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Recent content by Coreymacc

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    How to avoid tough skins on smoked sausage?

    Personally i don't think its your casing procedure, Fueling Around nailed it imo, 100c is 212f. Too hot, 167f or 75c is max for cured sausage. You are in the sweet spot for creating leathery casings. My opinion Corey
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    I'm a little afraid, just finished cold smoking a belly.

    I am with everyone else on this one, you mention 2 types of sugar, pepper, no mention of any salt or cure. If you could elaborate more Corey
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    Weber kettle prices.

    Get the master touch if you have the funds, a few extra features that i love. Corey
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    an interruption in the curing process

    I would love to know the physics behind that, because water molecules stop moving at 0c or freezing, cure needs to move through meat via liquid, so how the cure can migrate when the water is frozen is a bit problematic for me. Not saying it didn't happen, but it needs a deeper dive. Or...
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    an interruption in the curing process

    If you are concerned just let it thaw completely,leave it in the cure a few extra days and just do your normal procedures. If it was at its finished cure time before it went into the freezer you are good just thaw completely and proceed normally. Basically if you think of the freezing as a...
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    an interruption in the curing process

    If you were say, half way through the curing time, when you froze, then thawed, the curing time will resume where you left off. It wouldn't start over as some of the cure was already in the bacon before the freezing stopped the process. Maybe add a few days to make sure you are fully cured. My...
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    After All These Years My First Fail...

    Im never that brave, my final cook temps are around the 167f mark. But if you can go 25 years on a process. Any chance your temps were reading off? Maybe you were hotter? My 2 cents.  Corey
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    You Know You Live In A Redneck Town….

    We have the transfer station also here in Lac st Anne County, you guys get 50 people? This morning there was maybe 15 people all day. We get a swipe card. Plus, the town where my mail box is just hit a whopping 950 people😊 Corey
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    Happy Birthday Coreymacc

    Ive been so busy i haven't been on for a few days, scrolling through i saw my name. Thankyou everyone, it a nice gesture. 55 came way to fast. Corey
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    Countertop ice maker

    That's the exact one we use. Works great, has made tons of ice. Biggest thing is obviously keeping the inside clean, but keep dust out of the side vent, our first one we didn't notice but dust had built up and air flow was diminishing, once that was blown out things worked perfectly again. Just...
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    How long has that pizza sat on the counter?

    Some of the things i did when i was younger, eat pizza so dried out yoo had to cut the crust off, i swear there was mould. Never got sick once. But I used to eat dirt as a child also. Not paste or crayons though, there is a line. Corey
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    My Fur baby

    Here's our girl, we didn't teach here anything with ball retrieving, she sorted it all out by herself. This one is 3 balls, she managed 4 but for some reason the pic won't attach. Corey
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    Finally got the last big piece for my shop.

    The footings are the bare minimum i can do. Since then i have decided to do a footing and grade beam so its one monolithic pour, 12" thick. Im loosing good weather and the concrete company I deal with is shutting down for the season at the end of the month, i lost my window so i have lots of...
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    Do you use toppings on your chili?

    Oh hell, i was reading both and got them mixed up. Well, i should respond with chili toppings in the hotdog thread 😁
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    Do you use toppings on your chili?

    If im just looking for a quick lunch, ketchup and mustard, if its more of a supper thing, I will throw on some sauerkraut or sautéed onions. Since I started making the home made ketchup is a game changer. Corey
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