@j-ott
That is hard to say exactly because it greatly depends on your individual smoker, how well it holds an accurate temp, the humidity, etc. The least amount of time I’d plan for is 11 hours total, but you are probably looking at 12 hours, or just a slight bit over.

@blackbetty61 No changes on the sure cure usage. Always use the 1 oz per 25 lb usage level.

Thanks for the compliment on Meatgistics!
Good luck on making stuff!

@blackbetty61
No issues. You can still use encapsulated Citric acid and you will be fine.

@joe-hell
You don’t need to use another hosting site. You can actually upload photos directly to the site here.
In the composer window for creating a topic/post, there are 2 image options.
See screenshot below.
The red is to choose a URL/website link for a photo.
The blue is to upload a photo directly to the site.

Anytime I post an image here, I use the blue one. You can upload from your computer, phone, another URL or website, etc.
I think this is the easiest option for photos.

If we only talk photo hosting sites, i use either Google Drive or Google Photos. I create a public folder or album in both and put stuff there when I want to share with anyone or everyone.

@Jonathon and I have talked about creating a post for how to do a bunch of different things on Meatgistics, including uploading photos. We’ll see what we can come up with soon and get it out there to help make things easier for everyone.

Use the blue icon above for uploading photos on Meatgistics Topics/Posts when you are writing your post.

@joe-hell I just removed the restriction on editing posts. It should now let you immediately edit any post.
Hopefully that will help you, or anyone else, next time there’s a typo on a post.

And, if it won’t let you restore the deleted post, let me know if you want to and I can restore it.

@meatmadam
You will need to inject the hams first. After injecting, then take any leftover brine, and put that with the hams into a tumbler. Then, tumble for 2-3 hours. Hold it overnight in a cooler, and then smoke it the next day!

@meatmadam
If the usage is 6 oz per 100 lb of meat, to recalculate for another batch size, simply divide the additive weight by the meat block weight (6/100) and that equals how much to use per lb of meat (which is 0.06 oz per lb). You can then take the 0.06 oz and multiple that by however many pounds of meat you are making, so if that is 5 lb, then you end up needing 0.3 oz per 5 lb of meat.

@megajunk
I wouldn’t let the stories about ECA stop you from trying Encapsulated Citric Acid. Lowering the pH is what I think makes a summer sausage a summer sausage, and that is most often done with ECA. When used properly, it is extremely effective and reliable at achieving a predictable pH drop. The lower pH also inhibits microbial growth as well.
I’d argue that a true summer sausage cannot be made without using something like ECA to drop the pH.

@rayscheese
You still must cook the sausage. Encapsulated Citric Acid, Sure Cure, or any other spice mix will not just make a sausage fully cooked. You should still cook any type of sausage like this to at least 160 degrees internal meat temp.

@hinoon
Here are all our lubricants: https://www.waltonsinc.com/supplies/maintenance-supplies/lubricants

For a spray, depending on your application, you can use either of these:
Food Grade Silicone Lube
Lubri-Film Lubricating Spray

The first one, the food grade silicone lube, is our more popular spray lubricant.