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  1. cooperman

    I`m making Salami, Brats, german sausages, etc. on youtube

    I too watched the wiener and bockwurst video. He was using what I think he called a slicer? It looked like a food processor only much larger. When I make sausage, I use a mixer, but I don’t think it would work for this?
  2. cooperman

    Sponsored Amazon Flash/Lighting Deal for INKBIRD IRF-4S 1500 FT Waterproof Wireless BBQ Thermometer

    Thank you, you are correct.
  3. cooperman

    Sponsored Amazon Flash/Lighting Deal for INKBIRD IRF-4S 1500 FT Waterproof Wireless BBQ Thermometer

    I don’t see the discount on Amazon?
  4. cooperman

    Pork chops

    Wow, nice looking meal
  5. cooperman

    Kettle Pizza - First of the season

    Nicely done! I’ve got to get me one of those.
  6. cooperman

    SV Why are the 'die hards' so afraid of Sous Vide?

    I sous vide pork and chicken breasts because those are the hardest for me to cook and get right. They turn out much more tender and juicy. I just did a round eye that was very good.
  7. cooperman

    Hey guys, i`m the new one

    I also don’t know if it’s allowed, but I’m interested.
  8. cooperman

    Out watering the plants...............

    I can’t go any hotter than a seeded jalapeño. Although for some reason I can tolerate ghost pepper cheese?
  9. cooperman

    Cajun Meatloaf Smoked

    Thanks you.
  10. cooperman

    Ribs for dinner tonight.

    Very nice!
  11. cooperman

    Cajun Meatloaf Smoked

    That looks awesome ofelles, would you mind sharing your recipe for the meatloaf and sauce?
  12. cooperman

    Whole Chicken - Need Input

    Forktender, what is your brine recipe?
  13. cooperman

    Smoking bellies today

    Thanks Al, I did one with fresh cracked pepper and left the other plain. I smoked them for 8 hrs, there in the frig. right now. We’ll see.
  14. cooperman

    Smoking bellies today

    Hey all, I will be smoking two 5lb bellies that have been in Pop’s brine for 14 day, in the frig for 3 day. I I will be cold smoking. One belly will be cracked pepper. I need an idea for the second belly or I’ll just leave it plain. I thought I read somewhere that Montreal seasoning works good...
  15. cooperman

    Pop’s brine in ziplock bag

    Thanks Dave, good idea Holly, got me thinking I have 2 Lems meat lugs with my sausage eguipment, so I dug those out. I'll put the 2 bellies in the bags of brine, and contain them in the lugs. One more question. Does the brine container have to be covered? Thanks again all
  16. cooperman

    Pop’s brine in ziplock bag

    Thanks for all the replies, can you use those disposable aluminum roasting pans with the plastic covers?
  17. cooperman

    Pop’s brine in ziplock bag

    Hey all, I’m going to brine 2-5 lbs pork bellies in Pop’s brine. I don’t have a big enough container for the bellies, can I use big ziplockbags? Thanks
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