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    2. slowmoe
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    slowmoe

    @slowmoe

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    Best posts made by slowmoe

    • RE: What's your next Meat Project?

      Jonathon
      I used some pineapple powder seems to great. I panicked on my first batch I had a high temperature cheese added way too much and I was trying to make sure I keep the meat cold. Anyway 20% cheese and a 5 pound batch is a little bit too much. LOL

      posted in Meat Processing
      S
      slowmoe

    Latest posts made by slowmoe

    • RE: What's your next Meat Project?

      Jonathon
      I used some pineapple powder seems to great. I panicked on my first batch I had a high temperature cheese added way too much and I was trying to make sure I keep the meat cold. Anyway 20% cheese and a 5 pound batch is a little bit too much. LOL

      posted in Meat Processing
      S
      slowmoe
    • RE: Mixing spices for snack st

      Thanks gents. I bought both books. Sometimes my common sense is lacking.
      Clamato Juice
      tomato powder
      Lemon Powder
      Lime Powder
      Horseradish powder
      Worcestershire Powder
      Hot Sauce – Franks
      Garlic Powder
      Celery Salt
      Smoked Paprika
      Cayenne Pepper
      Black Pepper
      1 tsp Prague powder
      4Tbs pickling salt
      Let the spice mixing commence 5# batch

      posted in Roll Call
      S
      slowmoe
    • Mixing spices for snack st

      Does anyone know of any books describe how spices are mixed for sausage and snacks sticks. Guess I’m looking for a good bass recipe and then adding my own flavor profiles.

      posted in Roll Call
      S
      slowmoe
    • RE: What's your next Meat Project?

      My latest attempt beef snack sticks is Hawaiian sticks. From the little bit of reading I have done so far it sounds like the proteins in meat don’t mix with fresh pineapple is there such a thing as pineapple extract or pineapple powder that I could use as flavoring. Just trying to create my own recipe. I would also like to attempt a salsa flavored snack stick any recipes or ideas would Be greatly appreciated.

      posted in Meat Processing
      S
      slowmoe