URGENT 911

158 Topics 1363 Posts
  • New URGENT Category

    Pinned Locked
    7 Votes
    1 Posts
    689 Views
  • Smoker schedule for fermented snack sticks

    0 Votes
    19 Posts
    288 Views
  • Canadian bacon using dry rub

    Unsolved
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    16 Posts
    241 Views
  • This topic is deleted!

    Unsolved
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    1 Posts
    5 Views
  • Ice Storm

    6 Votes
    41 Posts
    432 Views
  • Waltons 50lb mixer - paddle binding

    0 Votes
    18 Posts
    211 Views
  • This topic is deleted!

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    1 Posts
    11 Views
  • Snack Stick disaster!

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    10 Posts
    212 Views
  • Sure Gel Substitute

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    19 Posts
    265 Views
  • Cure and brine mix questions

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    16 Posts
    350 Views
  • Messed up bacon cure.

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    22 Posts
    333 Views
  • Black Pepper Spice Lined Casing

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    5 Posts
    152 Views
  • Pk 100 blew up

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    51 Posts
    1137 Views
  • Scale broke down

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    7 Posts
    114 Views
  • 3 Votes
    21 Posts
    256 Views
  • Bacon

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    7 Posts
    192 Views
  • 0 Votes
    7 Posts
    177 Views
  • Forgot the binder

    1 Votes
    8 Posts
    287 Views
  • Grinder

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    4 Posts
    302 Views
  • Chewy loose stick casings

    0 Votes
    24 Posts
    780 Views
  • Waltons Shipping Policy

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    21 Posts
    601 Views
  • Willie snack sticks

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    10 Posts
    365 Views
  • Adding ECA

    0 Votes
    3 Posts
    141 Views
  • Cure

    0 Votes
    18 Posts
    280 Views
  • Rinse after injected?

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    7 Posts
    190 Views
  • Conversion

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    10 Posts
    132 Views
  • Freeze fresh cured sausage & smoke later?

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    4 Posts
    215 Views
  • Smoked meat stabilizer and snack sticks

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    4 Posts
    185 Views
  • 0 Votes
    5 Posts
    152 Views
  • Double dose of sodium phosphate

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    2 Posts
    168 Views
  • Can you oversiak Summer sausage casing?

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    7 Posts
    543 Views
  • Live stream order

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    5 Posts
    80 Views
  • Cure Mistake

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    2 Posts
    204 Views
  • Missing items what can be subed?

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    10 Posts
    212 Views
  • Smoked ham whole muscle

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    6 Posts
    155 Views
  • Out of time

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    15 Posts
    325 Views
  • Forgot to add cure accelerator!

    0 Votes
    6 Posts
    340 Views
  • ECA with jalapeño sticks?

    0 Votes
    16 Posts
    362 Views
  • When should I take ham out of brine

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    5 Posts
    149 Views
  • Cured German Sausage Seasonings

    1 Votes
    17 Posts
    337 Views
  • Tons Summer w/cure 351

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    4 Posts
    313 Views
  • mix to cook

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    4 Posts
    157 Views
  • Need advice!!!!! Not sure if meat is temped

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    6 Posts
    309 Views
  • Carrot fiber in brats

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    5 Posts
    252 Views
  • 0 Votes
    10 Posts
    201 Views
  • Dilemma

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    11 Posts
    220 Views
  • 1 Votes
    9 Posts
    305 Views
  • Snack sticks in smoker

    1 Votes
    21 Posts
    294 Views
  • Freezer or throw

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    6 Posts
    146 Views
  • Beef brisket

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    4 Posts
    121 Views
  • Notched end of mixing shaft is short

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    2 Posts
    74 Views
  • 0 Votes
    18 Posts
    376 Views
  • 0 Votes
    7 Posts
    702 Views
  • Encapsulated Citric Acid Needed?

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    4 Posts
    148 Views
  • Citric Acid

    0 Votes
    10 Posts
    163 Views
  • Cold Phosphate vs Carrot Fiber

    1 Votes
    5 Posts
    173 Views
  • To Re-Grind or just Re-Stuff?

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    4 Posts
    126 Views
  • 0 Votes
    9 Posts
    213 Views
  • 0 Votes
    6 Posts
    277 Views
  • Super Bind when to use?

    0 Votes
    4 Posts
    114 Views
  • Smoked sausage additives

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    3 Posts
    95 Views
  • Sweet Lebanon Bologna Recipe

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    5 Posts
    1349 Views
  • Conversion table????

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    3 Posts
    132 Views
  • Polish Sausage

    0 Votes
    9 Posts
    242 Views
  • Seasoning Help

    1 Votes
    6 Posts
    159 Views
  • To cure or not to cure?

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    5 Posts
    178 Views
  • Carrot fiber in jerky?

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    6 Posts
    171 Views
  • Fatted out sticks

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    6 Posts
    393 Views
  • Cure weight calculation problem

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    8 Posts
    208 Views
  • Cure weight for pickling question

    1 Votes
    2 Posts
    93 Views
  • Cotto Salami

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    6 Posts
    237 Views
  • Summer sausage...sure gel?

    0 Votes
    14 Posts
    447 Views
  • 19mm casing help!!

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    3 Posts
    195 Views
  • Too much water

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    10 Posts
    215 Views
  • Pepperoni

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    2 Posts
    99 Views
  • 0 Votes
    4 Posts
    121 Views
  • Water to mix ratio?

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    2 Posts
    1011 Views
  • Sure Cure in Willies

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    9 Posts
    201 Views
  • Ratio for making pepperoni with venison

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    5 Posts
    585 Views
  • Ham curing

    0 Votes
    8 Posts
    244 Views
  • Netting

    0 Votes
    4 Posts
    102 Views
  • Dehydrated Jalapeno peppers

    0 Votes
    9 Posts
    205 Views
  • Smoke schedule

    0 Votes
    11 Posts
    342 Views
  • Jerky season conversion

    0 Votes
    2 Posts
    91 Views
  • Curing advice

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    2 Posts
    96 Views
  • Help!

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    5 Posts
    106 Views
  • Need more fat

    0 Votes
    7 Posts
    99 Views
  • 0 Votes
    10 Posts
    252 Views
  • Snack Stick issue, white meat

    0 Votes
    9 Posts
    236 Views
  • Summer sausage

    0 Votes
    4 Posts
    144 Views
  • First time bacon

    0 Votes
    8 Posts
    170 Views
  • Turkey Cure Question

    0 Votes
    12 Posts
    187 Views
  • Corned beef

    0 Votes
    10 Posts
    255 Views
  • Gleam won’t allow access

    0 Votes
    9 Posts
    110 Views
  • Bacon cure amount

    0 Votes
    11 Posts
    188 Views
  • Summer Sausage Issues

    1 Votes
    6 Posts
    315 Views
  • Forgot to add Binder!!

    0 Votes
    5 Posts
    151 Views
  • Reuben brats

    0 Votes
    6 Posts
    125 Views
  • Weston Pro Series #32

    0 Votes
    15 Posts
    323 Views
  • smoke just a little

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    8 Posts
    104 Views