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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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11-14-2018, 05:30 PM | #16 |
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Another thing about weight in grams. It makes it easy to run a smaller test batch when tinkering with seasonings. I typically run as small as a 1 pound batch when tweaking a recipe.
You need a good grams scale that has 1/100th of a gram resolution (0.01g) when running small batches. These can be had for around $20-25 on Amazon. This is mine. I pair it with a larger scale for meat, but use the gram scale for all my spice measurements. Oh, and don't forget calibration weights to verify your scales are accurate and to re-calibrate when necessary. I check accuracy before weighing spices and then after. If it's right both times, I know my spice weights and cure are spot on between them. Last edited by dward51; 11-14-2018 at 05:38 PM.. |
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11-14-2018, 05:40 PM | #17 | |
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Join Date: 09-12-16
Location: Fulshear, TX
Name/Nickname : sleebs
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Quote:
Also, dward51, if you add a letter like "s" "m" "l" "h" to your imgur filename at the end, it will keep you from getting gihugic photos on here. So, ezVg11t.jpg becomes ezVg11ts.jpg if you want a small pic. I added it to your filename, that's why it's small in my post.
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11-14-2018, 07:05 PM | #18 | |
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Quote:
Now I have to work on the spices. THanks DanB
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11-15-2018, 07:20 AM | #19 |
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No, that's backwards. It's 60 oz (3.75 lbs) pork and 20 oz (1.25 lbs) beef.
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11-15-2018, 08:04 AM | #20 |
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Here's my take on it.
66% chuck roast 22% pork shoulder 11% brisket fat Then everything else is calculated as a percentage of that combined meat and fat weight.. Other ingredients were 10% Water 1.5% Kosher salt 1.5% Tallicherry Pepper 0.25% cure #1 (neccessary for slow smoking but I think it adds to the flavor) 0.05% cayenne pepper 0.05% marjoram (completely optional) 0.025% sage (completely optional) I added the herbs just to give it something extra. More traditional would be to leave those out. This recipe is designed to be hot smoked. It holds up from 225 to 275, but I'm sure 350 would be ok. I season the meat and let it sit overnight to cure. Then I use a coarse grind. Then I add the water and mix by hand until tacky and stuff in natural hog casings. Last edited by Dustin Dorsey; 11-15-2018 at 08:12 AM.. |
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11-15-2018, 08:23 AM | #21 | |
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Quote:
Thanks DanB
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11-15-2018, 08:27 AM | #22 |
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Join Date: 02-28-12
Location: Paramus New Jersey
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Cure
You could do it with ounces, but the numbers get really small and not all scales work that well with such small weights. The quantity of cure #1 is critical, so that's why I work with a scale that goes down to 0.01g. Probably overkill, but makes my OCD feel better.
Ounces, but I don't recommend it. Hard to weigh out 0.2 oz of cure #1 Hi If I'm going to do 5 lbs then a teaspoon of cure should be on the money? Thanks DanB
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11-15-2018, 08:54 AM | #23 |
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No, that's why I do it by weight. Volume is a very poor an inaccurate way to do sausage. You will end up with a recipe that is not mine.
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11-15-2018, 12:52 PM | #24 |
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This is an article I read that got me pointed in the right direction:
https://www.texasmonthly.com/bbq/sau...eedmens-style/ |
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11-15-2018, 01:06 PM | #25 |
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Quote:
Originally Posted by DanB View Post Hi If I'm going to do 5 lbs then a teaspoon of cure should be on the money? Thanks DanB No, that's why I do it by weight. Volume is a very poor an inaccurate way to do sausage. You will end up with a recipe that is not mine. Hi I thought i read somewhere that for 5 lbs of meat a teaspoon of cure is the right amount..What am I missing? Thanks DanB
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11-15-2018, 01:19 PM | #26 |
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Dan, 1 tsp of cure for 5 lbs of meat is a great rule of thumb. It's good to keep in mind because you can catch yourself if you make a dumb calculation. A much better way to go about it, as sleebus.jones says is to calculate the cure in terms of weight not volume.
Different types of salt, for instance, will have differing weights for the same volume because of the different grain sizes. 1 tsp of kosher salt does not equal 1 tsp of table. salt. A tsp of table salt will be WAY saltier. However 1 gram of kosher salt does equal 1 gram of table salt. Using measuring spoons usually forces you to make weird approximations. If you go by weight you aren't approximating. I use a super cheap but accurate scale I got off amazon. Most typical kitchen scales can't measure things like 1 gram very well. |
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11-15-2018, 02:15 PM | #27 |
is One Chatty Farker
Join Date: 09-12-16
Location: Fulshear, TX
Name/Nickname : sleebs
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What you are missing is, quite simply, following directions.
I know you came here for help, and I (we) are trying to help you. The techniques displayed here are proven, reliable and work every time. If your choice is to not use them, then it makes it very hard for me (and everyone else) to want continue to provide help. The recipe is not designed for volume measurements. You need a scale.
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11-15-2018, 07:00 PM | #28 |
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You can lead a horse to water but...
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11-16-2018, 01:02 PM | #29 | |
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Join Date: 12-14-12
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Quote:
Thanks. I went back and just re-sampled it to a smaller size and changed the imgur bbs code link, but I will try the SMLH option That huge image was a surprise for sure. |
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11-16-2018, 01:15 PM | #30 |
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Here is my 2 cents on scales and the need for both a bulk scale and a fine measurement scale (along with calibration weights for verification).
My bulk measurement sale is a "UltraShip Ultra-55" from Amazon. Weighs up to 55 pounds in various ranges (grams, pounds & ounces, kg, pounds, or just ounces). Accuracy is rated as 0.1oz from 0 to 2 pounds and .05 ounces from 2 to 55 pounds. My fine measurement scale is the gram scale I posted earlier in this thread. Weighs up to 500 grams and has a 0.01 (1/100th) gram resolution. I use a known 100g calibration weight to verify accuracy. Cure is probably the most critical thing to get right and often measured in very small quantities. Cure #1 in a ground meat is 1.13 grams per pound or or 5.65 grams per 5 pounds (based on the 1 ounce per 25 pounds, which is 28.35 grams = 1 ounce). So if I only had a bulk measurement scale and my accuracy was +/- 0.1 ounce that is a 0.2 ounce spread. 0.2 ounces is 5.6699 grams. So using that information how do you accurately measure a 5.65 gram portion of cure #1 for 5 pounds of meat when you margin of error in your scale is 5.699 grams? Even if the spread is the 0.1 ounce total that is still a 50% margin of error using my bulk scale. You could have double the cure and still be reading as good to go on my bulk scale. I doubt it's that far off, but I'm using a gram scale with 1/100th gram resolution for all my spices and cures for this reason. Decent scales are inexpensive, and a good practice. Also accurate measurements make repeating the recipe later and getting the same results easier. |
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