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  1. fished

    A little bacon advice

    I’ve been in the hospital for 4 days. I have a slab of bacon that was ready to be sliced, bagged and freeze on last Mon, will it still be good?t The refrigerator has stayed on the low end of the green on the thermometer. I also have a slab curgoing for it’s 2nd week. I haven’t been able to...
  2. fished

    Bacon is smoking

    It's 5am on a Saturday morning. about 48 degrees in Cedar Park. I got the bacon on the grill smoking away for about 8 hours until it's done.
  3. fished

    Summer Sausage Question

    I was looking at Lpoli recipes and found a German style summer sausage that sounded good. It says to incubate it at 80F(27C) for 48 hours. Could this be accomplished by just hanging it a room temp for 48 hours or is it even required? Thanks Ed
  4. fished

    Seasoning Mix Question

    I'm looking on the B&P site at their trail bologna seasoning and it says to add "special meat binder". Anyone know what that is and is it needed or can something else be used instead? Below is what I am looking at. I tried clicking on the embedded link, but got an error message. Trail Style...
  5. fished

    Smoked bacon in the fridge

    I have some bacon in the fridge I smoked on Sunday. How long will it be good before I slice it? Not feeling good, just don't want it to go bad. Thanks
  6. fished

    Spices on bacon before smoking?

    On my bacon I use onion powder, garlic powder, black pepper and cayenne pepper after the cure is done. I let it sit in the fridge for a day before smoking. What kinds of spices do you guys use on yours? Thanks Ed
  7. fished

    Deer Sausage

    I have some deer sausage that I traded two packs of bacon for. It's one big link about two pounds. I would like to grill it. What internal temp does it need to cook too? I've cooked wild game sausage before. Thanks Ed
  8. fished

    Bacon

    This is the bacon I made using Bear's TQ method. I'm going to try some this weekend. I smoked in on my Weber Kettle because my MES40 isn't working. I used cherry and oak pellets, with about 8 hours smoke maintaining the grill temperature about 100 degrees. Getting ready to cure, the bacon...
  9. fished

    Pre -Packaged Seasonings

    Most of the seasoning mixes I see on line are for 25 pound batches. Can they be used for smaller 5 pound batches. I didn't know if they already have the cure mixed in with them. Thanks
  10. fished

    Morton TQ

    Hey Bearcarver, is this still what you recommend for curing for belly bacon. "rubbed them good with 1/2 ounce (1 TBS) per pound of belly. I also added between a tsp and a TBS of brown sugar with each pound of belly, after rubbing the TQ on first." This was from you extra smoking bacon. I have...
  11. fished

    Brining and Stuffing a Bird

    Good morning everyone. I have a question for the experts and everyone else. Has anyone ever brined and stuffed a bird after brining? If so would you use cure and how did you like it? I'm not going to smoke it but bake it in the oven. Thanks for the help Ed
  12. fished

    UMAI Process

    There has been a lot of posts about these things. Can someone post up the process and what equipment is needed to use them? The grinder and stuffer I have. What else is involved and needed to make some of this great stuff? Thanks very much and keep up with the good stuff. Ed
  13. fished

    Smoked Turkey in a Masterbuilt 40?

    Is it safe to smoke a turkey in a master built 40 electric smoker, either stuffed or unstuffed?  The max temp setting is 275F, I don't know if that will keep it out of the danger zone.  We want to do about a 12 pound turkey. Thanks for the help. Ed
  14. fished

    Sprizt or Mop Sauce for Brisket

    Looking for a little advice.  I'm doing about a 17 pound brisket this weekend.  Normally I just put my rub on it and smoke it till done.  I was thinking about doing a sprizt or a mopping sauce this time around.  I did find a recipe for a beer mopping sauce that sounds good.  Will doing either...
    • fished
    • Thread
    • Replies: 4
    • Forum: Beef
  15. fished

    Summer Sausage Experiment

    I was able to take today off work.  I mixed up 16 pounds of meat for the SS.  13 pounds of ground pork butt and three pounds of 80/20 hamburger.  I used a Hi Mountain SS kit and it's stuffed into 1.5X12 inch casings.  That made 20 sticks of SS.  Into the mix I added four cups of hot pepper high...
  16. fished

    Hi Mountain SS Cure

    I've used the search bar and couldn't find the answer.  Hi Mountain's cure is yellow.  It seems like I read before on here that it's the same as the Cure #1, which is pink.  Is that correct? Thanks Ed
  17. fished

    A little advice needed

    Good morning everyone.  Hope your New Year is getting off to a good smoky start.  I have about 12 pounds of pork butt ground up.  I also have about two pounds of 90/10 hamburger, and a high mountain summer sausage kit.  My plan is to do a couple of SS with the kit with high temp hot pepper...
  18. fished

    Question for the experts

    I've read and drooled over a lot of posts about casingless snack sticks.  For those who do them,  have you ever used cheese in them?  If you have how did it work out? Thanks Ed
  19. fished

    Happy New Year's to Everyone here

    Have a great smoking new year to everyone here! Ed
  20. fished

    Sheep Casings

    My first attempt with sheep casings was a flop.  I have since seen pre-tubed sheep casings.  I have only used natural casings once before and they were hog casings.  I would like to make some breakfast sausage links.  Have anyone here used the pre-tubed casing and can give some advice on how...
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