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  1. diesel

    Cutting a Brisket

    here ya go: http://www.smokingmeatforums.com/t/94908/separating-a-brisket
  2. diesel

    Cutting a Brisket

    Are you trying to save time or is there not enough room for the whole piece?  Just curious why you want to cut it.  But the answer to your question is yes.  You can make burnt ends with the point.  good luck.
  3. diesel

    Need Hot Link help please!

    That deep read color comes from the addition of Paprika.  You may want to add a tablespoon to your next batch.  Also, do a fry test before stuffing to make sure the flavor profile is what you are looking for.  Hope that helps. Aaron.
  4. diesel

    Bought my first pork belly - bacon time.

    How big is your bucket?  If you don't have to cut it then don't.  I usually just cut mine in half.  They fit pretty good that way.  Good luck on your adventure in bacon curing.  Like you said in your thread starter, you won't want store bought again. Aaron.
  5. Boudin

    Boudin

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  6. diesel

    Boudin

    I gave Boudin a try this weekend.  I have never had it before so I do not know how to compare it.  I did change the recipe up a bit.  I used some leftover pulled pork and brisket.  My goal was to make boudin without going to the grocery and I did.  Overall I would say it tasted a lot like hash. ...
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