If the pics are an indication, you have a real winner there, Kevin!
Good luck and good smoking.
Here's what I used to make this. DO adjust the ECA to your tastes.
Both my wife and I grew up with WW2 Vet Dad's. There were always a couple of cans of Spam in the pantry for Breakfast, Lunch and emergency Suppers. In my house we go through at least 2 cans a week. Fried crisp with Mac n' Cheese is a favorite meal here. Guess it is what you grow up on. I do have to update my description, I had some domestic cheapo Salami that I fried for an Egg Sandwich. I didn't have the smokey flavor but otherwise it was really close. So if Spam and Salami had a child, they would call him Taylor's Ham...JJ
Nah, no force involved.
Just gentle coercion by means of displaying endless photos of meaty goodness.
"The spirit indeed is willing, but the flesh is weak.”
Mike, evening and welcome to the forum..... What is it you want to purchase??
Please take a moment and stop into roll call for a proper welcome...Roll Call.. Dave
When my wife's uncle from New Jersey would show up around the holidays, He always brought a box filled with Taylor ham chubs.
I didnt realize until much later when I checked the prices what a gold mine ($$$) he was generously bringing across the country. Plus he'd bring a half dozen LIVE maine lobsters.
Pfftt - Lobster.
Where I'm from we get two prepared however we want for $9.99 on off nights of $14.99 on busy nights... We eat what we want and use the rest as bait
Well, this thread finally pushed me over the edge. I just bought an electric grinder (the $80 special LEM at Bass Pro) so I'll be hunting for non-cured recipes to try on Monday.
Hey, I resemble that remark!
Those are pretty thick gloves, however. I got 'em at Home Depot. They are insulated food gloves and can handle hot (think 'pulled pork') as well as ice-cold ground meats.
I find them incredibly versatile for mixing the cold stuff as well as moving hot hanging chubs in the smoker or poacher. I still use the food-prep gloves (the transparent or powder blue cheapies) for a lot of the food-handling, but these insulated gloves I really like—and they do a good job.
Those gloves like a good addition. My fingers freeze when making small batches of sausage.
Now I just need a kitchen slave to clean up everything after the sausage-making fest!
Does anyone else go through towels like crazy when making sausage? Thanks to the Martex towels from Costco, and a pretty new washer and dryer we are getting by.
Of course, no credit to my other half who so richly deserves it!
Good luck and good smoking.
I wear these nitrile gloves from Costco all the time when sausage-making, even when I put on those thick insulated gloves.
I find if I wear just the thick insulated gloves, my hands can become sweaty and this makes removing the gloves a challenge, particularly if they're covered in slippery meat fat. Wearing the nitrile gloves underneath solves this problem, and provides further insulation from the cold..
..and I use mainly paper-towels for wipes, clean-up and the like.
weak is not even strong enough language. The good thing in my grinder only does one thing....fine grind. So guess what is on the board to be tried...very soon. My wife fell in love with Jersey Pork Roll after we bought some Sabrets hotdogs with some friends from NY. She keeps saying we need to order more hotdogs but now I can just make it my own way!!! Mwa-ha-ha....
Points of this thread!!!