Search found 17 matches
- Wed Nov 12, 2014 16:34
- Forum: Sausages
- Topic: Heads up on pork deals
- Replies: 19
- Views: 17171
- Wed Oct 29, 2014 20:06
- Forum: Smoked pork products
- Topic: Buckboard bacon
- Replies: 15
- Views: 19815
- Mon Oct 27, 2014 20:49
- Forum: Smoked pork products
- Topic: Buckboard bacon
- Replies: 15
- Views: 19815
- Fri Oct 24, 2014 20:36
- Forum: Smoked pork products
- Topic: Buckboard bacon
- Replies: 15
- Views: 19815
- Fri Oct 24, 2014 13:52
- Forum: Smoked pork products
- Topic: Buckboard bacon
- Replies: 15
- Views: 19815
Thanks for the replies...the nitrite turning the meat a gray color then pink explains why my polish sausage was such a weird color when I ground it! I was thinking to myself...not sure if I want to eat this weird colored meat! The Pink cure sounds like the way to go. I have used the tenderquick for ...
- Thu Oct 23, 2014 15:42
- Forum: Smoked pork products
- Topic: Buckboard bacon
- Replies: 15
- Views: 19815
Buckboard bacon
I've seen buckboard bacon recipes that call for either tenderquick or pink curing salt. is there a preference of one over the other?
I have both, so that's not a problem, just wanted some input on which would be better, if there is a "better"
I have both, so that's not a problem, just wanted some input on which would be better, if there is a "better"
- Tue Oct 07, 2014 01:48
- Forum: Sausages
- Topic: make now, smoke later?
- Replies: 7
- Views: 6548
- Tue Oct 07, 2014 00:47
- Forum: Sausages
- Topic: make now, smoke later?
- Replies: 7
- Views: 6548
- Mon Oct 06, 2014 23:36
- Forum: Sausages
- Topic: [USA] Authentic Polish Kielbasa (Hot Smoked)
- Replies: 17
- Views: 20222
- Mon Oct 06, 2014 22:51
- Forum: Sausages
- Topic: make now, smoke later?
- Replies: 7
- Views: 6548
- Mon Oct 06, 2014 18:14
- Forum: Sausages
- Topic: make now, smoke later?
- Replies: 7
- Views: 6548
make now, smoke later?
could you make up your sausages, casing and all, freeze them, then thaw to smoke at a later date?
or refrigerate them overnight and smoke the next day?
seems I always run short on time when it comes to smoking.
or refrigerate them overnight and smoke the next day?
seems I always run short on time when it comes to smoking.
- Fri Oct 03, 2014 16:21
- Forum: Sausages
- Topic: [USA] "Chuckwagon's Beer Brats"
- Replies: 20
- Views: 24648
Oh yes, about the beer. Why lager over pilsner? It`s all about fermenting. Most non-lager beers undergo a process called "top fermentation", whereby yeast floats on top of the wort (grain mashed in hot water), which is exposed to oxygen and kept warm. Oxygen and warmth persuade yeast to produce spi...
- Thu Oct 02, 2014 14:08
- Forum: Fishes
- Topic: cure for salmon/fish
- Replies: 12
- Views: 19175
Thanks for the welcome! I'm glad I found this site, it looks like a lot of fun, and some really good folks! I'll for sure post pics of my adventures and my smoker setup since I built it myself...right now its just a trash can, BUT I pimped it out! STC-1000 temperature controlled, cool air fan/hot pl...
- Wed Oct 01, 2014 20:46
- Forum: Fishes
- Topic: cure for salmon/fish
- Replies: 12
- Views: 19175
cure for salmon/fish
I'm curious why people don't use the instacure more for fish? Also, there seems to be so much variation on recipes and amounts of ingredients. Since I'm new to doing this, I'm looking for a simple cure/brine and want to use the instacure since I'd rather not poison someone accidentally! I'll be cold...
- Wed Oct 01, 2014 18:22
- Forum: Sausages
- Topic: SAUSAGE PHOTO GALLERY (Without Original Recipes)
- Replies: 861
- Views: 463881