@Ridley-Acres you are correct in your steps. I have a 3 way switch right under my meter for my primary service. On top is service from the pole, middle is off, and down is service from a generator. From here, the load goes to a panel on the other side of the pole with the primary breakers, I have the waterwell, shop #1, shop #2, and primary service to the house leaving from there where it then goes into the house panel with all the smaller individual breakers. I need to do some more labeling though so I know what is what.
I turned the pole service off and tripped all the primary breakers at the pole. Powered on generator, turned off the automatic idle control and then started to reset the individual breakers. It worked well.
I found this recipe one day a few years ago:
4lb venison/elk roast
1 cup kosher salt
1 cup white sugar
2 tbsp McCormick Pickling spice
1/2 cup dark brown sugar
1/4 cup honey
1 gallon water
Bring everything but the meat to a boil, then let it cool.
A*s 8 tsp pink salt #2 mix and add the meat in a covered plastic tub, be sure the meat is submerged all the way. I usually just put a plate on top of the meat. After 72 hours, take the meat out and rinse well and dry.
1.5 tbsp of black peppercorns, 1.5 tbsp coriander seeds, heat them in a pan just until they smoke, then grind them in a coffee grinder.
Then smoke it between 200°-225° until internal temp is 150°. I like to let it cool down before eating, I also will slice some super thin and leave some whole so I can make hash.
I know there are tons of other recipes out there but this one I found and we are happy with it.
@yooperdog said in [First time making Snack Sticks \(pepperoni\)\!](/post/48773):
> @dr_pain for snack sticks I typically use prepackaged mixes. I think a strong favorite from Walton's is Willies. For kabanos, a Polish snack stick, I use a recipe. There are others that I am playing around with, trying to find the right balance, e.g. hunter sticks.
Thanks for the suggestions!
@dr_pain for snack sticks I typically use prepackaged mixes. I think a strong favorite from Walton's is Willies. For kabanos, a Polish snack stick, I use a recipe. There are others that I am playing around with, trying to find the right balance, e.g. hunter sticks.
@dr_pain said in [First time making Snack Sticks \(pepperoni\)\!](/post/48680):
> @papasop said in [First time making Snack Sticks \(pepperoni\)\!](/post/48677):
> > @dr_pain
> > Looking good. Will be grinding and stuffing 25# of sticks myself today.
> > Sous Vide all the way..
> Actually @PapaSop you are the inspiration behind using the sousvide without the bag
Total game changer. Will be using it tomorrow after the sticks visit the smoker.
@papasop said in [First time making Snack Sticks \(pepperoni\)\!](/post/48677):
> Looking good. Will be grinding and stuffing 25# of sticks myself today.
> Sous Vide all the way..
Actually @PapaSop you are the inspiration behind using the sousvide without the bag
@grimpuppy said in [First time making Snack Sticks \(pepperoni\)\!](/post/48657):
> Very nice! I found that the longer the pepperoni sticks sit in the freezer, the better they are. I wasn’t impressed with my first batch snd put them in the freezer. About 2 months later I decided I better start eating them to get rid of them. Something about that 2 months in the freezer changed them from alright to outstanding.
Well that is good to know. This was a 2.5lbs batch just to test spices and technique but the next one will be a production run. I will have to start experimenting with other snack stick flavors but I dare not ask @Jonathon because I will be overwhelmed at all the different possibilities LOL!
What are you guys favoring snack stick flavors (own spice mix or commercial blends)??
Very nice! I found that the longer the pepperoni sticks sit in the freezer, the better they are. I wasn’t impressed with my first batch snd put them in the freezer. About 2 months later I decided I better start eating them to get rid of them. Something about that 2 months in the freezer changed them from alright to outstanding.
Dr_Pain for snack sticks I typically use prepackaged mixes. I think a strong favorite from Walton’s is Willies. For kabanos, a Polish snack stick, I use a recipe. There are others that I am playing around with, trying to find the right balance, e.g. hunter sticks.
@glen Ill have to update everyone on that. The wedding is in the middle of October in Canada. My wife and I wont be able to go due to being un vaxed and baby #2 on the way. The home reception is the same weekend baby is due so we may not make it to that either. They are expecting 300 plus for the reception but it think we will have plenty!
@processhead said in [And now for something completely different \- Capicola Part 1](/post/46321):
> @John-Belvedere Looking forward to this one.
> Can you provide some more info on the UMAI dry bag? Not familiar with those.
UMAI bags (drybagsteak.com) let you dry age steak and make charcuterie just by using a regular frost free refrigerator. Basically the bag when vac sealed over the item you want to dry forms (for lack of a better word) a membrane. This is not a normal chambered or chamberless vac bag. It is a special bag that allows moisture to escape but does not allow anything in. It is a good substitute for a dedicated drying chamber and it does give you a very good product it. A dedicated drying chamber will however give you more flexibility, a better product along with the ability to make more advanced charcuterie. Since we already have 2 refrigerators and a large standup freezer for just the two of us my wife would not look to kindly if I added another refrigerator along with all the necessary equipment needed to make a drying chamber. There are many videos on YouTube on the UMAI bags. If you need any further info please ask.
@jonathon that is interesting & in some ways, I am not surprised. But Jee, was I one of the only few hailing from Alabama these days? I wish I could do something to improve that because the potential really is there. On the other hand, there are just so many more folks in Texas now & so much potential. Alaska has a lot of potential too, but not the numbers. Interesting.
@herbcofood agreed plus you could add the cooking aspect to it if the teacher pre prepped some
Sausages and had them ready to cook after everyone makes their own. Sausages can be a tricky think to cook correctly. It could be similar to what ATBBQ does in Wichita with cooking classes but a step further.
@jonathon The numbers from Texas should be the reason for Walton's to open a retail store in Houston. I would be honored to run it for you.
Imagine the business, the in person classes. The list could go on for ever.
@jonathon This is Good! 99% of the issues we have seen over tens of thousands of lbs of cured sausage Protein Extraction is #1 with Meat Temp #2. No two batches are the same. You have to learn to get the feel for proper protein extraction!
@glen The wife and I rarely go out to eat. We prefer to cook and eat at home; #1, You can cook to your individual taste and use some creativity; #2 the portions are tailored more to our liking and you get left overs! Now don't get me wrong, when we go on vacation or on a road trip we will try an area restaurant upon recommendations from people in the area.
@jamieson22 before you do anything #1 read the booklet thoroughly, #2 before heating it up go to a store and get white oil/mineral oil. It’s in the laxative section in my home Walmart. Coat the rubber/foam seal around the door. Do this before and after each cook….very important. I know your excited but be patient. That’s a lot of money and precision piece of equipment.
-- I use 1/2" dowels cut to 17.5". That was on advice from an Account Executive at ProSmoker who cooks on a PK 100. That's been more than adequate. I managed to catch a sale on hickory dowel, so that was even better.
-- I'd go ahead and cut 5 or 6 dowels, just to be sure. I've only needed 2 for my largest batches (11 lbs when you count in meat and cheese), so 5 probably is good enough. However, it's the sort of situation that you don't want to find out you're one short when you need it.
-- How you want to link your sausage is pretty much up to you. Personally, I just run as long a length as I can and then twist into links. I have been thinking about doing more rope style, though.
-- You'll need to do 2 levels if you want to smoke 25 lbs. at a time.
-- Rotating is not impossible, but it could be difficult. As others mentioned, it might not even be a good idea.
-- There are a couple things you can do to make better use of the bottom of the smoker. First, put in a water pan. That pan is not only good to help with humidity, but it also works as insulation between direct heat from the heating element and drip tray. The other thing to do is take a little extra effort and switch between the 1250 W and 625 W settings (more on that below).
-- Extra Tip #1: Give your PK time to get up to temp. Even though you might get to your target temperature fairly quickly according to the thermometer, it takes more time for every part of it to come up to temperature, even if you only are at 120 F for drying. Give it a good 15-30 minutes after you hit that initial setpoint, and you'll see flatter temperature swings and a more consistent cook. I use a separate thermometer in the cooker (for a few reasons), and I see the difference between it and the PK thermometer start out fairly far apart at first but then get pretty dadgum close after 20 minutes or so of hitting the initial setpoint.
-- Extra Tip #2: Switch between 625 W and 1250 W as appropriate. 1250 W is great for when you first turn on the cooker and are trying heating it all up, but leaving it on there leads to larger temperature swings (the overshoot is greater when set on 1250 W). I'm good having it on 1250 W when raising the temperature 10 degrees F or more, but I switch it back to 625 W when I'm around 5 degrees F from my setpoint. That's done a LOT to flatten out the swings. There always will be swings because that's how electrical cookers work, but it's nice to flatten them out a bit. I might even just leave it on 625 W if I am not in a hurry and doing something semi-dried (like Summer sausage), as long as the weather lets me (not cold and windy). It's a little more work and a little more time, but I like what I'm getting for that effort.
-- Extra Tip #3: Get a remote thermometer so you can see what's going on while you're away from the cooker. You don't need it, but you'll like it. I use my Thermoworks Signals.
-- Extra Tip #4: As already mentioned, you won't need or want smoke going all the time. 90-120 minutes likely is plenty. While you might want a little more (for something REALLY smoky), you might even want less (matter of taste). In any case, you don't want 5 hours of smoke. The smoke you get from sawdust and in the PK is pretty potent stuff. I actually measure smoke more in how much I put in the bowl instead by time. A full bowl is plenty, but I suppose that also can depend on what you put in there (I usually use a mix of oak, mesquite, and cherry). (On that, the 40 lb. bags are going to last you quite a while!)
Another thing, keep in mind that a "25# batch" of sausage is more than 25 lbs., especially if you are adding cheese. I expect you'll need to split your batch for smoking. If you have the freezer space (and I hope you do, since you're making all that sausage), you also could put some of that pork butt in the freezer and come back to it (go ahead and cube it up for grinding, if you want).
The Swiss and cheddar cheese are quite good, but the ghost pepper cheese is amazing for those that like it spicy (it's not as hot as "ghost pepper" suggests, but it still has plenty of kick).
@herbcofood interested in learning what a buck stick is? With the seasoning and mix ratio im sure its nothing more than what we call a snack stick or landjaeger. What is the diameter of your buck sticks? I make mine at 19mm. My favorite top 4 flavors is.....
#1 Bourbon Peppercorn
Current smoker is the Pro Smoker 100SS 240 volt electric
I've got a great frankfurter recipe that I can share with you and it has a salt content of 1.46% by weight. What I would recommend is to make a few batches and continue reducing the salt content until your happy with it
2000g meat + 400g water and 35g of salt+cure => 1.46% Salt
Hey mrobisr.. Thanks for the response.. Thats what I was looking for.. It makes sense to use a cure with the hot dogs, I agree.. As far as Star San, I’m very familiar. I also homebrew beer.. I’ll be giving it a shot soon and will maybe post some results.. Thank you guys for the info.. Have a great day!
@turbo26 use sheep casings or the skinless cellulose that is up to you, you wash and soak the salt out of the sheep casings you don't eat them as is, so that won't be a problem. As far as the cure you only add one teaspoon per 5 lbs meat, so i don't see how that would get you too much sodium. Since hotdogs are ground into a emulsified meat paste I would never make one without a cure nor recommend it. The process of grinding meat that fine introduces too much bacteria not to have a cure, doing it without the salt is risky enough. You will have to smoke at a higher than desired temperature to get out of the danger zone quickly and that will not yield a good product. With that being said you really will want to add liquid smoke and boil the dogs in a water bath instead of naturally smoking them and freezing soon afterwards.
In the end the real problem with ground meat and low sodium comes down to food safety. There are many homemade recipes online just start with one and add and delete spices and salt as you like. Keep the meat as cold as possible work quickly and freeze the product as quickly as possible and you should be able to make yourself a decent dog with a little experimentation.
Hey Craig.. Thanks for responding.. Most of the DIY recipes I have seen use sheep casings.. Which are packed in salt.. I was happy to see the cellulose casings from Watsons, which led me here.. I’m just curious if you would have to cure the meat.. Which would lead to less sodium.. I would definitely smoke them.. I wouldn’t make a lot at one time, just maybe a dozen or two, and individually freeze them to use as needed. And of course, substitute the “No Salt” blend for the salt in a recipe.. Im sure it would take some tweaking to get a good product, but I can’t imagine going without a good hotdog the rest of my life and not feeling guilty about it.. 😂
this is a subject that I should pay attention to as I have problems in that area also ,wantons has hotdog & bologna seasoning not sure what the end levels of the sodium are Johnothan may be able to give you an answer or info for the process
Got an eye of the round roast on the Treager injected with Pa's Black Bull #2 for a low and slow smoke. Going to repeat the smoked coffee experiment as well, this time using my roasted Kona coffee beans that are wetted with water. They are in the cold side of the smoker, smoking at the same time as the eye. We'll see if I get smoke to the beans this time. I'll keep you posted.
What a lot of "professionals" are doing in my area.
1. Smoke until approximately 170 or so and/or desired bark level and proceed to #2, or until done and skip #2
2. Either wrap in foil, non waxed butcher paper, or foil boat with open top
3. put into roaster set at 150-170 for 12-15 hours
I'm not endorsing any of the methods just giving my latest observations.
Try the sous vide you may start the newest trend.
So i have done a little searching not alot, only on my phone and not desktop. I have read, which is what i suspected is a little bit of personal preference and opinions. Some say no need to clean and just brush loose stuff off as they admit will get flakes of creosote on the food. However, majority of articles are saying yes a clean smoker is beneficial in the taste and final look of the product. When talking about seasoning, they say it does two things. #1 It rids of any contamination such as oils from the manufacturing process. And #2 it puts a layer of creosote on the walls to keep it from rusting. If you have a Stainless Steel unit then that is not an issue. Several articles go on to say about drippage from excess creosote material in cabin on food as well as giving too much creosote on food turning it black can actually make your tongue numb as well as have a very bitter taste. So the question is "bark", when is enough to achieve what you want. I feel that you dont need to strive for a heavy black "bark" to get a smokey taste, infact i think its too much. I will keep on my search, i really want to find out the scientific evidence supporting clean and maintaining vs leaving the build up. I will also add, creosote is very flammable at a certain point.
Sorry, but I just cannot accept that ECA is a cure accelerant it releases too late into the heat/cook cycle to help. To call it and addition to cure as a meat preservative, sure that would be a more acceptable term. Cure's # 1 & 2 work through bacterial action and when ECA is released at 135 minimum the meat's positive bacterial action is pretty much done at that point, exception being bad bacteria, spoilage. This the exact reason why country ham and all the long term meats with cure #2 have to be cold smoked or no heat added so that the meat's bacteria is not killed thus allowing the cure to continue to work months afterwards. What ECA does is allow the cure to do its job and then when being cooked the ECA is released lowering the PH of the meat thereby reducing the meats chance of spoilage even more than cure alone. Acidity, lack of moisture, salt, sugar, smoke are all enemies of spoilage and ECA adds to the acidity of the meat.
Can you add plain citric acid at the start of your meat processing cycle and get a cure boost, absolutely, but once you are cooking it is just too late. The phosphates work in the opposite direction, but both of the additives are trying to get the meat away from its native PH, attempting to avoid spoilage. Sorry if I have step on toes, but I am just not seeing the science.
@PapaSop just made the fajita and ranch last weekend, i love them. Bourbon Peppercorn is my favorite. Like @Jonathon said the ranch has very little ranch flavor, you might get a slight hint of it at the beginning or end of bite.
My top 4 are #1 Bourbon peppercorn #2 Fajita, #3 Ranch and #4 Willies. Cant taste any ECA in it. The top 3 mentioned are perfect for kids and adults that dont like hot or spicy
I think those that tune into your livestream are 1 of 2 types of people. 1: Im just there for the free stuff, I may not even make meat. 2: The people that are in meatgistics that are actively making different things, trying different products/recipes. Personally I fall into #2, I want to try one of the less common seasoning products or experimental stuff. Although Im sure with your co-workers you have no lack of people to try your experiments.
ButcherBrown In my opinion the PK100 is about as good as it is possible to get with this size smoker, I have done hams and bacon, ribs and pork butts in it and it the color and smoke flavor are on the same level as the big commercial smokehouse. Now, it is not without issues, the price is pretty high and you can only use sawdust in it but that’s about it, other than that the insulation is amazing, the heat wave is very reasonable compare to other smokers and the vents system adds some good versatlity. Also, we never use the lower watt setting.
@SWINPaul Did you keep the lean and fat separate? I mix the seasonings with the lean and add the fat to the mix in the last minute of mixing. Makes all the difference in the world. Gives much better particle definition and palet feel. Seems creamer to me.
Paul #2 may have hit it on the head. More fat is more better!
@Bruce-0 my first two things that come to mind is #1 if you didnt ice bath them directly after internal temp was reached.
#2 you packaged them wet
Or # 3 you had some fat out and fat get between the casing and meat
On the subject of sheep casings, not sure how many of you live in regions of the country where commercial red hot dogs are fashionable? Here in the mid-west they are a big deal.
As a kid, about 45 years ago I worked summers in the family hot dog business. One of my first jobs was flushing and then dyeing natural sheep casings red prior to stuffing by other skilled sausage makers.
All summer long, hundreds of yards of casings and my hands soaked in red dye #2 all day long. My hands were permanently stained red and I looked like I was wearing red gloves the whole summer. lol. Those were the days.
@Phantom i will add my list of no heat favorites
#1 favorite= bourbon peppercorn
Sweet maple bacon
Willies is a very good stick but does have a little heat. I would say my #2 favorite but couldnt put in my list since it had heat
@Robertdochler Yeah, luckily #2 has both to allow for fast and slow curing power. I'd say if this was a commercial application it would need to be tossed but for home use it should be fine. This might seem like an odd tip but don't make the bacon too crispy. Since you won't know the ingoing ppm of nitrate just be safe and don't make it too crispy. High levels of nitrate in meat that has been burnt can be a carcinogen. But, you should be fine as long as you don't make it too charred, the charring of the meat with high levels of nitrate is the problem and I BELIEVE (could be wrong) that it is the only proven time nitrate becomes a carcinogen.
@Robertdochler said in [Bacon mistake Instacure \#2 used instead of Instacure \#1](/post/31832):
> Good morning, I am making home made bacon from a pork belly. I used 1 teaspoon of instacure #2 per 5 lbs of meat in my dry rub. After 48 hours of brining the belly, I discovered through research that I should have used Instacure #1 for bacon and Instacure #2 is for dry curing such as salami etc. I immediately removed my pork belly from the refrigerator and rinsed the dry cure from the belly. I made a new dry rub just using salt and sugar and no pink cure at all. I am planning to stop brining the belly on Saturday which is day 6 of brining and smoking on Sunday. If I hot smoke this belly after 6 days in the brine will it be safe to eat after being exposed to the instacure #2 for two days? Thanks for any help.
Cure #1 and Cure # 2 are very close in composition with one exception, Cure # 2 also has additional Sodium nitrate.
I would expect you obtained at least partial curing of the belly in the first couple of days in the Cure #2 rub.
My only concern would be whether you exceeded the permissible levels of total sodium nitrite with the second addition of Cure # 1 rub.
Some one else may have some input on that potential issue.
Cure #1 and Cure #2 Composition
Preservative: E250 6% (Sodium Nitrite)
Preservatives: E250 (5.7%) (Sodium Nitrite), E251 (3.6%) (Sodium Nitrate)
@Ed_Orum: You want to keep it at 80-100, around 90% Humidity for 24 to 48 hours hours to ferment
After fermenting you can dry it at 50-60F 70-80% humidity if you wish (need to use cure #2 if drying more than a week or two)
I usually dry to a 35% weight loss
The high humidity is to prevent case hardening from drying too fast
@Nick-Magoulianos That is a hard one because salt is so important for cured sausage and the apple pieces in this seasoning make up for so much of its weight and volume. Here are the ingredients: Apple Pieces (Concentrated Apple Puree, Invert Sugar, Sugar, Citrus Fiber, Citrus Pectin, Citric Acid, Natural Type Flavor), Salt, Spice, Dextrose, Fructose, Apple Juice Concentrate, Apple Powder (Northern Spy Apples, Rice Flour, Sunflower Lecithin) So while salt is technically the #2 ingredient it is really behind everything that goes into the Apple Pieces. I love this seasoning but I'm just not sure what to tell you on %. Maybe try 15% more seasoning?