Recent content by boykjo

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. boykjo

    What’s the craze with smash burgers

    ^^^^^^^^^^^^^^^^^ Yes-siree-bobcat-tail! IMO A smash burger has much more flavor and Juiciness when done right. Since I got my flat top the Mrs wants a smash burger every now and then. Double up the patty with some cheese and fixin's on a brioche and it can be a delightful experience. M2C
  2. boykjo

    Yet another McRib experiment

    I like the McRib. Did a thread on it a long time ago. Recently I found some cups of bbq sauce to dip my chicken nuggets in at our cafe at work and the bbq sauce tasted like what was on the McRib. I added it to my notes to try it in the future. It was Bulls Eye original BBQ sauce.
  3. boykjo

    NY strips can't do, is it just me?

    I put them in a glass baking dish, take two forks (one in each hand stabbing in an up down combination) and perforate the steak until its fully perforated (both sides). This helps tenderize the meat. You can add a small amount of baking soda on each side to further tenderize the meat but don't...
  4. boykjo

    Hello from Ohio

    Welcome to SMF and were glad to have you aboard. Boykjo
  5. boykjo

    Anyone worked with aluminum flashing ?

    IMO the aluminum wont stop them. An electric fence will. You can run a wire across the top of the pickets to a power supply. One or two zaps should do it and they'll stop.
  6. boykjo

    St Louis Style Ribs

    I once had a co worker ask me how to cook ribs. Another co worker immediately butted in and said "first you boil the ribs". After he finished telling his process I looked at the questioning coworker and said, now do you really want to know how to make ribs! he busted out laughing and the other...
  7. boykjo

    Summer Sausage in dehydrator?

    I would not recommend it. Dehydrators are intended for dehydrating.
  8. boykjo

    Considering Smaller Meat Grinder

    Go big or go home I always say!
  9. boykjo

    5 year old dry cured ham

  10. boykjo

    Sausage making 101 Using fresh meats

    Yep, special order. I order it at their pork center in Pikeville NC and have it delivered to their outlet at the farmers market. Its unavailable during the hunting season.
  11. boykjo

    Sausage making 101 Using fresh meats

    I would like to take this opportunity and share how important it is to use fresh meats when processing sausages. I found the quality of the sausage depends on the quality of the meats used. With all the time and effort that's put into the process it can become disappointing when your results...
  12. boykjo

    How to handle natural casings

    The casings are in a large bowl of water after rinsing the salt off them. It makes it easier to remove what you need while the casings are submerged in water. After you have taken what you needed there is no need for the extra water to store. The casings are saturated enough so all you need is...
  13. boykjo

    Getting a good casing bind

    Cant tell what's really going wrong but just keep it simple. Use fresh non frozen meats. use fresh pork fat if you are increasing the fat content. Don't add any oils or excessive water to the mix. Don't under stuff or over work the meat. Looks like your grind is small and fatty. Try the next...
  14. boykjo

    Salted Casing Storage/Browning?

    IMO they should still be good If they are not moldy or have an unpleasant smell. They should have been placed in the fridge after opening. Since they were packed in salt they will take a long time to recover moisture so soaking will take a very long time. Put the whole lot in a bowl of water and...
  15. boykjo

    Four Day Salami

    Nice. :emoji_thumbsup:
See more
Top Bottom
Back
Clicky