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  1. ssorllih

    tired or too much to drink!!

    Allow a week for it to diffuse throughout the meat and you should be alright. Better that you make a check list before you start and follow it.
  2. ssorllih

    The Skunk is Gone

    Nancy and I always agreed that the most dangerous places on the water were those thin places around the edges. Nice fish.
  3. ssorllih

    uds burnout questions

    A wheel barrow full dry brush will provide as hot a fire as you can get without forced air.
  4. ssorllih

    catering question

    All costs should be purchase cost. All billings must reflect material profits and labor costs. Count your shopping time , your prep time, clean-up time and your travel time. Consider your mileage.
  5. ssorllih

    Speculation about sauce bases.

    I have used apple pulp and tomato pulp as the "body" for a thick sauce and wonder and the use of other fruit or even pumpkin. There is a discussion running now about a mango based sauce. Would a starch thickened beer or wine sauce serve as a base into which we add spice?
  6. ssorllih

    An idea for making bisquettes for Bradley smokers

    Why not just cut limb wood to thickness or length depending on your point of view.
  7. ssorllih

    High Capacity Spice Grinder/Mill

    If it costs $90 and you use it every week for 2 years it will cost 90 cents for each time you use it to grind spices to spread on $65 worth of meat that you will smoke on your $2500 smoker.
  8. ssorllih

    Polish Sausages

    I am glad that this thread has been resurrected. It really should be sticky.
  9. ssorllih

    Smoked turkey is my favorite food - HELP ME?

    Peking duck the bird is hung up a gallons of boiling hot water is poured over the duck. This is the first step in preparing the duck for the rest of the cooking. The skin of Peking duck is renowned for it's crisp texture. Perhaps this will also work. I would research the details for preparing...
  10. ssorllih

    Maple Pepper Bacon Sausage Using Bearcarver's Loaf Method

    I Like the idea of the cracked pepper corns in the mix.
  11. ssorllih

    almost turkey...

    That turkey breast is also the ribs and the back. Just picture a whole turkey and cut it apart just forward of the legs and remove the wings. I would treat it as an 8 pound roast.
  12. ssorllih

    More Salmon filets and nuggets

    I usually use a limited amount of salt and water for a fish brine and a long interval. Often it is only 2% salt and just enough water to wet everything. That limits the available salt.
  13. ssorllih

    finally came out perfect

    I have had good success using the salt/seasoning blends for a number of sausage varieties as rubs for smoke cooking meats. Cured some turkey the other day as I would cure brisket for pastrami.
  14. ssorllih

    Does this sound like too much cure

    Too much salt and too much cure. Maximum 3 % salt and .3% cure.
  15. ssorllih

    Stew Meat?

    There must have been a time when all food cooking was done on, in, over or near an open fire so all of the food received at least some smoke during the cooking. Perhaps that is why nobody doesn't like smoked meat some of the time.
  16. ssorllih

    Stew Meat?

    Stew is a recipe or method of meat and vegetables in a gravy. We can use any meat and any blend of veggies. There are as many variations for stew as there are for soup. We could use all of the leftovers from a Q and combine them for a good stew.
  17. ssorllih

    Please help quicck. single quest.

    Keep everything very cold for safety and to keep the fat from smearing.
  18. ssorllih

    Boneless Butt

    I always roll and tie boneless pork just for uniform cooking.
  19. ssorllih

    Venison balogna recipe

    I have always considered bologna and hotdogs to be very close cousins and what will season one will work for the other.
  20. ssorllih

    Pastrami loaf-sausage al la Bear loaf?

    I have done that with knife cut and ground beef and stuffed into large casing. It has good taste but lacks the texture of whole muscle meat. This is one I did as bacon flavor.
Great deal on LEM Grinders!
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