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  1. Culinary Otter

    3rd batch of Bacon

    Last time I went to Costco I bought meat and another freezer to store it all. Got the same response. Tell your wife it could be a lot worse! :emoji_laughing:
  2. Culinary Otter

    Smoked Brisket Sausage

    Nice colour!
  3. Culinary Otter

    Naniwa Chocera Pro Stones

    Sorry for the low quality pics, if I would have had time would have grabbed a stone - just heading out the door. Should give you an idea though. Lol and before you ask about the beaver on the nickel this works with either US or Cdn coins 🤣
  4. Culinary Otter

    Naniwa Chocera Pro Stones

    Quick and dirty (and precise!) way to find an angle: Get 4-5 nickels. Lay one down as a spacer, put the others in a stack directly behind it. Each nickel in the stack is 5 degrees, so use 3 (15 deg) for a Japanese knife or 4 (20 deg) for a Western. Put the blade down against the spacer, remove...
  5. Culinary Otter

    Tri-Tip Pastrami Using Pop's Brine

    I've never thought of doing that. Brilliant and looks delish!
  6. Culinary Otter

    Meat Smoking Anonymous Support Group

    lol I might get in on that
  7. Culinary Otter

    Want to make sure I have this right...

    I'll 3rd that motion! Any sausage days we do I'm the guy that gets to do the "mathing". Works out well because I trade off not having to mix the meat. :emoji_laughing:
  8. Culinary Otter

    Processing peppers

    Lots of pepper products missing on the shelves over the last 6-12 months. I think you'd have to pickle them first, then put them in oil. Just an oil vinegar mix wouldn't drop the pH low enough to be shelf stable. I did some searching and found this...
  9. Culinary Otter

    Crispy Baked Walleye

    Love a good walleye. Nice catch!
  10. Culinary Otter

    Processing Week 2024....

    Nice thanks for the explanation
  11. Culinary Otter

    Omega Juicer for Emulsified Sausages

    Final results: Used the 2 guys & a cooler recipe. Screwed up the corn starch. Lessons learned. I think I generally have flavours nailed down (and still think I do a good job) but Eric is next level. The last best sausage I've made was their quick SS recipe. For the record, I vacuum sealed 4...
  12. Culinary Otter

    Processing Week 2024....

    Nice. Dependant on the sausage you're making I assume? Sorry super curious I always just do deer & pork.
  13. Culinary Otter

    Processing Week 2024....

    Do you always do a beef/pork/deer combo?
  14. Culinary Otter

    What are you listening to ?

    Have never heard of Samantha Fish. Used to love blues, but as I got older I find myself putting on more and more elevator electronica in the background 🤣 Saw the tour list the OP posted and it included Kenny Wayne Shepherd and forgot how much I loved him back in the day so gave her a listen...
  15. Culinary Otter

    Spent some time with the butcher

    Nice. If I ever win the Powerball and get to quit my job I'd go into butchery, I've always wanted to shadow one just for a day, that's awesome you got to do that. The butcher clearly knows his stuff and from my screen, the stuff your kids are raising is A5 (haha little Wagyu humor there). I...
  16. Culinary Otter

    Elk sausage pizza

    Looks better than Giordano's in Chicago. Do you deliver in 30 mins or less? 🤣
  17. Culinary Otter

    My First Sausage

    One of the best ways to make meatloaf!
  18. Culinary Otter

    My First Sausage

    Good to know I'll try that I have some chicken coming in this month. Lol I put in the entire turkey, skin and all. I wanted to use the bacon for the flavour. I bought a box of "economy bacon", which turns out was a 5kg frozen block (that I assumed would be somewhat separated). After deboning...
  19. Culinary Otter

    Pressure Canning Broth Question

    I picked up a pressure canner and am completely new to it (barely even do water bath canning. I'm looking to keep things food safe and USDA approved (or close). I see the large caveat in pressure canning is don't alter the USDA approved recipes. Would this still apply to a stock/broth? I...
  20. Culinary Otter

    My First Sausage

    Do you happen have a link? I haven't seen that one and a quick google didn't bring it up. Lol I've made poultry sausage once and added a boatload of bacon to ensure a good bind (made some XL Turkey Maple Bacon breakfast sausages). This is excellent info, as I'd love to make them again but use...
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