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  1. S

    Made summer sausage.....co-workers now want to buy some

    Is this a one time thing or are you looking for a second income? 10-15 per lb is the range i just quickly found. Yours is better so at least 15-20 lb. So 20 lb batch minus expenses (400 - x), is it worth selling when you factor in your time?
  2. S

    Cross brand grinder attachments

    I’ve got a LEM #8, jerky/tenderizer,patty maker, mixer, and definitely get the foot pedal. I use it a couple times a year to run 40-60 lbs of meat. Rock solid product. The Cabela #8 replacement parts have worked fine, just a new knife and different diameter plate between the coarse and fine that...
  3. S

    Sourdough Makers Mark/Cherries

    Cherries, did I miss something? I thought there was going to be infused cherries of some sort in this thread. There’s still time.
  4. S

    Headcheese and organ sausage

    I don’t use a pig head, but I make a pretty good pig jello, works with beef too. I follow an aspic recipe out of a charcuterie book but with more bones in the broth it firms up to a nice solid jello. Tons of garlic, cooked and raw. It’s my flu remedy.
  5. S

    Am I Wrong to be Crying Right Now?

    I’ve gone in for flour and sugar and somehow an extra 3-4 hundred dollars worth of stuff falls onto the cart. Haven’t been in years but my favorite was the smoked/cured pork chops. I have a stainless butcher saw I used to portion it out. See if they still sell that, you won’t be disappointed.
  6. S

    Fire pit rotisserie

    I have a LONG extension cord running to it. Takes about the same time as just smoking it, but it’s different and definitely more interactive. Just needed a day in the sun.
  7. S

    Fire pit rotisserie

    Not much for Sunday football when I can be outside. Hated for half the spit to be nekked so I have a ham and a prime rib.just salt and pepper- expecting the fire to give the rest of the flavor.
  8. S

    How hard is it to make bread?

    It’s easy to make bread , a little harder to make great bread. I usually use the bread machine to make/rise the dough, then dump it into a preheated cast iron Dutch oven and dump a shot glass of water in there before closing the lid and shoving it back into the oven. I’d say it’s almost great...
  9. S

    How hard is it to make bread?

    Last sentence got my attention, what’s a sour dough discard bread?
  10. S

    How hard is it to make bread?

    I’ve got a Zojirushi. It has a sourdough function. Not sure of other brands. I’m pretty sure if you had a starter and added the ingredients it would turn out fine in any machine.
  11. S

    How hard is it to make bread?

    Look up a no knead bread. I think there are many now, New York Times was the recipe I used. Sourdough, that’s work, kind like a Tamogachi pet you gotta keep feeding it, then incorporate it into a dough. Start simple. Bread machines are pretty cheap, dump in the ingredients and fuggedaboutit.
  12. S

    Too much pepper?

    I can still see the meat, it’s not too much.
  13. S

    So you want to try smoking your first Pork Butt

    Ok I’m still a newb on this site, maybe it’s a setting but I don’t see your sig and I do want a look at that dipping sauce. Is it a setting or because I’m on my phone or just me? ( it’s ok, I know sometimes… it’s me)
  14. S

    Amazingly enough, my wife does listen to me

    Can’t stop thinking about all the ads in the back of the old comics. Could have been worse, you could have gotten x-ray glasses or a magic kit. 😎
  15. S

    Mititei for Supper

    I use a bit of baking powder in mine, so if you cover them they plump up. The meat loosens up a bit and they’re more tender. But if you just grill them they’re great too, they don’t plump as much but then you have the added grilled flavor. On the name of it Cevapcici is the full name, cevaps or...
  16. S

    Mititei for Supper

    I had to look it up too. Cevaps is another name for them. I do 40lb batches, they thaw pretty quickly and no one is sad it’s cevap night. Try Ajvar on them instead of mustard one day. Is that a lodge ci grill? Always wanted one of those.
  17. S

    St Louis Ribs Pellet Smoke

    I’ve gone to 275* far about 4 hours. Bend test to know when they are ready. Sometimes I sauce at the end sometimes I don’t. Used to do 3-2-1 at 225* the texture is a little different comparing the two. I like them both. Get a spray bottle for your Apple juice you won’t have the grill open so long.
  18. S

    I'm looking at under $200 wood/charcoal pizza ovens, anybody have tips on which is best?

    Wouldn’t that depend on your grill and not this stainless steel doghouse? Absolutely not trying to talk you into it, just wondering and continuing the conversation.
  19. S

    I'm looking at under $200 wood/charcoal pizza ovens, anybody have tips on which is best?

    https://a.co/d/46TWk3E I have this one. Meh reviews, unintelligent buyers. This specific one isn’t available, tons of copycats just like it. I make great pizza with it.
  20. S

    Honest rating 1-10 on my brisket trim.

    Catch drippings for gravy sometimes.
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