Search found 515 matches
- Sun May 13, 2018 20:20
- Forum: Hyde Park
- Topic: R.I.P Chuckwagon
- Replies: 18
- Views: 15682
Yup he was a colorful character thats for sure. Really not sure just how much he really knew but he sure could put out the B.S. when needed Not many forums would have him around because of it. I remember reading about the State troupers arresting him for impaired while he was the towns sheriff and f...
- Sun Apr 22, 2018 19:50
- Forum: Other products
- Topic: Teriyaki Jerky
- Replies: 6
- Views: 5464
Thanks for the kind words 50 lbs of jerky is about right but around here I would have to go get a loan to buy the beef. LOL Beef prices are just unreal. When I find a round roast on sale I will turn it into jerky. Round roasts seem to be the cheapest ones to buy around here and are nice and lean. No...
- Sat Apr 21, 2018 17:47
- Forum: Other products
- Topic: Teriyaki Jerky
- Replies: 6
- Views: 5464
Teriyaki Jerky
Hanging from the rack in my bradley smoker. Used toothpicks to hang them. This is my preferred method. Takes longer to hang them but everything gets done at the same time. Going in for 1 hour at 150F to dry them out some. https://i.imgur.com/ndLf00y.jpg After 1 hour they got 4-5 hours of smoke. http...
- Tue Apr 17, 2018 10:11
- Forum: Sausages
- Topic: Kabanosy Revisited
- Replies: 9
- Views: 5437
- Mon Apr 16, 2018 03:22
- Forum: Sausages
- Topic: Kabanosy Revisited
- Replies: 9
- Views: 5437
I only made them once. They were not something I would try again. Just not for me but from the pictures I found coming out of the smoker they were a little bit wrinkled and I hung them downstairs after smoking for a week. From what I remember the looked close to yours. https://i.imgur.com/Fjq2ZUU.jp...
- Wed Mar 28, 2018 18:36
- Forum: Dry Cured Meats and Sausages
- Topic: Back Fat
- Replies: 7
- Views: 4526
Unless you want a 50# box, unsalted fatback is hard to come by around here. I rinse the salted fat and slightly adjust the salt. Sometime I just use the belly meat. 50# box. Sounds about right :mrgreen: Put it in the freezer, its not going to go bad. That should do you for a life time of sausage ma...
- Wed Mar 28, 2018 00:02
- Forum: Dry Cured Meats and Sausages
- Topic: Back Fat
- Replies: 7
- Views: 4526
My local abattoir butchers pigs on a Thursday. As long as I put my order in ahead of time I can pick it up on Friday morning. All nicely bagged and ready to go. Very cheap to buy and I get 5 or 6 pounds at a time. Skin on but real easy to skin out. Always about 2-3 inches thick. https://i.imgur.com/...
- Sat Mar 17, 2018 02:35
- Forum: Dry Cured Meats and Sausages
- Topic: My first batch and everything looks good!! I Think!
- Replies: 57
- Views: 18694
- Sat Mar 17, 2018 01:28
- Forum: Hardware
- Topic: Multi Probe Thermometer
- Replies: 9
- Views: 6700
The Stoker has 3 device ports on the front and 3 on the back. The ports accept any combination of blowers, pit probes, food probes, and port expanders enabling you to control multiple cookers. Port expanders are used to add more devices.
https://www.bbqguru.com/
https://www.bbqguru.com/
- Wed Mar 14, 2018 23:11
- Forum: Hardware
- Topic: Manual Vertical Suasage Stuffer ?
- Replies: 31
- Views: 20716
I have owned the Work Sharp Knife sharpener for a long time. Think I might even have one of the originals. For me it works perfect. Other knife sharpeners I can destroy a knife in very short time lol. I even use mine to sharpen the blade on my old Hobart meat cutter (1612). I could never get the sha...
- Wed Mar 14, 2018 14:35
- Forum: Other products
- Topic: Aging Cuts of Beef
- Replies: 5
- Views: 3980
- Tue Mar 13, 2018 19:31
- Forum: Hardware
- Topic: Manual Vertical Suasage Stuffer ?
- Replies: 31
- Views: 20716
That looks just like the 15 lb stuffer from Northern Tool and at $239 US that's a really good price here in the US. If my calculations are correct that's $308 in CA dollars. Now I don't know if that good or bad, high or low for you all in Canada I will add, that I will help any member here obtain a...
- Mon Mar 12, 2018 21:36
- Forum: Dry Cured Meats and Sausages
- Topic: Peperone
- Replies: 25
- Views: 11686
I like to use this recipe, used it a few times and it works out very well. Pepperoni: Ingredients ● ● 5 lbs pork shoulder (frozen for at least 2 weeks) trimmed and ground fine ● 1/4 Cup kosher salt ● 1 tsp. insta cure #2 ● 1 Tbsp. Dextrose ● 1 Tbsp. Bactoferm F-RM-52 ● 2 Tbsp. Paprika ● 1 Tbsp. Chil...
- Sun Mar 11, 2018 19:57
- Forum: Hardware
- Topic: Manual Vertical Suasage Stuffer ?
- Replies: 31
- Views: 20716