Search found 15 matches

by TxBigRed
Thu Jan 27, 2011 04:19
Forum: Smoked pork products
Topic: [USA] Makin' Bacon
Replies: 137
Views: 134171

Sorry about that Toolman. I've been on the road for over a month and have not had much free time to browse. Chuckwageon sent me a PM that you had ask where I got the bellies. There is a Korean Grocery store here in Houston called "Super H Mart" that carries them. I think they are a nation wide chain...
by TxBigRed
Mon Nov 29, 2010 20:04
Forum: Hyde Park
Topic: WD Daily Chat - Talk about anything You Like
Replies: 1223
Views: 298991

atcNick wrote:Longview, but grew up in Houston.
I used to go up there and to Tyler quite often for work. I like that part of Texas.

Dave
by TxBigRed
Mon Nov 29, 2010 19:50
Forum: Hyde Park
Topic: WD Daily Chat - Talk about anything You Like
Replies: 1223
Views: 298991

atcNick wrote:Bought a hygrometer and the humidity in the house is around 45-50%
Hey Nick,

Where in Texas are you located?

Dave
by TxBigRed
Mon Nov 29, 2010 19:49
Forum: Sausages
Topic: SAUSAGE PHOTO GALLERY (Without Original Recipes)
Replies: 858
Views: 298848

Im going to be grinding and stuffing today. Trying to figure out how much of the spices to add as per the recipe. Recipe is for 11lbs of meat, spices are in grams. Trying to see if there's a list of spice weight to volume conversion. So I can see how many tsp/tbsp of each to add. Any help? I have 1...
by TxBigRed
Sun Nov 28, 2010 03:44
Forum: Sausages
Topic: SAUSAGE PHOTO GALLERY (Without Original Recipes)
Replies: 858
Views: 298848

Re: Kabanosy

atcNick wrote: I saved the thick layers of fat I got off the ham, right under the skin. Stuck it in the freezer. Any idea what that can be used for?

T.
Grind it when you grind your lean meat and add it back it. Your mix looks pretty lean.

Dave
by TxBigRed
Sun Nov 28, 2010 03:41
Forum: Sausages
Topic: Question about Kabanosy
Replies: 26
Views: 16356

I was reading on another forum, one guy says he mixes his spices with the cubed meat right before he grinds to help minimize mixing of the ground meat. You guys ever try this? Also I need to get me somegloves to handle the meat. My hands are going numb from the cold! Any recommendations? Hey Nick, ...
by TxBigRed
Sat Nov 27, 2010 03:58
Forum: Hyde Park
Topic: WD Daily Chat - Talk about anything You Like
Replies: 1223
Views: 298991

Nice work Dave! Have you got a helper to give you a hand with all that sausage, or do you make it all alone? Great looking product Texas! Beautifully uniform ropes too. Best wishes, Chuckwagon Thanks Chuckwagon. No helpers, pretty much do it on my own. I like making it, although when it's time for ...
by TxBigRed
Fri Nov 26, 2010 16:35
Forum: Other products
Topic: Jerky And Biltong
Replies: 45
Views: 41099

Hi jerky makers, I like the dehydrator too, but with a bit smaller budget, you can build biltong dryer, which should also work for jerky. Image Hi Siara, That's a good idea. What watt bulb do you use, 100? Also, does it have a fan or does it use convection air currents from the rising heat from the...
by TxBigRed
Fri Nov 26, 2010 16:05
Forum: Hyde Park
Topic: WD Daily Chat - Talk about anything You Like
Replies: 1223
Views: 298991

Triple Slam

Just finished making 30 lbs. each of jalapeno slim jums and summer sausage last night, but didn't take any pictures so I thought I would post some I had done previously. The following pics are of some slim jims, Jalapeno and cheese summer sausage and some smoked Polish sausage I made earlier this ye...
by TxBigRed
Fri Nov 26, 2010 15:21
Forum: Smoked pork products
Topic: [USA] Makin' Bacon
Replies: 137
Views: 134171

Hello Dave,
Your bacon looks really good! How does the lamb taste compared to the pork bacon? I'll bet it tastes great!

DAve
by TxBigRed
Fri Nov 26, 2010 15:16
Forum: Other products
Topic: Jerky And Biltong
Replies: 45
Views: 41099

Hey Dave, Somehow I overlooked Chudziak's request for photos. Thanks for coming to the rescue. Very nice pictures indeed. I love the spacious racks. Beautiful finished product! Best wishes, Chuckwagon Hello Chuckwagon, Yeah, I really like the dehydrator, it is the big Cabelas unit and will hold 25 ...
by TxBigRed
Fri Nov 26, 2010 14:35
Forum: Smokehouses. Construction and Maintenance.
Topic: Smokehouse Heating Systems and Burners
Replies: 5
Views: 11399

Hello Chuckwagon, I use Hickory sawdust for the smoke. I do not have a separate fermentation chamber. I have used the LHP and F-LC starter cultures and do a 12-14 hour fermentation in the smoker set at around 100 degrees. In fact, I just pulled 30 LBS. of Slim Jims and 30 LBS. of Jalapeno Summer Sau...
by TxBigRed
Fri Nov 26, 2010 00:23
Forum: Smokehouses. Construction and Maintenance.
Topic: Smokehouse Heating Systems and Burners
Replies: 5
Views: 11399

This is the smoker that I made. I made it out of a old "hot box" that is used to keep food hot. It has 4 550 watts strip heaters in it (they were already in it). I added a 220v burner for the sawdust /steam, a variable speed exhaust fan, and a temperature controller. Got it delivered to the house fo...
by TxBigRed
Fri Nov 26, 2010 00:11
Forum: Other products
Topic: Jerky And Biltong
Replies: 45
Views: 41099

I'll throw some up here: Sliced eye of round: http://i329.photobucket.com/albums/l394/dritchie01/Jerky/P1060764.jpg Into the vacuum tumbler: http://i329.photobucket.com/albums/l394/dritchie01/Jerky/P1060765.jpg Into the dehydrator: http://i329.photobucket.com/albums/l394/dritchie01/Jerky/IMG_5295.jp...
by TxBigRed
Fri Nov 26, 2010 00:00
Forum: Smoked pork products
Topic: [USA] Makin' Bacon
Replies: 137
Views: 134171

Here's 2 bellies I did a little while ago. I used Morton's Sugar cure, I think the next ones I will just pump with brine/cure. I soaked them in water before smoking to remove some of the salt. I thought they turned out pretty good. Dave After the cure and into the smoker: http://i329.photobucket.com...