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  1. buzzy

    Cornmeal shortage

    It’s that time of year to be stocking up on pig butchering supplies. Usually butcher end of January beginning of February Went to 2 places looking for a local made cornmeal. Neither had any plus bulk black pepper scarce. I can’t believe that cornmeal is being hoarded. Didn’t even look for...
  2. buzzy

    Suckling

    This turned out real nice. Ran at 225-240 with hickory. Because of cutting hams from the rest they were done in 7 hrs at 190 & the rest took another 1/2 hr.
  3. buzzy

    Suckling

    Yea it would have be easy to do that but the skin was pretty messed up from torching it. Even with just wiping off it was tearing & didn't want to loose any more than had to. Will just have to do without eating some skin. Change of plans already. Taking to IT of 190-195 in shoulder.
  4. buzzy

    Suckling

    Got a 15# suckling given to me from local pig farmer that had to be put down. Looks a little dirty from burning off hair but didn’t want to wash & be all wet so just wiped with damp rag. Not going to eat skin anyhow. Decided to use what was on hand so mixed jack daniels bbq with apple juice...
    • buzzy
    • Thread
    • Replies: 10
    • Forum: Pork
  5. buzzy

    Philly cheese steak bratwurst

    Wondering what meat u used? All pork, or 50/50 pork & venison.
  6. buzzy

    Philly cheese steak bratwurst

    This sounds like a great thing to try. Was wondering what you others thought was the best premix to make some of these up. Thanks in advance.
  7. buzzy

    Sweet Lebnun Bologna

    I'm watching this. Shouldn't you be mixing & stuffing then putting in smoker right away with the ECA in the mix?
  8. buzzy

    Smoked Sticks

    :emoji_laughing: I should of figured.
  9. buzzy

    Smoked Sticks

    Great news. Get that shoulder in shape to crank that stuffer.
  10. buzzy

    Smoked Sticks

    Great looking sticks. Hope MRI comes back with only good news.
  11. buzzy

    I done messed up about 19 pounds of summer sausage. Any ideas what to do with it?

    What I have done in this situation is crumble it & make gravy. Then put that on top of french-fries, rice or toast. Leaning towards SOS. I also hate to throw food out unless unsafe to eat.
  12. buzzy

    Giveaway for Inkbird WIFI BBQ Thermometer with 4 probes IBBQ-4T!

    I'm in. Thanks!
  13. buzzy

    Fur and Fowl...

    Great looking meal & awesome looking hunting trip.
  14. buzzy

    Pasteurization tables

    Thanks! Great idea to do that for everyone.
  15. buzzy

    Leftovers

    Leftover PP is frozen to be reheated for sandwiches later but chicken or turkey is used to make stock for soups & gravy. Takes a few smokes to get enough stock for some of the recipes.
  16. buzzy

    Canned some carrots

    Fueling & dave thanks. I get about half a chuckle out of the odd balls you get. We try to grow enough so don't have to for 2-3 yrs.
  17. buzzy

    pre made sausage mixes

    Don't use to many premixes but this is the place I go https://www.curleyssausagekitchen.com/ I'm sure others will chime in soon.
  18. buzzy

    Canned some carrots

    Grew 140 carrots that came out to 24# Check out the odd balls on top Made 7 qts & 10 pints with 2 bags for freezer. Thanks for looking.
  19. buzzy

    Smoked chuck and a day of smoking , pickling and baking

    WOW! You were busy. Everything looks outstanding. Points for sure! We grow Hungarian wax peppers for canning & freezing. I prefer them over jalapenos.
  20. buzzy

    chunks or chips?

    Welcome to SMF. I believe JLeonard & normanaj got you covered on this. Only thing to add is in my gasser I use 1 big chunk instead of multiple small chunks. 1 won't catch on fire but 2 or more might. Just my .02
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