Is there a substitute for corn syrup solids - Smoking Meat Forums
Feb 5, 2009 · here is what I found for ya. I think you can use sugar to sub for sweetness and dry powder milk for a binder. Corn Syrup Solids: The general use for corn syrup solids in sausage recipes is to …
Summer sausage, fermented with buttermilk - Smoking Meat Forums
May 22, 2024 · Took longer than two weeks to get around to this, but I did make a fermented summer sausage using buttermilk only. (Wanted to use homemade sauerkraut juice; unfortunately it was past …
Amount of own seasoning per LB of meat
Aug 27, 2014 · Is there a standard amount of one's own seasoning mix to apply per LB (5lb,10lb,) of meat ? I understand there is the "mix and fry" test... that gets ya...
Fermento substitute - Smoking Meat Forums
Jan 11, 2006 · If fermento is in fact merely buttermilk powder, i would be curious to know what this recipe tastes like with the traditional tangy flavor. The sausage was ok, but the lean meat and 200 …
Bactoferm- Which to Use - Smoking Meat Forums
Apr 7, 2013 · The dry milk powder will add lactose as a food source. The red pepper, chipotle, and paprika will add both fructose and glucose in roughly equal amounts. Paprika- 1g. sugars per 10g, …
Powdered Dextrose - Smoking Meat Forums
Sep 2, 2017 · If I were to use powdered dextrose in a recipe instead of plain sugar, is there a rule of thumb as far as how much dextrose equals X amount of sugar?
What's the difference in the Cures - Smoking Meat Forums
Jul 10, 2016 · Prague Powder #2 Used to dry-cure products. Prague powder #2 is a mixture of 1 part sodium nitrite, .64 parts sodium nitrate and 16 parts salt. (1 oz. of sodium nitrite with .64 oz. of …
My first time at making Lebanon Bologna - Smoking Meat Forums
Nov 29, 2018 · dextrose (glucose), 0.3% ½ tsp. pepper 1½ tsp. allspice 1 tsp. cinnamon 1 tsp. cloves, ground ½ tsp. ginger ⅓ tsp. Instructions Curing. Grind beef with a large plate (3/4”, 20 mm), mix with …
Natural Curing - Smoking Meat Forums
Nov 13, 2012 · A new product at Butcher Packer (SausageMaker doesn't carry it yet): Probably Celery powder, but for the people wanting to do curing without chemical lifestyle, this is it!
Using cure #1 in wet brines for chicken? - Smoking Meat Forums
Feb 23, 2010 · I've pretty much always brined anything that flies. I've only ever used cure #1 (Prague Powder, the pink stuff, I'm pretty sure that's #1?) when curing bacon. But I keep seeing people …