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  1. bacon_crazy510

    Fibrous Casing Capacity - Question

    The true answer is 1.75 pounds each. I'll post a full review with pictures when I'm done smoking them tomorrow!
  2. bacon_crazy510

    Last Round-up

    Bear, your contributions and positive spirit have made us all better at what we aspire to do, and be. I wish you nothing less than a peaceful and comfortable journey on whatever comes next. And I trust your family can find solice in a reflection on a life well lived. Godspeed, Sir...
  3. bacon_crazy510

    Belly and Loin Bacon

    No Sven, that's the stock assembly of the smoker. I got it from The Sausage Maker as well.
  4. bacon_crazy510

    Belly and Loin Bacon

    I didn't track the belly, as I wasn't taking it higher than 125°... The loin finished at 145°
  5. bacon_crazy510

    Belly and Loin Bacon

    Good afternoon all! Last weekend I started to cure a 12 pound pork belly and a 9 pound pork loin. For the belly I used "The Sausage Maker" brown sugar cure. I made a brown sugar wet cure from scratch for the loin. Fast forward to last Friday... I pulled them from the brine and soaked them in...
  6. bacon_crazy510

    Fibrous Casing Capacity - Question

    Thank you Sir!
  7. bacon_crazy510

    Fibrous Casing Capacity - Question

    Good afternoon all! I got a pack of 2-1/2" x 14" fibrous casings from PS Seasonings... They aren't clear on the capacity. Both the 14" and 20" say "about 2 pounds". Do any of you have any knowledge as to the capacity of the 14"? Thanks in advance! Steve
  8. bacon_crazy510

    Garlic Kielbasa

    Whoopsie.
  9. bacon_crazy510

    Garlic Kielbasa

    I don't understand your question...
  10. bacon_crazy510

    Garlic Kielbasa

    I'm honored to make the carousel again. Thanks all. Happy new year!!!
  11. bacon_crazy510

    Garlic Kielbasa

    Same here. I still like it, but further north on the island. San Pedro turned into a circus.
  12. bacon_crazy510

    Garlic Kielbasa

    Scuba shirt... Chuck and Robbie's, San Pedro, Belize.
  13. bacon_crazy510

    Garlic Kielbasa

    Happy new year! I finally got my smoker from The Sausage Maker, so my first project was a small batch of garlic kielbasa. It turned out great. I'm going to put this smoker to good use! Here is the recipe I formulated... 2100 grams pork shoulder 900 grams pork back fat 54 grams kosher salt...
  14. bacon_crazy510

    Smoke generator

    I looked at their smoke pistol. I was deterred by the wood "cartridges", and the 4 hour smoke time.
  15. bacon_crazy510

    Smoke generator

    Merry Christmas all! As a 50th birthday gift my wife bought me the Sausage Maker's red (black!) roof smoker. I'm still waiting for delivery, but I'm already planning my smokes. I was thinking about a cold smoke generator, instead of using the dish that comes with it. Do any of you have a...
  16. bacon_crazy510

    Owen's BBQ Ground Formed Bacon

    Wow, I'm just seeing this thread for the first time too. I've been on a SPAM kick, and this is right along those lines. I'm going to try this, as the slices sound great in sandwiches. 👍🏻
  17. bacon_crazy510

    Tocino Spam, version 2

    I really enjoyed the first Tocino Spam I made, but I wanted to tone down the salt a little. I'm very happy with the latest batch. Here's the latest version... 1) lbs ground pork, partially emulsified 1/2) pound minced ham 3) tablespoons sugar 2) tablespoons cornstarch 1) tablespoon Morton's...
  18. bacon_crazy510

    Old Bay Sausage

    32-35 mm hog... The smoke was about 2 hours or so, just until they were cooked.
  19. bacon_crazy510

    Mexican Chicken-n-Rice / Pollo y Arroz Mexicano

    Boy oh boy, I'd dig into that... Sounds delicious!
  20. bacon_crazy510

    Tocino Spam

    That explains everything! Noted!!!
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