Chuckwagon,

Hello CW

The sky is clear, the dust settled and back in the saddle. I would like to register in project B2.

Thank you,
Doug

Hello Mr. CW

I just spent about 40 minutes composing a detailed response to you and just when I was
about to send it - my message disappeared !

I've got to chill out before attempting another message to you.

Doug

After 4 hours of smoking - the ice cream smell was gone. It is starting to smell like
sausage now. After another 4-5 hours smoking and resting at room temp to dehydrate
some more, Carbonaia and I will test-taste it.

Sausage making is more stressful than playing Bingo! :smile

Ross, I put the sausages into the oven at 160 F till IMT was 138 F after 4 1/2 hours - I could not get the IMT to150 F for some unknown reason. I took them out and they smelled like ice cream sausage! TOO MUCH POWD. SKIM MILK I would guess. I am cold smoking half of the sausages for about 8 hours. I...

I took about 2lbs. and added 3 packets of pizza pkts of chili pepper flakes.
Made long ropes of it.

How long should I hang them before cold smoking ? The casing; collagen edible 32 - 35mm

Hello Ross, Pork butt + jowls 50/50 5200grams No added fat - the jowls had plenty. Sucrose 144grams Light soy sauce 1/3rd cup (60cc) Non aromatic rice wine 0.5 cup 100ml Purified salt 90 grams Cure #1 13 grams Five spice 8grams White pepper 8grams Sesame oil 30ml Garlic granulated 4grams Ginger powd...

Just finished up a batch of hybrid sausages - combining and omitting spices of several recipes. I'll never use edible collagen casings again - I had about 8 sausages burst on me when tying to joint the sausages. The sausage patty I fried to test the mix was bland to say the least. My question to the...

Ended up smoking them for 8 hours. Sliced up the bacon on my new $99 Chef Choice mdl 610 - it did a good job.. The bacon smelled, tasted, crisped good. All my future bacon will be based on the recipe I used for this batch. Whew!! That was some endeavor. Now on to Hungarian, Italian and Polish Lop Ch...

Removed 2 slabs bacon from cold smoker at 6:30 AM - it looked pretty good - it even smelled like bacon finally. 8 hours smoke time. Placed the other 2 in the smoker and will smoke these for double the time - 16 hours. I'll chill these in the refer for a couple of days - slice it up and fry it up. I'...

That is very interesting! Where did you hang it ? What temps/humidity ? and you did not cure it wet. That could be the reason I am not getting " crisp " bacon. There was still too much moisture in my previous batches. I did not hang them for 4 days. 5 - 6 hours only then to the cold smoke for 11 - 3...

I did a 14lb batch of jowls. 126gm purified salt (2%) 15.8gm cure #1 (0.25%) 1 cup maple syrup - recipe called for 1 cup crystal cane sugar - recipe called for 3 tablespoonful black pepper. 11 days curing in zip-lok rinsed/blotted dry with paper towels Into the oven at 1pm pst - it has been 4 1/2 ho...

Hi Ross Yes; zip-lok bags for curing 1 cup maple syrup 1 cup crystal cane sugar no cold smoke this time as the rain melted my cardboard Costco box what little exudate there was had reabsorbed back into the bacon. FINISHING THIS BATCH IN THE OVEN TO IMT 150F. Now defrosting 6 more large jowls that ha...

Hi huckelberry

Yes I tried Mr. CW's cure - it did not come out to my satisfaction. I'm sure nothing is wrong with the recipe - just me. I am somehow doing something wrong or incorrectely. I will try his cure again as I always do because I don'tt give up easily

Thanks Crustyo44, I will try Big Guys recipe tomorrow morning.

Hello All again, I tried the 2% salt and 0,25% cure #1 as a rub. Per da gurus. Cured for 7 days but it was flacid and did not look like bacon So, I let it cure for 4 more days - 11 days total. It did not smell like bacon or taste like bacon. The after taste left in my mouth and tongue was a little "...