Recent content by grabber

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  1. grabber

    Use or throw out ????

    I let it sit for 2 days but than could' stuff it. So I had to freeze it.
  2. grabber

    Use or throw out ????

    Yeah. what's the difference, stuffed in sausage frozen or left bulk? Thanks.
  3. grabber

    Use or throw out ????

    Hi Guys. The ??? I have is, I made 10 lbs of seasoned, cured ground pork for sausage, but life being what it is, I had to freeze it. It's now been about a month and I want to defrost and use it. Anybody see a problem with that. All your help is much appreciated and good luck in your SB pools-...
  4. grabber

    Need help on brisket

    Thanks guys, much appreciated. Lot of good info for a rookie.
  5. grabber

    Need help on brisket

    Hopefully everybody's doing well. Need some help with brisket. Full brisket is too much meat for my needs. Anybody see a problem with me cutting it in 1/2 and smoking it that way. This is my first attempt and want to do it right, and not have it turn out as leather. Thanks in advance. Be...
  6. grabber

    Rookie Brisket post

    I grew up with depression era parents, that's why I'm trying to get the most meals from the largest cut to save $$$ and make the most out of it. All you guys gave me plenty of ways to make it happen. Much appreciated. Be safe.
  7. grabber

    Rookie Brisket post

    Saw on a Steven Raichlen episode, where he cut up leftover brisket, into steaks. 2 in. thick, marinaded, grilled like steak. Looked good but I trust you Guys. Thanks.
  8. grabber

    Rookie Brisket post

    Much appreciated. Thanks all for your input.
  9. grabber

    Rookie Brisket post

    Most leftovers taste better the next day but my friend, said not so with brisket. I'll refer this to the experts. You Guys.
  10. grabber

    Rookie Brisket post

    Agree, for last minute clearance on various meats, fish, etc.
  11. grabber

    Rookie Brisket post

    Thanks. Will do. I'll get one separate the two and go for it.
  12. grabber

    Rookie Brisket post

    Figure trim them up and go for it?
  13. grabber

    Rookie Brisket post

    Morning Guys. Question I have is, briskets here in WNY are sold in 15/ 18 lb. pieces. I'd like to try one but can't use a big piece like those. Can they be sliced into 5 lbs.? or less pieces and cooked for a smaller group. Into flats and points? If so, how? I've got good butcher skills, so...
  14. grabber

    How to handle natural casings

    I live about 10 mins. away. I called them years ago. The customer service verified that they are from China. You need to read the labels. I bought dried mushrooms for soup. The label said, packaged in Italy but upon checking further, I found out, they were grown in china, than packaged in...
  15. grabber

    Good Dehydrator for Jerky?

    Agree on Excalibur. Got one and made 1,000 of $$$$'s worth of jerky. Only recommendation is, after each 1 1/2 hrs, move trays top to bottom, front to back. It dries in different spots. This dries all spots evenly.
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