RON PARRISH IMG_1435.jpg I was busy last night s I put a thick pork chop in the masterbuilt and some asperagus and smoked them. It turned out delicious!

Congratulations on your contributions and their rewards! I just cracked the 300 mark and have a long way still to go.

Austin Oh it had been found before I just never gave credit to the Real Reason for it! LOL!

John Belvedere Hell of a picture John, vice capture!!
SS grates, I think you got it covered.

Austin Come Austin you gotta win now! Hell, I’d drive all the way to Walton’s just to physically watch (and record) Jon’s expression! 🤣 🤣 🤣 🤣 🤣 🤣 🤣

Hiked to the top of the Davis Mountain State Park, off in the distance is the Indian Lodge Hotel.
F14D866F-59EA-40A2-A1BB-C29EFC07BA4F.jpeg

I use 2 lbs. for 25 lbs. of meat. I also pulse the cheese in the food processor a couple of times in small batches to cut the size down . Seems to distribute more evenly throughout the sausage better.

Dave in AZ your expansions always interest me. You not only give possible causes you explained why.

Grimpuppy said in 25lb batch of Hot Links with Swiss Cheese:

JLane said in 25lb batch of Hot Links with Swiss Cheese:

Grimpuppy hey, this is an old post but I just came across a good deal on a L*M #8 with a dual grind and wanted your opinion. I do about 400-500lbs a year, can the #8 keep up? I have other grinders but the time savings on the dual grind is enticing.

To do 25 pound batches in the L*M #8 was about a 2 hour process by the time you ground, re-cooled and then ground again.

I’m right at about the same time, maybe including a certain amount of clean up. You also need to keep in mind re freezing the grinding head in between batches. A large amount of meat requires keeping the head cool. With the large amount of meat and not cooling the head you will be cooking the ground meat and the head will most certianly be getting hot!

calldoctoday I did find a nice consistent thickness point cut and a medium sized head of cabbage today.

Yep it is in the basement fridge.

dawg just hit the blank where the wording should be and it will bring up a text box and hit the box, it will give you an entry.

I’m going to use straight pork but

processhead But, its going to good use, so nothing wrong with that. It is not wasted time.

chippewa thank you very much. Still have 50 lbs. To go😁

PaPaSmokes 728F9C03-1385-4D95-AD82-72BA68AC33E5.jpeg this is Willies snack stick seasoning for 100 lbs of meat, what came with it is the orange packet which is 4 ounces of sure cure. It is 4 ounces because it is for 100lbs. If it was 25lbs of seasoning it would only be 1 ounce. You need this sure cure packet to smoke your finished sausage whether it be snack sticks, summer sausage, landjager etc. You WIL NOT have this cure packet for a fresh sausage such as bratwurst which is what seasoning you bought

nicholls47
I use and like Walton’s Hickory smoke powder. However, I see it as a spice to be mixed into sausage, to get a smoke flavor when I don’t feel like smoking.

If you are going to smoke your bacon… then why add smoke powder? You already get plenty of smoke flavor from actual smoke, and if you want more just smoke a bit longer! In general, smoke powder and liquid smoke are for use when you want that flavor, but don’t want to actually smoke it.

The smoke powder is just maltodextrin that has been massively smoked. It isn’t very water soluble, seems to clump up when I mix into water with spices. You could certainly add to your bacon in a dry rub, but I don’t think much would penetrate, and if you rinse, it will be washed off.

I think a better method, if you just want to try adding smoke flavor to something before you smoke it for 7 or 8 hrs, might be just wipe the slab down with liquid smoke of your choice before adding dry rub. I think that would get better penetration.

Good luck, let us know how it works out if you do it! Especially cool if you did one with, one without, and compared.

cdavis congratulations to the young man! That is a great achievement and something you both will always remember!!

Tim Salois said in How To Make Smoked Ham - Recipe:

I am using country brown sugar for hams I forgot to get sodium ehtorbate . If I inject the hams and then put in 50 percent holding liquid is over night enough time or with out the sodium ehtorbate does it have to soak longer before smoking

Are you a commercial processor using a commercial grade stitch pump and tumbling the hams?

No, I don’t think overnight is nearly enough time for full curing if not using sodium erythorbate.
Unless you are using a commercial grade stitch pump or arterial pumping, plus tumbling, you can’t assume the cure has had time to reach all the meat tissue and certainly not enough time to equalize throughout.

Thank you all so much, a wealth of knowledge here. So glad I found this sight. Thanks again