• Green color around cheese

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    waknitz35 hopefully! If it does, please let us know. Just took a picture of my last summer sausage WITHOUT citric, or smooth acid, same thing. Yesterday was fine, into refer over night and it just started to change color around one piece of cheese at the top. The other green specks are green pepper.20230217_130426.jpg

  • How to load your snack sticks to MB40

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    rjh2 said in How to load your snack sticks to MB40:

    chippewa How many pounds can you do at a time in the MB40?

    My memory is horrible! But I believe that was 15#. I usually keep really detailed notes but I haven’t since I got the extra racks.

  • clening Equipment

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    Compressed air can work well too.

  • Pork Cut for Snack Sticks

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    smconner Actually green ham (fresh uncured) back leg of hog is what a lot of commercial sausage makers use since it is very lean allowing them to add fat to a very specific percentage of the meat block, so it is a good thing.

  • Which Natural Casing For,,,

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    processhead Sheep will be used for breakie sausages hog for all else.

  • Few of our cookings. New to platform

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    All of that looks so good!!

  • shure cure

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    Jonathon you’re not the only one.

  • Meat Loaf

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    I sprinkle a mix of jalapeno powder and powdered butter on popcorn
    On powders in snack sticks and jerky I mix the powders, usually a mix of jalapeno, habanero and cayenne with my wet ingredients and let it bloom for a couple of hours or overnight before adding it in
    When adding it directly into the mix it seems the flavor and heat come later and many gulp the bite down before it really hits

  • Stuffer Tube Compatibilities

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    Google will convert millimeters and inches for you. There is a chart I posted earlier on page 1 of this thread listed casing and tube compatibility.

  • Newbie question leftover sure cure

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    Agreed, back the blue! And I have so many bags of cure because I’ve had a bucket of isntacure for a while and I’m using that first before the bags included. The bucket makes it nice to make smaller batches and just reseal. Also makes it nice when I want to convert fresh into cured!

  • New feature

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    Thats the 5th time. It is ok, just wanted to share a great recipe. When you hit submit, it just sits there, and if you go to another topic or screen it follows you. It may work from my phone and not my computer. Maybe I will try that later on. 6th time is a charm they say.

  • Best shakers for Chicken?

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    Ha, marked my answer as the correct one!