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Meatgistics - Walton's - Community
YooperDogY

YooperDog

@YooperDog
Team Orange Masterbuilt Big Green Egg Dry Cured Sausage Sous Vide Canning Power User
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My First Posts on Meatgistics
  • YooperDogY

    Jonathon can I use the Blue Ribbon and Bacon Taste Booster for a pickle solution? I have done the injection process in the past and want to try the pickle method as I used to. I will be gone for a few day and that process will work better for timing. It says that it will need 2lbs/100lbs to impart a 120ppm. Do I need to bring the solution up to 200ppm? Thanks
    YooperDog

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  • YooperDogY

    Jonathon
    What ratio of beef marrow are you using in your meat block making the gourmet hot dogs? The marrow would definitely add an interesting touch.

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  • YooperDogY

    pkzipper I have used corn meal and cracked black pepper. I place the loins in stockings and coat a little heavy with either and then smoke. I don’t water bath to cool down the corn meal version. The cornmeal gives a crunchy texture. The cracked black pepper gives a nice note. If needed you can brush down the black pepper if it is too heavy.

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