Roll Call (Start Here First)
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AndyHCMC Sorry, everything we do is in F. The only thing we do in C is the rule of 15 for inedible collagen and that is 15 minute soaker in 15 degrre water that is a 15% strength salt solution!
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AndyHCMC Sorry, everything we do is in F. The only thing we do in C is the rule of 15 for inedible collagen and that is 15 minute soaker in 15 degrre water that is a 15% strength salt solution!
Jonathon said in Roll Call (Start Here First):
AndyHCMC Sorry, everything we do is in F. The only thing we do in C is the rule of 15 for inedible collagen and that is 15 minute soaker in 15 degrre water that is a 15% strength salt solution!
I have just ordered a thermocouple for my digital thermometer gun I’ll turn it on to min and leave for 30 min and see what it goes down to.
Meanwhile I’ve watched your video on making snack sticks, curing salt - i’ve managed to find online here curing salt no1# & smoke powder but so far I cant find any mention of ECA only bags of citric acid, there is not a great need for shops for sausage making here except casings (they only sell white or yellow in collagen and sheeps /hogs natural) due to the locals making their own variety of chinese style just about all sausages are imported and sold in gourmet butchers, any ideas on what I can use instead of the ECA? There are no pre made spice mix packs that everyone on the forum mentions that I can find, anyone have a list of fresh/dried spices I can use instead?
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Hello All, Have a question.
I’m going to smoke 3 three 13 lbs Turkeys at same time in smoker. I’ll be using A pre-made dry Brine mix that calls for mix and 1 gallon of water. Of course I’ll have to use more water, do I triple the brine mix ???Boarsnset a few things to consider, your post sounds like you plan to brine them all in one container at the same time?? If that’s the case, 39 pounds of turkey and the brine needed to cover you would need one HUGE container, TONS of cooler space and will be SUPER heavy & bulky to handle…have you considered all of the above?
Personally, I would make 3 separate batches of brine and brine each in their own container/bag -
Jonathon said in Roll Call (Start Here First):
AndyHCMC Sorry, everything we do is in F. The only thing we do in C is the rule of 15 for inedible collagen and that is 15 minute soaker in 15 degrre water that is a 15% strength salt solution!
I have just ordered a thermocouple for my digital thermometer gun I’ll turn it on to min and leave for 30 min and see what it goes down to.
Meanwhile I’ve watched your video on making snack sticks, curing salt - i’ve managed to find online here curing salt no1# & smoke powder but so far I cant find any mention of ECA only bags of citric acid, there is not a great need for shops for sausage making here except casings (they only sell white or yellow in collagen and sheeps /hogs natural) due to the locals making their own variety of chinese style just about all sausages are imported and sold in gourmet butchers, any ideas on what I can use instead of the ECA? There are no pre made spice mix packs that everyone on the forum mentions that I can find, anyone have a list of fresh/dried spices I can use instead?
AndyHCMC what kind of sausages do you want to make? Fresh or cured? If you are fairly new to this hobby I would go fresh. Maybe a breakfast or banger style. The banger would even work with your panko, but I would still make the panko smaller.
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Newbie here. Grilling and smoking meat is almost as close to heaven as one can get. Its fun cooking good food for people to enjoy. Would like to learn to art of meat curing.
WSM
Yoder Cheyenne
Weber Kettlemjdomey Welcome Aboard! You will really enjoy all the great information, tips, & supplies you can get here at Walton’s, especially from TEAM BLUE. Team Blue is a perfect match for God’s Country in Heavenly Wyoming.
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I’m Matt and I hunt and fish and I have been processing my game meat for 7 years. I’m in Loveland co and love making sausage.
nelson11b Welcome Aboard! You will really enjoy the wealth of information, tips, supplies, & fun you can get from Walton’s, but especially from TEAM BLUE. We can probably learn quite a few things from you too. Team Blue is a perfect match for God’s country in Colorado too, made in heaven.
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Before you go believing the Blue Team Hype, understand that today, Jonathon (The Blue Team Leader [mascot]) posted this picture of an awesome looking hat. I can also submit examples of him wearing orange hats. He knows the deal. Someone’s got to take one for the team and manage the Blue Team. Might as well be him…
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You are absolutely Hilarious! But, on a more serious note & all comedy aside, A Blue Flame is the Best Flame…
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Newbie here. Grilling and smoking meat is almost as close to heaven as one can get. Its fun cooking good food for people to enjoy. Would like to learn to art of meat curing.
WSM
Yoder Cheyenne
Weber Kettlemjdomey welcome. There are a lot of folks here with lots of knowledge and experience. F3l free to join in the discussions or ask your questions. Go Team Orange
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I’m Matt and I hunt and fish and I have been processing my game meat for 7 years. I’m in Loveland co and love making sausage.
nelson11b welcome to the site. There is a lot of knowledgeable folks here willing to help. Feel free to join in the discussions, ask questions and learn. Go Team Orange
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AndyHCMC what kind of sausages do you want to make? Fresh or cured? If you are fairly new to this hobby I would go fresh. Maybe a breakfast or banger style. The banger would even work with your panko, but I would still make the panko smaller.
YooperDog Keen on breakfast & trying snack sticks but dont have access to all the pre-made packets etc that are mentioned on forum.
Have made pork but used panko breadcrumbs, after watching the breakfast sausage video i’ll skip the crumbs and see how they work out.I’m trying to find ECA here in Vietnam so far no luck, I’ve got a benchtop convection cooker that has 100C/212F - 250C/480F dial on it and below the 100C it shows a further turndown to “Min” so I will figure out what the “Min” setting is when I get my thermocouple for temp meter.
If it goes down to 120-130f I would like to try snack sticks - I’ve just bought a whole load of dried spices and ordered some salt cure no1# from a local shop.
Anyone have a mix of spices I can try for the snack sticks?Looks like from your map page I’m the only Vietnam member?
I wonder if that’s worth a free bag of sausage mix for snack sticks sent to HCMC Vietnam hahahhaha
Update: I have just managed to find a product made by WIBERG - Germany called, Frischex A Natural Preservative ingredients are : Sodium acetate, Ascorbic acid, Sodium chloride. could I use this instead of ECA?New to sausage making, love snack sticks, breakfast sausage, jerky.
Equipment: cheap mixer/stuffer, 3L/7lb 2 speed stuffer.
Live in an apartment so limited room and only have a benchtop 50L convection oven & kitchen aid mixer. -
YooperDog Keen on breakfast & trying snack sticks but dont have access to all the pre-made packets etc that are mentioned on forum.
Have made pork but used panko breadcrumbs, after watching the breakfast sausage video i’ll skip the crumbs and see how they work out.I’m trying to find ECA here in Vietnam so far no luck, I’ve got a benchtop convection cooker that has 100C/212F - 250C/480F dial on it and below the 100C it shows a further turndown to “Min” so I will figure out what the “Min” setting is when I get my thermocouple for temp meter.
If it goes down to 120-130f I would like to try snack sticks - I’ve just bought a whole load of dried spices and ordered some salt cure no1# from a local shop.
Anyone have a mix of spices I can try for the snack sticks?Looks like from your map page I’m the only Vietnam member?
I wonder if that’s worth a free bag of sausage mix for snack sticks sent to HCMC Vietnam hahahhaha
Update: I have just managed to find a product made by WIBERG - Germany called, Frischex A Natural Preservative ingredients are : Sodium acetate, Ascorbic acid, Sodium chloride. could I use this instead of ECA?AndyHCMC breakfast sausage should be fairly easy to make. I agree not to add any panko to the breakfast. If you like bangers, they might work there. I am not sure of the mix that you have found, maybe Jonathon and the team at Walton’s can give you a better idea. There are some pretty good recipes out there for sticks and sausages out there if you don’t have access to premixed ingredients. Kabanosy is a mild Polish stick. It sounds like you have access to ingredients just not the premix.
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AndyHCMC It SOUNDS like that is similar to our Smoked Meat Stabilizer , its ingredients are “Dextrose, Salt, Ascorbic Acid (6.24%), Sodium Citrate (3.12%).” Interesting that Germany calls salt sodium chloride, seems like that would cause more questions from people instead of just saying salt?
So, that’s obviously not ours so I can’t recommend it or say don’t use it, all I can say is it does seem to have a similar makeup to a cure accelerator of ours. Smoked Meat Stabilizer adds some tang but not nearly as much as ECA. Also, for our smoked meat stabilizer it is important that you do NOT add it to a brine, it can gas out dangerously fast!
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Hello All, I am from Severance Co have been getting tips from meatgistics for a while thought its time to jump in. I have been smoking sticks and jerky for some time and just got a new smoker that i love( PK100). I haven’t tried to many of the seasonings but my first batch of the willies was outstanding i really liked the flavor. Thanks in advance for all the help.!
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Hello from Mineral, VA I do BBQ and sausage - some fresh and some smoked!
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