Recent content by bloc004
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First time Bacon...success!!!!
Made 11.5 pounds of bacon for the first time. Turned out great. Thawed out In the brine for 10 days Rinsed and in the fridge to form the pellicle. In the smoker for 8 hours with about 8 small handfulls of maple chips at 90 degrees. Out of the smoker and into the fridge, waiting to be...- bloc004
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- Replies: 4
- Forum: Hot Smoked Bacon
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#12 Ginder for stuffing sticks
I dont leave the grinding plate in. It seems to me that since the snack stick tube is smaller, the meat is staying in the neck with the auger longer, changing the texture a little bit. I aim to get a stuffer at some point anyway, just wondering if anyone else notices anything. I did wet the... -
#12 Ginder for stuffing sticks
I have done quite a bit of sausage with my #12 Kitchener Grinder Stuffer and have two questions. #1: Does anyone else find that stuffing snack sticks with the Grinder/ Stuffer, almost emulsifies the meat and you don't get the fat/meat chunk consistancy that you see in commercial sticks? I am... -
Beef Chuckie and Pork CSR's Two Ways with Heavy Q-View
Looks mouthwateringly good!!!!!! -
Is $0.99/LBS A good price for pork butt???? I think so ! (updated with Q-views)
Hey Jrod, how did that LEM Maple taste? Is it a breakfast sausage maple taste or maple brat taste? I have a package that I want to try out, and some venison thawing. Thanks! -
The "Go To" Pork Butt
Yeah, I do not have the amounts in front of me, but it wasn't anything special, just had a great flavor combo. Like I said, I am going to continue experimenting with unique ingredients and flavors, and try and find other successes, but this one just plain tasted good, and is good to please a... -
The "Go To" Pork Butt
I started smoking earlier this year and have done quite a few pork butts. I am a pretty tough critic on myself and just haven't been over-thrilled with any of the rubs and smokes to date. They tasted good, and everyone liked them, but I knew they were not what they could be. I am happy to say...
