Search results
-
Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
-
Has The Economy Effected Your BBQ Decisions?
Yes, It has changed how I BBQ. My friend and I buy large cuts of meats now. We break them down into the smaller parts. We buy a case of pork bellies and make our own bacon, which usually ends of being a total cost per pound of about 5 $ after adding up all the ingredients. Where can you buy...- diesel
- Post #51
- Forum: General Discussion
-
What do you do with a Butt after the first date?
Tamales are awesome! And I make them with the left over pulled pork. Save the leftover juice from the pork and put it in the fridge. The fat will separate from the au ju. Use the fat in the Maza.... Yummmm!!! Aaron. -
My first shot at sausage
Everything looks really good and wait till you fry up the Kielbasa after it has been smoked. When you family eats it they won't mind the fridge smell anymore! I have made that recipe several times now and it is always a hit. good job. Aaron. -
Pastrami for the Presidents......Probably needs a Poll (newly added)
Dave, That looks good and I think that the 8 days will be enough. I say that because you injected the meat. That has always helped speed up the process for me. Also, the Tri cut is real close! I think you have the right primal to get the tri-tip out of. I looked at several websites on the... -
maveric thermometer
Did it actually get that hot? Just open it up and let it cool down. That is if you think the Termo is correct.- diesel
- Post #2
- Forum: Meat Thermometers
-
250gal Reverse Flow Trailer Build
Looks good so far. I remember stressing about pretty much aspect of my build. And hind site my opining would be to not stress too much. Cool thing about working w/ metal is that you can always grind it off and do it again if you are not happy w/ the result. You are going to be so happy with...- diesel
- Post #32
- Forum: Reverse Flow
-
Dry cured Sopressata
- diesel
- Album
- Comments: 0
-
Dry cured Sopressata
***WARNING** PLEASE DO NOT ATTEMPT TO DRY CURE UNLESS YOU KNOW THE USAGE FOR CURE #2. PROPER TEMPS AND HUMIDITY ARE REQUIRED IN SOME DRY CURED TYPE OF SAUSAGE, SALAMI AND BOLOGNA. **YOU ATTEMPT AT YOUR OWN RISK** Warning brought to you by Nepas. I have started a dry cured Sopressata. Below... -
sopressata.jpg
- diesel
- Media item
- Comments: 0
- Album: Dry cured Sopressata
-
Dry Cured Spanish Chorizo
Nepas, You mind if I use your warning? I have a sopresseta working right now and want to post on it. In fact.. I will go ahead and create the thread if you want me to make my own I will.. thanks in advance! Aaron. And by the way .. that looks good so far. Are you fermenting in the... -
Got beer!
I had an Oaked strong ale last Sunday during the game. Very nice. I do agree on the 90 min beer by dog fish head. They are always a good go to IPA. Have you guys tried the breakenridge 471? Also, a great IIPA. my two cents. Aaron. suboc I look forward to your threads on new beers.. ...- diesel
- Post #3
- Forum: Beer & Ale
-
Venison Bresaola project
I did like it. I was just really intimidated by it at first. I didn't know what to expect from my experiment. I wasn't sure if I was going to be sick in the next hour. But, again it was my first attempt at the dry cure thing. I probably should not have been so worried, I followed all the... -
Venison Bresaola project
Update. Overall I think this worked out very well. This was my first attempt at dry curing and taking the first bite was pretty intimidating. All said and done I think this was a success but not sure I would do the same recipe again. The texture is very similar to prosciutto. I used fresh... -
IMG_20130202_133727.jpg
- diesel
- Media item
- Comments: 0
- Album: Venison Bresaola project
-
IMG_20130202_134409.jpg
- diesel
- Media item
- Comments: 0
- Album: Venison Bresaola project
-
IMG_20130202_134418.jpg
- diesel
- Media item
- Comments: 0
- Album: Venison Bresaola project
-
Dry salami curing apparatus
That is cool. Good job. I think that is a really good idea. Aaron. -
Single White Male iso Bratwurst Recipes!
IMHO I would get the brats recipe down first. Then move to curing the sausage. 1. Leaving the sage out will help w/ it not tasting like breakfast sausage. But, it is your recipe and that is the great thing about making your own sausage. 2. I get the nutmeg whole and use a grader to grade it... -
First Reverse Flow Build! (Patio)
Nice job man... You will be very pleased with the finished product and all of the Q that it will provide. Aaron.- diesel
- Post #31
- Forum: Reverse Flow
