Search found 515 matches
- Wed Oct 25, 2017 15:59
- Forum: Sausages
- Topic: Question on pepperoni snack sticks...
- Replies: 16
- Views: 12886
60 minutes at 120* with no smoke to set casings to meat 120 minutes at 130* with hickory smoke from a pellet tray 120 minutes at 140* with smoke until the pellets run out (I run a single section in the pellet tray so figure on about 3 hours smoke total) 60 minutes at 150* Heat at 165* to finish sti...
- Tue Oct 24, 2017 20:02
- Forum: Sausages
- Topic: Question on pepperoni snack sticks...
- Replies: 16
- Views: 12886
60 minutes at 120* with no smoke to set casings to meat 120 minutes at 130* with hickory smoke from a pellet tray 120 minutes at 140* with smoke until the pellets run out (I run a single section in the pellet tray so figure on about 3 hours smoke total) 60 minutes at 150* Heat at 165* to finish stic...
- Tue Oct 24, 2017 19:53
- Forum: Sausages
- Topic: Question on pepperoni snack sticks...
- Replies: 16
- Views: 12886
- Sat Feb 13, 2016 23:48
- Forum: Dry Cured Meats and Sausages
- Topic: Len Poli's dry cured coppa recipe
- Replies: 4
- Views: 4013
Just use what makes you happy, its all good. Made that recipe several times. Reading this I just had to slice some up. This I had in the back of my fridge for over a year all vac packed. Yummy good stuff :grin: http://i1337.photobucket.com/albums/o674/smokendevo/20160213_163722.jpg http://i1337.phot...
- Tue Feb 09, 2016 19:43
- Forum: Microbiology of meat and products
- Topic: A Question That Was Asked On Another Forum
- Replies: 10
- Views: 10339
You see thats the part I don't agree with and the debate thats going on at the other forum "well my grandparents and Joe down the street have been using it for ever. Just look at them they are fine." That does not make it right. The guild lines can't be wishy washy like that. Either its OK with the ...
- Tue Feb 09, 2016 16:56
- Forum: Microbiology of meat and products
- Topic: A Question That Was Asked On Another Forum
- Replies: 10
- Views: 10339
Thanks Bob, I also found this and it is a interesting read. Gets into the bacon around page 50
http://lib.dr.iastate.edu/cgi/viewconte ... ontext=rtd
http://lib.dr.iastate.edu/cgi/viewconte ... ontext=rtd
- Tue Feb 09, 2016 14:31
- Forum: Microbiology of meat and products
- Topic: A Question That Was Asked On Another Forum
- Replies: 10
- Views: 10339
- Tue Feb 09, 2016 13:12
- Forum: Microbiology of meat and products
- Topic: A Question That Was Asked On Another Forum
- Replies: 10
- Views: 10339
A Question That Was Asked On Another Forum
OK guys & girls I was going through some posts on another forum and came across this fellows question. I read through the answers but somehow they still left me wondering. So here is his question. Please give me your thoughts on this. I was reading the bacon section of "Home Production of Quality Me...
- Mon Feb 08, 2016 00:42
- Forum: Dry Cured Meats and Sausages
- Topic: Devo's Country Ham
- Replies: 55
- Views: 46971
- Sun Feb 07, 2016 01:41
- Forum: Sausages
- Topic: Spicy Beef Sticks
- Replies: 20
- Views: 12432
- Sat Feb 06, 2016 23:34
- Forum: Sausages
- Topic: Spicy Beef Sticks
- Replies: 20
- Views: 12432
- Sat Feb 06, 2016 18:19
- Forum: Sausages
- Topic: Spicy Beef Sticks
- Replies: 20
- Views: 12432
Sounds interesting for sure. A buddy of mine came back from Mexico with a bunch of different hot sauces a few years back. They where really good and I ran out a while back so I picked up a bottle of this stuff from the super store here in town. It has a really nice flavour also. Actually the recipe ...
- Sat Feb 06, 2016 15:45
- Forum: Sausages
- Topic: Spicy Beef Sticks
- Replies: 20
- Views: 12432
Those look great! Speaking of hot sauces, if you like spicy stuff and haven't tried the sauce made from the Carolina Reaper pepper you should give it a try. Its very potent and just takes a tiny bit to season a lot but the background flavor of this pepper sauce is outstanding. LOL well I like hot b...
- Fri Feb 05, 2016 02:08
- Forum: Sausages
- Topic: Spicy Beef Sticks
- Replies: 20
- Views: 12432
those look great Devo.. i also live in ontario. i went the local butcher and asked for cure ,, they sold me me cbs perfekt pickle cure...i would like to make beef sticks will this work for the praque #1.? the label says o use 1 oz per 10lbs of meat. it contains 6.4%nitrate 92.5% salt.. thx this wil...
- Mon Feb 01, 2016 03:32
- Forum: Sausages
- Topic: Spicy Beef Sticks
- Replies: 20
- Views: 12432
Spicy Beef Sticks
Ingredients: 10 Pound Recipe 10 pound lean burger (85/15) or venison (If using venison, add 10-15% beef or pork fat.) 2 tsp Instacure #1 (aka Pink salt; Prague Powder #1; Modern Cure #1; T.C.M.) 1 Tbsp Black pepper 1 Tbsp Red chili pepper (I used chipotle) 1 Tbsp Garlic salt 1 Tbsp Accent (optional)...