Search found 25 matches

by fagesbp
Tue Jan 14, 2014 20:07
Forum: Sausages
Topic: Sausage Casing Tough
Replies: 11
Views: 7944

Or possibly people interested in discussing can ask the pertinent questions without being a smartass about it... but that's just too sensible. Like what I already did on another much more active forum. I can see why it's more active since they just asked about it and discussed without the smartass a...
by fagesbp
Wed Jan 08, 2014 20:15
Forum: Sausages
Topic: Sausage Casing Tough
Replies: 11
Views: 7944

Sausage Casing Tough

What can I do to help my smoked sausage casing come out more tender? As it is now I can barely bite through the casing when its done.
by fagesbp
Sun Mar 31, 2013 14:37
Forum: Smoked pork products
Topic: First Buckboard Bacon
Replies: 18
Views: 13585

Thanks yall. It tastes great. I cold smoked for 2 days, 8 hours each day. I didn't hot smoke the bbb at all. I just cooked the ham part in the oven after all the cold smoking to IT 175. I was going for 195 to pull but I ended up slicing at 175 because everyone was waiting for it for supper and it wa...
by fagesbp
Thu Mar 28, 2013 20:21
Forum: Smoked pork products
Topic: First Buckboard Bacon
Replies: 18
Views: 13585

Here's the pics of the finished bacon and shoulder ham.
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by fagesbp
Thu Mar 14, 2013 13:46
Forum: Smoked pork products
Topic: First Buckboard Bacon
Replies: 18
Views: 13585

I did the cure by percentage of green weight. 1.7% salt, 1% brown sugar, .2% cbp, 156 ppm cure.
by fagesbp
Wed Mar 13, 2013 15:04
Forum: Smoked pork products
Topic: First Buckboard Bacon
Replies: 18
Views: 13585

First Buckboard Bacon

I have a freezer full of butts so I thought I'd give buckboard bacon a shot. I have made belly bacon and it turned out well so I'm hoping this is just as good. Here's the pork roast after I deboned and split it: http://www.smokingmeatforums.com/content/type/61/id/207346/ And here they are sealed up ...
by fagesbp
Fri Mar 01, 2013 18:05
Forum: For beginners
Topic: Beginners! Make Your Own Ham
Replies: 6
Views: 11448

I have made ham out of pork butts several times and enjoyed it. It's not as lean as a shank ham but just as tasty. I brine them for a few weeks then smoke.
by fagesbp
Thu Feb 21, 2013 22:46
Forum: Other products
Topic: Corned Beef Pastrami
Replies: 4
Views: 4402

Thanks yall.

Crusty, yes it's food safe. I did the research before buying it to make sure. It's a PP5 type plastic.
by fagesbp
Wed Feb 20, 2013 23:24
Forum: Other products
Topic: Corned Beef Pastrami
Replies: 4
Views: 4402

Corned Beef Pastrami

First time making pastrami. The brisket was on sale so I thought I'd give it a try. I have cured a bunch of pork but this is my first time with beef. I cut the point off of a packer brisket and used it to make some delicious jalapeno cheddar dogs. I cut the flat in half and put it curing Friday befo...
by fagesbp
Mon Feb 18, 2013 22:08
Forum: Smokehouses. Construction and Maintenance.
Topic: electric heating element ideas
Replies: 19
Views: 16335

I have a finned strip heater in my smoker like this. Finned Strip heaters at Zoro tools They come in alot of different sizes and wattages and voltages. I have the 1550 watt/120 volt 17-7/8" in my smoker that's about 24 x 24 x 24 and It will get very hot. I have gone up to 340 but stopped it there. h...
by fagesbp
Wed Feb 13, 2013 00:07
Forum: Sausages
Topic: [USA] Chicken Parmesan Tomato Basil
Replies: 4
Views: 2425

I am going to lower the ginger and black pepper and increase the tomatoes. I can add some parsley for color, too. I always write my recipes in percentages so I write the ingredients on the board and put the weights as I calculate them based on the green weight of the meat. I used cheap ready grated ...
by fagesbp
Tue Feb 12, 2013 02:50
Forum: Sausages
Topic: [USA] Chicken Parmesan Tomato Basil
Replies: 4
Views: 2425

[USA] Chicken Parmesan Tomato Basil

Second time making this one. It came out very good but I think next time I'll put a little less black pepper and ginger, and a little more tomatoes. I made some dried tomatoes in the dehydrator then soaked them in olive oil for about a week. The meat: 4 leg quarters and 4 BS breasts. I ground the sk...
by fagesbp
Mon Feb 11, 2013 20:13
Forum: Sausages
Topic: Cellulose Casing HotDogs
Replies: 6
Views: 4925

just cut 1 end off the casing and they slide right out. If you use these don't prick the air bubbles as they split like nothing from any start. Makes them very easy to peel but they bust easily if you give them a start. You can see in the poached pic where I stuck in the probe the meat is protruding...
by fagesbp
Fri Feb 08, 2013 16:02
Forum: Sausages
Topic: Cellulose Casing HotDogs
Replies: 6
Views: 4925

No I didn't bother to emulsify them. I am happy with the way they came out as is. I just ground the meat twice through an 1/8" plate. I meant to take pics of slices and the finished product on my homemade buns with homemade chili but got carried away with the eating lol.
by fagesbp
Fri Feb 08, 2013 15:12
Forum: Sausages
Topic: Cellulose Casing HotDogs
Replies: 6
Views: 4925

Cellulose Casing HotDogs

First time making hotdogs. I used 3 pounds ground chuck and 2 pounds ground boston butt. We poached a few and smoked the rest. Definitely like the smoked ones better but they were more like skinless sausage. The recipe: http://i.imgur.com/sjdhNw7.jpg?1 Chuck http://i.imgur.com/XOJTYnD.jpg Butt spagh...