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Recent content by neutral
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not to sound like a downer but isn't tender quick usually more for cold cures that never get exposed to heat because of the nitrates???
I think the bacon looks amazing by the by. i have some bellies in the freezer just itching to get my smoke on. cant wait.
Ok so firs sausage project with the little piggy is a success. Unforunetly it wasnt in the smoker as that is still unfinished. But i did make some amazing merguez sausages. i used 5lbs of deer, 5lbs or pork and 1lb of beef. I used 1kg of merguez seasoning that i got from griffith labs and added...
So a little update
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I got all my meat bagged and tagged in the freezer and was going to start my brine for my bacon and shinkenspec but i haven't been able to get my smoker going yet. i was ready to go and all i needed to do was drill a hole in my oven to put in my chimney and i cooked my...
yeah its pretty awesome, I got my first pocket knife when i was 6 or 7 and consequenlty i also got my first scar ;) i've had a thing for knives ever since. i love a good blade. I wish i would have taken the time to take pictures myself rather than depend on an 11 year old but whateve its better...
its really nice to be part of their multi generation family tradition. I wish my family could experience this as it gives you a new understanding to where food really comes from.
this monster must have gone through 4 to 500 lbs in no time at all. it works pretty darn good. i have a waring pro at home. it makes me a little funny looking at mine now. so little. ;) like i said they made a lot of ground pork.