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  1. dward51

    Little bit of pulled pork for the weekend.

    Ain't nothing wrong with that!!!! Thanks for sharing!
  2. dward51

    Medical Insurance

    I thought if they took medicare they "HAD" to also take the part C plans from either employee pension plans or the marketplace? That's all a marketplace plan for anyone 65 or over with medicare is, a "medicare advantage or part C" plan. Unless your doctor just does not take medicare period...
  3. dward51

    Sweet ABT's

    Nice!!!! I planted some of those no heat jalapenos a while back and they make good ABT's without the "A" (Just BT's I guess?)... Good for folks who don't like the jalapeno heat (like my wife).
  4. dward51

    Well. that was my duh moment

    Ehhhh.... it's fine. You just "broke" it in........:emoji_laughing:
  5. dward51

    Vacuum Sealer Bit the Dust

    I may be a little late in commenting, but this is what I did. I've owned Foodsaver units since they first came out in the 1970's. I finally decided to buy a chamber vac last year. After looking around and watching a ton of YouTube comparison reviews, I decided on the JVR Vac100 model. It's...
  6. dward51

    French Onion Soup, My Way

    Disco, when does the drive through window at your place open tomorrow? I'll take a couple of bowls of that wonderful looking onion soup any day!
  7. dward51

    Keto Clam Chowder

    Thanks! Saving this one for sure. I can see making a full batch of the clam chowder and vac packing portions to reheat in boiling water later as well!
  8. dward51

    Italian sausage, mozzarella stuffed and bacon wrapped!

    The photo alone says it all!!!!! Great idea, and if you don't have Mozzarella sticks on hand just cut some strips off a block of mozzarella or whatever cheese you have!!!! I missed that podcast but I'm saving this idea for sure. Thanks
  9. dward51

    Stuffing Tube Question

    Also a FYI when stuffing via very small tubes. It's a very good idea to add an extra amount of a liquid at stuffing time to loosen up the mix. It's harder on the equipment to force sausage through those really small diameter tubes. I have seen photos where people have broken their plunger...
  10. dward51

    Trying to clone Conecuh sausage

    That AI recipe is interesting. I presume the 'dextrose' would be the AI complement to the original ingredient list with the Karo syrup? Other than as a sweetener, I'm not sure dextrose brings anything special texture of flavor wise to the party.
  11. dward51

    Texas Brisket Kit?? Whats your Take?

    I'm a hard "NO" on that kit. The wife occasionally brings home pre-seasoned ribs from K-Roger when they are on last day mark down. I'll cook 'em, but meat sitting in an unknown rub/binder for and unknown length of time is just not my preferred taste. Sort of the same thing with that brisket...
  12. dward51

    Wet brine baby backs?

    Also where do you get your ribs? Fresh from a butcher is probably just that "fresh". But if they are in a package they may already be brined. Look for wording like "injected with a x% solution" or "enhanced" on the package. You can still wet brine them, but take into account any prior...
  13. dward51

    From Commercial Freezer to Commercial Smoker

    If you have a multi-tool, put a flat scraper blade in it and the insulation removal will be much easier. Just run it up against the stainless outer shell and peal it up in long strips cut by the multi-tool. It will also take out most of the adhesive they used.
  14. dward51

    Disco isn't dead. Smoked Coppa

    Welcome back Disco!!!! I too have been absent for a number of years. Ended up retiring (actually job was cut during Covid in 2020) and after a few years of just getting old and dealing with that, I had not been doing much smoking, stick making, or anything. I've gotten back into it this...
  15. dward51

    Anyone use one of these stuffing plates to dice meat into small chunks with??

    I never thought of using the kidney plate with the knife for chunky cuts. Thanks!
  16. dward51

    Beef Snack Sticks

    This my go-to recipe in an older thread. There is also a excel spreadsheet in that thread so you can just put in how many pounds of meat you have and it automatically adjusts the spices to fit your project. Link: Snack Sticks - AC Legg 116 base with modifications I use this same process if...
  17. dward51

    Grinding straight into meat bags

    Since you said you were going to buy a "huge sausage stuffer", I highly recommend a electric one with a foot pedal no matter what brand you choose. I bought their 10lb model when it came out and love it. That foot pedal has made stuffing a 1 man job for even 17mm snack stick casings, so using...
  18. dward51

    Sheep Casing and Cold Smoking question

    The only thing I can add is sheep casings will tend to want to curl instead of lay straight like the collagen casings do. I would also suggest since it's a natural casing that you mix the cure/spices with the meat, stuff and let them sit in the fridge overnight. That also gives the cure...
  19. dward51

    Grinding spices

    I also use one of the "Magic Bullet" grinders. Found a set on sale for $30'ish that had 4 containers in it. I find more uses for that tool every day it seems. I have also started mixing my wet and dry sausage ingredients in it like Bill Dumas does (the Sausage Sensei). I just use the bullet...
  20. dward51

    Trying to clone Conecuh sausage

    I recently came into possession of a clone recipe that is reported to be "spot on" the same flavor as Conecuh. It's pretty simple as it uses the AC Legg #10 mix as a base with additions. I have not had a chance to make this yet but figured I would pass it on to the group in this thread. I...
Great deal on LEM Grinders!
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