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  1. grabber

    Dehydrator or smoker???

    I'm in with the liquid smoke. 1 tsp per 5lbs of meat. Any more is too strong and tastes bitter. Dehydrator, 5 tray Excalibur served me fine for plenty of years. Piece of advice. Rotate the trays, top to bottom, front to back every 1 1/2 hrs for 6 hrs. at 165. If you don't, you'll get a...
  2. grabber

    Curing a Pork Loin

    One quick ????. I've done 5 lb pieces before but now will be doing 15 lbs, total. Do I need to triple the cure formula or will one batch cover the total poundage. Will inject but just want to be on the safe side. Any help, much appreciated. Thanks in advance.
  3. grabber

    BBQ bologna

    That's what's great about this discussion. Ideas from all over getting our food ideas going. Planning already for food bologna paradise?????
  4. grabber

    BBQ bologna

    No matter which way you go, it's all good. Be safe. How about toppings? Mustard, onions, all of above, etc. I've learned that when talking to people from around the country, I learn new tasty recipes, etc., that I'm glad to enjoy.
  5. grabber

    BBQ bologna

    OK, now to cause a major discussion. Thin or thick cut? In all honesty, I'm a thin cut guy. All opinion's are welcome.
  6. grabber

    BBQ bologna

    Yes. Growing up, broiled spam slices, topped with cheese. Put on your favorite bread and listen to your arteries harden up.
  7. grabber

    BBQ bologna

    Love mine, fried with onions on good roll or rye bread. After looking at those pics, it's on my to do list.
  8. grabber

    BBQ bologna

    Not to brag but we have excellent cold cuts, do to our immigrant past- Polish, Czech, German, Italian. Thanks for the quick reply and attached pics with instructions. Will definitely give it a try.
  9. grabber

    BBQ bologna

    I've been watching businesses making this on TV shows, as it seems popular down south. Anyone care to share some info on the process- time, temps, etc, it'd be much appreciated. Take care of yourselves and be safe.
  10. grabber

    Can you freeze boudain

    Reason I'm asking is, when I freeze fish, I put them in water to prevent formation of ice crysals which when defrosted, removes flavor. Figured with all the water in rice, broth, etc, it would remove flavor when defrosted. Thanks again. Be safe.
  11. grabber

    Can you freeze boudain

    Thanks, will give it a try. Be safe.
  12. grabber

    Can you freeze boudain

    Good morning. I prefer to make sausages in larger batches and then freeze it. Question is, can and does anyone freeze boudain. Any advice or suggestions would be appreciated. Thanks in advance.
  13. grabber

    Wild Boar Italian Sausage

    I'm sure, you can answer this question that once you have feral hog meat, you won't enjoy domestic pork again. Much tastier. Thanks for help.
  14. grabber

    Wild Boar Italian Sausage

    Up here in WNY, we don't have them and from what I'm reading, don't want them, due to all the damage they do to agriculture, wildlife, etc. My concern with killing the parasites they carry in the meat. Can someone with experience address this. Thanks in advance.
  15. grabber

    Venison liver

    I thought I smelled the scent of acorn and elderberry moonshine- LOL.
  16. grabber

    Venison liver

    Reason I asked about glands was, when I was a lot younger, my cousin was slicing it and I saw a round pea sized sack in the liver itself. Nowhere near the bile sack or around the exterior.
  17. grabber

    Venison liver

    My brother lives in Elma on Girdle near Jamison. Thanks for your military service.
  18. grabber

    Venison liver

    Thanks for all the info and help. Pig liver is when I make boudain.
  19. grabber

    Venison liver

    Cheektowaga and have 23 acres in Limestone, NY. Backs up to thousands of acres of timber company property that they'll never sell and that attaches to Cattaraugus Indian Reservation. Looking off back deck is, 68,500 acres in Alleghany State Park. Between Rt. 219 and Olean is nothing but...
  20. grabber

    Venison liver

    Good morning. It's deer season here in WNY. I try and use ever part of the deer. I've got a few questions on correct way to process the liver. 1.Do you need to skin the liver before slicing or grinding it and how is it done. 2. Are there any things inside that need to be removed before...
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