Great looking smoke house ButterBean.

Butterbean wrote: ↑

Sat Feb 06, 2021 23:09

I'll have you hooked on real syrup.

What type of syrup do you harvest in South Georgia ? I do maple up here in NY but I don't think maple grows that far south....Pecan?

I wish I did something creative, sausage wise, I'd be all over this. But I just turn out stuff that uses standard methods. Looking forward to what get's turned in though.

Looks great Chris. I need to get off my butt and make some lunchmeat, but I'll have to create my own herbal pepper with what I have available.

It might be a good idea to verify that your smoker temp is accurate before you next batch goes in.

By splitting do you mean actually splitting the casing, or is that a term for fat out or rendered fat collecting under the casing. It sort of looks like that is what's happening.

Thanks for the reply Redzed. I might try to rig up something before the next round of bacon.

Don’t allow smoking temperature to exceed 26C. What is your reasoning behind the 26C temp? I'm just curious as the lowest I can do is 100f /38c on my electric smoker and as much as I'd like to get it lower, the product still comes out pretty good. Thanks for the recipe Redzed, it looks perfect from...

Man Fatboyz, that looks outstanding.

I guess it's time to invest in a metal detector! I'm glad ya found it.

Wow, I would have never given this a thought, but it does make sense.
(I think your two links are the same Redzed. )

With straight pork, no beef, I'd cut back on the water.
Egg white @ 1-3% will help firm it up as will NFDM.
The darker the meat (like the ones you mentioned) the more myosin it contains, so you'll get a better bind

I've always thought the same thing with the foam being the phosphate pump leaching out. It never happens with any of my dry cured bacon.

Lol Chris, I guess it's possible, but the Greek loukaniko has a noticeable orange and anise flavor which I'd think he'd notice.

Ok, So while searching for a recipe I've come to realize lukainka translates to sausage, or pork sausage. I'm guessing what he's looking for is a particular sausage, but it's not called lukainka sausage.

Someone on another forum is looking for a recipe for lukainka sausage and I thought you all might be able to help. Here is his post: I have one source to buy Lukainka but it's about 130 miles away so I would like to have a recipe as a backup. A few online searches have mentioned it, but no signs of ...