Toggle sidebar

Search results

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. CFLJOHN512

    Heritage bacon

    Wowzers. That’s some killer looking bacon! Great job!
  2. CFLJOHN512

    Sams briskets back to normal pricing again.

    I’m just outside The Villages in central FL.
  3. CFLJOHN512

    Kids wanted homemade Pizza tonight.

    Ill try this next time I do pizza. Thanks for the link!!
  4. CFLJOHN512

    Charcoal griddled tacos & fajitas!

    Looks like you made enough for an army. It all looks killer. Great job. It’s making my mouth water.
  5. CFLJOHN512

    Kids wanted homemade Pizza tonight.

    Publix saved the day. Kids loved it. Did a taste experiment with two different pepperonis. So, Publix always has fresh pizza dough in the bakery area. I grabbed two, grabbed some basil pasta sauce, and plenty of cheese and pepperoni. Threw the dough on the counter for 2 hours to rise...
  6. CFLJOHN512

    Mesquite Flour

    I thought it was mesquite smoked flour at first. Glad Pops posted the link. Never heard of it.
  7. CFLJOHN512

    Sams briskets back to normal pricing again.

    Pandemic prices were at 8.99/lb. just swung through there for more beer and spices. They had brisket at 2.79/lb. grabbed a 16 pounder for a Sunday cook this weekend. Glad to see the meat back in stock and at decent prices again.
  8. CFLJOHN512

    Smallest flat I have seen.

    Looks darn good. Good eatin there.
  9. CFLJOHN512

    First attempt at Italian dry cured sausage.

    Ok, added 5g #2 salt. Mixed it up really well, soaked the casings for about 30 minutes. Then loaded up my jerky gun and made my first ever sausages. It was actually easier than I thought. I pin pricked them in places I could see air, and hung them in the coolest room of the house with a fan...
  10. CFLJOHN512

    Tommy & the Farmer

    Good one.
  11. CFLJOHN512

    Pork Steaks (SV to Grill)

    Those look great Bear. Gonna have to try the SV for pork steaks next time.
  12. CFLJOHN512

    St. Louis pork steaks tonight.

    Found some nice pork steaks at Winn Dixie and fired up the grill. Being from St Louis these are kind of a go-to from time to time. Seasoned them up with Lowreys seasoned salt, fresh ground pepper, and some garlic. tossed them on the grill for about an hour and a half while basting with my...
  13. CFLJOHN512

    First attempt at Italian dry cured sausage.

    I’ll have to see what my work schedule looks like a bit closer to go time, but definitely would love to meet some of the guys in FL.
  14. CFLJOHN512

    Made Pastrami yesterday.

    I took some to work. I threw some Swiss on it, tossed it in the toaster oven, toasted some buns and put some spicy brown mustard on it and shared with 3 guys. They asked me when I’m making more.
  15. CFLJOHN512

    First attempt at Italian dry cured sausage.

    I greatly appreciate the help. Thank you very much guys.
  16. CFLJOHN512

    First attempt at Italian dry cured sausage.

    Correct me if I’m wrong but doesn’t it call for another 3% by weight? With #2 cure being 94% ish table salt it’s going to be like putting about 6% salt.
  17. CFLJOHN512

    My BBQ cart build.

    That turned out great! Even has a bottle opener. Your priorities are where they should be. Lol
  18. CFLJOHN512

    First attempt at Italian dry cured sausage.

    I’ve already added 3% salt to this pork, if I add #2 curing salt this is just going to be like a salt lick. I guess I have to start all over again huh?
  19. CFLJOHN512

    First attempt at Italian dry cured sausage.

    Oh, I’m going to use it now.
  20. CFLJOHN512

    First attempt at Italian dry cured sausage.

    This is exactly why I posted this. Thanks for the heads up. Looks like if you’ve been doing dry cured sausages in the same building forever it will have the good bacteria present. So no need for the curing salts. I’d rather be safe than sorry. I appreciate the feedback.
Top Bottom
Back
Clicky