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The Smoke Ring Forum Index
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  Topic: ReadyCure by Canada Compound
Nutsy

Replies: 4
Views: 787

PostForum: Sausage Making   Posted: Fri Jul 21 17 6:48 am   Subject: ReadyCure by Canada Compound
what percentage is the active curing agent in the mixture?

is it a direct crossover to Cure#1?


The Readycure is mixed to a 1% nitrite content
  Topic: Confused - curing salt
Nutsy

Replies: 9
Views: 1892

PostForum: Sausage Making   Posted: Sat Jul 15 17 9:34 pm   Subject: 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: Turkey pepperoni, pepperettes
Nutsy

Replies: 0
Views: 481

PostForum: Sausage Recipes   Posted: Tue Jul 11 17 3:45 am   Subject: Turkey pepperoni, pepperettes
Help y,all coming up dry, looking for a recipe for turkey pepperoni, pepperettes.

Wifey was asking, weight watchers etc etc

Thanks in advance Laughing
  Topic: ReadyCure by Canada Compound
Nutsy

Replies: 4
Views: 787

PostForum: Sausage Making   Posted: Sun Jul 09 17 4:33 pm   Subject: ReadyCure by Canada Compound
Thks jmo for your reply!
  Topic: ReadyCure by Canada Compound
Nutsy

Replies: 4
Views: 787

PostForum: Sausage Making   Posted: Sun Jul 09 17 6:45 am   Subject: ReadyCure by Canada Compound
I bought a curing product made by Canada Compound because I can not find Insta-cure here. I just need someone to verify my calculation for 1680 grams of meat which I intent to smoke.

The instructio ...
  Topic: Howdy From Louisiana
Nutsy

Replies: 17
Views: 3535

PostForum: Introduce Yourself   Posted: Tue Jul 04 17 9:19 am   Subject: creole vs cajun
lol never heard that term before. However being a Canadian and not of Cajun DNA I think if I was to use that term I would be shot post hast.

Thanks for the reply and happy 4th y'all.
  Topic: Howdy From Louisiana
Nutsy

Replies: 17
Views: 3535

PostForum: Introduce Yourself   Posted: Sun Jul 02 17 7:37 pm   Subject: creole vs cajun
Hi BBI maybe you can settle a point of interest for me. Or maybe it will open a can of worms so to speak.

To be authentic - do cajuns use tomatoes in thier recipes? Or is this a Creole thing. ...
  Topic: Ratio of Liquid in your sausage mix
Nutsy

Replies: 7
Views: 1776

PostForum: Sausage Making   Posted: Sat Oct 22 16 3:45 am   Subject: Ratio of Liquid in your sausage mix
As a novice in sausage making I haven't had the opportunity to test other binders, Sometimes I would just mix the meat until it got real sticky especially with chicken. The glutenous rice flour &quo ...
  Topic: Ratio of Liquid in your sausage mix
Nutsy

Replies: 7
Views: 1776

PostForum: Sausage Making   Posted: Sat Oct 22 16 1:33 am   Subject: Ratio of Liquid in your sausage mix
Ok this is the mix I used, it is for a 10 lb batch but I only made two lbs so I went with 2 tablespoons the percentages wouldn't change I dont think. I think I will have to add a % column to my sprea ...
  Topic: Confused - curing salt
Nutsy

Replies: 9
Views: 1892

PostForum: Sausage Making   Posted: Sat Oct 22 16 1:04 am   Subject: Confused - curing salt
Please do not apologize for the long post, it was very in formative, and if you dont ask you dont learn.

Great post!
  Topic: Ratio of Liquid in your sausage mix
Nutsy

Replies: 7
Views: 1776

PostForum: Sausage Making   Posted: Fri Oct 21 16 6:44 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
Nutsy

Replies: 7
Views: 1776

PostForum: Sausage Making   Posted: Thu Oct 20 16 1:28 am   Subject: Ratio of Liquid in your sausage mix
Thanks ComradeQ for your input. I was wondering about the chicken thighs and you answered my question might end up having a bit more flavor, will certainly follow your advise thanks and I will let y ...
  Topic: Ratio of Liquid in your sausage mix
Nutsy

Replies: 7
Views: 1776

PostForum: Sausage Making   Posted: Wed Oct 19 16 10:41 pm   Subject: Ratio of Liquid in your sausage mix
I am going to make some breakfast sausage but with ground chicken breast (ya ya I know, LOL) which may tend to make it a bit dry.

What would be good ratio of liquid whether it be wine, water etc ...
  Topic: Confused - curing salt
Nutsy

Replies: 9
Views: 1892

PostForum: Sausage Making   Posted: Mon Oct 17 16 8:01 am   Subject: Confused - curing salt
Ok thks what dooes # 2 do?
  Topic: Kitchenaid Sausage Stuffer
Nutsy

Replies: 41
Views: 77275

PostForum: Sausage Making   Posted: Mon Oct 10 16 3:04 am   Subject: Kitchenaid Sausage Stuffer
I too am a novice and I use the KA as well as my other grinder.

You may be lacking larger grinding plates for the KA so... FYI
you can buy these off Amazon if you need them.

http://res.cloudina ...
  Topic: First Time For Andouille
Nutsy

Replies: 9
Views: 2164

PostForum: Sausage Making   Posted: Fri Oct 07 16 11:31 pm   Subject: First Time For Andouille
Damn your making me hungry. Nice equipment you have!

I have not made another batch of andouille yet, I am thinking about buying a smoker but havent decided on which one yet. I used a friends b ...
  Topic: First Time For Andouille
Nutsy

Replies: 9
Views: 2164

PostForum: Sausage Making   Posted: Fri Oct 07 16 6:10 am   Subject: First Time For Andouille
Your sausage looks fantastic!!! Do you ship to Canada? lol

Serious looks great. Did you use the standard hog casings for them. It might be the pictures but they seem to have a bigger girth to the ...
  Topic: Confused - curing salt
Nutsy

Replies: 9
Views: 1892

PostForum: Sausage Making   Posted: Fri Sep 16 16 7:48 am   Subject: Thanks animal
I can lay my mind to rest on that point Wink
  Topic: Confused - curing salt
Nutsy

Replies: 9
Views: 1892

PostForum: Sausage Making   Posted: Wed Sep 14 16 9:56 pm   Subject: Confused - curing salt
Is the use of Pink Salt, Progue Powder, etc only used when you are smoking or drying meats?

It is not used in fresh sausage, am I right in assuming this?

Thanks Rolling Eyes
  Topic: Creole Pickled Pork
Nutsy

Replies: 0
Views: 766

PostForum: Cured Meat Recipes   Posted: Thu Sep 01 16 6:03 am   Subject: Creole Pickled Pork
Hi all I found a recipe for Creole Pickled Pork, sounds good, however I need to know if you trim most or all the fat off the pork before you add it to the vinegar.

Can anyone advise please.

T ...
 
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