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That would work fine, but my problem is that the freezer side of my side-by-side fridge is too narrow for a cookie sheet, even if it wasn’t so full of meat. Fortunately, those pint pages once flattened are easy to work into the nooks & crannies in the freezer.
When I do pulled pork or...
I just made about 11 pounds of breakfast sausage. For some reason it turned our more sticky then usual (it was an exceptionally fatty pork butt??), and I was having problems getting q pound of it into a pint bag without messing up the upper sealing edge causing the bag not to evacuate all the...
I have the same results. I just don’t let it worry me.
The guy on the PBS smoking show, steve racklin (sp), always soaks his chunks, but I’ve heard in here that’s a bad thing.
I finally got a chance to try out the LEM stuffer I got from @nepas last month. We made some bratwurst and Italian sausage. The first attempt was tough — mainly in loading the hog casings and having problems with blowout. But after watching a couple youtube videos, the rest went fine!
My...
I have read that the way Kosher Salt is made produces a flatter and more sharpe edged chrystal that bites into the meat better when rubbed in. I’ve never made a study of it, but always use Kosher in rubs for that reason.
Another commement. Be aware that Lawery's season salt contains MSG...
Packing up now. I’m bring two teryokae marinaded chickens for whenever (maybe Thursday night?), fixens for scolloped augraten potatoes for Friday night, a Turkey for Saturday night, and a few pounds of smoked sirloin tip roast, thinly sliced, for sandwiches throughout. Hope to leave on the 1.5...
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