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The Smoke Ring Forum Index
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  Topic: Bad Bacon Help
ComradeQ

Replies: 8
Views: 1346

PostForum: Sausage Making   Posted: Sat Dec 02 17 11:53 pm   Subject: Re: Bacon
OK I will give it a try with your thoughts on this. Also I might just do a batch without the gelatin. THANKS

I'm guessing the gelatin is used so as to hold it all together and allow it to have some ...
  Topic: Confused - curing salt
ComradeQ

Replies: 11
Views: 3499

PostForum: Sausage Making   Posted: Sat Dec 02 17 11:50 pm   Subject: Re: Boudin & Cure # 1
I have made boudin a few times and smoked the sausage, I did not use Cure #1.

I recently read a recipe that stated if you smoked the Boudin, it is imperative cure be used.

Is this correct even ...
  Topic: Bad Bacon Help
ComradeQ

Replies: 8
Views: 1346

PostForum: Sausage Making   Posted: Sun Nov 26 17 12:42 am   Subject: Bad Bacon Help
I don't know anything about the gelatin.

But I will say that an overnight cure sure seems fast. Most recipes for curing bacon will say to cure for 5-7 days. My best, educated, guess is that the c ...
  Topic: Bad Bacon Help
ComradeQ

Replies: 8
Views: 1346

PostForum: Sausage Making   Posted: Sat Nov 25 17 5:45 pm   Subject: Bad Bacon Help
My best guess is the gelatin prevented transfer of the cure. Having never made a loaf bacon with gelatin I can not say for sure.

My suggestions: 1) Cure the cubed meat with the salt and cure first ...
  Topic: Bad Bacon Help
ComradeQ

Replies: 8
Views: 1346

PostForum: Sausage Making   Posted: Fri Nov 24 17 2:11 am   Subject: Bad Bacon Help
Sounds like the centre of the meat did not cure. What was your recipe? How long did you cure the meat for? Percentage of cure and salt to meat weight?

Also, I don't understand what the gelatin was ...
  Topic: imgur hosting
ComradeQ

Replies: 9
Views: 1685

PostForum: General BBQ Discussion   Posted: Tue Oct 03 17 2:27 am   Subject: imgur hosting
I have always used tinypic.com. Free, simple to use, and all my pics I have ever posted are still up.
  Topic: Pellet Grill vs Electric Smoker for Venison?
ComradeQ

Replies: 2
Views: 780

PostForum: General BBQ Discussion   Posted: Tue Mar 14 17 10:27 pm   Subject: Pellet Grill vs Electric Smoker for Venison?
I personally use the MES40 and have no complaints for sausage making. I would suggest you invest in an Amaze-n-Smoker or something similar as the low temps required to cook sausage without rendering f ...
  Topic: Summer Sausage Binder
ComradeQ

Replies: 3
Views: 1893

PostForum: Sausage Making   Posted: Fri Dec 09 16 10:53 pm   Subject: Re: Summer Sausage Binder
I have a HiMountain kit for making 25 lbs,how much binder do you use per lb of meat.I will be using non fat dried milk.Thanks for the advice

Len Poli uses non-fat dry milk powder in his summer saus ...
  Topic: Smoker For Sausage Making
ComradeQ

Replies: 5
Views: 2422

PostForum: Sausage Making   Posted: Tue Dec 06 16 11:22 pm   Subject: Smoker For Sausage Making
With the A-maze-n Smoker, do you use that as an additional source of smoke along with the wood chunks that you would use in the smoker.

Another question is would you allow the heat from the smoke ...
  Topic: Smoker For Sausage Making
ComradeQ

Replies: 5
Views: 2422

PostForum: Sausage Making   Posted: Sun Dec 04 16 6:57 am   Subject: Smoker For Sausage Making
I myself use a Mes40 for my sausages. I think any smoker you are getting for sausage is going to be too low of a heat to generate much smoke. My Mes40 is very good for sausage but the stock smoke gene ...
  Topic: how you hang your sausage
ComradeQ

Replies: 3
Views: 2514

PostForum: Sausage Making   Posted: Tue Nov 22 16 12:54 am   Subject: how you hang your sausage
I know of someone that uses pieces of cardboard to push the sausages apart at the base when hanging on a dowel. That would only work I would think for cold smoked, not sure how the cardboard would wit ...
  Topic: skinless smokie
ComradeQ

Replies: 1
Views: 1334

PostForum: Sausage Making   Posted: Wed Nov 16 16 11:53 pm   Subject: skinless smokie
I think you are looking for something like this:
http://www.lemproducts.com/product/plastic-hot-dog-casing-26-mm/sausage-casings

An artificial removable casing will allow you to smoke/poach your s ...
  Topic: Ratio of Liquid in your sausage mix
ComradeQ

Replies: 7
Views: 2847

PostForum: Sausage Making   Posted: Sat Oct 22 16 3:15 am   Subject: Ratio of Liquid in your sausage mix
In that recipe your salt percent is around 1.2% and your spices (if you don't include the optional ones) are around 0.94%. I think upping the salt to 1.5% will allow the flavour of the spices to come ...
  Topic: Confused - curing salt
ComradeQ

Replies: 11
Views: 3499

PostForum: Sausage Making   Posted: Sat Oct 22 16 12:43 am   Subject: Confused - curing salt
Ok thks what dooes # 2 do?

Cure #2 contains 6.25% sodium nitrite (the same as cure #1) but it ALSO contains 4% sodium nitrate. The difference between sodium nitrite and sodium nitrate is this: sodi ...
  Topic: Ratio of Liquid in your sausage mix
ComradeQ

Replies: 7
Views: 2847

PostForum: Sausage Making   Posted: Fri Oct 21 16 10:52 pm   Subject: Ratio of Liquid in your sausage mix
Here is the finished product. The taste was good as was the bind. I used 1 pound chicken tenders and 1 pound of chicken thighs add the spices along with ice water at 2.5% and mixed for two minutes o ...
  Topic: Ratio of Liquid in your sausage mix
ComradeQ

Replies: 7
Views: 2847

PostForum: Sausage Making   Posted: Thu Oct 20 16 12:27 am   Subject: Ratio of Liquid in your sausage mix
There is no set value for liquid but a general guideline as per Len Poli is to use liquid at a ratio of 2.5% ... in grams that would be 11.34 grams per 1lb of sausage. In a cooked/smoked sausage that ...
  Topic: 1st time Pork Belly
ComradeQ

Replies: 3
Views: 1948

PostForum: Cured Meat Recipes   Posted: Sun Sep 18 16 1:01 am   Subject: 1st time Pork Belly
Harry is the man on this forum when it comes to bacon! Much of what I learned early on came from him.

I have since tweaked my process a little bit to adjust for my tastes. I found using tbsp and ts ...
  Topic: First Time For Andouille
ComradeQ

Replies: 9
Views: 3543

PostForum: Sausage Making   Posted: Fri Aug 26 16 9:49 pm   Subject: First Time For Andouille
Welcome to the ring! Let's start with one thing at a time ...

The texture issue you had is most likely due to two things, 1) Fat content is likely too low (20% min but I go closer to 30%); and 2) Y ...
  Topic: Kitchen Knives - Need a new set: Update Purchased!
ComradeQ

Replies: 57
Views: 11730

PostForum: General BBQ Discussion   Posted: Sat Feb 06 16 5:26 pm   Subject: Kitchen Knives - Need a new set: Update Purchased!
Based on the chatter in this thread I picked up the Ken Onion Work Sharp ... wow, great bit o kit! I'm a knife sharpening fanatic too but with this I have to do it much less than I did with steel or s ...
  Topic: Pork Belly
ComradeQ

Replies: 10
Views: 3369

PostForum: General BBQ Discussion   Posted: Sat Jan 23 16 12:55 am   Subject: Pork Belly
Damn that looks good! I have to agree, pork belly is an amazing cut for non-bacon (and bacon!) dishes! I recently did a porchetta roast, whole pork belly with loin attached and skin on, rolled with sp ...
 
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