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  1. grabber

    Pickled pork

    I got some ham hocks to pickle for a friend and noticed, they're loaded with bones.  I  was just wondering if anyone ever trimmed out a pork butt/ shoulder, pickled the meat and has a recipe they'd like to share.  Thanks.
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    My First Deer Ribs

    Let us know how they turn out.  I hunt in WNY.  Tried cooking deer ribs but they always turned out like I was eating a candle.  Deer fat is totally different from beef or pork fat.  It didn't melt.  Good luck.
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    Casing quality: Sausage Maker or Syracuse Casings

    I know this is going to hit a nerve with some people but if you want to buy local, go with the Syracuse brand.  They are from American raised hogs, where Sausage Maker are imported from China.  This was confirmed with a phone call to Sausage Maker.
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    Jerky has a vinegar taste

    BB, have to agree on liquid smoke.  I use 1 tsp per 5 lbs of meat.  Once I used 2 tsp and it was very smoky.  At 2 tbsp's, it's around 8x's what is necessary.
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    Brining beef

    Just thinking standard brine- 1 c salt, 1 c sugar dissolved in a gallon of water with whatever seasonings or flavors you'd like.  I understand marinating but am thinking of injecting above into the prime rib roast of beef, than let it sit in above brine mixture for a few hours or overnight.
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    Brining beef

    Happy New Year to all.  Just curious if anyone tried brining beef.  I've done fish, fowl, pork, etc with excellent results.  Have a 5 lb. prime rib and was wondering if brining it would help.  I've never tried it or heard of anyone doing it.  Thanks in advance.  Any input much appreciated.
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    Great Sausage Recipes and Meat Curing..

    Guarantee one thing.  You'll never buy store bought stuff again.  Home made is so much better.  Don't be afraid to ask questions, as that's how we all learn  Good luck.
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    Confusion on brisket terminology

    Same thing with chicken wings.  People used to throw them out, now they're more expensive than the other parts.
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    Confusion on brisket terminology

    Here's the website.  Check it out if you really want to get confused. https://www.google.com/search?q=beef+brisket&biw=1522&bih=717&source=lnms&tbm=isch&sa=X&ved=0ahUKEwiewu28ir3JAhWEWSYKHTcAAxgQ_AUIBygC#tbm=isch&q=beef+brisket+flat+cut&imgrc=_
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    Confusion on brisket terminology

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    Confusion on brisket terminology

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    Confusion on brisket terminology

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    Looking for a recipe recommendation

    Here's one I got from another site.  Can be used for fresh or smoked, just eliminate cure #1.  Got good reviews on it.  Just don't boil the sausage when cooking it.  Either grill or bake it.  Hope you enjoy it.  Also, I use a whole bulb of crushed garlic in it.  Other seasonings can be adjusted...
  14. grabber

    How much would you charge for jerky?

    I agree with Nepas.  I looked into selling my Cajun seasoning.  Here in NY we have the worst business climate in the country.  The regulations make it prohibitive.  Government needs the recipe to make sure it's safe for consumption, than better have insurance if someone should get sick...
  15. grabber

    Jerky cure

    Amen to Excalibur.  Got the 5 tray and love it.
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    Drying prosiutto

    My brother and his friend have made and are drying 3 prosciutto hams. The guy drying them is using a dehumidifier to help the drying. I told them that seems like a bad idea, as IMHO, time is needed in order to produce a proper product and not force it. Any input from you would be greatly...
  17. grabber

    What is BBQ mud!

    I Googled it and found a lot of info on it, along will several commercially made versions.
  18. grabber

    Honey Bacon?

    Here's one from the Sausaemaker. Honey Ham & Bacon Cure, 3 lbs.   Share on twitter Share on email       Our Price: $11.99 Product Code: 11-1113 Qty:            
  19. grabber

    total fail :(

    To put the mixed cheese and cream cheese, a quart zip lock bag with the bottom corner cut out pipes it in well.
  20. grabber

    total fail :(

    Here's the recipe I use from Jeff.  smoking-meat.com/july-3-2014-shrimp-cream-cheese-stuffed-jalapenos.  Can't make enough of them.  My daughter in law doesn't like bacon or shrimp.  Next batch I plan to stuff with boiled pork sausage, than wrap them in sliced ham for her.  Hope it helps.
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