Search found 1104 matches
- Sat Jan 05, 2019 21:52
- Forum: Smokehouses. Construction and Maintenance.
- Topic: Smoker help
- Replies: 31
- Views: 6760
Has anybody used any of his premixed seasonings? Just curious. I use PS Seasoning 260-B Italian sausage seasoning exclusively. I used to mix my own but after trying this the first time I loved the flavor, and got rave reviews from my friends. Another great aspect of using this is that I gat the sam...
- Tue Jan 01, 2019 10:10
- Forum: Smokehouses. Construction and Maintenance.
- Topic: Smoker help
- Replies: 31
- Views: 6760
The PK100 is a great way to go. I've had one for many years, like Redzed mine was sold by Cabelas and made by PS Seasonings. I smoke mostly bacon, sausage, and hams tho the Pro 100 has the capability to act as a great roasting devise also. By flipping a switch the unit runs from 110 volts to 240, ru...
Not dead here either, tho I haven't been around for quite awhile now. Still stuffing and smoking as CW so graciously taught me https://imageshack.com/i/pnlHGbxOj https://imageshack.com/i/poMp1zjuj https://imageshack.com/i/plpiKwWYj Started making coppa and dry aging steaks with UMAi bags https://ima...
- Fri Apr 20, 2018 15:21
- Forum: Hyde Park
- Topic: Top 5 Items You make
- Replies: 8
- Views: 4052
- Thu Mar 01, 2018 17:16
- Forum: Hyde Park
- Topic: R.I.P Chuckwagon
- Replies: 18
- Views: 8665
Chuckwagon
aka as Barry Byner, passed away on Feb.10, 2018. He taught me all I know about sausage making and charcuterie, was a great wit, and a fine man. He will be missed, may he rest in peace. RAY
- Fri Jan 05, 2018 16:29
- Forum: Hardware
- Topic: Cabela's 33lb sausage meat mixer
- Replies: 13
- Views: 5546
- Thu Jan 07, 2016 05:15
- Forum: Smoked pork products
- Topic: Nitrite and Bacon
- Replies: 41
- Views: 34466
- Wed Jan 06, 2016 16:54
- Forum: Smoked pork products
- Topic: Nitrite and Bacon
- Replies: 41
- Views: 34466
- Wed Jan 06, 2016 16:14
- Forum: Smoked pork products
- Topic: Nitrite and Bacon
- Replies: 41
- Views: 34466
It seems difficult to find a massage bacon curing recipe the folks can agree upon for being effective, yet safe. The curing calculator Redzed provided in the initial thread seems to take away a lot of the guess work, thanks for posting that. Looks like a 12.5lb slab of porkbelly will take 14 grams o...
- Sun Nov 16, 2014 05:27
- Forum: Hardware
- Topic: Cabelas 20lb mixer
- Replies: 15
- Views: 25244
- Sun Nov 16, 2014 05:25
- Forum: Microbiology of meat and products
- Topic: Trichinella in wild boars
- Replies: 19
- Views: 18150
Interesting comments. I know next to nothing about Trichinosis. Can the larve be seen by the naked eye?from Wikipedia http://en.wikipedia.org/wiki/Trichinosis Between 2002 and 2007, 11 cases were reported to CDC each year on average in the United States;[2] these were mostly the result of eating un...
- Fri Nov 14, 2014 00:27
- Forum: Hardware
- Topic: Cabelas 20lb mixer
- Replies: 15
- Views: 25244
Re: Cabelas 20lb mixer
Have a opportunity to get a Cabelas 20 lb mixer cheap. Anybody have one, anything good or bad to say about it. The guy that has it used it once and did not like it. Although they don't run and hide our boys are tired of freezing there hands every time we butcher. Have read reviews good and bad on t...
- Wed Nov 12, 2014 21:37
- Forum: Sausages
- Topic: Heads up on pork deals
- Replies: 19
- Views: 14095
- Tue Nov 11, 2014 02:05
- Forum: Hyde Park
- Topic: Visit to wild boar farm
- Replies: 9
- Views: 7695
Wow, that's a beautiful looking hog! I've whacked a couple of sows in my career with just about that much fat on them, there will be no backfat needed for the sausage you'll be making Chris. I usually cut the grind 60% wild hog and 40% domestic porkbutt just to ensure no gamey flavor, but I doubt th...