Ive got the bowl lift model also, while i dint like it for stuffing (tube is just to high for me). I do use a stainless steel grider attachment with different plates for grinding. It works great for small batches under 10 lbs. And mixing ingredients. But for anything larger im brining out the mixer and #32
Austin Great tip for compensating for the extra salt. It would suck to get the cure level right but end up with an overly-salty finished product.
It would be great to have these instructions on the web site for brine pumping when using the dry curing products. hint, hint. 😉😉😉
So I completed making my first bucboard bacon l used the blue ribbon maple cure followed the Instructions The cure worked fine, but no Maple flavor. Watch the video they said overnight for a time to cure Really need more info on cure time. Any ideas could use the help. I would show you some pics but can’t figure out how to do it
Lol good one Dave This came from a Italian salami recipe then a added o ton of pepper corns and I supplement brown sugar for the one it called for I’m sure the sugar and the corn syrup solids gave it a kick
Making your own bacon recipe is an easy process. For each kg of meat, use 1.9g of cure1 to get 120ppm sodium nitrite. Then decide how salty and sweet you want. I do 2.5% salt and sugar both, so 25g of each per kg meat. Add whatever other flavors you want. Coat meat and cure. Done. If you want to use a brine and soak for weeks using equilibrium, add water weight to meat for calcs. If you inject, you’re supposed to also use sodium erythorbate.
However, if you still want info on this formula from the FSIS Inspectors Handbook, then:
This is a calculation for any ingredient, to figure how much to add to a brine injection batch, to achieve a desired ppm or Parts Per Million.
So, if you were making bacon in such large quantities that for some reason you wanted to use straight sodium nitrite, instead of the cure1 salt/sodium nitrite 6.25% mix, this is a way to add correct amount so you don’t poison folks.
Bacon is allowed a max of 120ppm of sodium nitrite. Let’s say you plan on injecting brine into meat to increase the “uninjected green weight” by 20%, a common amount, then tumbling and smoking. This formula lets you figure how much NaNO2 to put in brine, so you don’t end with more than 120ppm in meat. Just replace all words with your amounts, ppm with 120 or less, and solve.
Good luck 🙂 if you want some examples of these calcs all spelled out, for someone making their own bacon recipe, search up one of my bacon posts.
Edit, had some more time:
Lets say you are going to inject and tumble bellies. You will inject them with brine to 120% their start weight, so 20% inject. So a 10 lb belly you injeect to weigh 12 lbs, NO MORE. How much NaNO2 do you add to brine? Let’s say you’re making 100 lbs brine, enough to make 500 lbs bacon at 20% inject:
120ppm = [(lbs nitrite) x 0.20 x 1,000,000] / 100
Lb nitrite = 120 x 100 / 200,000 = 0.06
Who knows what 0.06 of a pound is, which is why you should use kg instead. If you were naking 100kg of brine, you would add 60g of nitrite. I think, bit am not responsible for math errors on this quick post, you must do own math.
Denny O I believe dehydrated peppers can be rehydrated at a 5:1 water to pepper ratio. If you dont want to calculate a ratio just put them in the water you are already planning on adding to the sausage.
There is more moisture naturally occurring in poultry than red meat. Beef or pork the moisture is about 3.6 times the protein vs, chicken or turkey the natural moisture is about 5 times the protein. If you have a formula for a red meat brat that you are trying out with poultry, you can probably leave water out of the formula, then add a binder that ill tie up some of the water - soy protein, rice bran, nonfat dry milk, citrus fiber. The salt in your formula needs to be greater than 1.75% of meat weight to extract the meat proteins and even resting after being mixed, proteins continue extracting for about 72 hrs after adding salt and the mix will continue to stiffen up so suggestion above holding overnight is a good idea and same with twisted ends.
Denny O Not for the most part. She says she needs a machine. I have thought of sewing some things up a time or two, the old fashioned way (like I do my gloves sometimes when the leather is still really good, but the seams go bad), but I imagine it would look pretty rough. We used to have a lady nearby that did a great job for a very fair price, & then she died & her granddaughter took over. Her grand daughter was good too, but then she died. All natural causes, but Very said. I used to be able to get one of my Sister in Laws to some things & she did a good job, but does not do it anymore.
I have done a pork “daeji gogi” brat. Also green thai curry.
Key is to be sure to account for the salt in soy sauce etc.
So, look at mg sodium in the soy, multiply by 2.5, that is mg salt, per serving size. Look at serving size. I found that using soy for the 5 to 10% liquid needed, gave about the total amount of salt needed, 1.7 or 1.8% salt per meat block. Kikkoman normal soy.
I saw no changes from using several tenderizers: garlic, msg, soy, and gojujang paste. The grind to 6mm or so does massively more to tenderize meat.
I had a few people on…interesting. Austin and I will try to figure it out during our meeting today. Sorry guys, we stuffed 3 different types of sausage with the 30 lb and I hand mixed 40 lb of sausage in 3 batches. You missed me complaining about cold hands!
Dave in AZ Thank you for the information. Everyone has been a great help. This was the first time using cellulose and the information I got was to put them in simmering water for 15-20 minutes. I should have just used the sous vide and let them get to an internal temperature of 155° and they would have been fine. My friend that was with me said you don’t need a sous vide. Thank god it was only 4 lbs of beef and 3 lbs of venison.
We use a similar garlic sausage recipe for our pork sausage. It’s an old family recipe. For a 50 lb batch.
1 1/2 cups salt
3/4 cup black pepper
5 teaspoons of nutmeg
Garlic to taste. I use 17+ ounces of minced garlic. My dad uses powdered garlic but I’m not sure of the amount.
Had to bail out a disaster this week when RH was 23%
Hot Smoked salmon I usually do in Traeger at 160F for 3 hours to internal temp of 133F… This time, at 4 hours at 165F, Internal was 115F and stalled!! I looked at the weather station. Relative humidity was 23% and guess what the wet bulb temperature is at 165° and 23%: exactly 115°. So I increased the temperature to 175F and added Steam. Within 20 min the internal went to 133 And OUT it came! Product was good but dryer than last week. Lesson learned. California sunshine and Physics!
Just keep wet bulb temp above desired final internal temp!!!
Smoked some Polish sausage a while back, it turned out pretty good, but used the processed fine h collagen casing. Did my best to follow instructions, but after smoking and putting it in ice bath to get temp down the casing got all wrinkly and detached from the meat. I ended up cutting it all off because it was tough and hard to chew. Sausage still tasted great, but not sure what I did wrong or if that was normal? Any thoughts would be greatly appreciated.
That would depend on what you are going to do with them. If you are going to eat them no just let them cool for a bit then reheat in a frying pan to crisp up the casings. If you are planning to bag then and freeze for later use then yes.
Jonathon will have to give you the exact details on this one and exactly what they did.
I was not involved when they did this, but I’m assuming the big benefit of sous vide first is to get to lethality on the meat quickly and easily, then go to a dehydrator. Most dehydrators can’t get hot enough to actually reach lethality and cook a meat product, so do the sous vide first to actually cook it then dehydrate it.
Thank you for your assistance.
I guess my pin is not tight enough and loosens up easily. I replaced the spring washer locking the pin in place an it is a bit tighter now.
Looking at the pin itself, I see a small cutout next to the larger installation cutout. I wonder if there should be some sort of a wedge or shim making things tighter?
My wife and kids when they were younger always wanted the mild but now I just make the hot Italian. I make them into brats and add high temp cheddar cheese to about half of it. It gives it a creamy Italian flavor that the kids LOVE.
Cory Brown Cory this was an other volume by B. Heller & Co. Your link was an earlier version in 1922 this one is 5 years later in 1927 and talks about FREEZE-EM-PICKLE CURING BRINE. B. Heller & Co. 1927
Dave in AZ Okay, you convinced my I’ll take your advice on using it for another project. I never got around to making the guanciale, but I guess I’ll revisit it. I’ve 20lbs of it, LOL! I had a friend who worked for d’artagnan meats and I could order anything at a huge discount, but now it’s time to use it…
Thanks I’ll try this and seems I’ve tried that at the moment to it’s it’s a bit a bit funny trying to speak and watch the typing come up but thanks for you guys to help Betts. I really appreciate it. Thank you.
Yeah he’s talking about encapsulated citric acid and you’re right, that’s not going to remedy your problem. I tried it once years ago and saw nothing any different as far as taste, it is claimed that using it allows that finished product to sit out without refrigeration but I have my doubts about that!! Besides everybody has a fridge handy right??
processhead I can’t remember where I came across “the bitter potion” but it was many years ago when I was much longer and had hair; but my lovely wife commented that it looked a lot like my younger self so I have kept it all these years…358
Don’t do it - These sausages may be fermented or acidified using various acidulants such as encapsulated acid or glucono-δ-lactone (GDL). The USDA-FSIS requires that summer sausage have an MPR of 3.1:1 or less and a pH of 5.0 or less to be considered as shelf-stable.
In other words… make your snack sticks taste like dog treats…
Threedraw I normally add 1 cup of water per 5# of meat. But with the carrot fiber I found it was still almost too stiff to stuff easily. So add more if you are having problems. I found I don’t like the carrot fiber for snack sticks but It works for summer sausage and brats. I switched exclusively to surejell for sticks. A lot easier to stuff in my experience.
gus4416 If it says it’s for jerky give it a try, if the mix is for 25lbs divide the seasoning weight by 25 and then times it by 3, that will be the amount of seasoning needed for a 3 pound batch. You will probably need a digital scale to weigh the amount of spice needed.
processhead - Gotcha ya. I didnt have enough experience at what poor extraction looks like. I just know it wasn’t as tacky as last time. I thought about making extruded or restructured but it didn’t look too bad. I think the vinegar in the sauces took it s toll overnight as well.
I suspect it was a combination of things, but acids will undo the binding qualities of extracted proteins and kill the bind for sure.
The muscle proteins that create texture dissolve with salt and it takes at least 1.75% of meat weight salt to do that. Some binders can interfere with that, so salt & cure should go in & mix before the binders are added. Even when you’re done mixing, the proteins will continue to dissolve through about 72 hrs and the texture will get more stiff and rubbery so after mixing, you can hold in the refrigerator for 4-8 hrs or overnight , then remix a little (or do your final grind ) before stuffing to get a more chewy texture. You can feel the difference and it can get stiff enough to cause problems stuffing it. You can overmix something or smear the fat in grinding or mixing if the particle size gets too small for the fat, no amount of protein can capture it and you can get a pasty texture or grease-out. If you take a slice of pepperoni out of the package and rub it gently between your fingers, your fingers will be coated with an oily film or if you’ve ever troweled cement, you know rubbing with the trowel across the surface puddles & smooths the surface - same thing happens with friction going through a grinder or through a stuffing horn and the product will have surface grease or the collagen casinfg won’t adhere to the meat. You can maybe see some of this if you put a meatball-sized piece of batter in a sandwich bag and squash it flat, then look at the particle size and how well the particles are defined, especially the fat - compare one made at a lower temperature like 32F vs. one at a higher temperature made at 40-45F.
Thanks for sharing your knowledge guys. My mistake generated great response. I am replacing with a new batch, starting it today with smoker finish tomorrow. Thanks Waltons for this platform to access so many excellent ideas
I have used 5+ year old casings with no blow outs. They were stored in a brine more or less & refrigerated. I found that storing them in my outbuilding refrigerator rather than the kitchen fridge is much better for my marriage.
PaPaSmokes I don’t blame you, We always used hog casings when processing smoked sausage but used collagen for snack sticks and hung those while linking on tri tip smoker sticks which stopped them from unraveling, then they were cut to length after smoking. The pork links We cut right after linking, moved them to the freezer and packaged when semi frozen. The collagen were expensive to use for breakfast links and snack sticks so We looked for another option and came across the Colosimo press, We purchased one with 3 dies, flat jerky, link sausage and snack stick. It worked so well it was used for all formed jerky, snack sticks and breakfast links. The savings paid for the press within the first week and We saved thousands every year.
mckenbernie If you want ham flavor then you have to add cure, ham spice, and either real smoke or liquid smoke. If you don’t add those steps, then all you will have is a fresh pork roast. In the short amount of time you are dealing with you will need to insure that they are well injected and phosphate will help keep the meat juicy.
JLane I received my eggs last week and gave them a try yesterday with not a lot of success either. However after reading some more postings I see some are running water over them first which makes them slippery. Maybe that’s the key. Will give that a go and see what developments.