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  1. bacon_crazy510

    Potato Pave, a French Classic

    This looks great!
  2. bacon_crazy510

    Tocino Spam

    I like Spam, and especially "tocino" Spam. (I like Filipino tocino too) I haven't been able to find it in forever, so, when I saw a YouTube recipe I thought I'd give it a go. I did adjust the recipe a little, as I wanted it cured, for flavor and color. I didn't take any pictures at the...
  3. bacon_crazy510

    WARNING.. for those with a vacuum chamber sealer...

    Thanks for the insight... I got one not too long ago, but have not run into this yet. Now I'll have the bug in my head to avoid this issue.
  4. bacon_crazy510

    First time beef ribs for the first cook on new MB 800

    Everything looks delicious! Today was finally "cooler" here.... I could go for some of the FO soup! Thanks for sharing!!!
  5. bacon_crazy510

    Pork fat

    I finally found a source for back fat near me in Missouri. It cost .99c a pound... I remember when I could get it for free. Heck, I'll take it!
  6. bacon_crazy510

    Old Bay Sausage

    I went with a recipe I found on Facebook. The salt level was perfect for me, but everyone has their own taste.
  7. bacon_crazy510

    Old Bay Sausage

    I used standard hog casings that I've got. I started them at 150° (as low as my Yoder will go) for about an hour, and when they had good color I ramped the temp up to finish them.
  8. bacon_crazy510

    Old Bay Sausage

    I highly recommend this one... They are tasty!
  9. bacon_crazy510

    Old Bay Sausage

    Good morning! I saw a recipe on FB for an Old Bay seasoned sausage. I took it and ran with it with a few modifications. Here is my take on the recipe: 5 pounds pork butt - 10mm plate first grind 4.5mm plate second grind 35 grams Old Bay seasoning 9 grams garlic powder 4 grams onion...
  10. bacon_crazy510

    thai sausage

    Those look excellent. I'd love to try making them, but I don't see any list of ingredient amounts on any of the threads. Would you be willing to share them?
  11. bacon_crazy510

    Argentinian Chorizo / Bratwurst

    The name? Lol... It's a combo of pork, beef and bacon. The seasoning was simple... Salt, black pepper, a ton of garlic and my addition of Cilantro. Oh, and red wine... For "authenticity" I used an Argentinian Cabernet. This sausage is eaten as "choripan". The sausage is grilled over coals...
  12. bacon_crazy510

    Argentinian Chorizo / Bratwurst

    I decided to make more sausage on Saturday - I saw an Argentinian Chorizo recipe I wanted to try, and a coworker at my new company likes the brats I made, so he ordered a gang of them. I altered the Chorizo recipe and added Cilantro to the mix. It added a good "herbaceous note" to the final...
  13. bacon_crazy510

    Beef Cheeks

    Beef cheeks are one of my favs. Nice job!
  14. bacon_crazy510

    Oktoberfest Bratwurst

    For all of you who asked, here is the recipe...
  15. bacon_crazy510

    Oktoberfest Bratwurst

    We are in brat country, aren't we?
  16. bacon_crazy510

    Oktoberfest Bratwurst

    Thanks ALL! Once again, I am humbled by everyone's kind words, and the ride on the carousel!!
  17. bacon_crazy510

    Oktoberfest Bratwurst

    St Charles County
  18. bacon_crazy510

    Oktoberfest Bratwurst

    In my belly!!
  19. bacon_crazy510

    Oktoberfest Bratwurst

    Hello all... It's been a long time since I've posted. Some major life changes happened. I decided to retire from my carrer of 29 years and leave California. I was born there, but "things" got to a point where I needed to make a change. I had an opportunity in Missouri, so my wife and I moved...
  20. bacon_crazy510

    CS Christmas Eve Prime Rib

    Oh man ... that's going to be delicious!
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