Homemade pinapple brats! - Smoking Meat Forums
2018年5月20日 · Wife and i made 20 ponunds of pinapple brats today, 10 pounds of breakfast sausage and 10 pounds of plain ground pork, last night!
My Copy Cat Of Zatarains Seasoning - Smoking Meat Forums
2010年11月4日 · Ingredientstable salt, 26 oz cayenne pepper, 5 tbs black pepper, 3 tbs onion powder, 3 tbs garlic powder, 3 tbs chili powder, 3 tbs thyme, 1 tbs sweet basil, 1 tbs bay leaf, 1 tbs grind all ingrediants except salt in food processor. Add the salt and mix well.
Canadian "Smokie" recipe (Bavarian Smokies?) - Smoking Meat …
2021年2月10日 · They look like solid recipes, One thing I should mention, which you probably already know, but for someone that doesn't, is that it appears to be a European cure mix which requires 10 times the amount as cure #1. It's only 0.6% nitrite as opposed to cure #1 at 6.25%. Thats why there is no salt listed.
Homemade curing salt - Smoking Meat Forums
2023年10月5日 · Where I am I cannot get a curing salt of only sodium nitrate. Everything here comes with sodium nitrate. However I have found a shop that can get me just sodium nitrite. Can I prepare my own curing salt with 6.25% sodium nitrite and 93.75% Himalayan salt.
HOMEMADE LOX WITH RECIPE & STEPS, PLENTY OF Q-VIEW
2011年5月2日 · Put salmon in a food safe plastic container and add salt water & enough ice to cool the salmon down to under 40 degrees for 30 minutes. Mix up 1 tsp. cure #1, 1 ½ cu. kosher salt, 1 ½ cu. raw sugar, 2 tbsp. white pepper.
10-pounds of Homemade Bologna - Smoking Meat Forums
2020年1月21日 · NOTE: the second FINE grind (3.0mm plate) can be done in a food processor as well (use ice chips with the meat) in order to reach the desired emulsified state. It can be a pain pushing a sticky ground mass through a fine plate on a meat grinder, but I found it more expedient than putting multiple loads through my food processor.
Homemade Deli Ham - Smoking Meat Forums
2023年9月17日 · I'm super ham picky and won't eat a sandwich of it unless it's shaved. Most deli meat nowadays is pure D a$$, and have you seen the slicers they use? I like a pepperoni sandwich once in a while and I ask them to clean the slicer every time. I am totally curing a pork loin soon. They are often less than $2/lb here. Sometimes as low as 1.59 at ...
Summer Sausage and Liquid Smoke - Smoking Meat Forums
2014年2月3日 · Short answer "NO". Long answer I assume the recipes using liquid smoke are from generic web sites like cooks.com etc. Most are for home oven use and simply state also can use smoker. No need to add the foul chemical when smoking. Also be wary of the varying amounts of cure in those generic recipes,some go way overboard.
Homemade Bratwurst - Smoking Meat Forums
2019年5月30日 · What spices does the gang like for bratwurst? I spotted this recipe on Amazing Ribs website, but it seems like some of the spices are way too much. Here's that recipe: 2 1/2 pounds pork shoulder or butt 1/2 pound beef or pork fat or a blend 1 tablespoon of kosher salt 1 teaspoon of sugar 2...
What's the best way to make a homemade version of jack link's …
2014年4月21日 · I've seen lots of variations of methods and temperatures and drying times so I was hoping that someone could tell me what the best way is to make my Jack Link-like beef jerky. I don't want crispy jerky, just nice and chewy. And I was also wondering, how come all homemade jerky looks brownish while the commercial jerky looks red?