Recent content by jalan43

Strips and I keep the auger and throat in the fridge until I use it.

That's a good start. Can't wait to see them finished!

My recipe is exactly the same as yours! I like to use more bacon.

Great looking keilbasa Shannon! Looks just like mine when it's finished. I made 50lbs yesterday and will let it sit till tomorrow. I only have 250 lbs more to make for Xmas season. Again, nice job!

I love it! I grew up on it and still make it whenever I get the chance. Maybe today.

RIP to a friend of all.........

Not enough sugar.

I put a quart in Pop's brine then put another quart in the wet rub. This is the only way I get enough maple flavor in it for me!

Yeah, We are going to have to raise pigs to get through next year!

Made a little Buckboard Bacon today! Started at 10 am and just took it out. Used pork butts, soaked them in Pop's brine for 7 days, then two more days in brown sugar, maple syrup, fresh garlic,and course grind black pepper. Thanks Pop's for making it easy for us! This is the second smoke in the...

Great looking sausage! Your making me hungry. I'll have to make some myself!

Nice job! Mine is in the smoker now! 8 hours to go!

I have a nice set of Update pots and pans I picked up at the local kitchen store at he outlets. Update is a reasonably priced commercial quality line. Nice heavy bottoms and stainless steel lids. I am very happy with them! An 8 quart sauce pan was regularly priced at $60.

Man Chef Jimmy that sounds unreal! I'm going to get loins on Tuesday and give this a try. How long in POP's brine? Is 10 days enough, or should I inject it?

Watch that you don't use to much water if you are trying to dry things out on a longer smoke. You will end up boiling your food with steam instead of smoking. I'm sure some of  the more experienced users will give you an answer. Good luck!