Topics created by Basscat

Basscat The best I can tell you would be to keep a journal, they are different so I dont think you could go with a standard 10% and be happy all the time, feel free to use meatgistics as your journal for any experiments you do!

INteresting thing with Corriander is if you toast it first you’ll get a really nice stronger flavor from it. Bonus, it makes your kitchen smell awesome!

I just made 10 lbs jalepeno/cheddar summer sausage. 65% deer, 35% pork with high temp cheeze. I added 2.4 oz Sure Gel and 1-2/3 cups water. Followed Walton’s smoking schedule. Sausage turned out very juicy and tasty, but the texture was “spongy” when chewing. Also, the juiciness of the meat caused the cheese to be slightly “gooey”. Should I back off on the Sure Gel or water or both? Should I not use Sure Gel if I have cheese? Looking for advice.

shelf stability is a matter of the ph. level along with the proper cure and processing not something that a home processor can easily do with out a big investment in a meter and the knowledge to adjust your process to accomplish it