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  1. grabber

    Hickory smoked deer heart

    Thanks to all who responded. Crazy, did you use any cure #1on the heart before you smoked it.
  2. grabber

    Lamb heart

    I'm thinking of marinating in buttermilk to loosen up tough tissue. Any opinion?
  3. grabber

    Lamb heart

    Buddy got a lamb heart and he wants me to figure out the best way to enjoy it. Any help appreciated. Thanks in advance.
  4. grabber

    Feral Hog Hams for Thanksgiving with Qview!!!

    We don't have feral swine in WNY but they're coming. My question is, how do you handle the problems of feral swine, re trichinosis and other diseases that they may transfer to humans. Cook to certain temps, do commercial seasonings have ingredients to take care of them, freeze to low temps...
  5. grabber

    Amish Mustard Eggs ...My Mom said to share this with you guys...

    This is off the wall but I've been steaming them. Tried it once when I steamed my potatoes for salad. Steam them for 12 minutes, chilled them down in ice water. Break shells and let them sit in the water. They peeled without any sticking to the shells. You may not have such luck but it...
  6. grabber

    my best buck so far

    "I'm no pro sausage making but I want to learn." Here's another good site on sausage making. I don't know if it's allowed but figure the more help we all can get, the better. .wedlinydomowe.pl/en/ '
  7. grabber

    my best buck so far

  8. grabber

    my best buck so far

    Man, whatever you're doing, keep doing it. Congrats !!!!!!!!!
  9. grabber

    Beef tongue

    Are you injecting the thicker part for more even curing.
  10. grabber

    Why to make your own sausages

    Here's why we should make our own sausages. http://nationalpost.com/life/food/one-in-five-sausages-tested-across-canada-had-meat-not-on-label-study/wcm/f259ffe4-aad5-4f69-a6e0-d38a47b94d4c
  11. grabber

    Chinese spare rib recipe needed

    Here's one from Steve Raichlen of Project Smoke. Haven't tried it yet personally.http://barbecuebible.com/recipe/chinatown-ribs-2/
  12. grabber

    Original recipe needed

    This should answer all your questions, re cures and there uses. Here is the Cure that is reliable. Follow this and you will end up perfect every time. CURES - Cures are used in sausage products for color and flavor development as well as retarding the development of bacteria in the low...
  13. grabber

    How to handle natural casings

    Usually it's the last thing I do before stuffing.  Change water every few hours, get rid of accumulated salt, than rinse as final stage before stuffing to give it a good rinsing out.  At that stage, most salt is out and they're softened up.  Maybe run water for 15 seconds.  Hope this helps.
  14. grabber

    Beef Sticks, jerky, pepperoni, salami or something similar that doesn't need refrigeration

    Give them my thanks.  It's amazing how much a care package from home means.
  15. grabber

    Beef Sticks, jerky, pepperoni, salami or something similar that doesn't need refrigeration

    Just a FYI.  I've sent jerky to guys  serving in Iraq and Afghanistan with Cure #1, vac sealed and no one got sick from it.
  16. grabber

    How to handle natural casings

    Just change the water every so often to remove any salt that comes out.  I even run water thru them before stuffing.  Open up one end, put on faucet and rinse them out.  Hope this helps.
  17. grabber

    Beef Sticks, jerky, pepperoni, salami or something similar that doesn't need refrigeration

    Sounds like you'll need to search dry curing sausages.  There's plenty of info, recipes and websites with instructions on how to do them.  The only thing is they take longer to make, so take that into consideration when planning your trips.  Good luck.
  18. grabber

    Sausage question.

    My reading is anything over 170, you're cooking, not low smoking.  If you're going over 170, you probably don't need a cure but I err on the side of caution.  My mistake using cold smoke term but I meant curing meats.  Once cured properly,  it's up to the individual if they smoke or not. ...
  19. grabber

    Freezing cooked briskets

    From what I've  read is, like you do.  Vac seal, put in hot water and it's ready to go.  Thanks for all replies.
  20. grabber

    Sausage question.

    Now your off to another galaxy .  Hot smoke use cure #1, cold smoke, you need cure #2.  #1 works in low temp environment to prevent botulism, cure #2 is like a slow release cold medicine.  It needs to be refrigerated for a specific time for absorption, than stuffed and aged at temp and humidity...
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