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  1. whistech

    German food fest at our neighbor's

    Charlie, everything looks delicious and I am sure craving a couple of your pretzels.    Great job.
  2. whistech

    BDSkelly ~ Drumsticks Pops Cure Brine and Smoked.

    WOW, those look delicious.    I'm going to have to give them a try.
  3. whistech

    Bachelor Weekend Smoke

    Both look delicious.   Great job.
  4. whistech

    Weisswurst coming up!

    Another batch of great sausages from one of our Masters!     Great job Charlie and I'm looking forward to the recipe.
  5. whistech

    Smoked Kielbasa and Hot Dogs

    Great job, they sure look delicious.
  6. whistech

    Back Ribs Foil Ingredients

    I don't cook ribs too often, but when I do I use Chef JJ's finishing sauce.     Here is a link to a thread with his finishing juice (sauce). http://www.smokingmeatforums.com/t/146431/jjs-finishing-sauce
  7. whistech

    HOMEMADE SPINACH/CHEESE RAVIOLI APPETIZERS, step by step w/ q-view

    Al, that is some mighty tasty looking ravioli.     My grandkids got me a ravioli press for Christmas and it looks like the one you have.     I am going to give it a try in the next few weeks.       Thank you for the instructions and enjoy all of that goodness.
  8. whistech

    Canadian bacon

    WOW, that is some beautiful Canadian bacon!     Great job.
  9. whistech

    Chicken and Dumplings!

    I love chicken and dumplings and yours look like a million dollars!
  10. whistech

    A new look for the LEM 5 lb sausage stuffer

    That is some fine looking sausage Joe.
  11. whistech

    The Andouille Boat

    Nepas, the Andouille looks delicious!      How much lemon juice do you add to a cup of water to soak your casings and do you use fresh or bottled lemon juice?
  12. whistech

    Sous vide tri tip

    That is an awesome looking meal.     I sure like your new toy.
  13. whistech

    How much fat to add

    There are people here that can give you better advice than me but what I use is bacon ends and pieces.   Where I live the bacon ends and pieces are sold in a 4 pound package for about $8.00 and it's mostly fat.   I use 2 pounds per 10 pounds per 10 pounds of pork lion.    That makes a leaner...
  14. whistech

    grinder got a new pair of shoes

    I really like your new shoes and I bet the grinder is more stable.
  15. whistech

    Sausage fest 2017

    That is some great looking sausage.    
  16. whistech

    Curing Chamber Build - Take 2

    I'm going to follow you closely, I really want to build a curing chamber.      Looks like you are off to a good start.
  17. whistech

    New MES40 (BT): Maiden Voyage w/Brisket and Sausage QView

    Looks great!    Congratulations on your new smoker.
  18. whistech

    Thanks SMF

    Congratulations on some fine looking sausage.     The Smoking Meat forum is like a big family and everyone is always willing to help.
  19. whistech

    Ground and formed bacon... my attempt

    Thank You Dave.    Again, the bacon looks delicious.
  20. whistech

    Ground and formed bacon... my attempt

    Dave the ground and formed bacon looks delicious!      Was the cure Mortons Sugar Cure?
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