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My meat. 10 lbs each, I will mix in batches of 2.5 lbs and each baggie representing 5 lbs of meat, with a teaspoon of cure...

My first smoke pic..

Do I add the cure and seasoning at the same time? Then I am going letbit sit over night and stuff tomorrow .

I figured, .77 ounce or 22 grams, I will see how many teaspoons this makes... Thanks.

Thanks Bob... i just saw this.. I am doing 20lbs roughly, know more at the time.. But I figured, 0.77601 ounces or 22 grams or 1.1 gram per pound... lol

It looks like I'll have 20 lbs. my seasoning is for 25lbs. The cure I have is 6.22%. It has no instructions. I'll see about the website. is there a calculator for cures? .

Little harsh. But was thinking of nitrate levels. If one is 6.25 per tablespoon, the other is .5 per tablespoon I'm not a rocket scientist, but just over 12 tbsp of MTQ. But I get your point. All I can do is measure all the meat. Grind. Add propper cure to batch.

Why is a cure needed? Is it because you aren't cooking to 165?

I may add some crushed red pepper. One or two sticks will be a jalapeño cheddar log.

I was hoping for a more salt addition but not all MTQ addition. If that calls for all pin, I'll stick to that.

Bacon Sunday.... Summer Sausage Tuesday.. Bacon is on Day #7 of 10 in the fridge.. All good, not really lots of liquid in ziplock... Cold smoke for 3 hours and then heat to internal #152 Summer Sausage will be 75% Deer, 25% Pork Butt Using a 80% Cure 1 and 20% MTQ,. I got all but the hog...

The seasoning pack I am using is A.C. Legg 114 I am thinking it does have sugar in it.. Maybe I might add a few table spoons of MTQ and cut the Cure #1 down a pinch

I think I found my answer... adding the correct amount of MTQ to summer sausage, would result in a VERY SALTY Log...

I have MTQ. Is there a difference in quality or taste between using this or the Pink? 1 tsp to 5 lbs (pink) vs 1 tbsp to 1 pound (MTQ). Is the MTQ result in a saltier taste?

Hunk a Hunk a Burning Love...

20 some entries.. Armadillo Eggs TEAM SCORE Slow n Easy 204.2688 Freddy Fudpuckers 195.7254 Exacta-Q 195.2368 They do not like garnish, so a few specks on carton.. They don't knock for that.. But I walked up to get my plaque, the guy told me I CRUSHED this entry..

What I have been doing is slicing them in half.. This way, when you beat them, i think it breaks up fibers and makes them TUFF.. JMO..I try to evenly slice them..the odds I usually cook up for kids...I know what ones NOT to sauce...

Pork Belly Burgers? Interesting.. I have one in the Freezer, fresh hog klil, may try... How are you hosting pics?

Won the Open competition.

I just tried to make one of these with Cheese? two FAILS.. AND FAILS big time... Only positive, I grilled the pineapple and tonight will make a Pineapple bacon bbq cheese burger...