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Recent content by matlocc
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I plan on trimming my ribs to st louis style. I would like to grind the trimmings for meatballs. Not sure if I should grind all of it or try to trim all the cartilage out first. Any suggestions.
I have a bag of this and it says for sausage emulsion. It says, 6 to 8 oz per 100lbs. I never make that much. I usually do 5lbs or a bit more. I figure 2 and a half tsp per 5lbs. (Light on the 1/2 tsp.Is this better tan dry milk. Any help is appreciated.
I use lem seasoning, ground and stuffed 15lbs. I am letting it sit in the fridge for about 36hrs for seasoning to distribute. I am also busy tomorrow. I am going to smoke on christmas eve.
I have a pellet smoker tube and am in norther michigan where temps will be in the mid to upper 30's. Can I...
picked up a cracked pepper butterball turkeybreast that they use for lunchmeat at the deli. 7lbs for 6 bucks.
I would like to make turkey jerky out of it. is this ok to do?
any help is appreciated.
I have read about every thread I could on here about these. I understand they need to be rolled out, stuffed and then rolled tight. (Like a army sheet, quarter bounce test) My question is about rolling or preparing the whole thing.
If I am doing pork, with pre made mac and cheese, adding more...
For the comment about what i am trying to do.
Make philly chesse brats, something to throw on the grill. I dont know if they need to be smoked or brought up to 160 before freezing after a vacuum seal.