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  1. ssorllih

    Hand Crank Meat Grinders

    There is one other clean up  that I learned from my mother 70 years ago. When all of the meat has been ground, peel a large carrot and grind that last. Just mix the ground carrot into the mince. It will push the last of the meat from the grinder.
  2. ssorllih

    What is your favorite wood for bacon?

    I believe that I like maple better than apple or hickory.
  3. ssorllih

    Not new to smoking new to making Bacon

    I slice a slab from the skin side of a fresh butt and cure that for bacon. Be sure that you re including the alt in the cure as part of your total salt.
  4. ssorllih

    Not new to smoking new to making Bacon

    I am not sure what your numbers represent But I use 2% salt, .25% cure#1 and 1.5% sugar and .15% molasses and get very good results
  5. ssorllih

    Summer Sausage Storage

    Is your summer sausage fermented and dried? If so why do you want to freeze it?
  6. ssorllih

    What are you paying for whole bellies?

    Bellies are over $4/pound here. The rest of the butt gets cured rolled and smoked
  7. hams jan 7 003.JPG

    hams jan 7 003.JPG

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  8. hams jan 7 004.JPG

    hams jan 7 004.JPG

    • ssorllih
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    • Album: What are you paying for whole bellies?
  9. What are you paying for whole bellies?

    What are you paying for whole bellies?

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  10. ssorllih

    What are you paying for whole bellies?

    I cut a slab from the skin side of a shoulder butt and cure that as bacon. Current price on butts is $1.49
  11. bacon may 25 004.JPG

    bacon may 25 004.JPG

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    • Album: What are you paying for whole bellies?
  12. bacon may 25 003.JPG

    bacon may 25 003.JPG

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    • Album: What are you paying for whole bellies?
  13. ssorllih

    Want to make sausage

    Mike you should be able to weigh the meat. Cure #1 doesn't come with instruction but for sausage it should be limited to .25% of the weight of the meat or about 2 teaspoonful's for 10 pounds of meat adjust he added salt to allow for the salt in the cure. This is very good link for sasage making...
  14. ssorllih

    Persimmon ID

    Looks like tree bark. Need more than that for ID
  15. ssorllih

    Why Cow tongue is so expensive.......

    It all comes down to the local markets. Around here if you call ahead you can get most offal at affordable rates.
  16. ssorllih

    recipe help

    Start with just a couple of pounds and reduce the black pepper accordingly. Salt should be 2% or a little less one clove of garlic is a good start and 1% chili powder and .5% sage would be a fair starting place. Make a sample patty and fry it for a taste test and adjust the seasonings.
  17. ssorllih

    Bacon cure salt conc - Which USDA rec? - and what's with Ruhlman's rec?

    Just don't believe everything you read!
  18. ssorllih

    Who taught you to cook?

    I started learning to cook as a child and have never stopped learning.
  19. ssorllih

    GET A DEDICATED STUFFER!!!

    Stuffing large casing with a grinder is not such a bad effort but anything smaller than about 40 mm is a pain in the butt.
  20. ssorllih

    Michigan insulated smoke house

    When we burn hydrogen, water vapor is the result, and the temperature of that water vapor is about 5000°F. We also are burning carbon so we are making carbon monoxide and carbon dioxide. When we burn wood we are burning carbohydrates and we produce even more water vapor as a result. But fear not...
Great deal on LEM Grinders!
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