If I were you, I'd look into the A-Maze-N smoke generators.
You can place them directly into your smoke chamber and they'll eliminate a lot of headaches!
Send the owner Todd a message with all of your specifics and he'll recommend the best solution.
Search found 385 matches
- Wed Jun 05, 2013 06:38
- Forum: Smokehouses. Construction and Maintenance.
- Topic: Smoker Construction Help
- Replies: 4
- Views: 8477
- Wed Jun 05, 2013 06:29
- Forum: Dry Cured Meats and Sausages
- Topic: Orange Lonzino
- Replies: 27
- Views: 28597
- Wed Jun 05, 2013 06:24
- Forum: Other products
- Topic: Lomo Embuchado (dry-cured pork loin)
- Replies: 5
- Views: 13680
Re: Lomo Embuchado (dry-cured pork loin)
Just a friendly heads-up!
There are some innocent errors in the recipe.
I know that you know that 6350 grams of pork loin requires more salt and cure than what you've listed.
I hope you'll post some pics of the lomo that you've made.
There are some innocent errors in the recipe.
I know that you know that 6350 grams of pork loin requires more salt and cure than what you've listed.
I hope you'll post some pics of the lomo that you've made.
- Sat Jun 01, 2013 06:58
- Forum: Smoked pork products
- Topic: my fist smoked canadian bacon
- Replies: 21
- Views: 14097
- Sun May 19, 2013 17:46
- Forum: Dry Cured Meats and Sausages
- Topic: Finally... My First Dry Cure Project
- Replies: 33
- Views: 30737
- Sun May 19, 2013 17:45
- Forum: Dry Cured Meats and Sausages
- Topic: First Coppa
- Replies: 33
- Views: 26733
- Thu May 16, 2013 23:58
- Forum: Technology basis
- Topic: Refrigerator Shelf Life
- Replies: 9
- Views: 6117
Storing it in the fridge for so long is definitely risky, especially since the sausage was not pasteurized after being vacuum packed. Yersinia enterocolitica and Listeria monocytogenes are capable of multiplying at 29.3°F Yersinia enterocolitica can multiply at a pH as low as 4.0, Listeria monocytog...
- Thu May 09, 2013 18:21
- Forum: For beginners
- Topic: Hog casing, Collagen casing and ethics
- Replies: 9
- Views: 7443
Collagen casings are garbage, IMHO. Honesty is the best policy. Surreptitiously feeding pork to those who avoid pork, for whatever reason, is wrong. Respect your friends, be completely honest and let them make their own decisions regarding the hog casings. Offer an alternative to those who avoid por...
- Tue May 07, 2013 15:46
- Forum: Technology basis
- Topic: Avoiding too much salt from brining a piece.
- Replies: 11
- Views: 7320
This thread was never intended to be a discussion on how to mix brine... Really? Then why did you post the following? For the benefit of the forum why don't you take time to write a detailed explaination of an equilibrium brime. I thought that what I posted was helpful to those who want to concoct ...
- Tue May 07, 2013 05:49
- Forum: Technology basis
- Topic: Avoiding too much salt from brining a piece.
- Replies: 11
- Views: 7320
Unfortunately this post turned into a pissin' match. I'm sorry that my demonstration of how the SAL brine chart works has upset you so much. I wasn't at all uncivil. I have no idea why you view it as a "pissin' match." Bob could have offered constructive advise and has even suggested that there is ...
- Mon May 06, 2013 20:18
- Forum: Sausages
- Topic: Canada Goose Salamini Cacciatore
- Replies: 5
- Views: 6412
- Mon May 06, 2013 20:09
- Forum: For beginners
- Topic: Pickle Eggs in Fermented Vegetable.
- Replies: 9
- Views: 8653
It's wise to follow tested recipes when making pickled eggs. Pickled eggs should be refrigerated at all times. "Foodborne Botulism From Eating Home-Pickled Eggs --- Illinois, 1997 During November 1997, the Illinois Department of Public Health was notified by a local physician about a possible case o...
- Mon May 06, 2013 16:40
- Forum: Technology basis
- Topic: Avoiding too much salt from brining a piece.
- Replies: 11
- Views: 7320
You are forgetting that it takes 2.986 pounds of salt to make a saturated solution in one gallon of fresh water. 2.986 pounds is 47.7 ounces one forth of the salt-12 ounces will make a saturated solution in one quart of fresh water and a 50° brine is 50% of saturation therefore 6 ounces of salt in ...
- Mon May 06, 2013 15:49
- Forum: Technology basis
- Topic: Avoiding too much salt from brining a piece.
- Replies: 11
- Views: 7320
If the calculations are not helping, just refer to the brine chart. When I add 6 ounces of salt to a quart of water I have a solution that is greater than a quart in volume. One quart of that brine would not contain 6 ounces of salt but it would be a 50° brine. That's correct except for the 50° part...
- Mon May 06, 2013 03:25
- Forum: Technology basis
- Topic: Avoiding too much salt from brining a piece.
- Replies: 11
- Views: 7320
Re: Avoiding too much salt from brining a piece.
6. 100° brine is saturated. To make a 50° brine you can dissolve 6 ounces of salt in one quart of water. Use this for four pounds of meat. Just a heads-up. That's about 1 ounce of salt too many for a 50% brine. A 50 degree SAL brine is 13.1975% salt by weight (50 x .26395) 100-13.1975=86.8025 8.33/...