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  1. pmorton62

    How long can I cure Canadian bacon?

    The reason for asking is the last Saturday in September I started curing 2 pork loins. I got them vacuum sealed. Then on may way to the family room level refrigerator I fell and ruptured the quadricep tendon in my knee. I was planning on curing for 2 weeks and then cold smoke, but surgery is...
  2. pmorton62

    Whole Brisket - 5 hours hickory smoked then Sous Vide for 24 hrs. Results with Q View

    I would think you would need to take it to the 198 to 205 range for all of the colligen to render out.
  3. pmorton62

    Reheating pulled pork and tonight’s dinner

    I second the vacuum seal method. Tastes just like it came off the smoker.
  4. pmorton62

    German Bratwurst NFPM

    I use NFPM when I make brats. It does help with moisture retention.
  5. pmorton62

    Sweet Italian Sausage

    It's on my list to try as well.
  6. pmorton62

    Pastrami on the Backwoods Party (Pictures)

    I have actually corned my own brisket, then smoked it. Man! was that good!
  7. pmorton62

    Iodized Salt

    Iodine is indeed a great antibiotic, but that is molecular iodine, not the iodide ion. It should not affect it in any way.
  8. pmorton62

    MES at Dicks

    The one at Dick's is first gen. Second gen has the controller up front. First gen has it in the back.
  9. pmorton62

    Advice on clearing out sausage stuffer?

    I wrap plastic wrap over the end of the next smaller horn and push it through the larger horn to clear it out.
  10. pmorton62

    Cheese question, I have philly cheese brat seasoning and.....

    You should use high melt temp cheese when you make sausage, whether fresh or cured. The regular stuff will just melt out when you cook them.
  11. pmorton62

    Brisket sales

    Just last weekend I got a brisket for $2.59/lb at GFS.
  12. pmorton62

    chicken kefta sausage

    I have some lamb in the freezer right now.  Planning on making kefta sausage with it.  My wife is Lebanese, so she will appreciate it.
  13. pmorton62

    Current Pork Butt Prices

    Gordon Food Service (GFS) in my area has bone-in for $1.49/lb and boneless for $1.29/lb.
  14. pmorton62

    New years ideas

    I say you smoke a butt, pull it and put it in a crock pot to serve.
  15. Stollen

    Stollen

  16. pmorton62

    Stollen

    As promised, a picture of the finished product.  Several people told me this was the best stollen I ever made.
  17. 20161224_131540.jpg

    20161224_131540.jpg

    • pmorton62
    • Media item
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    • Album: Stollen
  18. pmorton62

    4 More Inches Today

    With all this talk of snow (we have a couple of inches on the ground right now), I thought I would share a parody I wrote probably 15 years ago.  It really is more appropriate for January, but it gets the message across.  To the tune of "It's the Most Wonderful Time of the Year" It's the most...
  19. pmorton62

    Elephant in the room

    Let's at least make this one place I can go online and not hear about the election.
  20. pmorton62

    Stollen

    This is an adaptation of a recipe my mother made every Christmas Eve for breakfast on Christmas morning.  It's a traditional German Christmas bread.  When I make it this year (probably on Christmas Eve, but maybe earlier...I have made a loaf for a friend for about 25 years, and it varies when...
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