Search found 427 matches

by Kijek
Mon Nov 18, 2019 19:02
Forum: Dry Cured Meats and Sausages
Topic: Casing or No Casing - Cappacola
Replies: 6
Views: 165

Re: Casing or No Casing - Cappacola

Thanks everyone, your advice helps for sure.
by Kijek
Mon Nov 18, 2019 15:20
Forum: Dry Cured Meats and Sausages
Topic: Casing or No Casing - Cappacola
Replies: 6
Views: 165

Re: Casing or No Casing - Cappacola

Thanks guys, I appreciate the help, I purchased beef bung, however, I purchased the wrong size, and my meat was cured and needed to get into the fermentation chamber. I did wrap it with collagen sheets, and that could be why I am having trouble getting the bac 600 to grow, hopefully it will start so...
by Kijek
Fri Nov 15, 2019 15:56
Forum: Dry Cured Meats and Sausages
Topic: Celery Powder Cure
Replies: 9
Views: 378

Re: Celery Powder Cure

I gotcha thanks
by Kijek
Fri Nov 15, 2019 15:55
Forum: Dry Cured Meats and Sausages
Topic: Casing or No Casing - Cappacola
Replies: 6
Views: 165

Casing or No Casing - Cappacola

Well I ordered the wrong casings for my cappacola and I need to get them into the chamber, do I really need to put them in a casing?
by Kijek
Thu Nov 14, 2019 22:22
Forum: Dry Cured Meats and Sausages
Topic: Celery Powder Cure
Replies: 9
Views: 378

Re: Celery Powder Cure

Ok So I spent the day with my son who has some concerns over the use and/or addition of Nitrates in making sausage. I said to him, what's the difference between a nitrate from celery powder or cure #1. He said, ok... from celery powder it's a natural product, but where does the cure #1 come from? Is...
by Kijek
Thu Nov 14, 2019 20:40
Forum: Curing chambers and Related Equipment
Topic: Mold 600 chamber inoculation
Replies: 2
Views: 169

Re: Mold 600 chamber inoculation

Sound good Redzed, thanks
by Kijek
Wed Nov 13, 2019 19:05
Forum: Curing chambers and Related Equipment
Topic: Mold 600 chamber inoculation
Replies: 2
Views: 169

Mold 600 chamber inoculation

I'm getting my chamber ready for some meats soon. I scrubbed and rinsed it down with hot water, now air drying. I guessing after some time off from this stuff that I should inoculate the inside of the chamber with the bac 600 mold, correct? After a day of drying, what's the easiest way to go about t...
by Kijek
Wed Nov 13, 2019 15:54
Forum: Dry Cured Meats and Sausages
Topic: Celery Powder Cure
Replies: 9
Views: 378

Re: Celery Powder Cure

Thanks everyone for your feed back, I appreciated it. The celery powder thing is just something I wanted to try and see what it is all about, plus my son and his wonderful wife have been health conscious for sometime now, heart issues run in my family and I can understand it. With that being said, I...
by Kijek
Tue Oct 29, 2019 14:52
Forum: Dry Cured Meats and Sausages
Topic: Celery Powder Cure
Replies: 9
Views: 378

Celery Powder Cure

Hi everyone, not sure if anyone remembers me, it's been some time since my last visit in here, mostly do to a lot of health problems and I really got depressed about things, but I gearing for some sausage making. Going to try and use celery powder instead of pink curing salt, has anyone used it befo...
by Kijek
Thu Jan 24, 2019 15:15
Forum: Sausages
Topic: AIR IN STUFFER
Replies: 4
Views: 879

Thanks Butters, I do have the tendency of putting in heaping mounds of meat at one time.
by Kijek
Sun Dec 30, 2018 05:02
Forum: Venison and Other Game
Topic: Using Venison and other Meat?
Replies: 2
Views: 595

Thanks butters very useful info with my sausage making, I spend a ton of time trimming where I guess I don't need too.
Thank you very much
by Kijek
Sun Dec 30, 2018 02:44
Forum: Smokehouses. Construction and Maintenance.
Topic: Smoker help
Replies: 31
Views: 2858

Wait take your time looking at different brands and models. For Starters go to Waltonsinc.com .......... and Sausage maker. I've been down a long road of making smokers and buying smokers, so PM me with questions and other brands and venders. I not say I'm an expert or better then anyone in here, bu...
by Kijek
Sat Dec 29, 2018 21:08
Forum: Venison and Other Game
Topic: Using Venison and other Meat?
Replies: 2
Views: 595

Using Venison and other Meat?

Hey all you deer hunters, I love the sport and was lucky to harvest two nice size bucks and 1 mid size spike. I use all the meat I can get off the deer, even the heart, and I get some nice roasts, meat for jerky and sausages, etc. My questiions; 1. How well do you trim your scrapes for sausage makin...
by Kijek
Wed Dec 19, 2018 16:44
Forum: Other products
Topic: CALLING ALL JERKYS
Replies: 6
Views: 954

I've done both, ground and sliced with beef and venison. Never had any left over marinade. Put meat in a stainless steel bowl, mixing well. Refrigerate, mixing every 12 hrs. and let it sit for 2 to 3 days. I add liquid smoke to it, as opposed to smoking. Put in my dehydrator for 6 hrs. at 160. With...
by Kijek
Sat Dec 08, 2018 23:19
Forum: Other products
Topic: CALLING ALL JERKYS
Replies: 6
Views: 954

CALLING ALL JERKYS

I love making venison and beef jerky, right now I'm sticking with grinding the meat and seasoning, marinade overnight, then press out into flat snack strops or round snack sticks. It's a big hit, everyone love them. I'm going to try some other recipes that call for using sliced whole muscle meat. In...