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  1. talan64

    Az smokers HELP!!

    Calling all Arizona smokers!  I'm looking for a little information. I may be moving to the Chandler area in the near future, and I am wondering where you get your meat from??  Here in the Northwest, we have a restaurant supply store called "Cash and Carry" that has some of the best prices on...
  2. talan64

    What cut of meat for hamburger?

    For those out there that are grinding your own hamburg, I have a simple question. What cut (and why) do you use to make your hamburg?? I am looking for the "general purpose" hamburg here, not hamburg you may grind for some special dish. I have tried a couple different cuts, mostly the bigger...
  3. talan64

    Anyone looking for Lea & Perrins: Thick Classic Worcestershire Sauce

    Not sure how many people use Lea & Perrins: Thick Classic Worcestershire Sauce, but I had started using it to rub on beef before seasoning (kind of like mustard on pork).  I ran out, and had a heck of a time finding it.  I looked in all my local stores, to no avail, seems everyone carries the...
  4. talan64

    Snack stick help

    Hopefully someone can shed some light on this: A buddy of mine asked me to post for help with snack stick casing.  Seems he's made snack stick a few times now, and the casing doesn't want to stay attached.   How can he get the casing to shrink tight with the meat when he dries, cooks it? I...
  5. talan64

    Smoked Turkey Breast for the 4th!

    So, anyone that's followed my post know that i just hate doing the "usual" thing for holidays and what-not.  So this year for the 4th, I decided to do up some smoked turkey breast. I picked up 2 frozen turkey breasts on Monday night, and stored them in the garage fridge to start thawing.  They...
  6. talan64

    First Brisket of the summer

    So if you followed my other post, you will see I paid dearly for this brisket ($5.99/lb), but I really wanted some brisket, so I paid the price and smoked it up. 7.3 / lbs to start with, trimmed some of the fat off, and got it ready on Thursday night: Rubbed on some thick Worcestershire sauce...
  7. talan64

    What happened to the prices?

    What the heck happened to the price of brisket this year??  Last year I was getting briskets at Costco for $3 - $4 /lb.  I just bought one last night from Costco, and paid $5.99 /lb.  I bout put it back down, but really want a brisket this weekend.  I usually don't even look at the price when I...
  8. talan64

    MMmmmm Ribbbss!!

    I am a firm believer that if I'm going to smoke something....I'm going to fill up the smoker! So yesterday, we were having some friends over for a little cookout / get together, and I smoked some ribs! This is the first time I used ribs from Cash & Carry, but definitely not the last time, they...
  9. talan64

    Pulled Pork just because

    This is from last weekends smoke: My wife had noted a few days before that we were out of BBQ Pulled Pork, and Pulled Pork Taco Meat. I try to never let that happen, but sometimes I fall down on my job. Anyways, I've been "itching" to try out the meat from our local Cash & Carry (I've always...
  10. talan64

    For all of you that have served in the military

    I'd just like to take the time to tell everyone here that has served (or are still serving) in the military, that those of us that enjoy the freedom and safety that you are or have provided to us, by dedicating your time, REALLY APPRECIATE IT!!  There is no end to how thankful I am for living in...
  11. talan64

    Beef Bacon Questions

    I have a few questions about making Beef Bacon.  I have a friend who does not eat pork at all (stomach issues not religious), and I thought I would make him some beef bacon. First question: What cut of beef would one use to make into bacon? 2nd question: Any special concerns about using beef...
  12. talan64

    Yet another first time bacon thread - New pictures 4/12/14

    With all the first time bacon posts I see on here (and the veterans bacon posts). I decided I needed to try it out.  I've made Canadian Bacon, and Buck Board Bacon, so it's not like I'm a complete noob to bacon, but this time I needed to do "real" bacon, with some belly. I went in on 1/3 of a...
  13. talan64

    Sausage coming soon

    UPS just dropped off my new meat grinder.  Check back for sausage coming soon. Right now it cam with just one stuffing nozzle, but I'm planning to buy the set of 3 from LEM. Lem #8 575W - Entry level, for a noob (that's me):
  14. talan64

    More Cheese w/ qview

    So I had done my first cheese last fall, and thought it came out great.  Shared with some guys at work who all(those that like smoked cheese) raved about it.  The first couple blocks I had tried I opened and cut too soon, and they were VERY strong.  The last couple were great since they had time...
  15. talan64

    First Buck Board Bacon

    I'm trying my hand at some buck board bacon!  Got a nice packer from Costco, and split it up into 5 nice slabs.  Using 4 bags to cure, I'm using the dry cure I've had a lot of luck with doing C-Bacon. Wanted to try 4 different flavors, so added black pepper, garlic, brown sugar, and maple syrup...
  16. talan64

    BBQ Sauce vs Finishing Sauce?? (no contest)

    So I was always wondering about using a finishing sauce for my pulled pork, and how it would effect/change the overall taste of the pork. Well yesterday I think I found out.  I smoked up a couple pork shoulders for a cookout (wife's birthday).  While the pork was resting I decided to make...
  17. talan64

    Roast Beef for Sammies!

    Ever since I ran a trial run of sandwich roast beef last summer, I just can't bring myself to pay the money for mediocre (at best) lunch meat from the deli. So, since I was in the mood for some roast beef sandwiched for lunch last week, I decided to make up a couple roast beefs that I could...
  18. talan64

    2nd Round of Canadian Bacon

    I used up "almost" all of the first Canadian bacon, and thought it best to make more before I actually ran out. I didn't get pictures of prep or curing.  I did cure using Mortons sugar cure, with brown sugar and maple syrup mixed in.  This is after 17 days in the fridge. Finished product...
  19. talan64

    Problems with Food Saver

    Does anyone else have this issue with their food saver?  I start having an issue with the bags getting vacuumed out after about 10 bags.  I let it sit for a bit and it ok for maybe 5 - 7 bags...and so on.  It looks like the sealer is getting too hot and sealing the bag before it has a chance to...
  20. talan64

    First time Canadian Bacon - Heavy qview

    So, reading all the bacon threads on this site, I figured I needed to try something.  I decided to try out Canadian bacon for a first run at it.  Had a heck of a time finding cure, was looking for Tender Quick, but seems that none of the local stores carry it (maybe one of the other guys in the...
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