Recent content by Hijack73

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  1. Hijack73

    Sweet Italian Sausage Recipe

    Yup, like Chop said, anise and fennel both provide that black licorice(ish) flavor. Anise more so but I think italian sausage needs both. I don't like licorice either but I use both anise and fennel, just not heavily.
  2. Hijack73

    Got Stuffer Ordered now need Casings and Recipe

    I would add to make sure you find the gland and remove. You don't HAVE to but I would. https://www.smokingmeatforums.com/threads/wait-what-theres-a-gland-in-my-butt.325712/
  3. Hijack73

    Sunday Good day /Bad day. Need a little advice , but I think I know. Damn

    lol, you brought back a great memory with that! When I was a youngster I lived in Arkansas. I had a fishing buddy that kept a chunk of salt pork in his boat. 100F during the day or 32F during the day, there was always a chunk of salt pork. I wouldn't eat it of course, but the trick was to...
  4. Hijack73

    Sirloin fajitas

    Help me. I'm over here without a kitchen still, living on takeout, so can I has one????????? YUM
  5. Hijack73

    does putting rub on the outside of a pork butt stop any of the smoke flavor from entering the meat

    I put enough glue (mustard) and rub on a butt to drown the thing that tried to eat Luke Skywalker in the desert in that one movie. I get plenty o' smoke
  6. Hijack73

    Lost my dad yesterday

    Condolences, but what an amazing run he had. Think of all he witnessed. The rise of the automobile, the widespread use of refrigeration and other electrical appliances, the space race, the Civil Rights movement and the rise of women's rights. The long hot summer that makes the riots of the...
  7. Hijack73

    It's now known as pALstrami in my house

    Try Al's rub with just mustard and pepper. It can't be beat. I do not care for coriander in my rub, it always tastes off. I do use extra coriander in the brine/cure portion.
  8. Hijack73

    Can hickory be too fresh?

    100% yes. All wood needs to be fairly well seasoned before you smoke with it. Green wood gives off nasty acrid smoke. I dunno what the moisture content should be, I know that 6 months seasoning is good to go.
  9. Hijack73

    Mother "WHAT"

    You should have used that $4 Gas-X coupon from the Kroger thread a few weeks ago lol
  10. Hijack73

    First BLT of the Season!!!!

    That looks TERRIBLE - send it to me and I'll eat it.... erm, I mean, dispose of it for you!
  11. Hijack73

    Another " Gut instinct " Goodwill score .

    I am a regular at Goodwill stores but I am on the prowl for books. I've bought quite a few Stephen King first edition first prints for under 2$ each. Most of them are worth 50-150$ My stores NEVER have anything good kitchen related, but I'm always looking
  12. Hijack73

    First attempt making sausage

    Guys, let your dishwashers help with cleaning up. Cleaning up the grinder sucks, cleaning my stuffer sucks, cleaning the counters sucks, and cleaning the cutting boards sucks. Now I can't help with the countertops, but everything else that fits in the dishwasher goes into the dishwasher. DO...
  13. Hijack73

    Sunday Good day /Bad day. Need a little advice , but I think I know. Damn

    I don't want to break any USDA guidelines but we cold smoke at way more than 55 F David, so I would think that cured meat is fine at 55 for quite some time. My worst fear really is losing power to my fridges, especially my garage fridge. I stumbled into about 35 lbs of clearance beef last week...
  14. Hijack73

    How Do I Get Rid of These Armadillos?!!

    You have to use the spicy imported ones, the regular ones aren't worth using ;)
  15. Hijack73

    On the Edge of Trying Sausage Making

    My LEM 5lb (ordered from Amazon - I thought I was getting a clone, but ended up being an LEM shipped from Optics Planet....) came with clamps but just cheap little C-clamps. The kind you can get at a Harbor Freight for like 2 bucks. I'd give the link but the price went up 50$ and now matches...
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