Search results
-
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.
-
Rookie Brisket post
Most leftovers taste better the next day but my friend, said not so with brisket. I'll refer this to the experts. You Guys. -
Rookie Brisket post
Agree, for last minute clearance on various meats, fish, etc. -
Rookie Brisket post
Thanks. Will do. I'll get one separate the two and go for it. -
-
Rookie Brisket post
Morning Guys. Question I have is, briskets here in WNY are sold in 15/ 18 lb. pieces. I'd like to try one but can't use a big piece like those. Can they be sliced into 5 lbs.? or less pieces and cooked for a smaller group. Into flats and points? If so, how? I've got good butcher skills, so... -
How to handle natural casings
I live about 10 mins. away. I called them years ago. The customer service verified that they are from China. You need to read the labels. I bought dried mushrooms for soup. The label said, packaged in Italy but upon checking further, I found out, they were grown in china, than packaged in...- grabber
- Post #130
- Forum: Sausage Sticky
-
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. -
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????? -
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. -
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. -
BBQ bologna
Yes. Growing up, broiled spam slices, topped with cheese. Put on your favorite bread and listen to your arteries harden up. -
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. -
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. -
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. -
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. -
-
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. -
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. -
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. -
Venison liver
I thought I smelled the scent of acorn and elderberry moonshine- LOL.- grabber
- Post #14
- Forum: Nose to Tail
