BGKYSmoker
Nepas OTBS #242
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So you are mixing the #1 powder with water then spring it on the chunks after the grind? This allows you to get it mixed in better?
Warren
Yes i dissolve the cure with 1/4 cup distilled and then spray onto the ground meat, better surface coverage, mix. Doing the same with the bacto (last) then mix
I'm still learning. Cant let all these young whipper snappers get the jump on me.
Mix the bacto with cold distilled water and add last just before stuffing. Mix well. The spray bottle works great.
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Grinder at the ready.
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Here it is.
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Now slightly crush the mustard seed, fold in the meat.
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Use diff spray bottles for each of the cure, SE and bacto.
Here im spraying in the cure 1. This way gives full coverage onto the ground meat, mix in gently and repeat. Do this with the SE and bacto.
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Yes your mix will turn brown once the cure is added. Normal. The SE will activate during fermenting.
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Now stuffing into 2" fibrous. I tie the ends, hog rings slip.
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Ok now way outta the norm for my fermentation. Place in a tub.
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Now cover the chubs with clear wrap real good. Dont forget to add the small patty to the container you wrapped so you can check the Ph.
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Now cover the chubs.
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Ferment for 24 hours around 80-89* with the lid on. The temp and humidity will be perfect.
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After fermenting you can smoke as normal.
BBL