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  1. Culinary Otter

    My Kielbasa Quest begins

    We ramped up the garlic in ours a ton. Also added a little more heat than his old-world recipe that we quite enjoy. Lol agreed on the marjoram. For small batches I have to use my cure scale for it to register.
  2. Culinary Otter

    Jerky Show & Tell (4 ways!)

    Got a good deal on a whole EoR at Costco the other day. Decided to play around with the new slicer and a makeshift recipe. Beef broth, dark soy sauce, garlic, gochu garu, Tajin seasoning, salt, cure, and lime juice. Peppered after marinating.
  3. Culinary Otter

    True Dry Cured Bacon.

    Looks amazing!
  4. Culinary Otter

    My Kielbasa Quest begins

    Looks good from my screen! Kielbasa was the first sausage I ever made with a Polak friend of mine. We started with his 3rd gen family recipe and tweaked it to our liking over the last couple years.
  5. Culinary Otter

    Pork butt safe to eat? (w/ temp graph)

    Even mustard without tumeric is anti-microbial. I use my home made ballpark mustard (which doesn't always have tumeric) as a base layer for my rubs and de-heated mustard in my sausages for that very reason. https://www.mustard21.com/fact-sheets/natural-antimicrobial-ingredient/
  6. Culinary Otter

    Pork butt safe to eat? (w/ temp graph)

    You've definitely got enough information in this thread to make your decision, I don't have much to add. I agree with @indaswamp , that surface prep would play a factor as well. If these were mine I'd likely chance them, although I may not serve them to others. Would probably be my work lunch...
  7. Culinary Otter

    Need HELP (lol)

    I think it was actually your thread is what lead me to the cpu fan. I'm substantially north so can cold smoke 360 days a year but altitude and draft apparently comes into play 🤣 Thanks for sharing I appreciate all the help I can get.
  8. Culinary Otter

    Smoked Tomahawks

    Looks okay if you like mouthwatering meat and stuff I guess 🤣
  9. Culinary Otter

    Need HELP (lol)

    I bailed on my MES and Yoder on my first cold smoking project and did exactly that with the Weber kettle. With pellet dust it barely registered any heat at the grill. Worked like a charm, but space is limited. Think I'll try some mods on the MES before completely giving up. There was also a...
  10. Culinary Otter

    how hot is hot honey supposed to be?

    Entirely depends on what you're looking for and your heat tolerance. I made some over Christmas for some family that doesn't tolerate heat at all. It was basically sweet with a bit of a kick. If it was for me if go hotter but it's still nice. I usually just simmer it with sliced Serranos or...
  11. Culinary Otter

    What are you watching ?

    For shows still airing: - The Bear (watched both seasons 3-4 times already) - Bookie - Frasier (reboot) - The Boys Various stuff on food network (Outchef'd, Supermarket Stakeout, Next Level Chef) Background or old shows: Friends, Frasier, Hot in Cleveland, various stuff on Food network.
  12. Culinary Otter

    Cold smoked breakfast sausage question

    I love seeing vintage stuff like this thanks for posting it.
  13. Culinary Otter

    ECA - Sausage and Hot Sticks

    Fair point.
  14. Culinary Otter

    Tomahawk Tease

    Tease is an understatement.
  15. Culinary Otter

    How to add #1 cure to bacon?

    If it's store bought I wouldn't be adding anything to it (and absolutely not more cure), try it first without messing with it to see how it works. Believe we've talked about this before - you need to be vigilant in blotting off the grease as it accumulates.
  16. Culinary Otter

    Omega Juicer for Emulsified Sausages

    Thanks for the tip! I'll make sure to watch the temperature like a hawk. Last time it was well below where the emulsion would break, if I try it on a single 1/8 then juice I'll be sure test it more often in case it comes up more in temp.
  17. Culinary Otter

    Looking for a CI skillet.

    Truer words have never been spoken!
  18. Culinary Otter

    Omega Juicer for Emulsified Sausages

    The grinder I have is a beast. I actually did the first grind on the 1/8" plate in long 1-1.5" strips. No option for a double plate on this one however. The way the first grind came out I don't think it'd be an issue running it through the juicer at on a single grind. It didn't struggle at all...
  19. Culinary Otter

    Omega Juicer for Emulsified Sausages

    Don't tell my fiancé :emoji_laughing: . She wanted me to try making balogna which was my excuse for buying the juicer lol. Next batch maybe I'll play around with it a bit and see if it's noticeable. I'm liking the single grind then juice idea.
  20. Culinary Otter

    ECA - Sausage and Hot Sticks

    Do you have a pharmacy nearby? You can crush up vitamin C tablets that will act the same as NaE.
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