Stopped in yesterday, to find Buffalo Trace & Weller (Antique + ?) one bottle limit (not of each) so took the Weller.

I’m also lactose intolerant…Dry milk powder is a binder to keep the sausage together, reduce “fat out” during smoking, etc. Sure gel is a well known binder that has the milk powder in it. Carrot fiber is a non-dairy alternative that I’ve been using. I think there is also a soy based product, but I’ve not used that.

Got my degree in High School math education, didn’t teach, got into accounting (CPA), and Christian ministry as a pastor.

Personally I think piggy fat tastes better, so removing the thicker beef fat should give a better product - preference only…

I believe that Olive oil can go rancid over time, mineral oil will not.

alan

You need to look at the total meat to determine the percentage of fat. So in your example of 5kg (84/16)loin, you would need to add 1k of fat to bring the total meat to 6k and 30% is fat.

Hope this helps - remember the high school days saying “when would I ever use these ratios in real life?”

I would think you would need to. the ECA makes the cure work quicker (and gives that tangy bite), but won’t cure the snack sticks. You are correct no need to let the sticks rest overnight with the ECA, but still need the cure.

Jonathon
Thank you, just what I was after.
Alan

Although glass is heavier and breakable, plastic fermentation stuff scratches easily which becomes many a microbe’s new home.

I would go with a Walton’s brand. I bought their cheaper off brand 7lber, and noticed that the crank gets in the way, the piston’s attaching screw stripped out (I had a helicoil put in to fix that). The handle wanted to come off the spline, no matter how tight the set screw was (had to drill through the handle), but works now… Should have gone with Walton’s brand…

Got my degree in High School math education, didn’t teach, got into accounting (CPA), and Christian ministry as a pastor.

I would go with a Walton’s brand. I bought their cheaper off brand 7lber, and noticed that the crank gets in the way, the piston’s attaching screw stripped out (I had a helicoil put in to fix that). The handle wanted to come off the spline, no matter how tight the set screw was (had to drill through the handle), but works now… Should have gone with Walton’s brand…

Typically not a fan of meatloaf, but this sounds good.

yes indeed, I do.

perhaps to hold down the cabbage for sauerkraut

I’m also lactose intolerant…Dry milk powder is a binder to keep the sausage together, reduce “fat out” during smoking, etc. Sure gel is a well known binder that has the milk powder in it. Carrot fiber is a non-dairy alternative that I’ve been using. I think there is also a soy based product, but I’ve not used that.

Not sure if you need to account for the increased volume of water when you add the cure to the mix (eg what’s the volume of solution after adding the country brown sugar cure?). If the total volume is up, that would mean ppm on a liter is less.

You need to look at the total meat to determine the percentage of fat. So in your example of 5kg (84/16)loin, you would need to add 1k of fat to bring the total meat to 6k and 30% is fat.

Hope this helps - remember the high school days saying “when would I ever use these ratios in real life?”

The math teacher (a past life a long, long time ago), says watch the percentages. 10 lbs of 80/20 + 1 lb of fat = 27% fat or 9 lbs of 80/20 + 1 lb of fat = 28% fat. Either way a bit short of your 30% goal. Either way more fat is needed, personally I freeze the fat, then grind with my larger plate, and mix with ground beef & seasoning. I like the bigger pieces of piggy goodness.

Personally I think piggy fat tastes better, so removing the thicker beef fat should give a better product - preference only…