Search found 72 matches

by muxmun
Tue Jan 19, 2021 01:09
Forum: Dry Cured Meats and Sausages
Topic: Snack Stick recipe.
Replies: 9
Views: 128

Re: Snack Stick recipe.

BC Thanks. I used the recipe posted. The taste and smell was good but the texture was like sawdust. My first time with this. I think it was from the carrot binder that I did not mix correctly. In following up on this I found that perhaps my mixing with respect to the binder was not correct. I will t...
by muxmun
Sat Jan 16, 2021 22:39
Forum: Dry Cured Meats and Sausages
Topic: Snack Stick recipe.
Replies: 9
Views: 128

Re: Snack Stick recipe.

Thanks Red
In my search for recipes I only came up with volume quantities. Never having made snack sticks I would be open to yours or anyone's recipe to try out. I appreciate your input. Thankyou

Mux.
by muxmun
Sat Jan 16, 2021 17:17
Forum: Dry Cured Meats and Sausages
Topic: Snack Stick recipe.
Replies: 9
Views: 128

Re: Snack Stick recipe.

BC

So to covert from 5lbs to 3lbs I took all measurements x .6. So for instance the salt is 3 TBS x .6 = 1.8TBS
I think that is correct. Now my question is can I take these measurements and convert to grams so I can get it more precise?
Thanks.. Mux
by muxmun
Sat Jan 16, 2021 16:46
Forum: Dry Cured Meats and Sausages
Topic: Snack Stick recipe.
Replies: 9
Views: 128

Re: Snack Stick recipe.

BC Thanks for those calculations. here is what I propose to make using Beef Top round and some Back Fat. The carrot powder binder is 1.5oz per 25 lbs. Here is the recipe. 5 pound recipe. I'll start working on this soon and run it by you. Thanks...Mux... :D 5 pounds of burger or venison (85/15) (Veni...
by muxmun
Sat Jan 16, 2021 00:57
Forum: Dry Cured Meats and Sausages
Topic: Snack Stick recipe.
Replies: 9
Views: 128

Snack Stick recipe.

I would like to make some beef snack sticks but all the recipes I find are for 5, 10 25 pounds of product. I have a small smoker and would like to do around 3 pounds but am not good enough at the math to break those other recipes down. Anyone have a recipe per pound or 1K grams? I'll be using a carr...
by muxmun
Wed Oct 14, 2020 14:15
Forum: Sausages
Topic: [USA] "Bronsonville Jots"
Replies: 15
Views: 9611

Re: [USA] "Bronsonville Jots"

Thanks Bob. I'm going to give it a shot this weekend.
by muxmun
Tue Oct 13, 2020 21:29
Forum: Sausages
Topic: [USA] "Bronsonville Jots"
Replies: 15
Views: 9611

Re: [USA] "Bronsonville Jots"

I have made several brats with pre packaged and other homemade recipes and though they were ok, not quite what I'm looking for. This recipe (see above) calls for phosphate and MSG. Its a Johnsonville knockoff and I guess that's what I'm looking for. So if I left out the phosphate and MSG, would that...
by muxmun
Tue Jul 24, 2018 00:57
Forum: Sausages
Topic: Grilling time!
Replies: 12
Views: 3958

Red, Gray Goat and all.

I made the chicken spinach feta sausage today. I haven't grilled any yet but the leftover in the stuffier fried up was very good. Thanks all for posting and helping me make a damn fine product.
I am sure I will be making more! :grin:
by muxmun
Wed Jul 18, 2018 00:59
Forum: Sausages
Topic: Grilling time!
Replies: 12
Views: 3958

Red
Those look superb!! I have to try the chicken spinach dogs. Pictures like this go a long way to make me keep trying. Thanks for sharing
by muxmun
Fri Jun 15, 2018 19:16
Forum: For beginners
Topic: New batch of salamis in new dryer
Replies: 8
Views: 3270

Super Nice Airbrush :grin:

I'll be trying my hand at that again. Good Job!
by muxmun
Mon Jun 04, 2018 00:19
Forum: For beginners
Topic: New batch of salamis in new dryer
Replies: 8
Views: 3270

Airbrush

Really looks good. Your chamber looks great as well. Have you posted any details about that?

Thanks for sharing.

charlie
by muxmun
Thu May 31, 2018 15:04
Forum: Dry Cured Meats and Sausages
Topic: Saucisson Sec for Everyone
Replies: 26
Views: 13618

Red...Thanks for the feedback. In retrospect I did everything wrong. Not enough attention to cleanliness and sanitation. Fat was to warm when I ground it and too soft when I mixed it resulting in fat smearing. I'm sure I did not mix it enough before stuffing. All those things you have pointed out I ...
by muxmun
Sun May 20, 2018 16:15
Forum: Dry Cured Meats and Sausages
Topic: Saucisson Sec for Everyone
Replies: 26
Views: 13618

For everyone except for me..waaaa :sad: Sooner or later I knew I would run into something that did not go as planned. I have no idea what went wrong but it sure enough did. Did this according to the recipe but in the chamber where humidity and temp controlled. Time to clean the chamber. This is the ...
by muxmun
Mon May 14, 2018 21:26
Forum: For beginners
Topic: Protein lined casings
Replies: 25
Views: 7142

Thanks JC

I got that email as well. I think I will go ahead and order these. :grin:
by muxmun
Mon Apr 30, 2018 23:45
Forum: Hyde Park
Topic: Winner - Winner Chicken Dinner!
Replies: 5
Views: 3049

Kijek. Lucky you. You will like the treager. I've had one since the first year they were made and that was a very long time ago. They were made only 30 miles from me but now made out of country I believe. None the less they have made many strides since I first owned it. My son in law has it now and ...