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Amt of cure for brine
I was actually going to smoke some Turkey legs today and looked for a brine recipe in Rutek's book and it called for 5 gallons of water 1.5lbs of salt, 1.5lbs of powdered dextrose and 1lb of cure #1. Since I wasn't doing a whole turkey, I cut everything down to 20%, but what concerned me was the... -
Beef Sticks do's and don'ts
Ok, this weekend I am going to make my first attempt at making beef sticks. I have been reading up on these in some of the other threads and think I have the basics down. I just wanted to tap the infinite knowledge that seems to be on this forum for basically what not to do based on past... -
Newbie reporting in
Hi guys, I am a newbie here. I do have some sausage making experience when I was younger but that was about 14-15 years ago and tagging along with my uncle at his farm. I just started to get back into it again at my own place as he passed down his father's sausage press to me when he passed... -
Texture not right on Keilbasa I made
I don't know what the problem is, but maybe someone has encountered this as well. I made some Keilbasa this last weekend, used a Penzey's spice mix I got for Christmas. I used 70% Pork Butt and 30% Beef Chuck roast. I grinded it with the large and then the small plates and it seemed like...
