Recent content by dee envy

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  1. dee envy

    Happy Birthday Pops

    Happy belated birthday, Pops. Better late than never. Thanks for helping me turn my bellies into bacon!
  2. dee envy

    Amazing Bacon Video ~ Foamheart

    Cold smoke with no nitrites? Great video.
  3. dee envy

    Cured Smoked Pork Help

    Do a search for Pop's brine cure. I found this is the easiest way for a beginner. Dry cures have some calculations to get it right, whereas Pop's brine is foolproof. As far as smoking, there are many ways to accomplish this, as well as methods to get more or less smoke to your taste. Good luck...
  4. dee envy

    Forgot Keilbasa water

    Thanks nepas. This crap is addicting.:D
  5. dee envy

    Forgot Keilbasa water

    Thanks Tom. Everything went better than I expected. I ground it this morning, then used the grinder as a stuffer, with a mickey moused stuffing tube I had to modify to fit the grinder. No issues at all. It was a little slow and I can see I will need to talk to the boss about a stuffer in the...
  6. dee envy

    Forgot Keilbasa water

    Well, my first sausage endeavor went well. I mixed the cure and spices, sat overnight, ground the next day then stuffed the casings. I just forgot one thing. I forgot to add the water and mix before stuffing!! I will be smoking them tomorrow after the casings dry out a bit, then into the water...
  7. dee envy

    Sausage casings

    Great info, The image is no longer there, Martin. Is there a link to it? P.S. I know this is an old thread. ;)
  8. dee envy

    Favorite beer while smoking and/or eating BBQ?

    Bud is crap!! But I have a couple friends that won't drink anything but. My beer of choice is whatever type of homebrew my keg is filled with. Another whole grain brewer here.
  9. dee envy

    Back Bacon question

    I exclusively use Pop's brine and I agree with the two weeks "minimum". I usually let it cure for three weeks if I can't smoke it right away. You can be sure that it is fully cured at this rate. Any cut that is over two inches thick is always injected as well.
  10. dee envy

    corned beef question

    From what I understand is Corned beef and pastrami are cured the same way. The only difference is Corned beef is boiled and pastrami is smoked then steamed.
  11. dee envy

    Breakfast Fatty

    Man, That looks delicious!! I Gotta try one of those. I have never tried a fatty before, but this is one I would like to.
  12. dee envy

    Stuffer Horn mount size

    Thanks crazzycajun. This is exactly the info I was looking for. Thanks to everyone else as well! Your advise is valuable information for my future projects. Richie and smokeymose, I will be getting a stuffer if I can get my recipes right. At the moment, I will try the grinder and use...
  13. dee envy

    Stuffer Horn mount size

    I am thinking of trying sausage making. I have a Kenwood meat grinder, mixer etc. We used it for years grinding our hamburger from the sides of cow we butchered. I would like to buy some stuffer horns for it but I have no idea what the size of the horns are. What does #8, #12, ect mean...
  14. dee envy

    New member from Barrie Ontario Canada

    Hey entourage guy. We are practically neighbours! I live in the Parry Sound area, and have for most of my life. I am like you. A lurker. But the way I look at it, read until you need glasses, and then ask questions. Lots of fantastic info here.
  15. dee envy

    Hello from Ontario Canada

    Thanks Al. I am impressed with your recipes.  I am thinking of doing your round pastrami next. The problem with this site is I have to have a roll of paper towels beside me to catch the drool while reading!
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