Search found 17 matches

by bmeyer50
Wed Nov 12, 2014 16:34
Forum: Sausages
Topic: Heads up on pork deals
Replies: 19
Views: 11958

1.99 a pound last week on sale in Missouri
by bmeyer50
Wed Oct 29, 2014 20:06
Forum: Smoked pork products
Topic: Buckboard bacon
Replies: 15
Views: 15170

I'll definitely look for those! Thanks everybody! :grin:
by bmeyer50
Mon Oct 27, 2014 20:49
Forum: Smoked pork products
Topic: Buckboard bacon
Replies: 15
Views: 15170

unless I can find a butcher ( good luck these days ) I'll just have to stick with buckboard bacon...since the butts are pretty lean, thats not really a bad thing I suppose. I'll just have to borrow my sisters slicer to cut it thin.
by bmeyer50
Fri Oct 24, 2014 20:36
Forum: Smoked pork products
Topic: Buckboard bacon
Replies: 15
Views: 15170

i dabble in a lot of different things...and drive my partner nuts!!
by bmeyer50
Fri Oct 24, 2014 13:52
Forum: Smoked pork products
Topic: Buckboard bacon
Replies: 15
Views: 15170

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 ...
by bmeyer50
Thu Oct 23, 2014 15:42
Forum: Smoked pork products
Topic: Buckboard bacon
Replies: 15
Views: 15170

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" :grin:
by bmeyer50
Tue Oct 07, 2014 01:48
Forum: Sausages
Topic: make now, smoke later?
Replies: 7
Views: 3881

yum as usual! :grin:
by bmeyer50
Tue Oct 07, 2014 00:47
Forum: Sausages
Topic: make now, smoke later?
Replies: 7
Views: 3881

I can do that! I was just thinking that if someone wanted to make up a lot of different things and then just dedicate a day only to smoking, then making them, freezing then pulling it out on smoking day would be great, but I can just do the refrigerate thing!
by bmeyer50
Mon Oct 06, 2014 23:36
Forum: Sausages
Topic: [USA] Authentic Polish Kielbasa (Hot Smoked)
Replies: 17
Views: 13661

yummmmm! I need practice with my link size as well!
by bmeyer50
Mon Oct 06, 2014 22:51
Forum: Sausages
Topic: make now, smoke later?
Replies: 7
Views: 3881

Polish sausage, cure #1 and hot smoked
by bmeyer50
Mon Oct 06, 2014 18:14
Forum: Sausages
Topic: make now, smoke later?
Replies: 7
Views: 3881

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.
:???:
by bmeyer50
Fri Oct 03, 2014 16:21
Forum: Sausages
Topic: [USA] "Chuckwagon's Beer Brats"
Replies: 20
Views: 18091

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...
by bmeyer50
Thu Oct 02, 2014 14:08
Forum: Fishes
Topic: cure for salmon/fish
Replies: 12
Views: 10740

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...
by bmeyer50
Wed Oct 01, 2014 20:46
Forum: Fishes
Topic: cure for salmon/fish
Replies: 12
Views: 10740

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...
by bmeyer50
Wed Oct 01, 2014 18:22
Forum: Sausages
Topic: SAUSAGE PHOTO GALLERY (Without Original Recipes)
Replies: 858
Views: 298120

I went through and looked at all the sausages...sorta like Pork Porn!! LOL :wink: