Departing Contestant I agree, I always add a little even to fresh sausage to help with the mixing process. I don’t add as much as I do when going to stuff it.
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UNSOLVED Stuffing Snack Sticks
• PokeChop -
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• Cindy Bushar 0 -
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• Dave in AZ
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I was going to make up some hamburgers with cheese in the patty. I use a grinder with the stuffing plate and a LEM patty maker on the end. Is there any problem running the meat and cheese mixture thru the grinder into the patty maker?
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I do a wet brine in a 5 gallon bucket for pork bellies with a 2 gallon brine mix.
My brine mix is:
3/4 cup Kosher salt
1 cup dark brown sugar
1 cup white sugar
1 rounded tablespoon #1 pink cure
1 gallon water
All is dissolved thoroughly before submerging the bellies into the brine.I wet brine refrigerated for usually 2 weeks but not less that 10 days.
My question is Jonathon or others that may chime in with knowledge
How should I add the “Bacon Taste Booster” to my wet brine to add a bacon flavor? Is there another that I should be trying?I’m not dry brining now nor am I injecting.
I’ve been doing this my way for sometime now. A young man that likes to sit in front of the camera suggested that I may be able to benefit with this or other additives “With The Way I Do It”.
Then there is the smoke schedule that comes into play later.
Anyone?
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I have been making this stuff for quite a few years and never had a problem. My last two batches have turned out o.k. at first but if I open a package the meat will start turning a gray color after awhile. Even in the refrigerator.
At first I thought it was because I couldn’t get sur-gel and used an alternative. I have tried two different binders with same results. I have been using Waltons seasonings and instruction. I can’t figure out what is causing the change in color.
Any help would be appreciated.
Thanks
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Messed up, forgot to add cure#1, fixed without too much work… maybe someone else can learn from my mistake 😉
So I was making 11 lbs of bacon from a pork belly, and 8 lbs of Canadian bacon from a loin. I decided to do an Equilibrium Cure, EC, but do it using 20% of the meat weight in water. That lets me inject 10%, about what meat will hold, and have another 10% to pour into brine bag allowing brine cure to contact entire surface area of meat plus injection for fast 3 or 4 day cure.I boil the water, add salt and sugar and dissolve, then chill down to 35f or so, to let me keep meat cold during injection. I PLANNED on adding the cure#1 just before injecting, so that I didn’t have any nitric oxide offgassing during 3 hrs brine cooling. So I thought to myself there was a risk I would forget to add the cure, and that I should leave the cure jar on work island as a reminder.
But then I went, “Naaahhh, that would be a complete dumbazz move, I’ll never forget !”So yeah, I injected half litre brine into a full loin, cut in half and bagged with remaining half litre. I squeezed air out of ziploc… wee leak near top. Rebagged it all in another 1 gal ziploc, remembered cure! DOH!
So I had to mix up 200ml of brine with correct salt and sugar for increased EQ volume, plus all the cure#1, inject loin with small squirts and pour rest into bag.
Now I will end up leaving it all for 8 to 10 days to ensure it all equalizes, making me wish I had just dry EC cured it with no liquid.
Next time, I will either just add cure1 to hot brine, or leave jar on island. It was a pretty big mess lol.
On the bright side, the Walton’s yellow injector with source hose works outstandingly!! And my 11 lbs of pork belly bacon I did next went fine too 😉
P.s. 2% salt, 2% sugar for ham. 3% salt, 2% sugar for bacon.
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Never made this, so here we go. Goal is a shelf stable canned/jarred dried chipped beef suitable for SOS.
1 Eye of round
10% salt
Vacuum packed for 2 weeks for curing then I plan on removing and washing salt off the meat then vacuum sealing for 5 days to equilibrate the salt content. Sous vide to IT of 160f per USDA current guidance for jerky then slice and dehydrate to complete dry. Then sealing up in glass jar and pressure canning @10lbs for 75 minutes.
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I live in Alaska and apparently its on the no fly list for bacon seasoning from Walton’s. What I like about their seasoning is that there is no MSG or sneaky MSG containing ingredients that all the rest out there contain. Does anyone have a home made, from scratch, recipe?
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I have a few co-workers that subtlety bring up the topic of my smoked beef jerky fairly often. One of them is not so subtle and will be in town (Chicago) from NY this week. So when I was last at Costco I grabbed a few packs of eye of round. This is one time I don’t mind the “mechanically tenderized” beef from Costco as I figure it helps slices absorb more seasoning.
Sliced it all up on Monday eve and and split into 4 x 4-1/3lb piles. I used PS Seasoning Sweet & Hot on 3 of them and PS Maple Jalapeno on 1 of them (each seasoning pack covers 5lbs so wanted to try a bit stronger flavor). More for my own recall I had my slicer dial set to 10 for 1/4" but seemed a tad thicker than normal.
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This morning (Wednesday) I laid the Sweet & Hot out on my 6 PK100 racks and as you can see by last one it just barely fit. I patted it all dry with paper towel to help speed the drying along.
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Currently running in my PK100 at 150F with vents 90% closed for 1 hour. Then will bump up to 160F and add some Cherry smoke and open vents up.
On my last jerky thread I mentioned that I rarely pick up the “sweet” in a recipe over the smoke. twilliams mentioned he often uses his PK (big brother to mine) for jerky without any smoke with great results. Based on that, I plan to tone way down on the sawdust compared to normal. Hoping for more a “hint” of smoke this time.
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The Maple Jalapeno batch all fit on the top rack of my Pitts & Spitts Maverick 1250. They recently posted the controller commands to set the smoker low-point to 140F vs previous 160F. So currently running it at 140F and will for a couple couple hours. The convection of a pellet smoker seems to cook MUCH faster than my PK100 so will just bump it up a bit as need till I hit 170F or so.
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Hi everyone,
I finally worked up the courage to join and ask a question so here goes. Sorry it’s kind of weird…
A buddy of mine asked if I knew how to make “survival jerky” and I’m trying figure it out. By survival jerky I mean a long term shelf stable product that could be stored for long periods without refrigeration and used when needed. Think of something like an MRE in the military. Here are my ideas so far. Please let me know if I’m on the right track or need to do something else.
It would have start out being a very lean whole muscle product.
I would need to add sure cure but can’t seem to find the conversion table for 1 or 5 pound batches.
I would start it in the oven for a while to get the internal temperature up to 180ish
Take it to the dehydrator and let it sit in there until the pieces break cleanly apart. Basically dehydrated into a crispy strip.
Anyone else tried to make any meat products for long term storage?
Thanks, Hellbent
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Hey all,
Apologize if this has been asked before. Did a quick search but didn’t find anything.
Has anyone ever used a bbq rub to season sausage? Just curious, I have a few rubs that I really like, and was wondering if it’d make a good sausage and was hoping someone could possibly share their experience if they have ever tried it. Worked, didn’t work, worked but had to adjust, etc.
Thanks,
Lasko
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I came across an article today and thought I would share it with the group. I think we probably have at least a few people here who are raising their own beef, and possible some who already are or are thinking about selling it directly to consumers which this article addresses. Here is the article 5 Questions to Ask Yourself Before Selling Beef Direct to Consumers
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Here is a printer friendly conversion of all the seasonings for 1-10 pound batches for anyone interested. I did all of them in an excel spreadsheet. You should print these out in landscape and it should pretty much fill the page. The seasoning weights are all in ounces. I will do the additives soon.
Edit: additives and cures have been added to the excel files
CLICK HERE FOR EXCEL FILE IN OUNCES
CLICK HERE FOR EXCEL FILE IN GRAMS
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I’ve made my first two attempts to make smoked beef kielbasa - practice runs for duck and goose sausage, once I get it right. The flavor is OK, but the natural hog casing is so tough when it comes out of the smoker, I have to peel it off in order to bite into the sausage. Also, the meat filling itself is somewhat dense in texture, even though I use the coarse grinding plate and only run the meat through the grinder one time. I’m using the Kitchen Aid grinder and auger-type sausage stuffer. Ingredients are mostly beef, some pork shoulder and pork fat. Total fat is approximately 25 - 30%. Very much appreciate your suggestions.
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For those familiar with this sausage, who can recommend a seasoning that comes close to the flavor profile of Trader Joe’s Uncured Bavarian Bratwurst?
To me, this sausage comes close to the quintessential Bavarian brat I remember from Germany, I and would like to try and make something close.
Blue Ribbon has some of the aromatics like nutmeg, but also looking for a seasoning with marjoram, black pepper, mace, ginger, coriander, cardamom, pimiento.
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My family loves boudin but every time we’ve tried to make it ourselves using various recipes it’s always been inferior to what we’re used to eating (growing up around a lot of Cajuns spoiled us I guess).
Nonetheless, does anyone have a recipe they’d be willing to share? I was considering the boudin seasoning from Walton’s website but I’ve seen so many variations on amounts of rice, amounts of liver, bell pepper, green onion, etc. We have a lot of venison I’d like to incorporate as much as possible, outside of that, I’m open to try any suggestions.
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