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Costco pork bellies -- Skin On?
I think it might make a decent hijack73 treat lol -
Celebrate Sausage 2024!!!
I dunno about that. I use kale when I make zuppa for the lady and I will taste it to make sure seasonings are right but that's about the only way I can get that stuff down. If it's zuppa I'm going to eat, I sub in spinach ;) -
usable cuts for burger grinding
For those of us in Food Lion territory, check your sales. We've got chucks this week for 4.99/lb - I'll pick up a few. boneless breasts @ 1.99/lb almost as excited about the Dukes mayo lol - 3.49 local Kroger affiliate has ribeyes for 8.99/lb- Hijack73
- Post #104
- Forum: Meat Selection and Processing
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usable cuts for burger grinding
Beef is insane right now. The "sale" this week is rump roast for 5.99/lb I still have a few ribeyes I bought last spring @6.99/lb Sigh.....- Hijack73
- Post #96
- Forum: Meat Selection and Processing
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Costco pork bellies -- Skin On?
4.99/lb here always on the prowl for the Aldi sales now. I did freezer inventory yesterday. I'm down to about 40 lbs of beef. Uncle Scam's potential popes have promised us that grocery prices will go down very soon. I have absolute faith in... -
Lover of good food from Belgium
Welcome aboard. There are a couple of folks here who could totally fit the definition of "charcutier" -
How do you smoke bacon?
What @Gonna Smoke said. A very small bed of coals and a nice split just sort of riding the edge of the coal bed. Crack your lid open, let the heat escape if it is running too hot. Just get to know your pit and adjust accordingly. You could also very easily cold smoke it for a few hours... -
Should I stop spritzing my butts?
I use the regular. Typically I go (and I eyeball, but I'll try to get close) 2 cups SBR 1 cup dark fruit juice 3/4 cup apple cider vinegar (to taste, mainly for the zippy tang it adds) 1 tsp black pepper 1/2 tsp red pepper flakes squirt of yellow mustard And if I collected any pork juice at... -
Should I stop spritzing my butts?
I used to spray. It was more of a thing I'd learned when I was helping cook whole hogs, and they always turned out great. We just slathered it on the pigs. So after I built myself a pit, I figured a spray bottle on butts and even brisket was good to go. I stopped using it on brisket first... -
Virgin no more!
If you can get it on or in a metal pan/sheet, it will chill much quicker. I use a small aluminum sheet pan, the aluminum wicks away heat very quickly. Just putting it in a baggie or a plastic bowl, cool down takes longer. Plastic insulates a bit. -
Cheese steak sausage
Percentages. I was trying to make a batch that would fill up my "5lb" stuffer (which holds about 4.5lbs) and after onion and cheese it might have held another 100-150 grams. My future runs on this recipe will all be 1650g but with 2 medium onions or one really big one. That will fill up the... -
Cheese steak sausage
Lol, I posted it under the sausage forum. If I'd thought it might make the front page I'd have included the word sausage! -
Virgin no more!
Warning, it's highly addictive. I went from eating maybe 5 lbs of smoked sausage a year to Tony Soprano. Quick. Roll your own or nothing from now on. -
Cheese steak sausage
100% beef on this one. I'm extremely pleased with this one. Extremely simple with only salt, cure, black pepper, garlic, and onion (2 ways), cheese (white American and provolone) and a little nfdm. I wanted it to taste like a cheese steak. It tastes like a cheese steak, so WINNING Meat... -
Looking for pops recipe
Black pepper and sage are also key in my thanksgiving dressing. I don't measure, but I use an AWFUL lot of both. -
usable cuts for burger grinding
Chuck tender is cut from the section they break roasts out of. Very lean.- Hijack73
- Post #84
- Forum: Meat Selection and Processing
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Pastrami smoked sausage (test batch #1)
Made up test batch #2. Much more pastrami flavor. I did back off on the black pepper and the ground and whole mustard, but I shouldn't have. I preferred the pepper and mustard in batch #1. Also, no cheese and cut way back on the pork fat in this batch. I actually prefer #1 even though the... -
What am i doing wrong with seasoning this pan?!?
I was checking out some Lodge skillets in the Mart this weekend. I bought mine at Ollies a while back, and I think I know why Ollies was selling them cheap. Mine is at least 3X rougher than anything I checked out at Wal Mart. I think I'll sand mine a bit with some 400 just to knock the tops...- Hijack73
- Post #23
- Forum: General Cast Iron Information
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Do you use toppings on your chili?
Nirvana! @chopsaw There is enough room on the plate for a half dozenish tater tots drenched in chili and cheese. I'm just saying....- Hijack73
- Post #47
- Forum: Chili, Soups, and Stews
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Do you use toppings on your chili?
I'm in the camp of "whatever grabs my attention in the fridge" Never been a fan of cornbread with chili. Corn chips, that's a whole different story. 'Merican Cheese has become my preferred chili cheese. Not Kraft singles. Kraft deluxe is ok, but Food Lion white American has long been my...- Hijack73
- Post #9
- Forum: Chili, Soups, and Stews
