@chippewa said in Buckboard bacon: @mrobisr I stand corrected. I did some investigating and you are correct. I found a copycat recipe for the Tenderquick without the nitrates. I will try next time. I just hate to change!!! Took me many years of trial and error to get it the way we like it. Wasn’t trying to be rude, just looking out for you brother. I promise it will not change the flavor at all. Now ask me how I know…been there and done that, yep I did the very same thing. Add correct amount of cure then whatever the difference is in weight between TQ and cure amount add plain salt to make up the recipe.

The new system is not checkout friendly. I spent over an hour trying to checkout and had to get help from Jonathan who helped. He said my cart was empty on your end. but clearly was full on my end. I was very close to ordering elsewhere!!!

@mrobisr no worries, I have 3 or 4 on order for the sizes I need, that had a nice solid base f l a n g e wide enough for me to grind. Went with 10mm for 16 to 18mm casings 12mm for 19mm casings, 12.7mm i.e 0.5in for 21mm casings, and 19mm I think. Maybe 1 is a real 2in base, rest will be ground.

@knifemaker3 said in Buckboard bacon: Looks Great! Only difference in your recipe and the one I use for back bacon (canadian bacon) is I only use brown sugar. Does the addition of the maple sugar add a maple taste to it? I can’t say there is a real maple taste. But I haven’t tried Making it without The maple sugar so it is hard to tell. Don’t want to mess up a good thing.

@chippewa Less for them is more for you and that was awful nice of you to make a separate batch. Willies is always the choice for a not hot snack stick in my mind, I love that stuff!

@sailfaster I got a nylon one and it is to thick. The plate is sticking out past the notch. I would assume the fiber ones will be as thick also. Going to try the Nylon bucket lid trick.

@akdave sweet thanks I’ll check it out!

@chippewa Mailbox Mod is awesome! Yeah, I feel like once they start to go you can tell by the tone of them, when they start looking more tan rather than mahogany/red you can tell they should be tossed. You can leave them uncovered in the fridge overnight to rehydrate them a little bit and that will help, nothing is as good as fresh casings though!

When you are a Mr. Smallbatch, 19 mm casings tend to use up your hard won stuffin. So I think I’ll stick around the smaller casings, and Willie’s Snack Stick mix.

@chippewa nice

@chippewa The difference is in the particle size and the amount of seasoning. The snack stick seasoning is 1.5 lb of seasoning to make 25 lb and the jerky is .65 lb to make 25 lb as one is going to be topical and the other is mixed into the seasoning. The snack stick requires protein extraction so it will have a different salt content as well. Now, you can use the jerky to make snack sticks and the snack sticks to make jerky, just know that if you use a snack stick seasoning to make jerky it might have a stronger taste than you are used to!