Search found 15 matches
- Thu Jan 27, 2011 04:19
- Forum: Smoked pork products
- Topic: [USA] Makin' Bacon
- Replies: 137
- Views: 182506
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...
- Mon Nov 29, 2010 20:04
- Forum: Hyde Park
- Topic: WD Daily Chat - Talk about anything You Like
- Replies: 1288
- Views: 536434
- Mon Nov 29, 2010 19:50
- Forum: Hyde Park
- Topic: WD Daily Chat - Talk about anything You Like
- Replies: 1288
- Views: 536434
- Mon Nov 29, 2010 19:49
- Forum: Sausages
- Topic: SAUSAGE PHOTO GALLERY (Without Original Recipes)
- Replies: 861
- Views: 469894
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...
- Sun Nov 28, 2010 03:44
- Forum: Sausages
- Topic: SAUSAGE PHOTO GALLERY (Without Original Recipes)
- Replies: 861
- Views: 469894
Re: Kabanosy
Grind it when you grind your lean meat and add it back it. Your mix looks pretty lean.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.
Dave
- Sun Nov 28, 2010 03:41
- Forum: Sausages
- Topic: Question about Kabanosy
- Replies: 26
- Views: 22890
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, ...
- Sat Nov 27, 2010 03:58
- Forum: Hyde Park
- Topic: WD Daily Chat - Talk about anything You Like
- Replies: 1288
- Views: 536434
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 ...
- Fri Nov 26, 2010 16:35
- Forum: Other products
- Topic: Jerky And Biltong
- Replies: 45
- Views: 64166
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...
- Fri Nov 26, 2010 16:05
- Forum: Hyde Park
- Topic: WD Daily Chat - Talk about anything You Like
- Replies: 1288
- Views: 536434
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...
- Fri Nov 26, 2010 15:21
- Forum: Smoked pork products
- Topic: [USA] Makin' Bacon
- Replies: 137
- Views: 182506
- Fri Nov 26, 2010 15:16
- Forum: Other products
- Topic: Jerky And Biltong
- Replies: 45
- Views: 64166
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 ...
- Fri Nov 26, 2010 14:35
- Forum: Smokehouses. Construction and Maintenance.
- Topic: Smokehouse Heating Systems and Burners
- Replies: 5
- Views: 14315
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...
- Fri Nov 26, 2010 00:23
- Forum: Smokehouses. Construction and Maintenance.
- Topic: Smokehouse Heating Systems and Burners
- Replies: 5
- Views: 14315
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...
- Fri Nov 26, 2010 00:11
- Forum: Other products
- Topic: Jerky And Biltong
- Replies: 45
- Views: 64166
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...
- Fri Nov 26, 2010 00:00
- Forum: Smoked pork products
- Topic: [USA] Makin' Bacon
- Replies: 137
- Views: 182506
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...