For the last 6 years I've been cooking bacon in a cast iron skillet in the oven @ 350 deg. F. Flip it once after 10 min. or so and it'll be don in another 7 min..................then remove the bacon and crack an egg or two in the skillet in the oven. Perfect eggs...................

Well, I fumbled it into place. Not sure I can do it again though. Seems like as things pop up to make a selection, there is a bit of guess work or experience necessary. Not good at guess work and my experience level is low!

Here is the two of them............I hope. Can someone send me specific info on photo uploading? The instructions are rather slim, at least for my brain.

https://imageshack.com/a/img921/8462/U9Bgbj.jpg

hosting photo

Seriously maddening...................I'll keep at it

Let's see if there are images below!

https://imageshack.com/a/img921/7098/NXjvYN.jpg

https://imageshack.com/a/img924/3065/SWHXeF.jpg

Well,
I'm trying to figure out how to upload some photos.............................but I don't see it happening with the instructions on this forum. I will need to get my wife's assistance.

So I made some Shinkenspeck for my Christmas Smoke House adventure this year. I made it according to Rytek's recipe in the his book. Which quite different than the Shinkenspeck in the Sticky on this page. I used a sirloin for the middle and belly for the rap. Brined them according to his recipe usin...

Bob K wrote:Not easily. Sorry.

So, do you convert it to grams or ounces and weight it out?

For sausage we use a 50/50 or 60/40 pork to venison ratio. It is not dry that way..... This is a recipe we like, its been fine tuned for decades to its current formula. Those are multiplication %'s, .009 = ( .9%) Venison sausage 50/50 pork butt / venison Salt................................ .009 ( ...

Hi, I have about 5 pounds of ground venison, frozen. It was given to me from a reliable source. It is ground, packed and appears to be a very nice product. Not really caring to much for ground venison by itself, thinking I'd make some smoked sausage with it. I'm thinking straight up Kielbasa? Would ...

So if I were to make a "Fresh Hot Link", meaning, not using a cure, but hot smoking it to 155 degrees using a water smoker and keeping the temp in the safe 180-195 degrees fahrenheit. Would the same idea of salting the cubed meat and placing it in the cooler for 48hr work to gain some bind?

I've always used Soy Protein in my smoked sausages for the simple reason, Rytek said to. I have wandered what it would be like if you didn't. One thing, Soy Protein costs more than the meat! Also, it's not the easiest thing to blend in to the meat. I generally use a fair amount of fatty meat ground ...

I will often times make the "cooked salami" from the Rytek Kutas's book and I will almost always make "Iowa Farm Sausage" from the Bruce Aidells book. I will also make some Canadian Bacon and some regular bacon.

Those look amazing! When I ran out of sheep casings...........which took about 10 years, I switched to 26mm Hog Casings. Far less cursing and struggles.