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The Nitrate/Nitrite Cancer Scare Destroyed.
All I've read, Pro's out way the con's. Got the cured bacon going in smoker!:emoji_thumbsup: Later thread. -
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Pulled Pork + Football
Oh... I have never wrapped a but. Inject and all is good -
Pulled Pork + Football
Nice bark man. Big like since no sugar. Got some friends not doing sugar anymore and say it's still good. Personaly I still gotta have that brown sugar.:emoji_blush: -
Aging harvested meats....
Well Dave, Great info. You always keep science in mind. Don't always care if I follow everything to the T. This one is screenshot. Like- dave17a
- Post #9
- Forum: General Discussion
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HUGE HICKORY TREE - TONS OF WOOD AND WORK AHEAD (PICS ADDED)
And makes splittin easy. :emoji_wink:- dave17a
- Post #12
- Forum: Woods for Smoking
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Hung up on electric smoker for sausage
Little Chief just keeps jumping at me for under a 100 bucks. Just one temp though. Southern country, and one other around 150 to 200 bucks, can't think of name off hand went from 100* on up to 250. DO NOT want Masterbuilt or bradley. Thanks for any input.- dave17a
- Thread
- Replies: 7
- Forum: Blowing Smoke Around the Smoker.
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More Cheese
Gotcha many lbs. there good color. What smoke and how many hrs?- dave17a
- Post #3
- Forum: Blowing Smoke Around the Smoker.
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Venison Roast Jerky (with lots of pics)
Good luck! Sometimes go to St. Clair county. Gotta turn deer in first weekend for cwd. I'll just hang around here. Wife saw a nice one out by garden, probably rogue since I never see them. They have been hanging around longer though. -
SMOKING 1/2 BLOCK OF SHARP WHITE CHEDDAR (FINAL PIC)
Good job. Corn cob, pitmasters choice from Todd Is good. How long you do. I like 6 hrs. on all cheese. Vacu seal. Month after taste fine. Got some xtra sharp chedder from 2015. Waiting for 2020 election. Morn or thumbs up- dave17a
- Post #29
- Forum: Smoked Cheese
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Venison Roast Jerky (with lots of pics)
Meant to say. I always put jerky in smoker, as summer sausage. Just so much better to us. :emoji_grin: -
Venison Roast Jerky (with lots of pics)
Eddie, You mean send us up the seasoning from from cajun country. Love andioulle, have made my own, gumbo, Yum.What part is everybody hunting. Cass county here, out the back door pretty much. Good luck! -
Pulled Pork - 2nd time was not the charm, what went wrong ?
:emoji_thumbsup: Don't want xtra fat , take it off later -
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Country Style Sausage (Air Fryer 360)
Thanks for showing. Outta be good. Got a fryer like that. Never done sausage like that yet. Got plenty of places to get homemade, little women frowns eating too much sausage.:emoji_disappointed: -
Pickled red hots.
Well you got the name of them. Look great. You make sausage alot, how bout your own red hots. Man I got a few more years till retirement. Gonnatry all different stuff. Oh here we go. -
Italian Sausage & Cheese Tortellini Soup: It'll Warm The Soul (W / Pics)
Golly gee, that sounds hot. Dave, hair south of K.C. -
Mixed Ferment
Good luck! It will be good. Usually cloudy. I just screw back and forth without picking up. Can't help but it, always gotta look everyday. Should have air bubbles poking up to tell you it is fermenting. Keep in dark area, 65* plus or minus is good from my reading, and seems to work. Exact... -
Mixed Ferment
Dave, directions for my ferment, pickling is 2 tbls to 4 qts. spring or distilled water. Use celtic sea salt. Dirty looking. They say is full of minerals which is great for ferment and your gut. -
Habenero Hot sauce
Who's product did you get. Mine is from perfect pickler. Seen others, all about the same. What I ordered came with couple different pamplets for pickling/ fermenting.
