Meat Processing

@jamieson22 nice. They looks great.

@papasop after having this I don’t think I could do without it now.

@ridley-acres said in Celery Juice Powder for All Natural Beef Bacon?: @Jonathon @JohnG5 Did the smaller size packages of |Celery-Juice-Powder-5-lb come in yet? I was thinking Nov 11 was mentioned in a recent livestream. @JohnG5 FYI, the events calendar shows a livestream on Thanksgiving, but I presume that is actually not going to be the case. Also, @JohnG5 @Jonathon did the smaller packages of celery juice powder come in yet?

Most to include myself love the water retention in our sausage. There is nothing better than pulling a link of homemade sausage off the grill and getting splashed during the bite. Use carrot fiber if it is working for you, experiment and have fun making the best product for you.

Thanks everyone, sometimes you just need some confirmation on what you were thinking. This is a great place to bounce ideas off others!

@mdseaside sounds like a good process.

I am a big fan of the step up slow method. To me, the meat cost , labor, and time is too valuable to risk a fat out. Been there, done that. I cook a LOT with SV from bambi dogs to bambi bologna. All to 160degF. I do use hickory powder since I like that flavor profile. I don’t care for my dogs or sandwich bologna to have the “rind” that a smoker puts on them. Only like that on my trail. I also bloom for a couple hours after the ice bath.

I know. I was a retail meat cutter for thirty years and when it first started coming in we hated it. Sloppy and cut at least a day off of shelf life after cutting and packaging. My employer finally realized they were actually making less money with it.

Thank you

Thanks for the help. No orange packets came with the order. No worries though. Thanks again.

@bob-dibble I have been using the Walton’s Turkey Brine for several years now before smoking my turkeys. It is real good & I am sure you will like it. Sometimes & bump mine up a notch by using a light muscadine or scuppernong wine with or instead of the required water. It is real good & everyone always likes the smoke turkey.

@austin thanks for that information! Very useful!

@lkrfletcher do you have a pic of those hanging in the smoker?

If you do use sure cure, make sure to account for the salt it bring and be 100% on the grams/KG needed for your meat block. Meat stabilizer (from my understanding) is is mainly used for emulsion grind (since you introduce more surface for bacteria) and for wild game since they are normally not injected with antibiotics to keep those bacterial colonies under control. It basically speed the process and you don’t have to keep the meat overnight to let the cure take effect. I use Sodium Erythorbate and it allows me to go from mixing to smoking without an overnight hold

Why aren’t you showing the fish you cooked from the trip instead of the bird soup?

@A Former User said in Boudin sausage: Welcome to the site. There are a ton of great looking recipes out there. Give some of these a look. Boudin Sausage

@deepwoodsbutcher good info. Thanks

@klambert1251 whatever you choose let us know and good luck .

if the sausage is stuffed you can add the eca it will not activate until 130 degrees ? and will be fine to use but if holding it overnight it is not needed as the cure in the sausage will have time to work

I use a recipe from a you tube channel called my back yard the guy uses maple syrup mixed with molasses he does buckboard and bellie in his show works really good but I use half of the sugar as maple sugar and I don’t add the pepper