Search found 221 matches

by Blackriver
Wed Nov 23, 2016 01:03
Forum: BBQ
Topic: Smoking a beef roast
Replies: 4
Views: 3467

Smoking a beef roast

Hi I have a older Traeger pellet smoker a friend of mine gave me. I am going to smoke a 4 lb beef roast on it for shredded beef. On the setting they suggest for temp the traeger for smoking tends to bounce from 165-200. It will go up to 200 then drop to 165 then back up to 200. My question is at wha...
by Blackriver
Mon Mar 07, 2016 11:52
Forum: Sausages
Topic: Hot dogs questions
Replies: 3
Views: 2461

Great I will do that. Thanks a lot.
by Blackriver
Fri Mar 04, 2016 19:32
Forum: Sausages
Topic: Hot dogs questions
Replies: 3
Views: 2461

Hot dogs questions

Hi there, I am making hot dogs for the first time on Saturday. After I am done grinding, mixing, and stuffing can I move them over to the smoker right away? Will they be fully cured? I was going to start with 100 degree heat to dry them then smoke them 1-2 hours. I will then finish them in a 165 deg...
by Blackriver
Mon Feb 15, 2016 00:53
Forum: Hardware
Topic: Vacuum sealer
Replies: 3
Views: 3195

Vacuum sealer

Thanks guys I will look at that sealer also
by Blackriver
Sun Feb 14, 2016 15:27
Forum: Hardware
Topic: Vacuum sealer
Replies: 3
Views: 3195

Vacuum sealer

I have had a food saver vacuum sealer for a few years now and I was thinking about upgrading to a chamber style. The food saver works but it does not always give me a good vacuum and you have to get the bags just right for it to vacuum. It also does poor with anything that has liquid in it like raw ...
by Blackriver
Sat Jan 30, 2016 14:25
Forum: Sausages
Topic: Hot dogs question
Replies: 4
Views: 2955

Great thanks a lot for the help guys!!
by Blackriver
Thu Jan 28, 2016 19:42
Forum: Sausages
Topic: Hot dogs question
Replies: 4
Views: 2955

Hot dogs question

Hi I am going to make 25 lbs of hot dogs and was wondering how much water I can add to the mix? I am going to be stuffing them into sheep casing and was going to use a smaller horn and I just wanted stuffing to go easier. Also I was going to add non fat dry milk powder to the mix for a binder and wa...
by Blackriver
Fri Feb 06, 2015 00:30
Forum: Sausages
Topic: Thawing time?
Replies: 2
Views: 2184

Thank you
by Blackriver
Thu Feb 05, 2015 16:20
Forum: Sausages
Topic: Thawing time?
Replies: 2
Views: 2184

Thawing time?

I was going to thaw about 36 pounds of meat for sausage making in the fridge. The meat is vacuum sealed in individual 2.5 lb bags. How long will this take to thaw? Will it make a difference that it is not frozen in 10 lb blocks for time to thaw?
by Blackriver
Fri May 16, 2014 12:05
Forum: Hyde Park
Topic: Distillery Raises Pigs to Taste Like Whiskey
Replies: 2
Views: 2301

That is a interesting article. Thanks for sharing.
by Blackriver
Sun May 11, 2014 20:35
Forum: For beginners
Topic: Pre-tubed casings, good price?
Replies: 16
Views: 9034

Tasso, I use Syracuse casing company for all my hog casings, they are 100% from America, and they offer 24 hour support for any questions you have. I am very happy with the end result. I use the pre flushed tubed, which are so simple to use, just wash salt off with warm water, soak in warm water for...
by Blackriver
Sun May 11, 2014 03:17
Forum: Recipes from around the world
Topic: Bhut Jolokia or Ghost Peppers
Replies: 8
Views: 14574

Very good info on peppers! Thanks Chuckwagon!
by Blackriver
Sun May 11, 2014 03:11
Forum: For beginners
Topic: Pre-tubed casings, good price?
Replies: 16
Views: 9034

That does seem like a good deal.
by Blackriver
Thu May 01, 2014 12:02
Forum: Sausages
Topic: People Making Sausages
Replies: 26
Views: 21720

Thanks for the compliments guys. Ray the casings I used are from Syracuse casing company. I am very happy with them. They are pre flushed and tubed. All you have to do is rinse the salt off with tap water, soak them in warm water and then slide the tube on the horn. One other thing, they stink bad s...
by Blackriver
Thu May 01, 2014 00:01
Forum: Sausages
Topic: People Making Sausages
Replies: 26
Views: 21720

Kabanosy I made

Well I decided to make some Kabanosy. I have to be honest I was a bit nervous about letting the sausages air dry for several days at room temp. I have to give out a huge thanks to Chuckwagon who was very patient with me about asking so many questions!! We are very lucky to have someone who has so mu...