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  1. worktogthr

    First time stuffing sausage (into casings that is)

    Sometimes I like my sausages to be straight like hot dogs or kielbasa, so I cut and bend them into individual links right away. Everyone else is right though, it's easier, and better looking when you stick them in the fridge over night.
  2. worktogthr

    Binder Question

    I know this is not a scientific answer but I use about a cup of NFDM per 5 pound batch and love the results. The sausage experts will way in soon!
  3. worktogthr

    Pork Lion Ham

    You can use this thread as a guide to some great pork loin hams! @crankybuzzard has it all laid out for you. They are great as he makes them but you can always add ingredients to Pop's Brine to customize the flavor to your liking. Sometimes I add a few tablespoons of whole cloves...
  4. worktogthr

    Curing with Pop's Brine

    Been using this since I found SMF for bacon, canadian bacon, ham, pastrami, etc. Its so easy and so versatile! Thanks again for sharing this family recipe!
  5. worktogthr

    Time to split some hickory..

    Wow! Can not wait to see the finale of this one!
  6. worktogthr

    Thanksgiving and Christmas Cheese Smoking

    @pops6927 It all looks great!! When I smoke cheese three to four hours it gets similar color. You go for much longer. Is it just because I am using the same generator in a smaller smoker? (MES30) I am a science dummy...so pardon what may be a dumb question haha.
  7. worktogthr

    Cheese question, I have philly cheese brat seasoning and.....

    High temp cheese is optimal but expensive. I have used harder cheeses with success. Some ooze is ok!
  8. worktogthr

    WHAT TO DO WITH A NOT SO GREAT ROAST

    You made a damn good looking chili out of it. I get chuck tenders, mock tenderloin or petit chuck filet they sometimes call it at Stew Leonards. And if its just roasted/smoked to a low IT like 125-135 and sliced across the grain somewhat thinly it does eat kind of like a poor man's beef...
  9. worktogthr

    Throwdown

    Throwdown
  10. worktogthr

    Instant karma ........ bonehead mistakes

    I took a small prime rib off the smoker a few years back and was transporting it to my sister in laws house to eat shortly after. Well since I always wrap up food I am transporting and was in a bit of a rush, I wrapped it in foil immediately off the smoker. It steamed from perfection to shoe...
  11. worktogthr

    What charcoal smoker is best for a beginner to use

    I agree that WSMs and Kettles are great. I am a Weber junkie..but dare I throw into consideration, The Pit Barrel Cooker. Ease of use, taste of food, capacity are all great. And with your budget (Its only $299 shipped) you can buy some of the cool accessories that make it even easier and more...
  12. worktogthr

    Help! Sausage Only at 133° after 16 hrs

    I have done it with large batches before by refridgerating the partially cooked sausages and doing it a 10 pound batch at a time. Since the sausage is cured, the danger zone rules shouldn't apply. I do realize with a big batch this is probably not the ideal method haha unless you want to run...
  13. worktogthr

    Help! Sausage Only at 133° after 16 hrs

    I have another suggestion that may help out overall as far as time is concerned. I am assuming the sausage is not getting actual smoke the entire time. Once they are smoked to your desired time or color, consider finishing in a warm water bath (under 165 degrees) or with a Sous Vide if you...
  14. worktogthr

    Have I stumbled upon the perfect cut of meat?!?!?

    My experience with these so far is that they have not been tough when cooked to medium rare. They are lean however, so taking them to a high internal temperature may yield very dry results. I agree with Pop's when he says they are less tender than the tenderloin but not by all that...
  15. worktogthr

    Have I stumbled upon the perfect cut of meat?!?!?

    Hope you still have some left because I actually have been getting these around that sam price around here. Mock tenderloin is a good name for them! Smoke them, roast them, grill them... do whatever you would to do a beef tenderloin and enjoy. I have never cooked one past medium as we like...
  16. worktogthr

    Debating between smokers opinions wanted

    I have cooked on Shirley's many times as a charity group I work with has one that Paul built specifically for us (He drove it from Alabama to New York and cooked at an event with us) and my best friend also has one. They are a thing of beauty. As far as stick burners are concerned, consistent...
  17. worktogthr

    Triple Pork Mock Muffletta

    Wow! That's all I can say! I have made something like this before but yours just blows mine right out of the water! It looks so delicious!
  18. worktogthr

    Reheating pernil skin

    I already separated the skin, pulled the meat and added some of the cooking juices back to the meat. I was planning on cooking the meat, covered with foil in a 350 oven and figure out another way to crisp the skin back up. When you did your roast did you reheat it whole or how I am going to...
  19. worktogthr

    Reheating pernil skin

    Richie, how did you reheat it?
  20. worktogthr

    Reheating pernil skin

    Hey all, Haven't been around in a while because life has been crazy but I had a question that some of you may be able to help me with. Being know as the meat guy where I work, I have been tasked with cooking 30+ pounds of pernil for a Hispanic Heritage Month Luncheon this coming Tuesday. I...
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