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.

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.

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

Jonathon
Thank you, just what I was after.
Alan

Traeger arrived Friday and assembled with my wifey. Saturday two racks of ribs on the maiden voyage, along with Chinese eggplant, and baby broccoli - sorry no photos

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…

Bought a traeger at Costco (the 885 century), my first pellet grill and have been impressed so far (I haven’t even played with the wifi controls yet). Easy peasie to operated & assemble just took a few weeks for delivery. Only wish there was a rack in the front , but that would interfere with the warming tray (that I think I’ve got this figured out). Nice smoke ring on the pulled pork & ribs, good smoke flavor on the nuts also. Am wondering about smoking temperature schedule for snack sticks since it’s low temp is 160 i think, but I’m sure I’ll come up with a work around.

First pork shoulder on the Traeger, penzey’s galena rub - quite tasty - just need to make sure the hopper is full of pellets.

I think it is a quart (32oz) for 25lbs.

Tex_77 Century 885 D2 when to see and order from Costco

Traeger arrived Friday and assembled with my wifey. Saturday two racks of ribs on the maiden voyage, along with Chinese eggplant, and baby broccoli - sorry no photos