RON PARRISH do you like Charcuterie? I had not performed this yet, but I wanted to take my Larding needle and inject the pork loin with FAT in multiple locations and cure it. I would think this would taste great? Pork loin or a Eye of round.

Joe Hell love it also. I am a project/Magyver guy all the time!

deplorablenc1 do you test for PH? If so which unit did you purchase and test with? I am looking for a PH testing unit and would like some feedback if anyone has some?

akdave how about putting in a vaporizer that produces heat vapor. I bought one for my aging chamber not realizing it produced heat vapor. I will bet that will work and if you don’t have the room…Magyver it! LOL. leave it outside and attach a hose to it and attach the hose inside the smoker.

Jonathon was there too little fat in the recipe from the start and possibly too much seasoning in the batch and possibly and maybe not enough mixing? Maybe a combination of every variable named? Could too much cure been used, I thought they said cure was used even though it was fresh sausage.

Joe Hell i like the last part…cuz I am a Bachelor and I can. I am in the process of making a cantina room in my basement off a window well so I can add a AC to adjust to whatever Temps I want or need it for.

Jonathon wow, I followed the thread. I never saw something like that before. Sounds like a combo of everything you guys mentioned…or a tiny mouse.

matt93 I used Natural casing when I always did my Landjaegers. That’s why it was much easier to flatten! I have not done Landjeagers with collagen casings before, i think you would think you have to flatten over night after loosely stuffing them so they hold there shape after heating? That is just a guess though.

doc_craig with Dry Cured meats, most is usually pork because the fat is much better then beef fat. That’s why I want to inject the PORK fat into a large loin…“Lomo” and see if I get some good results like a Copa.

matt93 i have made them before and I stuffed them very loosely and then they flatten out very easily! Then you can smoke. They did not puff up at all! Stuff loosely and flatten, you should not have a problem. Even if you have to hand manipulate the flattening…that is last resort.

Does anyone do DRY Cured meats and if they do? has anyone used a larding needle to put some fat inside some larger pieces of meat to create some extra fat ( FLAVOR) Inside of your DRY Cured meats. I Just purchased one and I will be experimenting, but wanted to know if anyone has done this at all and how did it turn out? I love dry curing meat!

Sight and taste. It is all about your taste. Fat is flavor, so use a visual sight of what you would think 70% out of a PIE would be for meat. Now that is a rough explanation with very little science. How’s that? It is all about experimentation anyway!! I keep a note book and photos all the time for going back to recreate…since a lot of times i get lazy on righting recipes down.

meatmadam
I have been thinking of getting a vacuum tumbler for Jerky and everything else to experiment on. Can you let me know what you think and reccomend which one to purchase now that you have one?

I wonder if sometimes you might have smear going on those ones?