It's Time

[BGKYSmoker]

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)

 

[bauchjw]

Can’t wait!

 

[chopsaw]

That's a good one .

 

[pineywoods]

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?

 

[Gonna Smoke]

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)

View attachment 522570

I see the screen name change, NICE!!

 

[BGKYSmoker]

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]

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*

Ready for mixing.

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

This is what your looking for.

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

 

[Brokenhandle]

You better get a blanket for snoopy smoker....it's gonna catch a chill!

Ryan

 

[BGKYSmoker]

You better get a blanket for snoopy smoker....it's gonna catch a chill!

Ryan

Getting one tomorrow.

 

[Brokenhandle]

Getting one tomorrow.

It's gonna take some time getting used to your new name!

Ryan

 

[chopsaw]

It's gonna take some time getting used to your new name!

Ryan

I'm still on nepas

 

[SmokinAl]

Great start Rick!
I was just getting used to your FL name!
Al

 

[BGKYSmoker]

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.

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)

 

[indaswamp]

Did you use a culture Rick? If so, which one?

 

[SmokinEdge]

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)

View attachment 522570

Mixing two cures, both with nitrite. What is the mixture of the two? How much of each for that 5# batch?

 

[Sven Svensson]

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]

Did you use a culture Rick? If so, which one?

No culture was used..

 

[BGKYSmoker]

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]

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]

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.