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Wedding Rehearsal Dinner
You will be fine without vacuum sealing. Two weeks frozen shouldn't be bad. Aaron.- diesel
- Post #6
- Forum: Catering & Large Group Gatherings
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Advise for a grinder
Just a quick question dealing w/ the Kitchener #12. What would you guys consider it's limit? I currently use a KA and I am ready to upgrade. I know there is a possibility I will be grinding larger amounts of meat in the future. I think I am looking for its speed? Does it grind through the...- diesel
- Post #17
- Forum: Slicers, Grinders, Tools, Equipment
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Jalapeno and chipotle venison summer sausage qview
Oh ya.. I have been curing bacon now for a little over a year. Once you start you can stop. I save the trimmings (after curing) for the sausage. I have been adding small amounts to all of my sausage. Usually follow the 80/20 rule meat to fat. So I would use 1.5 lbs of fat and .5lbs of... -
Wedding Rehearsal Dinner
If you pull the meat now it will save time. Just think, if you freeze it whole then you have to reheat and pull which can take an hour or two depending on how you reheat. By saving the juice you have a way to keep that meat from getting dry when you re-heat. Do you have vacuum seal? That is...- diesel
- Post #4
- Forum: Catering & Large Group Gatherings
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Wedding Rehearsal Dinner
I usually estimate 10 people per butt. Are you doing whole chickens? I usually spatchcock them so I can separate into quarters easier. You are probably good with the amount of food you have. If you freeze the meat make sure to save some of the juice from the pork. If you put it in a...- diesel
- Post #2
- Forum: Catering & Large Group Gatherings
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Jalapeno and chipotle venison summer sausage qview
- diesel
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Jalapeno and chipotle venison summer sausage qview
I have seen a lot of this recipe on the forum and had to do it. I followed this recipe http://www.smokingmeatforums.com/t/129128/jalapeno-cheddar-venison-summer-sausage I changed a few things. I used 4 lbs of venison and 2 lbs of the fattest pieces of pork butt. I added 8 oz of home cured... -
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- Album: Jalapeno and chipotle venison summer sausage qview
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Wood preferences and why
I second what Bill said. Also, Keep in mind that the flavor and amount of smoke will differ on different kinds of smokers. I had a side firebox that I had to use charcoal w/ just small amounts of wood or it would be too smokey. I have a RF smoker now and I use all wood without worry of too...- diesel
- Post #5
- Forum: General Discussion
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American WhiteTail Ale !
Looking forward to the recipe. I have made 6 batches now and so far they have all been great. I just found a CO2 bottle and just need a few attachments and a keg so there will be NO MORE BOTTLING. thanks for the view. Aaron.- diesel
- Post #11
- Forum: Beer & Ale
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Batch of deer jerky and summer sausage
Nice job. And great pictures. Aaron. -
Beginner drowing in a sea of information and seeking advise
I always make a recipe and then modify if I think it needs it. It is good to see what the base is first. So starting w/ some breakfast sausage or the Italian is a good idea. I actually made andouille for my first batch. Use the fry test. Once you have ground and mixed up the spices then... -
From Ham Town, USA
Welcome to the forum neighbor. Oh ya and we like pictures.. like ones of 18' x 40' x 1.5 stories high smoke houses. haha. I think you will enjoy the wealth of knowledge available here. Also, I see that martin has chimed in. I just used his calc to figure out my cure #1, sugar and salt ratio... -
Gonna modify a Krups BeerTender
Good luck. I will keep an eye on this one. Aaron.- diesel
- Post #2
- Forum: Beer & Ale
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A Good Read For Y'all
You wouldn't think it but it is like arguing politics/religion with some people. They just don't want to accept it. I guess because it is "natural" they feel much better about the food and themselves. Oh well.. I just ordered another pound of the pink stuff yesterday. Thanks for the read...
