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The Smoke Ring Forum Index
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  Topic: ReadyCure by Canada Compound
Nutsy

Replies: 4
Views: 7792

PostForum: Sausage Making   Posted: Jul 21 2017   Subject: ReadyCure by Canada Compound
what percentage is the active curing agent in the mixture?

is it a direct crossover to Cure#1?


The Readycure is mixed to a 1% nitrite content
  Topic: Confused - curing salt
Nutsy

Replies: 11
Views: 13140

PostForum: Sausage Making   Posted: Jul 15 2017   Subject: Boudin & Cure # 1
I have made boudin a few times and smoked the sausage, I did not use Cure #1.

I recently read a recipe that stated if you smoked the Boudin, it is imperative cure be used.

Is this correct even ...
  Topic: Turkey pepperoni, pepperettes
Nutsy

Replies: 0
Views: 4511

PostForum: Sausage Recipes   Posted: Jul 11 2017   Subject: Turkey pepperoni, pepperettes
Help y,all coming up dry, looking for a recipe for turkey pepperoni, pepperettes.

Wifey was asking, weight watchers etc etc

Thanks in advance Laughing
  Topic: ReadyCure by Canada Compound
Nutsy

Replies: 4
Views: 7792

PostForum: Sausage Making   Posted: Jul 09 2017   Subject: ReadyCure by Canada Compound
Thks jmo for your reply!
  Topic: ReadyCure by Canada Compound
Nutsy

Replies: 4
Views: 7792

PostForum: Sausage Making   Posted: Jul 09 2017   Subject: ReadyCure by Canada Compound
I bought a curing product made by Canada Compound because I can not find Insta-cure here. I just need someone to verify my calculation for 1680 grams of meat which I intent to smoke.

The instructio ...
  Topic: Howdy From Louisiana
Nutsy

Replies: 17
Views: 10895

PostForum: Introduce Yourself   Posted: Jul 04 2017   Subject: creole vs cajun
lol never heard that term before. However being a Canadian and not of Cajun DNA I think if I was to use that term I would be shot post hast.

Thanks for the reply and happy 4th y'all.
  Topic: Howdy From Louisiana
Nutsy

Replies: 17
Views: 10895

PostForum: Introduce Yourself   Posted: Jul 02 2017   Subject: creole vs cajun
Hi BBI maybe you can settle a point of interest for me. Or maybe it will open a can of worms so to speak.

To be authentic - do cajuns use tomatoes in thier recipes? Or is this a Creole thing. ...
  Topic: Ratio of Liquid in your sausage mix
Nutsy

Replies: 7
Views: 6317

PostForum: Sausage Making   Posted: Oct 22 2016   Subject: Ratio of Liquid in your sausage mix
As a novice in sausage making I haven't had the opportunity to test other binders, Sometimes I would just mix the meat until it got real sticky especially with chicken. The glutenous rice flour &quo ...
  Topic: Ratio of Liquid in your sausage mix
Nutsy

Replies: 7
Views: 6317

PostForum: Sausage Making   Posted: Oct 22 2016   Subject: Ratio of Liquid in your sausage mix
Ok this is the mix I used, it is for a 10 lb batch but I only made two lbs so I went with 2 tablespoons the percentages wouldn't change I dont think. I think I will have to add a % column to my sprea ...
  Topic: Confused - curing salt
Nutsy

Replies: 11
Views: 13140

PostForum: Sausage Making   Posted: Oct 22 2016   Subject: Confused - curing salt
Please do not apologize for the long post, it was very in formative, and if you dont ask you dont learn.

Great post!
  Topic: Ratio of Liquid in your sausage mix
Nutsy

Replies: 7
Views: 6317

PostForum: Sausage Making   Posted: Oct 21 2016   Subject: Ratio of Liquid in your sausage mix
Here is the finished product. The taste was good as was the bind. I used 1 pound chicken tenders and 1 pound of chicken thighs add the spices along with ice water at 2.5% and mixed for two minutes o ...
  Topic: Ratio of Liquid in your sausage mix
Nutsy

Replies: 7
Views: 6317

PostForum: Sausage Making   Posted: Oct 20 2016   Subject: Ratio of Liquid in your sausage mix
Thanks ComradeQ for your input. I was wondering about the chicken thighs and you answered my question might end up having a bit more flavor, will certainly follow your advise thanks and I will let y ...
  Topic: Ratio of Liquid in your sausage mix
Nutsy

Replies: 7
Views: 6317

PostForum: Sausage Making   Posted: Oct 19 2016   Subject: Ratio of Liquid in your sausage mix
I am going to make some breakfast sausage but with ground chicken breast (ya ya I know, LOL) which may tend to make it a bit dry.

What would be good ratio of liquid whether it be wine, water etc ...
  Topic: Confused - curing salt
Nutsy

Replies: 11
Views: 13140

PostForum: Sausage Making   Posted: Oct 17 2016   Subject: Confused - curing salt
Ok thks what dooes # 2 do?
  Topic: Kitchenaid Sausage Stuffer
Nutsy

Replies: 42
Views: 121519

PostForum: Sausage Making   Posted: Oct 10 2016   Subject: Kitchenaid Sausage Stuffer
I too am a novice and I use the KA as well as my other grinder.

You may be lacking larger grinding plates for the KA so... FYI
you can buy these off Amazon if you need them.

http://res.cloudina ...
  Topic: First Time For Andouille
Nutsy

Replies: 9
Views: 7811

PostForum: Sausage Making   Posted: Oct 07 2016   Subject: First Time For Andouille
Damn your making me hungry. Nice equipment you have!

I have not made another batch of andouille yet, I am thinking about buying a smoker but havent decided on which one yet. I used a friends b ...
  Topic: First Time For Andouille
Nutsy

Replies: 9
Views: 7811

PostForum: Sausage Making   Posted: Oct 07 2016   Subject: First Time For Andouille
Your sausage looks fantastic!!! Do you ship to Canada? lol

Serious looks great. Did you use the standard hog casings for them. It might be the pictures but they seem to have a bigger girth to the ...
  Topic: Confused - curing salt
Nutsy

Replies: 11
Views: 13140

PostForum: Sausage Making   Posted: Sep 16 2016   Subject: Thanks animal
I can lay my mind to rest on that point Wink
  Topic: Confused - curing salt
Nutsy

Replies: 11
Views: 13140

PostForum: Sausage Making   Posted: Sep 14 2016   Subject: Confused - curing salt
Is the use of Pink Salt, Progue Powder, etc only used when you are smoking or drying meats?

It is not used in fresh sausage, am I right in assuming this?

Thanks Rolling Eyes
  Topic: Creole Pickled Pork
Nutsy

Replies: 0
Views: 4562

PostForum: Cured Meat Recipes   Posted: Sep 01 2016   Subject: Creole Pickled Pork
Hi all I found a recipe for Creole Pickled Pork, sounds good, however I need to know if you trim most or all the fat off the pork before you add it to the vinegar.

Can anyone advise please.

T ...
 
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