Search found 10 matches

by RadRob
Fri Mar 08, 2019 22:16
Forum: Sausages
Topic: Should I dump it?
Replies: 9
Views: 817

Re: Should I dump it?

It's like all recipes, always tinkering but this is where I'm at now. % Grams meat 8 lbs 4081.5g fat 1 lbs salt 1.5 % 61.2225g black pepper 0.3 % 12.2445g cayenne 0.3 % 12.2445g garlic powder 0.3 % 12.2445g onion powder 0.6 % 24.489g paprika 0.5 % 20.4075g brown sugar 0.5 % 20.4075g thyme 0.1 % 4.08...
by RadRob
Thu Mar 07, 2019 15:38
Forum: Sausages
Topic: Should I dump it?
Replies: 9
Views: 817

Re: Should I dump it?

Thanks for the tips, I salvaged the meat and made good sausage. I'm stacked for a while with 11 lbs of smoked and 13 lbs of fresh.
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by RadRob
Tue Mar 05, 2019 05:30
Forum: Sausages
Topic: Should I dump it?
Replies: 9
Views: 817

Re: Should I dump it?

I spent a few hours mixing it all up to make sure it's distributed around. Not hours at once, mix then in the freezer then mix and repeat. I didn't add salt and it needs a little but I can still taste a tinge of chemical, everyone else said it taste good. They don't know it but it's getting a little...
by RadRob
Mon Mar 04, 2019 22:22
Forum: Sausages
Topic: Should I dump it?
Replies: 9
Views: 817

Re: Should I dump it?

Sounds great, Thanks for the advise. I just cut up 2 more butts and they're in the freezer getting almost frozen to grind. Now comes the math part figuring out the salt to add. Here's what I have now. 9 lbs of the original sausage already seasoned with the salt substitute. 15.7lbs of fresh ground po...
by RadRob
Mon Mar 04, 2019 01:14
Forum: Sausages
Topic: Should I dump it?
Replies: 9
Views: 817

Should I dump it?

I ground up pork butts to make my normal sausage recipe except this time I used Morton's salt substitute for a no sodium sausage for my Mom but after mixing and frying up a patty it has a weird chemical taste. It's the same recipe I always use except that Morton's, I think it's too much of the potas...
by RadRob
Fri Nov 16, 2018 15:21
Forum: Hardware
Topic: Inkbird 15% discount
Replies: 0
Views: 681

Inkbird 15% discount

Hi folks, I ran across this and just passing it on. Hope it helps!! Black Friday is coming, Inkbird has a 15% discount. ITC-608T: 15% coupon code: FNZN9GZI (code works for three version). With Temperature and Humidity Sensor: https://www.amazon.com/dp/B07GQWY9HM/?tag=skimlinks_replacement-20 W...
by RadRob
Thu Aug 02, 2018 22:06
Forum: Dry Cured Meats and Sausages
Topic: Help out the new guy
Replies: 9
Views: 1909

Thanks Bob, I'll read up on that before I start.

One more ?. I've seen a few videos and people talking about using Mold-600 to kick start the good bacteria, should I order that too? Is it worth the extra step?
by RadRob
Thu Aug 02, 2018 15:48
Forum: Dry Cured Meats and Sausages
Topic: Help out the new guy
Replies: 9
Views: 1909

Thanks Bob. Is that the standard using T-SPX culture and is there a chart showing % using it in other applications?
by RadRob
Thu Aug 02, 2018 13:56
Forum: Dry Cured Meats and Sausages
Topic: Help out the new guy
Replies: 9
Views: 1909

Thanks for the replies. I'm buying the binder to use on fresh and smoked sausage not for the dried/cured sausage. I haven't used any binders yet and want to try it to see the difference. I'm lucky to live in an area where there's at least 50 stores that make and sell Cajun sausages, Boudin and other...
by RadRob
Wed Aug 01, 2018 22:54
Forum: Dry Cured Meats and Sausages
Topic: Help out the new guy
Replies: 9
Views: 1909

Help out the new guy

Hello from Cajun Country!!! Another new guy here asking for a little help. I found this site today and have been reading & learning, this seems like a good place to join and ask for help along this new journey. I recently started making sausage and now I want to move on to a few cured products and w...