• 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.

It's Time

BGKYSmoker

Epic Pitmaster
Staff member
Moderator
OTBS Member
★ Lifetime Premier ★
Group Lead
11,889
6,871
Joined Dec 25, 2010
Time to get back into my norm.

Going with this mix for 5 pounds. 3 lbs 90/10 gb and 2 lb fresh ground pork (no additives)

20220117_093244.jpg
 

pineywoods

SMF Hall of Fame Pitmaster
Staff member
Administrator
OTBS Member
SMF Premier Member
OTBS Admin
Group Lead
27,869
2,771
Joined Mar 22, 2008
It's about time Rick been missing those pics of all that great sausage you make. Have you managed to get a chamber set up yet or still working it all out?
 

BGKYSmoker

Epic Pitmaster
Staff member
Moderator
OTBS Member
★ Lifetime Premier ★
Group Lead
Thread starter
11,889
6,871
Joined Dec 25, 2010
It's about time Rick been missing those pics of all that great sausage you make. Have you managed to get a chamber set up yet or still working it all out?
Im still working on it, i need a larger cooler
 

BGKYSmoker

Epic Pitmaster
Staff member
Moderator
OTBS Member
★ Lifetime Premier ★
Group Lead
Thread starter
11,889
6,871
Joined Dec 25, 2010
Daughter keeps the house at 74*

Soooooo

I not seen this cold temps since we left PA.

I'm mixing in the garage at a temp of 27*

20220117_130255.jpg



Ready for mixing.
20220117_131449.jpg


Dang i had to work fast as the meat was starting to thick from the cold.

This is what your looking for.
20220117_133120.jpg


No in a container and cover, fridge for couple days.
20220117_133424.jpg
 

SmokinAl

SMF Hall of Fame Pitmaster
Staff member
Moderator
OTBS Member
★ Lifetime Premier ★
49,588
9,899
Joined Jun 22, 2009
Great start Rick!
I was just getting used to your FL name!
Al
 

BGKYSmoker

Epic Pitmaster
Staff member
Moderator
OTBS Member
★ Lifetime Premier ★
Group Lead
Thread starter
11,889
6,871
Joined Dec 25, 2010
Stuffed tonight, Supposed to be chilly and misty in the morning. I will do these in the snoopy smoker. I did buy a blanket for it today. Smoke will be Apple.

I got 4, 1.5lb chubs.
germb.jpg


Going to hang all night in garage. My instant read say 47*

Right now they are hanging in our room but instant read says 73
(i dont think my wife would like me to shut fire place off)

germb1.jpg
 

Sven Svensson

Smoking Fanatic
SMF Premier Member
690
740
Joined Dec 5, 2021
So, what is this? A German maple bologna with extra maple cure? I have a little German in me and I grew up in Minnesota which to Californians is in Canada so maple is a thing with me.
 

BGKYSmoker

Epic Pitmaster
Staff member
Moderator
OTBS Member
★ Lifetime Premier ★
Group Lead
Thread starter
11,889
6,871
Joined Dec 25, 2010
Mixing two cures, both with nitrite. What is the mixture of the two? How much of each for that 5# batch?
Mix was at 2tsp per pound of meat. (I added a T extra)
Maple/cure was at 1 3/4tsp per pound of meat.
 

BGKYSmoker

Epic Pitmaster
Staff member
Moderator
OTBS Member
★ Lifetime Premier ★
Group Lead
Thread starter
11,889
6,871
Joined Dec 25, 2010
So, what is this? A German maple bologna with extra maple cure? I have a little German in me and I grew up in Minnesota which to Californians is in Canada so maple is a thing with me.
Its a pre packaged mix. I dont live in Ca so i cant say nuthin bout that.....HA
 

Sven Svensson

Smoking Fanatic
SMF Premier Member
690
740
Joined Dec 5, 2021
Can you taste the maple? I’ve tried infusing maple flavor in a few things and it never seems to survive the cook. But I’ve also never seen that maple cure. Hmmmmm.
 

Latest posts

Hot Threads

Top Bottom
  AdBlock Detected

We noticed that you're using an ad-blocker, which could block some critical website features. For the best possible site experience please take a moment to disable your AdBlocker.