How much water do you mix the jerky seasoning with to marinate the meat? I’m using 5 lbs. of meat.

what happened to the wish list

Is there any current coupons? Thanks

According to multiple news outlets, The Grand Island, Neb. JBS beef processing plant caught fire Sunday, shutting down areas of the plant on Monday.

Around 10 p.m. Sunday night, the blaze began on the roof of the plant. A & B shifts were told to stay home Monday.

Read more at https://www.agweek.com/news/fires/7192469-Fire-disrupts-processing-at-JBS-plant-in-Grand-Island-Nebraska

Be sure to remember that tomorrow, Saturday, Sept. 4 is International Bacon Day. I plan to celebrate myself with a bacon cheeseburger.

https://meatgistics.waltonsinc.com/topic/385/how-to-make-homemade-bacon-recipe

Well, this is my first try at this. I received my order of H seasonings, casings and high temp cheeses. Have 20lbs Venison and 5lbs of pork fat thawed. Ready to grind and my smoker is out! Can I do the thermal portion in my regular oven? I checked it and lowest temp setting is 170. I am going to omit the accelerator so as to store over night to cure process per video. Just not sure if i can lower/slow down the cook process by opening oven door a few inches maybe?

We do a LOT of sausage/hot dogs typically over 500# a year and we spend a lot of time mixing meat. We like the 50/50 pork/venison mix for pretty much everything. I’m looking for an efficient way to mix large batches. We’ve been through the 20#/44# mixers, we’ve torn them up…welded and reinforced the 44# paddle but when you have a 35# hydraulic stuffer it’s hard to keep up mixing. Sooooo… here’s the debate, meat mixer or I was thinking a 20 quart Hobart stand mixer with a paddle may work…lots’ of versatility and easy buy/sell…
Any thoughts on this one? Need to find a friend with a pizza shop that would let me do some testing!!!

I’m thinking either would run me about $1000 if I can find a used one and not pay for shipping.

who has used seasoning in deer sausage and what seems to give it the best flavor; i lean to just a little spicy but not too hot. also what is best casing?

Re: Maple bacon

First and foremost, thanks for all the suggestions from everyone!

So i finally tried adding the maple flavoring to the cure before injecting into the bacon. I added 2 tablespoons for 10 lbs of bellies (nice thick bellies at that) and also brushed a light coat of dark maple syrup on before thermal processing. It may have increased the maple flavor ever so slightly , but it was barely noticeable over just the maple that is in the cure.

I will either try more flavoring or I may melt some of the syrup in a small pan of water, let that cool and then use that water to mix the cure. That should add both maple flavor and sweetness.

Stay tuned!!

Is there a time when you wouldn’t use a binder when making sausage (fresh or cooked)?

Carrot fiber has been my go-to lately, but in doing so, I notice a lot of DIY recipes do not call of a binder, when otherwise I think I’d use one.

Although taste in my book is much more important…

any thoughts as to the calorie count etc on a summer sausage (2 lb deer, 10oz pork fat, 6 oz hi temp cheddar cheese + seasoning/cure)?

So, I asked during the Livestream about finishing sticks in the souz vide. You smoke them for awhile to 130*. Then vac pack and souz vide. Do you have to let the sausage bloom then? Do you have to take them out of the bag to bloom and then re-bag? What I would like to do is smoke summer and sticks, then bag and finish in a soux vide bath…and be done after the cool bath. Thoughts? Comments? Thanks.

Made 13# of smoked sausage using the Tons’s seasoning. Also added carrot fiber binder and high temp cheese. Followed the smoke schedule to a tee. Sausage came out excellent except for the way the casing looked. Casings were all wrinkled. Good adhesion and taste but not very pretty! At internal temp of 150 casings still looked good. Above 158 they started wrinkling in the smoker. Any ideas?

Hi guys!
New to sausage making! Any gluten sources i should be aware of?

Good morning all,

I used to be able to purchase maple bacon from Costco that had an elevated level of maple flavoring and it was most likely the best bacon I have ever had. You could smell the maple when it cooked and taste it when eating it.

I have tried maple bacon cure from other sources and it never has the amount of maple flavor that I am trying to achieve. It simply tastes like regular bacon.

I want to try your Blue Ribbon Maple Bacon Cure but am wondering:

A) Does it have much maple flavor

B) IS there a suggested way of adding additional maple flavoring? I have tried adding maple flavor to the ones I have previously used with little success. The bacon was ok but no maple flavor.

All I can say is c**p. That’s opening day of Dove season in Texas!!!

Thought I was all ready to go to make some bellies into bacon only to find I’ve only got 3 oz. of Bacon Taste Booster. I’m doing 30 lbs of bellies and have enough Maple Bacon Cure–estimating I’ll need 3 lbs (1 1/2 gallons) to make enough pump and dilute enough to cover in lug I’ve got. I’d normally use about 9 oz. of Bacon Taste booster. I really like using the taste booster per recipe. What is going to happen with only 3 oz.? Is there any other seasoning I could add to ‘supplement’ or should I just go with it? Assuming there is no requirement for any taste booster to get full cure.

So I bought the blue ribbon maple bacon cure. I thought I could use this as a dry rub, but looks like it needs to be injected, no biggy. What else do I need to add, thinking there’s another ingredient to add to give it the bacon color? Also, can I smoke this flat in my smoker? I can’t hang the belly in my type of smoker. Last question, can a person just smoke the belly to 150 degrees and be done?
Thanks for any help!

I am going to make some jealous but my local grocery put bone in pork butts on sale for 0.99 per lb

Jonathon
I am for one am anti-pink slime person. Well our government on February 2019 renamed pink slime to textured beef. The term pink slime was to appalling. Click on the link below. For source of information

https://www.foodandwine.com/news/pink-slime-ground-beef-usda-classification