73Saint No, I wouldn’t say it is too similar to the Frank and Bologna or any of the other hot dog seasonings we sell but it is often stuffed into something around a 26mm casing, or at least that is always how I have done it!
folsomwest I brine my hams for close to two weeks without accelerator. Then I use Waltons smoke and cook schedule and cook them to 135 degrees. After that we cool them and sometimes cut and a half or cut some slices out . When you want to eat them finish cooking them to 165 degrees. Have not been disappointed yet
Jonathon Don’t you expect to have product come out of the gap where the tab is? If so, you’ll have an inconsistent grind.
While there may be a gap at that point on the edge of the plate, the seal between the plate face and the threaded retaining nut is usually a smooth machined surface and makes a pretty good seal. I would be surprised to see meat leak past this area .
Bob Stehlik I just net them after brining and just roll them in coarse ground pepper. Pat in on and let them hang in the fridge overnight to dry and smoke the next day. It is a bit messy removing the netting but the majority of pepper is there through the eating process. I would think you could use some maple syrup or maybe honey. I would maybe cook the syrup down a bit to make it thicker or maybe not, your call. Sometimes it can be thin. You could try freezing it and that could work too. Be careful not to burn the syrup.
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