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    PPM cure#1 for whole muscle

    Actually... Dry cured bacon, rind off is different: Dry Cured Bacon (rind-off): A maximum of 200 ppm of nitrite or equivalent of potassium nitrite (246 ppm) can be used in dry cured bacon. Note: the calculation method for nitrite in dry cured bacon is the same as that for nitrite in other dry...
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    BOUDIN!! 70#.....Long, lots of pics...

    Thanks! I see why I couldn't find your salami recipes, they are under preserving food, Curing. I was searching in the sausage subforum only.
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    BOUDIN!! 70#.....Long, lots of pics...

    I did a search for you, calabrian, only found a njuda and calabrian fresh. Is there another calabrian salami you make? I'm trying to find something I feel like spending 6-8 weeks on, and you're the guy to ask ;)
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    BOUDIN!! 70#.....Long, lots of pics...

    @indaswamp wow, great writeup and pics! Thanks for the effort, enjoyable post to read. ALSO... I see you listed 10kg pistachio lemon salami. Like 1 or 2 years ago, you posted how you made that and loved it, and I bookmarked it. Now I see 10kg, I'm wondering if this is your current favorite...
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    Kielbasa...

    @Gonna Smoke nice job, looks good! My first smoked sausage was kielbasa too, you can't go wrong with that!
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    Non-Fermented and Firm/Dry Beef Snack Stick: Any Advice to add "snap" to my sticks?

    @geostriata First, those recent pictures of sticks look amazing, what a fine looking product! There is a ton of data here, thanks! I was surprised by your final "answer" though, it seems a complete departure in time and method from your steady gradual data gathering? Everything was 6 hrs to...
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    Chicken Satay with Peanut Sauce Brats. Keto if desired.

    I was going to make hotdogs, but ended up experimenting and making Chicken Satay with Peanut Sauce brats instead. I was looking for cut up frozen beef, and found 3 kg of cut up chicken thighs and saved skin and breasts instead. Hot smoking on pellet grill now, holding 165 in smoke setting for...
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    Featured Chicken Satay with Peanut Sauce Brats. Keto if desired.

    I was going to make hotdogs, but ended up experimenting and making Chicken Satay with Peanut Sauce brats instead. I was looking for cut up frozen beef, and found 3 kg of cut up chicken thighs and saved skin and breasts instead. Hot smoking on pellet grill now, holding 165 in smoke setting for...
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    Quick cooked Landjaeger, 1 day instead of 6 weeks

    I will add, the quick drying at 135f in smoker did make the texture initially harder on outside. However, after 1 week in vacuum packs in fridge, when I cut one open the moisture had all equalized and softened the outside, so it's texture was much closer to fermented and dry-cured stuff I've...
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    1st Lockhart-style sausage

    Looks great! I do use the Bull flour, it gives a great bind and lets you get up to higher BBQ level temps, 200-225f, without losing fat really. Mitchlich Spice in Spokane sells it, but suuuper expensive... and so easy to make, no reason to buy. Here it is: equal parts flour from Wheat ( I use...
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    Quick cooked Landjaeger, 1 day instead of 6 weeks

    I read all the threads that come up here using Search for Landjaeger, but they either are the authentic fermented and dry-cured, or the fact it is cooked and dried instead is kind of skipped over. I could not find a cooked version, where the fact of replacing the authentic ferment and...
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    Which Theme/Style Do You Prefer or Use?

    So glad for this post! One day my theme just changed to dark, ccouldn'tfigure how to fix it. Don't like the dark, hard to see some things on my phone.
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    Jimmy Dean regular Premium Pork sausage, breakfast clone by Dave in AZ

    @jkc64 I had to order it from Balchem Industries as an Llc to get a sample pack through a rep. There smallest order is uusually 100 lbs I think. However, you can get a mix of ELA, ECA, and trehalose, called "Smooth Acid Blend", through Walton's (who I talked into carrying it), or Spokane...
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    Jimmy Dean regular Premium Pork sausage, breakfast clone by Dave in AZ

    Thx! I have some threads here or at meatgistics on deciphering and replicating the Taylor Pork Roll. I went at it starting from the ingredients labels on 5 different pork rolls, plus a few tasting videos, and eating it myself for flavors. Dont think I've been to len poli site, though I do see...
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    Jimmy Dean regular Premium Pork sausage, breakfast clone by Dave in AZ

    Like Kieth says above. I like a bit of water because it lets me quickly and evenly spread spices when premixed into water, so I don't have to mix too long and over-extract. The water also lets me get a decent amount of protein extraction for that sausage texture, quickly, angain without too...
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    Jimmy Dean regular Premium Pork sausage, breakfast clone by Dave in AZ

    Glad you enjoyed! I recently was down to an actual nutmeg, and scraped my knuckles grating that thing too! And also ended up using part mace, for decent results ;)
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    Thai Beef Salad (Yum Nua)

    @BrianGSDTexoma Looks great! I have a recipe for Thai basil beef posted somewhere. Great for leftover ground .
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    Texas Hot Links

    @Kvgsqtii nice writeup and pics, thx! Sorry to hear about the thing breaking, most all of those KA grinders are weak cheap pot metal. Only one I would buy is the stainless one from Smokehousechef.com. Glad it worked out to an upgrade though! ;)
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    New Mod. Yes Another one.

    Congrats!
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    New Moderator

    Congratulations @indaswamp! Kieth is a great choice!
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