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  1. fire in the hole

    What is my next step with pig skin/hide

    Well........I guess I didn't wait long enough for responses. I just deep fried the pieces and .....well.......not really great. The outsides taste like a rind should taste...........but have a soft center. Maybe a little more of the fat could have come off.............but I will boil the next...
  2. fire in the hole

    What is my next step with pig skin/hide

    I just purchased a pork butt......or shoulder from wally world and it has the hide in tact, I skinned it off and am hoping someone will give me guidence on how to make chitlins or whatever I can out of this piece of hide. I could do the research............but I'm not sure what I am researching...
  3. fire in the hole

    How is the best way to thred casings

    The way I read your responses...........the majority have the same problem I'm having. What a PIA!!!! I used collagen on my last batch and......well.........the casings are a little tough.......so I will try my sheep casings again..........only soak overnite.  If I don't whip it this...
  4. fire in the hole

    How is the best way to thred casings

    I have tried 3 separate times now to thred 19mm sheep casings on my 3/8" stuffer tube. I fight to rinse the insides and is impossible for me to get them on the tube. What is the secret??? Thankfully I have collagen casings on hand.
  5. fire in the hole

    What about Crab Apple?

    Yup.........I have a whole box of branches that I have trimmed into smaller chunks. It seems to give a mellow smoke flavor......IMO.
  6. fire in the hole

    Masterbuilt XL cover?

    You can also go to wally world and get a box of plastic construction bags. They fit perfectly, used one and it lasted all summer. My son bought me a MB cover for Christmas......so I guess I have to use it.
  7. fire in the hole

    Maple Smoked Salmon

    Mmmmmmmmmm.......smoked salmon. Look'n good.
  8. fire in the hole

    Quick and Easy Fish Tacos (Q-view rich)

    Them fish taco's look to be over the top delish. My son introduced me to my 1st fish taco...............and they were good.
  9. fire in the hole

    A tribute to my old pal!! Happy birthday Pops6927

    I would also like to pass birthday wishes on to ya Pops. I too have gained a lot from you..........thanks.
  10. fire in the hole

    Beef Rub...sweet but not to sweet

    The sweetness is all relative to how sweet you want your rub. I would suggest purchasing Bryants or Gates and adding your own brown sugar............adding or releting till you have the sweetness you like.
  11. fire in the hole

    Sunday sausage making -- beef pub bangers and bratwurst (UPDATED)

    Just a thought..... if your interested. I have not seen in any post that shows the stuffer anchored to the counter top. When I stuff sausage, I'm doing it alone.  So, I screwed a board a couple of inches bigger than the base of the stuffer and use 2 woodworkers clamps to anchor everything down...
  12. fire in the hole

    Our !st attempt at ABT's - followed Jeff's book for recipe - Q-View

    Ok.........what are ya stuff'n them babies with????
  13. fire in the hole

    Beef Sticks.....HELP.

    It's a done deal now. I added 20% fat to the mix. I never thought about the rancid part. But........4#'s shouldn't last that long anyway. I'm not sure what you mean by extruded and compressed. I will be using a stuffer and loading into callogen casings............then into the smoker tomorrow...
  14. fire in the hole

    Beef Sticks.....HELP.

    If you were to make some beef sticks today............would you try for 10% or 20% fat content???? My 1st (and only) beef sticks were made with 80/20 ground beef.........and I felt they had a mealy texture when eating them, but I figure that was from being thru a fine grind plate.   I'm...
  15. fire in the hole

    I'm A GRANDPA!!!!

    Congtratulations on #1.............hope you have MANY more.
  16. fire in the hole

    Dry rub ribs overnight

    I do it both ways. Sometimes when it's a spur of the momment..........I dry rub and then into the smoker. Most times the rub goes on the nite before. I am doing a 1st now. I applied my rub to my dino bones yesterday......to go in the smoker tomorrow for SB sunday's meal. Go 9'ers.!!!
  17. fire in the hole

    STEAK RUB HELP

    X2 on cliffcarter...........and a final Aaaaaaaaaaaamen!!!
  18. fire in the hole

    When is there to much fat

    Dave..............I sent ya a PM
  19. fire in the hole

    When is there to much fat

    Well guys.......it is done. I had already mixed the spices for the weight of my pork butt and additional fat..........so I went ahead and gound and mixed the 7#'s. It is now in links and resting in the fridge. I did test fry a pattie......no oil added to the pan and hardly any fat rendered while...
  20. fire in the hole

    When is there to much fat

    I'm adding it to pork butt.
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