Recent content by mtnlakeman

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  1. mtnlakeman

    Question on sausage stuffers

    I have a Csbelas 5 and 20 lb stuffer which are horrible because they also have a well at the bottom before the elbow. It’s 1.5 lbs of meat left over. When I get to the last of it I have put in bread heals to cover the meat and push everything through. I have also used wadded up bread bags:Saran...
  2. mtnlakeman

    Bacon Cure Links

    I butchered 3 hogs over the weekend and am wondering where do I find bacon cure recipes? More specifically I see Pops and Bearcarvers bacon is a must try. Then when I search for them 14,000 references show up all talking about how good it is and maybe adding a little extra this or that, but I...
  3. mtnlakeman

    Finally making bacon

    Those look great. How long did you let them cure? Guessing 14 days by your post dates, but wanted to check. I just got suckered into buying a hog so am going to be processing it this weekend and looking for ideas.
  4. mtnlakeman

    Touchdown

    Last minute emergencies as normal. We had a 27 degree drop in temperatures overnight so when I got up the Smokehouse was sitting at 205 and the KC was at 163. The dilemma was open the door and put more wood on which loses about an hour or pull it and wrap it and put in the oven so decided for...
  5. mtnlakeman

    Thighs on the Kettle

    I don't know what a vortex is, but if it's like one of those Star Trek things I'd vortex those thighs right to my plate. Nice job.
  6. mtnlakeman

    Touchdown

    I doubt too many other than me get excited about a bubbling crock of sourdough, but just in case there's one out there this is about as good s it gets.
  7. mtnlakeman

    Are You Sure You Properly Placed Your Brisket Probes????

    That's great insight as I always struggle with probes be it a Turkey, brisket, butt, or chuck roast. I usually have a jar of water I keep a probe in to give me a known value so I can add more wood and not have the big spikes of the door opening or if I'm in the right spot on the meat.
  8. mtnlakeman

    Pop’s brine claims more victims.

    Those both are really top notch. Nice work and I agree taking the ham up to 200 is a different taste experience.
  9. mtnlakeman

    Touchdown

    I liked the thought so I made some sourdough buns (which I also don't know how to make), which weren't in a football shape and think it's still too bready for a finger food. It was an improvement to yesterday so I think there's going to be some last minute adjustments of trying thinner dough...
  10. mtnlakeman

    Touchdown

    Ok, I'm back at it. I decided instead of cooking the butt today I thought I'd cook it all night and pull it tomorrow. I put a homeade rub with a little cure on it this am and wrapped it tight in Saran wrap threw it in the fridge and let the osmosis work. I have a question though. To score or...
  11. mtnlakeman

    Touchdown

    I'm posting this a little early as I have been looking everywhere for a football appetizer using sourdough (SF) and BBQ (KC). There really isn't a lot out there and I thought this is so simple perhaps others are also looking for something easy and tasty while watching the commercials. This...
  12. mtnlakeman

    At An Impasse: Looking At High-End Kitchen Knives

    I have Wusthof Classic. Spent $1,400 on a 20 block set. First 5 years loved them. Easy to sharpen to razors edge. I can cut lox that's too thin. Knowing the expense gave us pride that this was a good thing in our kitchen.. The reason we bought these was because we wanted plastic handles...
  13. mtnlakeman

    Bear

    Bear is known to carry trichinosis along with all the other nasties found in meat products. Treat it like pork (freeze or heat) and it's great. Hams, bacon and smokies are my go to. I haven't done a pulled shoulder, but guessing it would be a crowd favorite although a little darker in color.
  14. mtnlakeman

    Bay Area Duck Help

    I've found fishy ducks are impossible to convince yourself they taste good. Fingersteak, batter, deep fry and a horse radish dipping sauce can get a meal out of them. Everything else into chorizo snack sticks and give to friends who like to drink beer.
  15. mtnlakeman

    Countertop cleaning after prep.

    I use soap and water first to get everything smeared around then sanitize with a white vinegar rinse. I'll use bleach in cold water once a week to kill all the bugs that survived the vinegar wash. Bleach reacts with stainlesss and can leave stains is the reason I limit it to once a week. I...
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