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  1. cptnding

    Wicked Beans

    Tried making Dutch's Wicked Beans for the first time this weekend. I can see why they have always been a staple around here. Damn good! I did sub BBQ sauce for the ketchup and throw in about a pound of left over pulled pork. Will definitely be making this again. We had the beans with an...
  2. cptnding

    Beef ribs

    Damn man! I just drooled on my keyboard
  3. cptnding

    Mexican Flavored Pulled Pork

    That is some fine looking pulled pork! How was the flavor with that marinade? Did it come through in the end? I like the idea of those flavors.
  4. cptnding

    Pork belly skin removed for Chinese braised belly?

    Personally I would take it off. Some prefer to leave it on for different dishes but to me it detracts from the texture of the belly. It's tough. You could always leave some of it on and try it both ways.
  5. cptnding

    Chicken Sausage...My Turn

    I'm just glad I still can
  6. cptnding

    Salami Cotto and Kielbasa Krakowska

    I don't care for garlic powder either. Granulated doesn't clump the moment it hits moisture and mixes in better with whatever you're making. Especially a bbq rub. It takes a bit more to get the same flavor though.
  7. cptnding

    Salami Cotto and Kielbasa Krakowska

    Thanks for the info @Dave in AZ I had guessed fresh garlic would taste better as well. I think I still want to give the fresh a try sometime just to see. We use a LOT of garlic around here and may have a higher tolerance for it than most folks.
  8. cptnding

    Canadian bacon style w beef

    That eye of round " Canadian bacon" looks good! I cold smoke a lot of pork loin every winter for bacon. Never thought about eye of round. I'll try that for sure.
  9. cptnding

    Salami Cotto and Kielbasa Krakowska

    Thanks for the info. I'll post the results when I get time to give it go. We always bump the garlic in everything. I use granulated garlic but have thought about giving fresh garlic a try in something like this.
  10. cptnding

    Un-cased beef snack sticks.

    I make uncased sticks pretty regular. Yours look great! Try putting some of them in a paper bag and leaving them in the fridge for 5-7 days. I prefer them that way. Takes some patience but makes the fridge smell wonderful.
  11. cptnding

    Salami Cotto and Kielbasa Krakowska

    @chopsaw That Krakow has been on my mind since you posted it. Looks a lot like a German Schinkenwurst that I buy here locally. Good stuff. I'm going to give that Krakow a try in a couple of weeks. I looked around on Marianski's site and found his recipe for Kielbasa Krakowska. Is that the one...
  12. cptnding

    Korean street tacos

    Check out H Mart if you have one nearby. They always have piles of it ready to go. Good stuff!
  13. cptnding

    casing question

    Yeah I figured. Do it often lol. Do you have any idea how the Syracuse casings are packed? Their site doesn't say and people seem to have a good opinion of their products.
  14. cptnding

    casing question

    How long are those tubes? That's something I haven't thought of. 100 yards of casing is a lot of intestine. I've helped with many hog slaughters when I was young but never seen intestines used for sausage casings. Lots of sausage made but all bulk. I would imagine it takes a few hogs to make 100...
  15. cptnding

    casing question

    I apologize if I'm hijacking this thread. Hopefully the info will help @clifish as well. Syracuse has instructions for how to handle the casings but the information is conflicting. First step says to pull off what you will need, rinse, and soak. In other places it says no need to rinse. The...
  16. cptnding

    casing question

    @chopsaw I was planning to order hog casings from Syracuse soon. This will be my first attempt with natural casings. Since they are a tubed should I store them on the tube following @boykjo method or is it best to pull them off for storage? I saw your post that you removed the hog casings from...
  17. cptnding

    Help! Bacon On Smoker 4 Hours Without Smoke

    I much prefer cold smoking bacon and learned the hard way you need good airflow. If the cold smoke is just lingering around it will give you a nasty taste.
  18. cptnding

    Use Kroger coupons and coupons from the Kroger family of stores from nation wide weekly ad digital coupons at your local Kroger

    Hell yeah! I'm gonna go looking for one Saturday morning.
  19. cptnding

    Use Kroger coupons and coupons from the Kroger family of stores from nation wide weekly ad digital coupons at your local Kroger

    Maybe so but I don't see the government putting any limitations on Wal-Mart. They are the original reduction of competition. And what they did is truly an American success story. Kroger and Albertson's together doesn't come close the the economy of scale of Wal-Mart.
  20. cptnding

    Green Chile Stew

    Man that sounds and looks fantastic! I gotta give that a try.
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