Recent content by woodcutter

I was thinking of you so I made your Mother's slaw with the cauliflower and broccoli. It is Guuuuuud!!

Pop's guidelines goes up to 3 Tbs for 1 gallon of water. I assume the cure amount is jacked up to get the loin cured in 2 days. If your not in a hurry, I would brine it in Pop's brine with 1 Tbs cure#1 per gallon, inject it and give it a week. It works great for me.

I have a couple Lodge 12 camp ovens that I have used for years. They hold 4 1/2 qts. This spring I bought a new Lodge 12 that is 5qt. It is deeper and I bought it for roasting large chickens. I read that it is an old pattern that Lodge has not made for a while and recently they made some. The...

My sister looked at this pan for me and said it looked like it was braised. The price was right and I wanted it for the fire so I told her to buy it for me. How it looked when I got it. How it looked when I took it out of my gas grill for cleaning. Took it to a professional welder...

Nice job on the drawing!

That is my drying rack and kitchen table. If you make one make it just wide enough so you can put your smoker shelves on top and on the lower cross members. That way you can dry things and carry them from the rack to the smoker. Your sausage dowels will fit as well.  They are nice! They fold...

It is a problem storing cast iron in a moist environment. If you wipe them down with edible oils, it becomes rancid. You can use mineral oil but your DO needs to be cleaned completely as it is not edible. Mineral oil is a good option if you plan on long term storage and not using. I think in...

I have the 17lb and I know that if I make a 5lb batch it just rolls and doesn't mix. I want to use a mixer for 25 lb batches but 50lb batches would be nice once in a while. For all I know, all three sizes will work good on a 10lb batch. This mixer on CL has been used once. The guy said he is...

I've been watching prices for a LEM 25lb tilt mixer to use with my grinder. This weekend The LEM 50lb mixer showed up on CL for a good price. Does anyone have any experience with the 50 lber? I'm wondering how well it works with smaller batches like 10lbs. It looks to work like the LEM hand...

I was against putting cheese in summer sausage until I tasted some. That is a nice smoker and a nice batch of sausage!!

This idea came to me while driving today. It should add some of the flavor your looking for. Will have to do some experimenting.

I tried letting it rise for 36 hours to see if the flavor would become more yeasty. The flavor was a little different and the texture was the same. I don't know if it would be safe to let buttermilk sit at room temperature overnight, I doubt it. The Amish bread recipe is much lighter bread and...

Your turkey looks beautiful and that pot pourri is one my all time favorites too! [need a way to hook it up to the furnace some way]

Cooking in water goes pretty fast and is very even heat. Use a big pan like the bottom of a roaster pan on top of the stove. Do a few batches until your done. Your smoker probe should be next to whatever you are smoking, on a rack or hanging or whatever. My exhaust outlets leave room for a rack...

Remember to keep your water temp under 180 like you do with your smoker or you render the fat. I haven't tried finishing sausage in the bag. I put the sausage right in the water until they get to 152-155 IT and then cold water bath to stop the cooking. After the cold water bath hang them back up...