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  1. chewmeister

    Smoking some salt, I'm getting low!

    That looks interesting. Seems you would need a pretty fine strainer to keep the salt from falling through it.
  2. chewmeister

    2 day score on meat

    Nice! I'm still getting used to the pork and sauerkraut thing out here after being raised in the Midwest, although have consumed my share of brats and kraut.
  3. chewmeister

    HAM from fresh picnics.. update 10/21 ... MONEY ..

    Nice job. This looks like something I need to try.
  4. chewmeister

    2 day score on meat

    Nice find Richie. You going to bake that crown roast or add some smokey goodness to it?
  5. chewmeister

    Who Bacon W.H.O. ?

    The problem with the WHO is that they are a politically driven organization and that is reflected in their "studies."
  6. chewmeister

    Bigga and better...at least as good

    Near as I can tell, a biga is just a little thicker than a poolish as a poolish is more of a batter consistency.
  7. chewmeister

    Who Bacon W.H.O. ?

    Yep. I like to know what goes into most of what I eat. I can remember a few years back when they said coconut oil would kill you, so movie theaters quit using it to make popcorn. Never has tasted the same since. Now it's all the rage and supposed to be 'healthy.'
  8. chewmeister

    Biga Bread 1st time

    Nice looking loaf, Richie. Haven't made any using a biga yet, mostly use a poolish or my sourdough starter. Thanks for posting. I may give this a try.
  9. chewmeister

    Bigga and better...at least as good

    Sounds like an interesting recipe. I got interested in making artisan breads about a year ago and have been experimenting some. My favorite is a naturally risen sourdough and variations on that.
  10. chewmeister

    Who Bacon W.H.O. ?

    The WHO has been left leaning on most issues and is influenced by the enviro lobby. They come out with these 'studies' every few years and it's always something new that is gonna kill you. This is just more of their ongoing war on meat.
  11. chewmeister

    1st Smoked Cheese Qview

    Nice looking cheese. I've been waiting for it to cool off so I can make some more myself. Well done!
  12. chewmeister

    Kielbasa

    Well done, sir. They sure look great.
  13. chewmeister

    help

    Didn't cook it long enough. You didn't say how big the butt was or the final IT. I've had pork butts go as long as 16 hrs to get to 200 IT.
  14. chewmeister

    Kielbasa Finished W/Q View

    Thanks Richie.
  15. chewmeister

    Kielbasa Finished W/Q View

    Looks great. Man, I love that stuff.
  16. chewmeister

    Penzeys Bratwurst Blend - Has anyone reversed engineered the blend?

    Have never tried the Penzey blend but I have used the blend from PS Seasonings (#642) which is very good and very close to my own blend. FWIW I use 1.5Tbs of salt for a 5# batch.
  17. chewmeister

    Gumbo 2nd try

    Richie, I find it tastes even better the next day.
  18. chewmeister

    Smoked Goose

    Looks good to me. That reminds me, I have a duck sitting in the fridge I need to cook. Nice smoke.
  19. chewmeister

    Gumbo 2nd try

    I use some tomato and a good amount of okra in my seafood gumbo and serve it over rice. I grow a lot of okra and use it in other dishes as well. Pickled okra is awesome as well.
  20. chewmeister

    Pork shoulder stall

    Sounds right to me. Different cuts will take different amounts of time to break down. Raising your smoker temp to 245-250+ may help shorten the stall time as well as foiling.
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