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  1. dangerdan

    Any Day Now, Its Salamiville

    I did the final swap. I think my mrgga Genoas my finish soon as well...
  2. dangerdan

    Ole No.5, Story of a Dry Cured Ham

    Back last November I cured several hams. In particular a boneless ham that I offered to my wife to add her special touches. She decided to name it "Succulent Harvest Ham" (I called it No.5 as it was one of 5 in a run). At minimum we decided to go the 6 months so in real time this ham started at...
  3. dangerdan

    Porkaholic Binge

    I was planning to turn out some Salami this weekend but had to make a few other palns for this weekend. Knowing I had Lendenspeck project to complete I got that out of the way. Then I took a look in the storage chamber. Things were looking a little moldy in there and some minor cleaup was to...
  4. dangerdan

    a little snackin on the job

    On a whim I brought one of my salamis (the noisette) and some peppered havarti to work with me. I've been snacking along on them today. While the table cloth and dishes are a bit savage, the salami & cheese made up for it. They tasted great and were well wroth the effort. Sometime we make do...
  5. dangerdan

    Lendenspeck

    I've had this project going on for some time now. The recipe comes from len polis. I'd say this one was a success. Once I got it un-trussed, I must have gotten a little carried away but my main concern through this project was mould propagation. A little mould growth between the bacon and...
  6. dangerdan

    Another blast of salami

    This year's endeavours so far are: 3 Genoa, 3 Hungarian, 3 Picante and 2 Noisette. Right front is a Lendenspeck I've had going for a while. Soon I'll slice into that one for a Christmas Breakfast. The chamber is full so I'll get back with some different salamis later as these finish. More to...
  7. dangerdan

    Dry Curred Hams

    These are in for the long haul so relax and get comfortable and rest a while. I started with two bone in hams that I will be curring Missourri style with a sugar cure. Below one is shown being salted. Also in that photo is a single ham, another boneless we've dubbed No.5, was spiced with...
  8. dangerdan

    Sausage grinding/stuffing table

    I built a grinding table over the past couple weeks and thought to post the results here. After last years sausage and salami escapades I figured this could only make things better. First, framing it up. After locating the position the grinder and drive works would be, I marked everything...
  9. dangerdan

    The sticky forum

    I see a trend here...
  10. dangerdan

    I think my grinder's too small

    A while back I picked up a SS #32 grinder for a good price from an online source. I picked up a few hardware items and hooked up a motor to it and budabing we're in binness. After about the third time using it I snapped off that stud that holds the blade. I went to a machinist buddy to have it...
  11. dangerdan

    Another Salami for slicing

    Took a Luccese from the chamber and sliced it up for a late night snack. This will go great with some provalone. Perfect flavor with a nice pepper after taste. with only four sticks left in the chamber it'll be time to make up some more soon.
  12. dangerdan

    Another Ribeye

    The last ribeye was good, but this one,,, Oh my Lord!!! From the other thread; The hams and pastramis are all out and cooling. I'll probaby get them sliced up tomorrow. The shoulders, well, we know they aren't going anywhere. Internal on this is just hitting the stall zone @146*. Just put the...
  13. dangerdan

    Multi Maxo Smoko

    Runnin a little meat though the smoker today. It's a multi species smoke but because of the mass of the reveered Mega Butts I believe the scales tip to Pork. First on the racks were a couple shoulders weighing out at 16 and 17 lbs respectively. Then my booty pastrami was packed in pepper and...
  14. dangerdan

    New to me ole slicer

    After burning up my cheesy little used slicer I decided it was time to find a good deal on a used slicer that would hold up for a while. I set out for two which I had selected, a Globe and a Berkel. The lady that had the berkel wouldn't budge an inch on the price at $475 but with good reason. It...
  15. dangerdan

    Valentines Day

    Well, with the Big V behind us I gotta ask, what'd you get/do? Myself, it seems cooking untensils and appliances were high on the love list. (among other things) I bought the wife a new microwave while she got me a nice set of carbon steel knives. She also got some roses and candy... She...
  16. dangerdan

    Ribeye Roast

    Decided to smoke a ribeye roast this afternoon. I prepped this one with montreal Steak seasoning and slathered it liberally with a balsamic vinegar glaze. I'm smoking it @ 235 to 240*F to a nice med rare for slicing. When a probe slides into a roast as easy as this one did you know good...
  17. dangerdan

    Butt Pastrami

    In making up some corned beef for pastrami I wondered how pork pastrami would be so I carved up a butt for the occasion. It''ll sit in cure for at least a couple weeks before it's ready to proceed.
  18. dangerdan

    First Bacon Attempt

    Tomorrow I expect to complete a fridge I've been converting over the past couple weeks and I'm looking forward to making some bacon. I'll get the cure mixed up and get things started tonight. I plan on using the recipe navion jim posted. This will finally give me the opportunity to use my...
  19. dangerdan

    Does my butt look big in this picture?

    How about now? Holy Canolli this ones gonna take a while... My wife told me the other day that she wanted to marinade and smoke a butt. Being the prankster I am I brought this one home for her.. This may take 22-24 hours.. Wow Think I should cut it in half for her? Nahhh,,, now what fun...
  20. dangerdan

    Fridge Conversion Chimney Placement

    I'm currently working on a fridge conversion. This is my third fridge smoker over the years and the last two had the chimney cut into the top. The last one really never even had a chimney, just a hole in the top of the fridge to let the smoke vent. My question being, is there any benefit to...
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