Search found 499 matches

by Devo
Sun Apr 22, 2018 19:50
Forum: Other products
Topic: Teriyaki Jerky
Replies: 6
Views: 3555

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...
by Devo
Sat Apr 21, 2018 17:47
Forum: Other products
Topic: Teriyaki Jerky
Replies: 6
Views: 3555

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...
by Devo
Tue Apr 17, 2018 10:11
Forum: Sausages
Topic: Kabanosy Revisited
Replies: 9
Views: 3803

Butterbean wrote:Devo, why do you say you won't make them again? Do you not care for the flavor or what? I like them myself. Just curious.
I did not like the flavor all that much.
by Devo
Mon Apr 16, 2018 03:22
Forum: Sausages
Topic: Kabanosy Revisited
Replies: 9
Views: 3803

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...
by Devo
Wed Mar 28, 2018 18:36
Forum: Dry Cured Meats and Sausages
Topic: Back Fat
Replies: 7
Views: 3079

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...
by Devo
Wed Mar 28, 2018 00:02
Forum: Dry Cured Meats and Sausages
Topic: Back Fat
Replies: 7
Views: 3079

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/...
by Devo
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: 13229

I have had my Hanna for over 5 years now I think. It has worked perfectly without any problems. Easy to calibrate and is accurate. You get what you pay for. If you want a cheap PH meter than don't buy a Hanna. Hanna sets the standard in PH meters and all else just follow.
by Devo
Sat Mar 17, 2018 01:28
Forum: Hardware
Topic: Multi Probe Thermometer
Replies: 9
Views: 4136

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/
by Devo
Wed Mar 14, 2018 23:11
Forum: Hardware
Topic: Manual Vertical Suasage Stuffer ?
Replies: 31
Views: 11432

by Devo
Wed Mar 14, 2018 15:47
Forum: Hardware
Topic: Knives
Replies: 11
Views: 4408

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...
by Devo
Wed Mar 14, 2018 14:35
Forum: Other products
Topic: Aging Cuts of Beef
Replies: 5
Views: 2248

I have only done it a few times using the UMAi Dry bags. To me it is a waist of money drying out a good piece of meat that you have to trim away all the hard cover so I have stopped doing aged beef.
by Devo
Tue Mar 13, 2018 19:31
Forum: Hardware
Topic: Manual Vertical Suasage Stuffer ?
Replies: 31
Views: 11432

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...
by Devo
Mon Mar 12, 2018 21:36
Forum: Dry Cured Meats and Sausages
Topic: Peperone
Replies: 25
Views: 8226

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...
by Devo
Sun Mar 11, 2018 19:57
Forum: Hardware
Topic: Manual Vertical Suasage Stuffer ?
Replies: 31
Views: 11432

Another little interesting fact about Kirby some might not know LOL is how he got his handle he uses on many forums. ( Pikeman_95) He skin dives for Pike and uses a spear gun to catch them. He is a very interesting man LOL

Image
by Devo
Sun Mar 11, 2018 18:50
Forum: Hardware
Topic: Manual Vertical Suasage Stuffer ?
Replies: 31
Views: 11432

Again Thanks for the information and links fellas ! That meat mixer is quite ingenious ! Knifeman LOL yup it sure is. When he first made them he made the cutting blades out of stainless steel but his wife freaked out saying if some kid accidently turned on the drill some bad things could happen rea...