WD Daily Chat - Talk about anything You Like

el Ducko · Post by **el Ducko** » Wed Feb 19, 2014 18:10

Chuckwagon wrote:The skillet hit me behind the ear and they say I`ll be able to remove the bandages in about a week.

...ruined a perfectly good cast iron skillet, it did.

Post by **redzed** » Sun Feb 23, 2014 16:06

Canada beats Sweden 3-0 to win hockey gold

It's still "OUR" game!

glodek · Post by **glodek** » Sun Feb 23, 2014 18:58

HI GUYS I LOOKING FOR A SALE SAUSAGE BARIER THERMO SHRINK(TERMOKURCZLIWE) DO YOU GUYS KNOW A WEBSIDE WHERE I CAN BUY IT PLEASE HELP ME THANKS

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sawhorseray · Post by **sawhorseray** » Sun Feb 23, 2014 20:32

glodek wrote:HI GUYS I LOOKING FOR A SALE SAUSAGE BARIER THERMO SHRINK(TERMOKURCZLIWE) DO YOU GUYS KNOW A WEBSIDE WHERE I CAN BUY IT PLEASE HELP ME THANKS
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Would this be what you're looking for? RAY

http://www.sausage-casing.net/plasticcasing/index.html

Shuswap · Post by **Shuswap** » Sun Feb 23, 2014 20:46

redzed wrote:Canada beats Sweden 3-0 to win hockey gold
It's still "OUR" game!

Our son (BC born and raised) coaches Babrovsky and was cheering for Russia. You can imagine the fun I've had with him over that. This was the best two-way checking game I have ever seen - pure magic.

Post by **redzed** » Mon Feb 24, 2014 04:22

Shuswap wrote:Our son (BC born and raised) coaches Babrovsky and was cheering for Russia.

Geez, there was a time when people were marched in front an enquiry if they acted like that! I'm sure CSIS has a file on your son! But then the Russians were apparently cheering for the Canadians when we played the US in the semi-final!

sawhorseray · Post by **sawhorseray** » Sat Mar 01, 2014 19:13

"what's the average amount of Instacure #1 to meat ratio?... "

One level teaspoon to five pounds of meat, one weighed ounce will cure twenty five pounds of sausage. RAY

el Ducko · Post by **el Ducko** » Sun Mar 02, 2014 18:21

What Ray is saying (and for those who proudly stand and say, "I have a calculator, and I`m not afraid to use it!") [...but may be a little bit afraid of algebra] is:

ppm nitrite
= (1 ounce cure #1/batch) * (1 lb/16 ounces) * (1 batch/25 lbs meat) * (0.0625 fraction nitrite/ ounce cure #1) * 1,000,000 ppm nitrite/ fraction nitrite

Which comes out to 156 ppm of nitrite. You can plug in your own number for the amount of meat you use, then adjust the amount of cure to hit your target, or you can use the following:

(ounces cure #1) = (16) * (150 ppm target) * (xxx lbs meat) / (0.0625) / (1,000,000)
(ounces cure #1) = 0.0384 * (xxx lbs meat)

or, if you are metric,

grams cure #1 = (1,000) * (150 ppm target) * (xxx kg meat) / (0.0625) / (1,000,000)
grams cure #1 = 32.5 * (xxx kg meat)

If you are using Peklosol, which is 6% nitrite, substitute 0.06 for the 0.0625 in the above calculation.

As to the fear of algebra, "take two aspirin [No! Wait! ...sausages!] and call me in the morning."

Post by **redzed** » Sun Mar 02, 2014 19:34

Hey Russ, I gotta take out my red pen here.

grams cure #1 = (1,000) * (150 ppm target) * (xxx kg meat) / (0.0625) / (1,000,000)
grams cure #1 = 32.5 * (xxx kg meat) My calculator ended up with 2.4g, which is the correct amount per kg.

If you are using Peklosol, which is 6% nitrite, substitute 0.06 for the 0.0625 in the above calculation. I think you need to substitute .6 here and you will get 25grams for a kilo. We have to remember that when using peklosol, you normally don't add salt. Polish sausage makers use 18g or 20g peklosol, resulting in a nitrite ppm of 108 and 120. If you tried to reach the American standard of 156ppm, using peklosol your sausage would be way too salty!

And if your calculator batteries die, you can always go here to do it the easy way.
http://www.meatsandsausages.com/sausage ... calculator

el Ducko · Post by **el Ducko** » Sun Mar 02, 2014 23:55

redzed wrote:Hey Russ, I gotta take out my red pen here.

grams cure #1 = (1,000) * (150 ppm target) * (xxx kg meat) / (0.0625) / (1,000,000)
grams cure #1 = 32.5 * (xxx kg meat) My calculator ended up with 2.4g, which is the correct amount per kg.

Yikes! Ya caught me!. Where it reads "32.5" above should be "2.4". Aaarrrggghhh! (...throws calculator against the wall, then realizes that it wasn't the calculator's fault.)

grams cure #1 = 2.4 * (xxx kg meat)

My bad.

...sure hope nobody actually DID that.
Duk

sawhorseray · Post by **sawhorseray** » Mon Mar 03, 2014 07:07

el Ducko wrote:]My bad. ...sure hope nobody actually DID that.Duk

I don't think you have to worry, if I had to go thru all that rig I'd just eat burgers. KISS. RAY

Chuckwagon · Post by **Chuckwagon** » Mon Mar 03, 2014 07:13

Topic Split 030214@10:58 by CW. See " What Sausauge Should A Beginner Make" in the "For Beginners" forum at this link: http://wedlinydomowe.pl/en/viewtopic.php?t=7008

grasshopper · Post by **grasshopper** » Thu Mar 06, 2014 01:41

Been gone for awhile. I have some smoked sausage in the fridge for 3 weeks. So my question is how long is the sausage good for, it has cure one in it.

Chuckwagon · Post by **Chuckwagon** » Thu Mar 06, 2014 04:07

Mike you ol' salty dog!

Where have you been. We thought you'd frozen up while choppin' wood and thought you'd look like a statue of Paul Bunyon out in the back yard - axe in hand! Good to have you back thawed out pal!
The sausage should be good if it has been refrigerated and contains and actual curing agent (pink salt) depending upon the recipe. You may find a "semi-dry cured" product on your hands.

Hang in there pal.

Best Wishes,
Chuckwagon

grasshopper · Post by **grasshopper** » Thu Mar 06, 2014 04:58

Thanks CW. 49 days of below zero and snow up to your butt. Joni took sick so I have been at the hospital. She is better now. Only has cure 1, going to throw it out.