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  1. woodcutter

    20" Cast Iron Skillet

    I'm going to repeat this but will add hash browns to the breakfast. Rain stopped me from doing pancakes today. The small skillet is a #10 BSR.
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    DSCN9997.JPG

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  4. woodcutter

    20" Cast Iron Skillet

    Quote: I enjoy them as well! I learned about welding cast iron on one my tractor manifolds. You are right, when you finally get one spot fixed another problem arises. (Worse than plumbing) I won't try welding cast iron myself unless there are no other options. Never tried Paella, saw it on TV...
  5. 20" Cast Iron Skillet

    20" Cast Iron Skillet

  6. woodcutter

    20" Cast Iron Skillet

    Last June I saw a this pan on CL in Green Bay. I'm 90 miles away but my sister lived close so she looked at it for me. The seller wanted $50 in his ad but he didn't say it had a repair done to it. My sister thought it looked like it was braised in his dark garage. I wanted it for cooking over...
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    7-30-15 196.JPG

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    7-30-15 047.JPG

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  12. woodcutter

    First Crack at Sausage making

    Alton's Italian is a good recipe as well. Nice job!
  13. woodcutter

    Attn. Bacon experts

    My preference it to cold smoke with apple pellets for 10 -12 hours. I have the AMNPS and when I fill it with pellets it smokes for approximately 12 hours. Then I rest the slab a day or 2 before slicing. Some people like less smoke some like much more.
  14. woodcutter

    Johnsonville brats

    I think the brats might have had a fat out after being at 200 for a few hours. If you can keep the temp below 165 and hold it for a few hours the texture might be better.
  15. woodcutter

    Cured chicken

    Curing a chicken in Pops brine always looked good to me as well. 
  16. woodcutter

    Left belly for bacon in Pop's brine too long...

    What kind of wood is a matter of preference. If you are cold smoking you can also add more smoke time with a milder wood like apple oak or cherry. I read someones thread a while back that had 18 hours of smoke so I tried it and I wish I would have stopped at 12 hours. Just preference. It also...
  17. woodcutter

    Burger Bacon Shots !!

    They look delicious!
  18. woodcutter

    Left belly for bacon in Pop's brine too long...

    Your good to smoke it just like normal. The salt level will be the same as always. The nitrite won't start breaking down till around 35 days.
  19. woodcutter

    sausage stuffer/meat grinder

    I have a LEM #22 and I'm very happy with it. I can throw hand fulls of meat at it and hardly changes sound. The Big Bite Auger pulls the meat right in. It performs great on second grinds as well. Second grinds can are sometimes harder with small throat grinders. I also have a .2hp #5 from Gander...
  20. woodcutter

    Poor Mans Burnt ends

    They look great! I like your idea of charring them first.
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