Recent content by grabber

I'm in with the liquid smoke. 1 tsp per 5lbs of meat. Any more is too strong and tastes bitter. Dehydrator, 5 tray Excalibur served me fine for plenty of years. Piece of advice. Rotate the trays, top to bottom, front to back every 1 1/2 hrs for 6 hrs. at 165. If you don't, you'll get a...

One quick ????. I've done 5 lb pieces before but now will be doing 15 lbs, total. Do I need to triple the cure formula or will one batch cover the total poundage. Will inject but just want to be on the safe side. Any help, much appreciated. Thanks in advance.

That's what's great about this discussion. Ideas from all over getting our food ideas going. Planning already for food bologna paradise?????

No matter which way you go, it's all good. Be safe. How about toppings? Mustard, onions, all of above, etc. I've learned that when talking to people from around the country, I learn new tasty recipes, etc., that I'm glad to enjoy.

OK, now to cause a major discussion. Thin or thick cut? In all honesty, I'm a thin cut guy. All opinion's are welcome.

Yes. Growing up, broiled spam slices, topped with cheese. Put on your favorite bread and listen to your arteries harden up.

Love mine, fried with onions on good roll or rye bread. After looking at those pics, it's on my to do list.

Not to brag but we have excellent cold cuts, do to our immigrant past- Polish, Czech, German, Italian. Thanks for the quick reply and attached pics with instructions. Will definitely give it a try.

I've been watching businesses making this on TV shows, as it seems popular down south. Anyone care to share some info on the process- time, temps, etc, it'd be much appreciated. Take care of yourselves and be safe.

Reason I'm asking is, when I freeze fish, I put them in water to prevent formation of ice crysals which when defrosted, removes flavor. Figured with all the water in rice, broth, etc, it would remove flavor when defrosted. Thanks again. Be safe.

Thanks, will give it a try. Be safe.

Good morning. I prefer to make sausages in larger batches and then freeze it. Question is, can and does anyone freeze boudain. Any advice or suggestions would be appreciated. Thanks in advance.

I'm sure, you can answer this question that once you have feral hog meat, you won't enjoy domestic pork again. Much tastier. Thanks for help.

Up here in WNY, we don't have them and from what I'm reading, don't want them, due to all the damage they do to agriculture, wildlife, etc. My concern with killing the parasites they carry in the meat. Can someone with experience address this. Thanks in advance.

I thought I smelled the scent of acorn and elderberry moonshine- LOL.