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  1. confederateknowhow

    cure #1, tender quick question

    I apologize for any misinformation I may have given. I'm no sausage expert, and I'm not doubting or questioning your knowledge, but I have read that some of the pink color is due to the meat being cured. Is this only on whole muscle, cured meat? Something like a salt cured ham? 
  2. confederateknowhow

    What do you use as a fire poker?

    Does he know about this, or is he still looking for it? 
  3. confederateknowhow

    Kentukiana smoke maker

    Sure is, I work just down the road from there. You can see our office/shop just behind Martinrea through the trees.
  4. confederateknowhow

    Kentukiana smoke maker

    Welcome to the forum neighbor.
  5. confederateknowhow

    cure #1, tender quick question

    You don't need insta cure (cure #1) and TQ, one or the other will be fine. The cure will give it a pink color. 
  6. confederateknowhow

    Hump Day Rump Day! Now with Leftover view!!!

    That looks awesome! Nice mix of veggies there too. Feel free to send any left-overs my way! 
  7. confederateknowhow

    Charcoal Question For Smoking

    You would be surprised what your ambient them and location can affect. I live in the Ohio River Valley, in Kentucky. The humidity here in the summer time can be killer. It can make getting some coals going a challenge sometimes.
  8. confederateknowhow

    My first cook with pitmaster IQ

    Awesome! Ya gotta love it when hard work pays off!
  9. confederateknowhow

    My first cook with pitmaster IQ

    Well? How did it turn out?
  10. confederateknowhow

    What the best over the counter BBQ sauce you ever ate ?

    The best OTC BBQ sauce that I've ever had is Moonlite BBQ sauce that's made right here in my home state. This stuff is awesome! 
  11. confederateknowhow

    I'm the new guy

    Welcome, you've come to the right place for your new addiction! Boston Butts are very popular and a more forgiving than other cuts of meat, great for a first time smoke. Good luck to ya, and glad to have you on board.
  12. confederateknowhow

    SmokyOkie/ Chef Jimmy J brisket with a COLD start

    Man that looks great. Now I'm hungry! Thanks for sharing.
  13. confederateknowhow

    Grinder plate ?????

    I use a medium plate more than anything.
  14. confederateknowhow

    Small Scale Sausage Production

    Yes, I did mean to mention that it was rather old, and where it came from. I would definitely double check USDA recommendations when referencing something as old as that. 
  15. confederateknowhow

    Small Scale Sausage Production

    Found this on my lunch break today. I scanned trough it (fairly fast), but seems to have a lot of information. Thought I'd share with everyone here. http://www.fao.org/docrep/003/x6556e/X6556E00.htm#TOC 
  16. confederateknowhow

    Sausage Newb Equipment ?'s

    I don't think it would be a problem at all. A member on here that goes by Nepas has made sausage with store bought ground beef before if I'm not mistaken. 
  17. confederateknowhow

    I need help putting together a menu for tomorrow!

    If you have leftovers, you can send them to me! 
  18. confederateknowhow

    How to keep from making Jerky?

    What kind of smoker are you using and are you sure that your thermometers are correct. Most therms that come with smokers are fairly cheap and can be off by many degrees. So you could actually be running hotter (or colder) than what you are reading on your thermo. Next question would be is how...
  19. confederateknowhow

    Hello from the UK

    Welcome my friend! Sounds like you are on the right tack to becoming an addict, just like the rest of us.
  20. confederateknowhow

    First Q-view

    Great job on the q!
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