Recent content by ademily87
-
Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
-
SS Blooming question
Took y'alls advice and left them vacuum sealed in the fridge for 2 days. Took one out and sliced it on my meat slicer. Just had to look! Looks so much better than the first one I cut open after the ice bath. Now the other 3 will go in the freezer. Thanks for the help everyone. Side note - I... -
Made Some Teriyaki Snack Sticks
Went with a 70/30 pork to beef ratio because I had more pork than beef at hand. I normally do 80/20 beef to pork. No added fat. Ground up pork butt and chuck roast. Ran twice through a 3/16" grinding plate. Used a Hi-Mountain Mandarin Teriyaki snack stick seasoning kit with cure and 1 ounce of... -
SS Blooming question
Am I missing out on anything by them not blooming? -
SS Blooming question
Did some summer sausage today. 5 one pound chubs. 50/50 pork butt and chuck roast. Dried for 1 hour at 120°F, then smoked at 135° for 4 hours. Vacuum sealed them individually and put them in the Sous Vide for 3.5 hours at 140°. Then shocked in ice bath for 30 minutes (not sure if this is... -
Seasoning Measurements
These are definitely less salty (tasting) than the patties. The flavor is awesome! I only took 2 sticks to work for the other 2 guys in my shop to try. I buttered em up with the SS first and told them to try the snack stick "at their own risk". The bite is perfect. Texture is perfect. Spice... -
Seasoning Measurements
Well, they're decent. Not as salty as I was expecting them to be after trying the patties. Edible, but in small bites lol Thanks again for everyone's help. I'm new to all of this, and fortunately it was a fairly small batch that I learned my mistakes from. Next on the list is some #1 Cure! -
Seasoning Measurements
So, I take it the summer sausage seasoning that came in the same kit as the cure has much less salt in it, and that's why for the summer sausage its 1TSP cure per pound? -
Seasoning Measurements
So the cure I used has a much higher salt content than cure #1, or because I had to use 3TSP of it that made it too salty? -
Seasoning Measurements
It was in a summer sausage kit I purchased at a local Walmart. -
-
Seasoning Measurements
So here's the cure packet and instructions. I did the same amount for my summer sausage and I'm using the same batch of ground for my snack sticks that I used for the SS. SS hung in my fridge over night after a 10 hour smoke. Just tried a slice this morning. It's perfect! Maybe I got an extra... -
Seasoning Measurements
Thanks guys. I'll try and snap a picture of the cure packet before I head into work. The instructions said 1TSP per pound so I did just that. 🤷♂️ -
Seasoning Measurements
I recently got a bag of A.C. Legg "OP HOT AND SPICY SNACK STICK SEASONING". One whole bag minus the cure does 25lbs of meat. The bag weighs 18.5oz. I am doing a 3lb batch of snack sticks. I have made a 80/20 blend of brisket and pork butt. Because I was doing only three pounds, I did some... -
Burnt ends only with que view!
That's awesome. What I'm wondering is, all these places that sell flats only, where the heck are all the points going? -
First time turkey smoker
Look up slaughterhouse brine on here. Brine for approximately 1 hour per pound. Remove from brine. Rinse well. Dry well. Rub EVOO and whatever seasoning you want on it. Stuff cavity with sliced up apple and oranges. Smoke with a mild fruit wood like cherry or apple etc. (I prefer cherry). I...
