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  1. SmokinEdge

    More Columbian Santarosano Chorizo (St. Rose Sausage)

    Skipping the wine is a mistake. Although not a game changer, the wine brings an earthy tone to the sausage overall, definitely worth not skipping. I use Merlot and Chianti wine in many sausage recipes, no binding issues and no negative effects at all.
  2. SmokinEdge

    HAM.... easy peasy... no mess.... DISCLAIMER.. MONEY...

    True that……
  3. SmokinEdge

    Pepper on Bacon

    If you use white pepper, which comes more in a powder form, you will get the pepper flavor. That’s what I typically use.
  4. SmokinEdge

    More Columbian Santarosano Chorizo (St. Rose Sausage)

    Looks excellent. That cut shows you have sausage savy, and the recipe shows you have good taste. Nice work. I’m still tuned in for the final.
  5. SmokinEdge

    HAM.... easy peasy... no mess.... DISCLAIMER.. MONEY...

    We have all been there. But it’s still best to make your own thread. Then tag Dave and a link to his original thread. This way we pay respect but live in the now or today. We all get it.
  6. SmokinEdge

    Pepper on Bacon

    Seen I was way low on bacon after the in-laws came by (I call them, Out-Laws, lol) So I pulled a couple of bellies out of the fridge to start some more. All was good until I realized I was completely out of white pepper, dang! Really didn’t want to run to town for more, so thought about it and...
  7. SmokinEdge

    HAM.... easy peasy... no mess.... DISCLAIMER.. MONEY...

    I suggest you start your own fresh thread about your ham. Give Dave his due and carry on your own. These are great hams. And better left for 14 days then the smoke and rest totaling about 21 days for supper. It takes time to develop all of the flavors. Wait and you will be rewarded.
  8. SmokinEdge

    First pork shoulder

    The meat tells you when it’s done. Temp probes give you a good idea of when you are close. The meat can finish or be done anywhere from 195-210. You have to probe each meat for the doneness. Usually 205 is the magic, but not always.
  9. SmokinEdge

    Even even more Colombian Chorizo

    Yup, the pot got stirred on this one, and rightly so. When it’s a good one,,,, it’s good.
  10. SmokinEdge

    First pork shoulder

    Looks great to me. In the future if you want soft pulled meat watch the IT and once you hit 200F you are close, from there probe for tender with a bamboo skewer or similar. When done the probe will push in all over the meat with almost no resistance, think of pushing the skewer into a jar of...
  11. SmokinEdge

    Cicadas on the menu?

    No way!
  12. SmokinEdge

    Pork belly

    That’s a big boo-boo!
  13. SmokinEdge

    Kielbasa Quest chapter 2: Smokies

    Oh, and I like the Caraway cracked best, just measure out the seeds and give them a light busting up.
  14. SmokinEdge

    Kielbasa Quest chapter 2: Smokies

    Go with, Nutmeg) 1-1.5g Caraway) 1-1.5g This is g/Kg so for 5# double those amounts.
  15. SmokinEdge

    Kielbasa Quest chapter 2: Smokies

    Those look delicious to me. Add some nutmeg and caraway and you’d have a Kabanosy. Very delicious dried meat stick. Nice work and stay after it.
  16. SmokinEdge

    Vanilla Extract

    Interesting project. May have to put this on the list.
  17. SmokinEdge

    Even even more Colombian Chorizo

    Nice work Doug. Those look great. Definitely a good sausage to have in the rotation.
  18. SmokinEdge

    Featured My 2nd ( really first ) Porkstrami , and I must say Glad I did it twice, Only took a little over a month to do.

    Great write up and the rest was just great work. I like porkstrami too!
  19. SmokinEdge

    Hello from Ogden, Utah

    Welcome from Colorado
  20. SmokinEdge

    Even even more Colombian Chorizo

    Heck yeah brother. Going to be some good sausage. I’m in for the finish
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