soy Protein Concentrate and Citric Acid in summer sausage question.

    I’m going to be making summer sausage shortly. In the past when I’ve made summer sausage I have not used Soy Protein Concentrate (SPC) nor have I used Encapsulated Citric Acid (ECA). I would like to use SPC to improve the moisture of the sausage and the ECA for that tang taste. Is there any...
  12. johnnyb54

    Another mod to my Auber-Masterbuilt hybrid

    As some of you may know I a few months ago I modded my Masterbuilt with a Auber controller and new smokestack. For those that would like to see this mod it can be found here. http://www.smokingmeatforums.com/t/260975/its-alive-the-auber-masterbuilt-hybrid-the-frankenbuilt Fast forward a few...
  13. johnnyb54

    Pops breakfast sausage question

    Now you are most likely thinking how can there be a question on a sausage recipe that has only 3 seasonings. ¾ cup salt ½ cup black pepper ½ cup sage put in ziploc and shake thoroughly, then use 1 tbsp. per pound of meat. My questions are 3/4 cup salt I always use kosher or sea salt. Does...
  14. johnnyb54

    It's Alive! The Auber Masterbuilt hybrid. The Frankenbuilt

    First and foremost I need to give a big shout out to TallBM and Dr. K for their posts regarding wiring a Auber controller to the Masterbuilt smoker. Since I got my 40" 2nd gen Masterbuilt I have always been disappointed with the +-20 deg.temp swings that I always got when smoking sausage at low...
  15. johnnyb54

    2nd gen Masterbuilt PID questions

    I have a 2nd generation 40" 1200W Masterbuilt smoker that I would like to connect to a Auber PID controller since I'm not happy with the wide temp swings I'm getting. I know that the PID needs to be connected per Auber instructions as shown here () My two questions are: When rewiring the...
  16. johnnyb54

    Snack stick question on blooming and paper bag

    While reading snack stick threads I am a little confused on what to do once the sticks come out of the smoker. I'm going to be using colleges casings and cure in my next batch. Do I let them rest/bloom for a couple of hours at room temp once I take them out of the smoker? When do I put them into...
  17. johnnyb54

    The magic of alchemy - Brisket ->Corned Beef

    I had a leftover 3lb. piece of brisket after grinding up some chuck, brisket and short ribs for ground beef. I figured this would be the perfect time to try something I always wanted to do and that was to make homemade corned beef. (Recipe is below) This is the Brisket flat that will be made...
  18. johnnyb54

    Any thoughts on using sous vide to finish sausage

    Anyone use a sous vide to finish sausage after smoking. I know some poach after smoking directly in water but I was wondering if after smoking placing the smoked sausage in a zip lock bag and then use a sous vide to finish without directly going into water. Then placing the same zip lock bag...
  19. johnnyb54

    Sausage water bath questions

    For those of you that finish your smoked sausages in a water bath I have a couple of questions. I know that you need to maintain a heat no higher then 160-165 degrees. 1) What do you use for your water bath and how do you heat the water? I have seen setups that use propane turkey fryers and...
  20. johnnyb54

    Water pan question when smoking sausages

    Whenever I smoke sausage or make snacksticks in my MES my casings get very tough. I don't think the issue is the casings because when I hot smoke or grill the sausages on my Big Green Egg they are very tender. My casings are cleaned and flushed at least 3 times. They then are soaked in cool...
Top Bottom
Back
Clicky