Recent content by herms

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  1. herms

    VACUUM SEALING DISCOUNT FOR ALL MEMBERS

    Thanks for the number Dave! I just called and spoke with Lisa herself and got a code to use. She said she will be posting a new code up Monday or Tuesday for the forum to use. Thanks again for the code Lisa and have a great weekend.
  2. herms

    VACUUM SEALING DISCOUNT FOR ALL MEMBERS

    I tried that a few days ago and says it's not valid. I would guess she has to activate it each month..
  3. herms

    VACUUM SEALING DISCOUNT FOR ALL MEMBERS

    Any discount code for this month?? I've got a bunch of cheese and other small stuff to seal up....
  4. herms

    Pork Loin or PP for 150

    Hello all I have been put in charge of doing meat for a wedding of 130+ people just rounding up to 150 to make it easy plus leftovers.  I have done some larger meals for the Fire Dept. and the hospital I work at so this isn't my first go at it.  But I've never quite got this big before. My...
  5. herms

    Going rate for Pork Butts?

    Depends on how big a batch you are doing. A five gallon bucket from a bakery works good and is free for 20th batches. Else sausage maker and butch/packer sell meat lugs for 50 lbs of meat I have a few of each and are nice for different size. Also if you go with the lugs get the bags that they...
  6. herms

    Going rate for Pork Butts?

    I live in South Dakota just south of Sioux Falls.  The local store ranges from almost 2 bucks a pound normally more around 1.70 to their once a year sale at $0.99.  Granted if I need quite a bit I head to Sioux falls Sams is in the upper 1.90 range but if you buy by the case they are normally...
  7. herms

    Elk Sausage questions

    So I have plenty of elk meat in the freezer and pulled just over 7 lbs out to try my hand at elk ring bologna.  My plan is to use sausage maker's garlic sausage mix for the main spices and add a few more to my taste also will add cure #1.  Along with adding in ground pork butt so i get a 70/30...
  8. herms

    Bacon-Wrapped Scallops (with Q-View)

    He did olive oil and some rib rub to add extra flavor to the scallops.  Oil/mustard or the such is used to help the rub stick better.
  9. herms

    Newbie smoking chicken restaurant

    I'm guessing with both of those the best way would be cook ahead and then re-heat when an order comes in.  Not sure about the breasts as they would have a chance to try out someone with more knowldge will be along shortly to answer that.  As far as the pulled chicken goes I would cook them a...
  10. herms

    Venison Cheddar Sticks

    MIghty Quinn I live down in Canton what locker sells high temp cheese that cheap I will be up that way friday and need some for a big batch of sticks??  Nice to see someone from around the area on here.
  11. herms

    Swiss-N-Bruschetta

    From the times I have smoked cheese the temp of the smoker will dictate how much color the cheese takes on.  Colder temp less color and vs versa.  But I have not noticed the flavor changing much on colder vs. warmer temps when cold smoking.
  12. herms

    First time cold smoking bacon...with Qview!

    My opinion is cold smoke all the way.  If you try to hot smoke it you are gonna start to render out fat from the bacon.
  13. herms

    Black Friday Grinders

    I also have the Kitchener it does the job well enough.  Down the road I will get a bigger one but for a few deer or sausage making it will work fine.  Just keep everything cold and it will do a good job grinding. 
  14. herms

    Bresaola - My First Work With Cure #2

    I know you kinda talked about the temp and humidity but just for my clarity this was just a normal fridge not something you use for cured meats?  You just set it as warm as it could go and didn't worry about the humidity as you didnt open it very much?  Just curious if there is much of a chance...
  15. herms

    Question for you Summer Sausage Heads..

    Love you guys like brothers.. So cluth in times of need or just when I need to bug someone.
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