Search found 75 matches

by muxmun
Mon Jan 25, 2021 20:28
Forum: Sausages
Topic: Christmas Smoke
Replies: 5
Views: 247

Re: Christmas Smoke

ButterBean Not sure how I missed this post but this is just amazing. AWSOME If I spent a few weeks with you I would learn more than a few years of reading books. I'm trying my hand at snack sticks as you know and if you would share your recipe it would be greatly appreciated. Good job on all. Truly ...
by muxmun
Wed Jan 20, 2021 18:08
Forum: Dry Cured Meats and Sausages
Topic: Snack Stick recipe.
Replies: 13
Views: 749

Re: Snack Stick recipe.

Butterbean

Good point. I guess I had never thought of it that way. Thanks. :D
by muxmun
Wed Jan 20, 2021 15:17
Forum: Dry Cured Meats and Sausages
Topic: Snack Stick recipe.
Replies: 13
Views: 749

Re: Snack Stick recipe.

Butterbean. Thanks. You know more about this kind of stuff than I'll probably ever hope to know. I will give this a try and see how it works out. One thing I found out is it takes a long time on my pellet grill to get these up to temp. next time I will get it to 135 or 140 or so and then sous vide t...
by muxmun
Tue Jan 19, 2021 01:09
Forum: Dry Cured Meats and Sausages
Topic: Snack Stick recipe.
Replies: 13
Views: 749

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: 13
Views: 749

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: 13
Views: 749

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: 13
Views: 749

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: 13
Views: 749

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: 9817

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: 9817

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: 4079

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: 4079

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: 3361

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: 3361

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: 14210

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 ...