Recent content by mballi3011

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. mballi3011

    2017 North Florida Gathering

    I really sorry to hear that but we want you better. I know how being in the hospital can wear on you. You just take your time and get better
  2. mballi3011

    Polish sausage

    We make sausage any size we want to. If you think the casing is too large get some smaller ones. But small casings are normally sheep and sheep casing are tender and tend to burst while stuffing. You can also get some small collagen casings that are smaller. You sausage looks awesome to. I love...
  3. mballi3011

    First time Buck board bacon

     You can also leave it in the cure for a couple more days if you want or you can let it dry for a couple of days also then smoke it. 
  4. mballi3011

    Curing chamber design features

    I just set up my chamber the other day. I bought a 30 bottle wine cooler with a compressor and a built in fan. A chef friend of mine that makes super good dry cured meats showed me what he uses. I also have a small humidifier and controller inside the chamber. I also have a small secondary temp...
  5. mballi3011

    Chorizo de la Vera

    First your meat looks awesome. I know it will taste really yummy. I have a chef friend that made some and it was fabulous.  I just set up my curing chamber the other day. I have some beer crying in the frog right now. I will put it into the chamber next week. I will watch out for your...
  6. mballi3011

    Short Beef Rib Advice

     Hey Monkey like Al said keep them together and slice apart after smoking. I do them all the time and they are some special kind of good.
  7. mballi3011

    Kielbasa with Jalapeno/HiTemp Cheese "Boyko Style"

     I made some yesterday and it always taste great. I made it with some store bought extra sharp cheddar and it works well but you have to keep the temp down in the smoker. Joe is the master of sausage to me. He also sent me some spice mixture an I have made sausage with him. I always learn a lot...
  8. mballi3011

    2016 North Florida Gathering April 1-3

    I might not be around much but I will be in Tally for this gathering every year. I just got my curing chamber up and running. I'm starting to curing meat now so maybe I'll have new stuff by then. 
  9. mballi3011

    Tuna Sausage

    Sounds interesting BUT I think that it would be better with sheep casings. They are a lot thinner and will not give you a tough casing. I wouldn't mind trying it though and I have some tuna in the freezer too. Heck I'll try anything twice and you can ask my wife.
  10. mballi3011

    GARY's VERY FIRST BOLOGNA with Lots of Pics

    Looks great to me too.
  11. mballi3011

    Question on curing pork belly

    :icon_cool: Each belly is a little different. Some will put up a lot of moisture and some don't put out much. I cure my bellies for 10-14 days and then cold smoke for 8-10 hours or until my belly has a good color (golden brown) and when you feel the belly it should be a little stiff or firm.
  12. mballi3011

    2014 North Florida Gathering April 4,5,6

      First I want to say THANK YOU to Jerry and Karen you two did a fabulous job again. The place is and was amazing again. Then to all the folks that showed up this year ya'll sure made it fun again. Bob you did a great job with the gumbo and the red beans and rice. Then the boudin balls were as...
  13. mballi3011

    2014 North Florida Gathering April 4,5,6

      Sorry for your loss David. Joe I'm glad you are gonna make it. I'm so looking forward to seeing everyone again. If it rains does that mean I don't have to shower? JK Can't wait I got everything ready just waiting on the clock to countdown to go time.
  14. mballi3011

    2014 North Florida Gathering April 4,5,6

      Hey ya'll I'm alive. Can I make a showing. I know I haven't been around much kind of busy life but I much healthier this year.
  15. mballi3011

    2014 North Florida Gathering

    I would also like to attend again. I look forward to see a lot of my old smoking friends. I hope to stay maybe the whole time this year. Great Friends, Great Drink, and Great Food to be enjoyed by all.
See more
Top Bottom
Back
Clicky