Recent content by markf

I've got a 1HP Cabelas and it's an absolute beast of a grinder. It'll eat fist sized chunks of meat all day long and never stress one bit.

Bacon on a stick will be a must try soon. Any chance you might share your cure? I made belly bacon once so far with a dry cure.

Looks beautiful but I'm dying here, does it taste like bacon?

Since the switch I've picked up the same trojan on two different computers and I somehow got it while on the forum.

I cut the finished product in half and just made shorter strips. They taste just as good.

Great looking sausage. I've used the sausagemakers premix for Italian and think it's great. We served some at my son's B Day party once and everyone thought it was the best they ever tasted. It may be different from the recipe in the book because it wasn't weak on flavor for sure but I also add...

I just finished my first so my knowledge is limited to what I read here but I didn't open the bags for a week. Flipped and massaged each day and left whatever brine was created. I was more than happy with the end results.

That's how I've always done it as well.

That's a lot of goodness and the family involvement will make it all taste even better.

I'd enjoy seeing pics of your smoker sometime. I just made my first bacon this past weekend, never had any idea how to do it or even that it could be done. I used a tablespoon of Tenderquick per pound of belly and a teaspoon of maple sugar per pound (didn't really taste any maple in the finished...

Nice to meet you, Adam. I'm Mark from East Aurora and I'm learning a lot here. Smoking in the snow is a treat.

Wow.....that's all I have is...WOW

Looks great. I've never made Andouille but I'm Going to try thisrecipe soon, it sounds good.

Beautiful color !!

I was able to keep the temp under 140 for the whole smoke. I have to admit I feel like a king after being able to create the best food in the world.