@jonathon There is the simplistic answer I was looking for!

@knifemaker3 Your thread made me want to try Lebanon balogna again, and show my kids what it was, I recall it a bit sour. But neither Safeway nor Commissary had it today. Guess it really is SE Pennsylvania local, and I will have to make some. Anyways, thx again for the childhood memory jog…

@dave-in-az sounds great. Thanks for sharing

@dave-in-az I also do Polish, Hungarian, Portuguese,

@glen said in Simple back (Canadian) bacon smoke: Am I worried about what I’ve used in the past? Not at all, quantities were small and for the most part I never took much to the trigger temp. I have used plenty of it in the past too and have fried it to high temps, but as you said it was small quantities and I have not lost any sleep about it either.

@dennyo thank you sir.

@270wsm Congratulations on everything to both of you. You both have great helpers to get the job done. Yes, that Spanish Red Wine helps just about everything.

Top 5 Meat Hacks: Cured Sausage 00:00 Intro 00:31 Hack #1: Keep Your Meat Cold 01:20 Hack #2: No Stomper on the Second Grind 02:45 Hack #3: Let the Mixer do the Work 04:00 Hack #4: Put Sponges in the Smoker 04:45 Hack #5: Finish Thermal Process in Sous Vide 05:25 Conclusion We dive into the top 5 meat hacks that help us when making cured sausage. From the basics of keeping meat extremely cold during processing to adding automotive sponges to your smoker Walton’s and Meatgisitcs do the hard work for you. Follow these hacks and feel free to share a few of your own! We promise once you do it this way, you’ll never go back to your old process. Enjoy! Walton’s Sales Page: https://www.waltonsinc.com/sales Walton’s Learning Center: https://wltns.link/learningcenter Meatgistics Community: https://wltns.link/meatgistics Walton’s YouTube: https://wltns.link/waltonstv Walton’s Facebook: https://wltns.link/facebook Walton’s Twitter: https://wltns.link/twitter Walton’s Instagram: https://wltns.link/instagram Walton’s Pinterest: https://wltns.link/pinterest Shop waltonsinc.com for Waltons 50 lb Meat Mixer Shop waltonsinc.com for PK 100 Pro Smoker Smokehouse Shop waltonsinc.com for Walton’s Chamber Vac Sealer Shop waltonsinc.com for Walton’s 6x10 Vac Bags Watch WaltonsTV Top 5 Meat Hacks: Cured Sausage. < div>

Nice job on all the bellies

@processhead Thanks! I got it updated now!

@fallis10 I think johnsbrewhouse has you on the right track. Although, if I recall when I used to make my own before switching to Walton’s, I would do one cup Pickling or Kosher Salt with One cup of Packed Brown sugar to every gallon of water. I sometimes would mix it up a but & substitute some of the liquid for other liquids (not a bunch of whiskey or anything like that, just a bit if you are doing that), sometimes add some other herbs, etc. Boil the liquid with the solids for a few minutes until you get everything broken down as just liquid. Let it cool completely, then add the brine mix to the ham in the bucket. I would inject mine too to help get that brine or other flavors deeper into the meat faster. Brine for 5-8 days & usually about 6-7 is a plenty. Then rinse, dry, & go to smoking.

@adjwis Cure #1 will still be plenty active against odorless pathogens like botulism so the sniff test will be sufficient

@zbigjeff said in Chef vs Claude Battle …… to the Death!!!!: @dr_pain Gnocchi was used as a vehicle for the week as I grew up with many Italian immigrants. It all started on Thursday and they kept adding something cheap each day. On Friday, they would add fish caught on that day. Saturday would be meat scraps day (modern term i believe is awful). That’s where the dishes separated from making it in a pan or baked in the oven. The gnocchi up north would use parmesano regiano in the making of it because it was local. But, I can’t put my finger on a name for the dish. I just love that story. A story of usage and necessity is found in many cultures. Down here they use to have Red Beans and Rice on Mondays because it was laundry day and they would use the starch from cooking the rice to starch their clothes (that’s before we added just the right amount of water to be absorbed by the rice)

@herbcofood The LD50, which is the level that 50% of people would die, is 1600 to 1900 mg. That’s a lot. I don’t use pink salt, I want to control my salt content. I use potassium nitrate and have been for 50 years. The recommended level in sausage is less than 1600 mg per kilogram of meat.

@yooperdog said in First time making Snack Sticks (pepperoni)!: @dr_pain for snack sticks I typically use prepackaged mixes. I think a strong favorite from Walton’s is Willies. For kabanos, a Polish snack stick, I use a recipe. There are others that I am playing around with, trying to find the right balance, e.g. hunter sticks. Thanks for the suggestions!

@jonathon Yep you got it fixed awhile ago, there I am standing out there in the sticks, just where I am suppose to be.

you will like the tons it has a good flavor

@Joe-Hell Yup, be careful with your food and burry anything that needs to be buried. I always go back to the scene in the movie “The Edge” with Anthony Hopkins and the Bear in Alaska where he finds out that Baldwins character didn’t burry the bloody rag and then they hear the bear. Now, that doesn’t make a ton of sense as the guy is still bleeding all over the place but still! Does anyone remember tiger mosquitos? I am sure they were a thing like 10 years ago and I am fairly certain I saw one on my dog this weekend and MAN are they big!

Hey Pivodog, Thanks for the reply… I’d love to have the recipe if you wouldn’t mind… Thank you!