URGENT 911

157 Topics 1343 Posts
  • New URGENT Category

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    7 Votes
    1 Posts
    678 Views
  • Canadian bacon using dry rub

    Unsolved
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    15 Posts
    186 Views
  • This topic is deleted!

    Unsolved
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    1 Posts
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  • Ice Storm

    6 Votes
    41 Posts
    421 Views
  • Waltons 50lb mixer - paddle binding

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    18 Posts
    200 Views
  • This topic is deleted!

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    1 Posts
    11 Views
  • Snack Stick disaster!

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    10 Posts
    186 Views
  • Sure Gel Substitute

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    19 Posts
    249 Views
  • Cure and brine mix questions

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    16 Posts
    309 Views
  • Messed up bacon cure.

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    22 Posts
    323 Views
  • Black Pepper Spice Lined Casing

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    5 Posts
    141 Views
  • Pk 100 blew up

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    51 Posts
    1097 Views
  • Scale broke down

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    7 Posts
    110 Views
  • 3 Votes
    21 Posts
    250 Views
  • Bacon

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    7 Posts
    183 Views
  • 0 Votes
    7 Posts
    168 Views
  • Forgot the binder

    1 Votes
    8 Posts
    279 Views
  • Grinder

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    4 Posts
    297 Views
  • Chewy loose stick casings

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    24 Posts
    702 Views
  • Waltons Shipping Policy

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    21 Posts
    589 Views
  • Willie snack sticks

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    10 Posts
    358 Views
  • Adding ECA

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    3 Posts
    134 Views
  • Cure

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    18 Posts
    276 Views
  • Rinse after injected?

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    7 Posts
    189 Views
  • Conversion

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    10 Posts
    125 Views
  • Freeze fresh cured sausage & smoke later?

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    4 Posts
    205 Views
  • Smoked meat stabilizer and snack sticks

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    4 Posts
    176 Views
  • 0 Votes
    5 Posts
    144 Views
  • Double dose of sodium phosphate

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    2 Posts
    163 Views
  • Can you oversiak Summer sausage casing?

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    7 Posts
    527 Views
  • Live stream order

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    5 Posts
    79 Views
  • Cure Mistake

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    2 Posts
    199 Views
  • Missing items what can be subed?

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    10 Posts
    206 Views
  • Smoked ham whole muscle

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    6 Posts
    142 Views
  • Out of time

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    15 Posts
    322 Views
  • Forgot to add cure accelerator!

    0 Votes
    6 Posts
    334 Views
  • ECA with jalapeño sticks?

    0 Votes
    16 Posts
    356 Views
  • When should I take ham out of brine

    0 Votes
    5 Posts
    143 Views
  • Cured German Sausage Seasonings

    1 Votes
    17 Posts
    332 Views
  • Tons Summer w/cure 351

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    4 Posts
    308 Views
  • mix to cook

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    4 Posts
    152 Views
  • Need advice!!!!! Not sure if meat is temped

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    6 Posts
    304 Views
  • Carrot fiber in brats

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    5 Posts
    240 Views
  • 0 Votes
    10 Posts
    192 Views
  • Dilemma

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    11 Posts
    214 Views
  • 1 Votes
    9 Posts
    299 Views
  • Snack sticks in smoker

    1 Votes
    21 Posts
    286 Views
  • Freezer or throw

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    6 Posts
    143 Views
  • Beef brisket

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    4 Posts
    116 Views
  • Notched end of mixing shaft is short

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    2 Posts
    69 Views
  • 0 Votes
    18 Posts
    370 Views
  • 0 Votes
    7 Posts
    640 Views
  • Encapsulated Citric Acid Needed?

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    4 Posts
    145 Views
  • Citric Acid

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    10 Posts
    157 Views
  • Cold Phosphate vs Carrot Fiber

    1 Votes
    5 Posts
    167 Views
  • To Re-Grind or just Re-Stuff?

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    4 Posts
    119 Views
  • 0 Votes
    9 Posts
    192 Views
  • 0 Votes
    6 Posts
    266 Views
  • Super Bind when to use?

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    4 Posts
    109 Views
  • Smoked sausage additives

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    3 Posts
    89 Views
  • Sweet Lebanon Bologna Recipe

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    5 Posts
    1287 Views
  • Conversion table????

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    3 Posts
    124 Views
  • Polish Sausage

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    9 Posts
    234 Views
  • Seasoning Help

    1 Votes
    6 Posts
    156 Views
  • To cure or not to cure?

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    5 Posts
    170 Views
  • Carrot fiber in jerky?

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    6 Posts
    167 Views
  • Fatted out sticks

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    6 Posts
    345 Views
  • Cure weight calculation problem

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    8 Posts
    201 Views
  • Cure weight for pickling question

    1 Votes
    2 Posts
    90 Views
  • Cotto Salami

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    6 Posts
    232 Views
  • Summer sausage...sure gel?

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    14 Posts
    422 Views
  • 19mm casing help!!

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    3 Posts
    189 Views
  • Too much water

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    10 Posts
    206 Views
  • Pepperoni

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    2 Posts
    95 Views
  • 0 Votes
    4 Posts
    117 Views
  • Water to mix ratio?

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    2 Posts
    949 Views
  • Sure Cure in Willies

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    9 Posts
    198 Views
  • Ratio for making pepperoni with venison

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    5 Posts
    567 Views
  • Ham curing

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    8 Posts
    231 Views
  • Netting

    0 Votes
    4 Posts
    96 Views
  • Dehydrated Jalapeno peppers

    0 Votes
    9 Posts
    198 Views
  • Smoke schedule

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    11 Posts
    323 Views
  • Jerky season conversion

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    2 Posts
    87 Views
  • Curing advice

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    2 Posts
    92 Views
  • Help!

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    5 Posts
    103 Views
  • Need more fat

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    7 Posts
    92 Views
  • 0 Votes
    10 Posts
    244 Views
  • Snack Stick issue, white meat

    0 Votes
    9 Posts
    225 Views
  • Summer sausage

    0 Votes
    4 Posts
    141 Views
  • First time bacon

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    8 Posts
    165 Views
  • Turkey Cure Question

    0 Votes
    12 Posts
    184 Views
  • Corned beef

    0 Votes
    10 Posts
    251 Views
  • Gleam won’t allow access

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    9 Posts
    108 Views
  • Bacon cure amount

    0 Votes
    11 Posts
    181 Views
  • Summer Sausage Issues

    1 Votes
    6 Posts
    294 Views
  • Forgot to add Binder!!

    0 Votes
    5 Posts
    146 Views
  • Reuben brats

    0 Votes
    6 Posts
    120 Views
  • Weston Pro Series #32

    0 Votes
    15 Posts
    304 Views
  • smoke just a little

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    8 Posts
    95 Views
  • Sheep casing

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    21 Posts
    299 Views