Smoker Upgrade!
-
Good Morning Everyone!
Well, as the time is now ‘rapidly’ approaching to my finally being able to take a stab at making some Summer Sausage, I found myself having one of those ‘OCD’ moments yesterday my friends accuse me of. I began going over my ‘working guide’ with respect to just ‘how much’ of any given additive I was going to need for my first run of 10lbs of meat. Keep in mind I have ‘copied’ all of Walton’s Conversion Tables and have been following them to the LETTER. That said, I had that little voice in my head that just would not stop leaving me alone. It kept asking… ‘Are you sure you got this right?’ Have you ‘considered’ product ‘density’ with respect to weight? What about the difference(s) between a ‘dry weight’ ounce v/s a ‘fluid weight’ ounce? (Dang that voice!)
So, I found myself delving into these questions yesterday… OCD; yeah right! I’m happy to report, that I was pleasantly ‘surprised’ that my initial calibrations of how much of each product to use were very much ‘correct’. I was able to ‘double’ check Walton’s Conversion Charts with a Dry Weight Conversion Chart I found during my research yesterday. Pulling from both, I came up with my ‘Final Answer’ for my working guide… (as underlined on the far right side).
So, I hope this helps anyone else out there so afflicted as I…
/Users/Ron/Pictures/Ron’s Photos Library.photoslibrary/resources/renders/F/F85E7D80-B4DD-4ACD-A121-E4465E4C5A65_1_201_a.jpeg
/Users/Ron/Pictures/Ron’s Photos Library.photoslibrary/resources/renders/2/27FC4C9F-98B7-4D21-A22B-D915AD1DAB90_1_201_a.jpegRetired157 said in Smoker Upgrade!:
Good Morning Everyone!
Well, as the time is now ‘rapidly’ approaching to my finally being able to take a stab at making some Summer Sausage, I found myself having one of those ‘OCD’ moments yesterday my friends accuse me of. I began going over my ‘working guide’ with respect to just ‘how much’ of any given additive I was going to need for my first run of 10lbs of meat. Keep in mind I have ‘copied’ all of Walton’s Conversion Tables and have been following them to the LETTER. That said, I had that little voice in my head that just would not stop leaving me alone. It kept asking… ‘Are you sure you got this right?’ Have you ‘considered’ product ‘density’ with respect to weight? What about the difference(s) between a ‘dry weight’ ounce v/s a ‘fluid weight’ ounce? (Dang that voice!)
So, I found myself delving into these questions yesterday… OCD; yeah right! I’m happy to report, that I was pleasantly ‘surprised’ that my initial calibrations of how much of each product to use were very much ‘correct’. I was able to ‘double’ check Walton’s Conversion Charts with a Dry Weight Conversion Chart I found during my research yesterday. Pulling from both, I came up with my ‘Final Answer’ for my working guide… (as underlined on the far right side).
So, I hope this helps anyone else out there so afflicted as I…
/Users/Ron/Pictures/Ron’s Photos Library.photoslibrary/resources/renders/F/F85E7D80-B4DD-4ACD-A121-E4465E4C5A65_1_201_a.jpeg
/Users/Ron/Pictures/Ron’s Photos Library.photoslibrary/resources/renders/2/27FC4C9F-98B7-4D21-A22B-D915AD1DAB90_1_201_a.jpegJust looking back at some of my measurements. Very, very close. Well, except the cheese, that just varies depending on preference.
Get this done, don’t over think it! Good luck! -
Nope… no dogs; just a four leg’ed son! lol
/Users/Ron/Pictures/Ron’s Photos Library.photoslibrary/resources/renders/B/BFED12E8-3E4A-4EA0-8343-78DD888580D2_1_201_a.jpegRetired157 Nice Labradoodle, if that is what your dog is. almost like a friend of mines old one. He are my two rescues, bother and sister.
-
Nope… no dogs; just a four leg’ed son! lol
/Users/Ron/Pictures/Ron’s Photos Library.photoslibrary/resources/renders/B/BFED12E8-3E4A-4EA0-8343-78DD888580D2_1_201_a.jpegRetired157 Looks like he needs to go find some birds.
-
Nope… no dogs; just a four leg’ed son! lol
/Users/Ron/Pictures/Ron’s Photos Library.photoslibrary/resources/renders/B/BFED12E8-3E4A-4EA0-8343-78DD888580D2_1_201_a.jpegGriffon or Draughthar?
Looks like a good dog. -
This post is deleted!
-
Griffon or Draughthar?
Looks like a good dog.You got it; Smokey is a Griffon… and a bird hunting fool!
/Users/Ron/Pictures/Ron’s Photos Library.photoslibrary/resources/renders/A/A8724980-EF89-4731-A36E-25E352289193_1_201_a.jpeg -
Yeah, I really don’t worry too much about the cats. They do seem to steer clear of the dogs.
-
Retired157 Nice Labradoodle, if that is what your dog is. almost like a friend of mines old one. He are my two rescues, bother and sister.
Bring’m over to meet Smokey sometime!
-
Retired157 said in Smoker Upgrade!:
Good Morning Everyone!
Well, as the time is now ‘rapidly’ approaching to my finally being able to take a stab at making some Summer Sausage, I found myself having one of those ‘OCD’ moments yesterday my friends accuse me of. I began going over my ‘working guide’ with respect to just ‘how much’ of any given additive I was going to need for my first run of 10lbs of meat. Keep in mind I have ‘copied’ all of Walton’s Conversion Tables and have been following them to the LETTER. That said, I had that little voice in my head that just would not stop leaving me alone. It kept asking… ‘Are you sure you got this right?’ Have you ‘considered’ product ‘density’ with respect to weight? What about the difference(s) between a ‘dry weight’ ounce v/s a ‘fluid weight’ ounce? (Dang that voice!)
So, I found myself delving into these questions yesterday… OCD; yeah right! I’m happy to report, that I was pleasantly ‘surprised’ that my initial calibrations of how much of each product to use were very much ‘correct’. I was able to ‘double’ check Walton’s Conversion Charts with a Dry Weight Conversion Chart I found during my research yesterday. Pulling from both, I came up with my ‘Final Answer’ for my working guide… (as underlined on the far right side).
So, I hope this helps anyone else out there so afflicted as I…
/Users/Ron/Pictures/Ron’s Photos Library.photoslibrary/resources/renders/F/F85E7D80-B4DD-4ACD-A121-E4465E4C5A65_1_201_a.jpeg
/Users/Ron/Pictures/Ron’s Photos Library.photoslibrary/resources/renders/2/27FC4C9F-98B7-4D21-A22B-D915AD1DAB90_1_201_a.jpegJust looking back at some of my measurements. Very, very close. Well, except the cheese, that just varies depending on preference.
Get this done, don’t over think it! Good luck! -
Retired157 Looks like he needs to go find some birds.
Oh we do that!!! First pointer I have ever owned… love it!
-
Retired157 Nice Labradoodle, if that is what your dog is. almost like a friend of mines old one. He are my two rescues, bother and sister.
By the way, I getting all my ‘equipment’ out and ready. I suspect your binder will be here pretty quickly and hopefully, I will get that first Summer Sausage made sometime next week!
-
What would you use for the amount of cheese for 10lbs… I was thinking yesterday one pound was a lot but that’s the ‘called for’ amount. I was thinking more like 1/2 a pound… for color lol. I want to taste the meat!
Retired157 said in Smoker Upgrade!:
What would you use for the amount of cheese for 10lbs… I was thinking yesterday one pound was a lot but that’s the ‘called for’ amount. I was thinking more like 1/2 a pound… for color lol. I want to taste the meat!
I use 8oz per 3lbs meat. That said, it’s all what you want in the end game. Just experiment.
-
Oh we do that!!! First pointer I have ever owned… love it!
Retired157 Had a Brittany that was quite a dog, she was a great dog and I learned so much training her, nice change for a lifetime Lab person, but I still have a Lab.
-
By the way, I getting all my ‘equipment’ out and ready. I suspect your binder will be here pretty quickly and hopefully, I will get that first Summer Sausage made sometime next week!
Retired157 USPS says Monday, says it is still in Kent as of last night which is about 40 miles from me and a hub. Not sure whether they will put it on a truck or plane. Alaska Air only has one flight out of Seattle to GF everyday and it’s a one day roll by long haul truck. USPS usually goes by air if it is over 600 miles which you are.
-
Retired157 Nice Labradoodle, if that is what your dog is. almost like a friend of mines old one. He are my two rescues, bother and sister.
-
I have 2 a pug and a little mexican pup @ 4 1/2 lbs
-
craigrice said in Smoker Upgrade!:
I have 2 a pug and a little mexican pup @ 4 1/2 lbs
Thats a lot easier to say and spell than chihuahua craigrice . lol
-
I could not spell that lol!
-
-
Retired157 said in Smoker Upgrade!:
What would you use for the amount of cheese for 10lbs… I was thinking yesterday one pound was a lot but that’s the ‘called for’ amount. I was thinking more like 1/2 a pound… for color lol. I want to taste the meat!
I use 8oz per 3lbs meat. That said, it’s all what you want in the end game. Just experiment.
Thanks for that info. Given the amount you are using, I think I will try my first batch using one pound and adjust up or down from there.
Hello! It looks like you're interested in this conversation, but you don't have an account yet.
Getting fed up of having to scroll through the same posts each visit? When you register for an account, you'll always come back to exactly where you were before, and choose to be notified of new replies (either via email, or push notification). You'll also be able to save bookmarks and upvote posts to show your appreciation to other community members.
With your input, this post could be even better 💗
Register LoginSponsored By:
