URGENT 911

I had a similar recipe and cut the kosher salt back to 2/3 cup and brown sugar up to 1 1/3 cup. I also add 1TBS course ground pepper, 1 TBS onion powder and 1 TBS garlic powder. I did this because the pink curing salt made the mix too salty for my taste. My next venture will be to add the maple syrup to the mix and see how that works out.

I have two oven thermometers arriving tomorrow and will do a thorough check on the grill to determine how the temp is and where are the hotspots. The grill is only a couple months old but I realize the possibilities of temp variations. Hopefully, those thermostats will be helpful. I also want to test my oven temps in the kitchen to see where that is at. Thanks for the input.

@calldoctoday Maybe I am blind but I am not seeing @detter22 asking for Rabbit sausage spices? Maybe it was on another post? I know this is so over used but people say rabbit does taste slightly of chicken just a little more intense and earthy (whatever that means) so I would say really anything is going to work well with it for Sausage. Hatch Green Chili springs instantly to mind as does Supreme Pizza and Apple Brat but now I am just naming my favorite bratwurst seasonings!

I think I am back up and running. The different apps I use all have a their own security and cookies settings. My old phone is lying in pieces on a hwy somewhere and I am still working on getting this one back to where the previous was.

Just use this set the PPM to 20 and enter in grams and you press calculate cure and it will give you the amount of salt need that is all you need to add only salt need ignore the rest. http://diggingdogfarm.com/page2.html

@Jonathon We used the meat, seasoning, sure cure, and water, then stuffed and put in fridge over night. I will take a look at the extractor link. Thanks for your time.

ive msde lots and lots of snack sticks and never add anything like binders etc. make sure all mixing etc. is done well and stick to a good stepped heat/smoke schedule. i never have any issues.

@twilliams Doh… I know the feeling. I have the same issue when I put my vehicles back together. Always left overs part.

@lkrfletcher BTW, thank you for Your Service.

@mikemikemike That’s the first I’ve heard of anyone talking about packaging up sausage before cooling it in an ice bath or shower. I’ve not had any issue with losing too much smoke flavor or aroma in an ice bath or even a longer sous vide. Obviously, some washes off. I can smell it in the sous vide water, although I don’t smell anything in an ice bath. In either case (or both cases combined), I’ve been quite happy with the smoke level in my final product.

@Jonathon they were wonderful to get on the horn. My horns are plastic. Not sure if they would struggle going stainless steel but i doubt it. As long as you soak, flush and rinse in water as recommended. I just like them being pre cut to lenght vs. Restling with 300 ft or what ever the standard casing length they come in.

@twilliams We honestly don’t sell nearly enough marinades for some reason and the Pa’s Black Bull should be way more popular than it is. I wonder if they premixed it and added some other stuff if it would do better? Hard to ship though… either way, I love Pa’s Black Bull and glad it worked out for youtoo. I am sure your guests won’t be disappointed!

Ok. Thank you

Don’t have a Weston, does your sealing bar raise up on it, is it located properly? Does it have a seal timer? Is it set properly? Kinda vague on the problem discription

Realistically for me, i use as much of the cure as i can and throw out the rest. Customers need/expect consistancy and keeping a cure for a couple days with the erthorbate “may” change that. Ive never tested it because i dont want to throw out a whole ham or picnic. So i cant fully answer your question.

I miss the dial-up handshake a bit, if I’m honest. I started on-line with a 300 baud modem in the '80s, so I heard it for a long time. Yes, 300 bps. We read faster than that (well, most of us do–can’t speak for Team Blue). Upgrading to 1200 baud was like going from a bicycle to a car, and getting to a “cable modem” at my workplace was like suddenly discovering I could fly like Superman. I’m sure I’m not the only one with such an experience.

I have used Kosher salt and Sea salt for beacon, Both turned out beacon a bit too salty for our taste. We tried pickling salt, it worked. We have done over 100# of belly beacon the fall and everyone has gave a excellent review.

@twilburn Sorry no one has gotten to you on this, we have had a busy weekend here dealing with other stuff, but still, no excuse, I normally get a different email when we have an urgent category but did not on this. It does not need the cure but even if you used it you are far away from where your nitrite level is going to cause an issue. Out of curiosity, did you order anything else? You shouldn’t be getting extra cure packages with the #2, I will find your order and correct this going forward if you only ordered that or nothing else should have had cure in it.