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  1. SmokinEdge

    Finally got my chili's

    “Table green Chile” When I was a kid we always roasted our own green Chile at home. My dad would do at least one batch as “table Chile” this is bagged green Chile that can be placed on the table and folks can just fork out of the bowl or bag what they want. To make table Chile you take roasted...
  2. SmokinEdge

    deer neck

    Looks great. I always save neck meat. It’s delicious.
  3. SmokinEdge

    Easy Smoked Salmon

    Nothing wrong with that salmon from here. Most of the time we keep salmon simple. Salt dry brine, sometimes substitute TQ, then pepper garlic and usually lime or lemon juice and let it roll.
  4. SmokinEdge

    Finally got my chili's

    Nice haul. I have a “table Chile” recipe I’ll have to share with you. Not cooking just a process you can do with one of those bags or a partial bag.
  5. SmokinEdge

    A prayer request to those of y'all so inclined to pray

    Prayers Doug to you and family, extra for your son.
  6. SmokinEdge

    True Dry Cured Bacon.

    Not a thing wrong with that. Looks like great bacon. In the end that’s what counts.
  7. SmokinEdge

    First time making beef back ribs

    Those look just fine, nice job. Two ways to look at back ribs, either cook them like rib roast to medium to medium rare and chew them off the bone or run them up where you did and make them tender. I like them either way.
  8. SmokinEdge

    True Dry Cured Bacon.

    You’re on it. Go to page 1 and my post #1 on this thread and it’s all layed out for you. Happy to answer any further questions also.
  9. SmokinEdge

    15 year old Generac not running...replace?

    Agree with above^^^^^^^ It’s not the years, it’s the miles” to quote a song but very true just the same. Dose the generator have an hour meter on it to show total run time?
  10. SmokinEdge

    Brisket Score

    Excellent find for sure.
  11. SmokinEdge

    What in the Sweet Baby Jesus is going on? Meat prices.

    I haven’t payed less than 2-2.50lb for pork butt for a while now.
  12. SmokinEdge

    Star Anise added to Italian Sausage?

    I personally think he is conflating star anise with anise seed, two totally different plants. I’ve used star anise in sausage and I’m personally not a fan, that flavor is more from Asia. Anise seed is native to Europe. I don’t usually use anise seed in Italian sausage but I do run the fennel...
  13. SmokinEdge

    What in the Sweet Baby Jesus is going on? Meat prices.

    Brazil, Mexico , Australia, New Zealand are the biggest importers on beef along with Canada. Question is, why do we need to import what we can clearly raise or produce here. This is where politics come to play. That is a big part of the problem. And it’s not one side or the other, it’s both of...
  14. SmokinEdge

    Venturi system?

    Europe
  15. SmokinEdge

    What in the Sweet Baby Jesus is going on? Meat prices.

    Obviously, neither one have you have raised and produced even 1 pound of beef. Farm/ranch has been my entire life.
  16. SmokinEdge

    What in the Sweet Baby Jesus is going on? Meat prices.

    Go back and read my post #19. I explain the expense with zero middle man
  17. SmokinEdge

    What in the Sweet Baby Jesus is going on? Meat prices.

    .
  18. SmokinEdge

    What in the Sweet Baby Jesus is going on? Meat prices.

    So, why then is local produced meat equal in expense? They screwing us too?
  19. SmokinEdge

    What in the Sweet Baby Jesus is going on? Meat prices.

    Farmers can’t hardly justify eating their own beef for what they can sell it for. It’s nuts. Maybe we will have to all start raising rabbits, lol. You know what they say about how rabbits breed, it’s a steady meat source that doesn’t eat to much. Good grief, what am I saying?
  20. SmokinEdge

    Kielbasa Lisiecka\Kielbasa Czosnkowa - Garlic Sausage

    Correct. Our #2 is 6.25% nitrite and generally 4% nitrate but can be as low as 1% the rest is pure salt.
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