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  1. dodgeramsst2003

    How do Dungeness

    I thought all crab had to be kept alive, or cooked from a live state to save the meat? Otherwise they would release a poison that would ruin the meat. Only way I have ever had crab was frozen precooked. Of course I am from michigan and we don't have a lot of oceans near by lol. That being...
  2. dodgeramsst2003

    slicing tips

    I'm just adding my two cents worth here. Rich, I have had many people give me their jerky recipe to try in my smoker as they always did it in an oven. Everyone of them had no cure to the recipe. They always marinated and "cooked" the jerky. I'm still trying to convince them that this isn't...
  3. dodgeramsst2003

    Curing a ham like bacon?

    Well, I'm no expert but I'm not sure you're exactly curing right now. I know in the old days they did it with just salt, but they used a lot of salt. Unless you are using tenderquick, or some kind of actual cure I would be very careful about how you handle and cook the finished product. I'm...
  4. dodgeramsst2003

    Jerkey question

    Ok, so I'm really late on this, but I'll give my input anyways. I have the same smoker, and if you have a cast iron smoke pan, you can drill some holes in the side of it right where it meets the bottom. I drilled three holes on each side right at the bottom end of it. I use some lump with a...
  5. dodgeramsst2003

    Pork Bellies

    geez! 2.25-2.75 per lb? I bought one back in march/april? I paid I think 1.50 per lb and was complaining about that seeing as how I was basically buying a leftover piece of meat from the hog that nobody else wanted. Everything is getting way out of hand in the pricing department. Anyways...
  6. dodgeramsst2003

    Smoking Bacon Question

    Terry, Thanks for the info. I was wondering since its cured meat whether you had to take it out of the smokehouse at the end of the day. I don't have that problem as I only smoke it for 6-10 hours when I do it, but was looking for a little education. Thanks!!! Chris
  7. dodgeramsst2003

    Smoking Bacon Question

    Terry, I have a question for you. You said you smoke the bacon for 6-10hrs a day for about 7 days. What do you do with it when you're not smoking it? Does it go into the fridge? or stay in the smokehouse? Thanks for any advice, Chris
  8. dodgeramsst2003

    Funky smelling Spares

    I had the same problem with some BB's in cryovac. I was told by the butcher, (bought them from a true meat market) that when they slaughter the pigs, and cryovac them, the meat doesn't have enough time to "breath" and they get that smell. I exchanged them anyways and the new set had the same...
  9. dodgeramsst2003

    Bacon, first attempt

    I was told no peeking while its curing, so its to late to inject this time. I will let it go 12-14 days on the loin. I used the dry cure method, do I just mix this with some water to inject? I thought about cutting the loin in half lengthwise to make it thinner, but decided against it...
  10. dodgeramsst2003

    Bacon, first attempt

    Hi all, I picked up an 11.5 lb pork belly from cattlemans this week along with a large pork loin. I'm using the recipe from Jim's bacon making process on both. I figure I pull the belly at about day 6, rinse and smoke. The loin on the other hand is 3 inches thick in its thickest part. By...
  11. dodgeramsst2003

    Bummer day first Jerky and Beef sticks

    If you don't want to tie each stick, get yourself a set of hog ring pliers and some hog rings. You should be able to find them at a local upholstery supply shop. I did the last batch, ran long lenghts, twisting at each link, and then folded them up accordian style to keep them from untwisting...
  12. dodgeramsst2003

    in need of jerky and pepperoni recipes

    you don't have to put in the full amount of seasoning, but you do have to put the full amount of cure in. I know hi-mountain sells an original beef jerky cure, had that a couple times and its not that sweet. Also if you want to, just pick up some tenderquick, follow the directions on that and...
  13. dodgeramsst2003

    in need of jerky and pepperoni recipes

    Try the store bought mixes, from cabelas, gander mountain etc. Mix up a larger batch, and then break it down and doctor the smaller ones with spices that you like. I haven't done much in the way of beef sticks, except for the 15lbs this weekend, store bought and turned out well. Jerky I...
  14. dodgeramsst2003

    Smokers indoors

    I have thought about this and noticed that a local meat shop has one of those fancy commercial units inside his store. when he opened the door, you could see all the smoke go towards the vent pipe, which leads me to believe that if you install a small fan to create just a little draw it should...
  15. dodgeramsst2003

    Am I safe??

    I wanted to thank everyone for the advice. I picked up a guide series 5lb stuffer today from gander mountain and stuffed all 15lbs this afternoon. I took some pictures and will take a few more tomorrow when I smoke it. Now I just have to find my camera cable so i can upload them. Chris
  16. dodgeramsst2003

    Am I safe??

    I picked up meat on thursday, ground and mixed it last night, but had trouble stuffing it into the casings for snack sticks. I plan on picking up a stuffer on the way home from work today, stuffing it this afternoon, and smoking it tommorow. Its had the cure and seasonings in since last night...
  17. dodgeramsst2003

    Sausage Pro's

    Going through the same thing right now making snack sticks. are you using an actual stuffer? or are you using your grinder as a stuffer? I gave up on the grinder as a stuffer and am going to the store to pick up a stuffer today. I'm sure others will chime in shortly. Good luck and don't give...
  18. dodgeramsst2003

    Snack Sticks newbie question

    Thanks for your replys. I figured on mixing a big batch of just the meat and cure, and then dividing it up into smaller batches and playing around with the seasonings to get it how I like it. I want something I can call my "own" not to mention I would eventually like to turn my hobby into a...
  19. dodgeramsst2003

    Snack Sticks newbie question

    ok, I searched on the forums but haven't found the answer I'm looking for. I bought a premixed snack sticks cure/seasoning tonight, planning on smoking it tomorrow. I'm really looking for something I can make on my own without relying on a store to have something in stock. so my question is...
  20. dodgeramsst2003

    Peanuts

    I've never done them before myself, but have heard people talk about doing them. Apparently you have to start with green (uncooked) peanuts. From what I have heard they are hard to find, and only available certain times of the year. Sorry I couldn't be of any actual help. Chris
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