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  1. scotty

    Another "learning experience" w/ qview

    I see. I need to learn to read more carefully Speaking for myself, i can not work without the internal temp reading. Except for ribs
  2. scotty

    I sure could use some help here

    I have searched/ googled and searched for a metal spring loaded meat press capable of taking 5 ot 10 pounds of meat. I want to make lunch meats such as boiled ham , spiced ham, chopped ham olive loaf etc.. I really dont want to improvise. I would like the actual device. I found a company...
  3. scotty

    Another "learning experience" w/ qview

    Say Rich. What do you think of the final temperature. I don't see or missed what he did there?????
  4. scotty

    Another "learning experience" w/ qview

    what did you take the internal temperature to??? that piece looks fully cooked rather than just smoked. 140 internal does it for my canadian bacon The 2 slices up front are the canadian. Also wet brined for 7 days and injected...
  5. scotty

    first smoke, first bacon, first q-view

    Was it sliced by hand or with a slicer. I use the brining and pumping method also. I remove the rind before smoking too. most of my friends us this method and get excellent results Cut the bellies into nice squared off pieces that will be about what you might want to use. Some people keep...
  6. scotty

    ATTN!! Tampa Area Lowe's Shoppers

    I went yesterday and grabbed the last 2. Thanks for the tip. Inverness Florida
  7. scotty

    North Florida Gathering??????

    No one wants to show thier age with this humphery pennyworth thing Cowgirl. There was a newspaper comic strip called Joe Palooka. Joe was the champ((boxer). Humphery was sort of his comic side kick. Humphreys means of transportation was a bicycle trike that had what looked like an outhouse on...
  8. scotty

    The bacon test

    Properly cooked goop
  9. scotty

    The bacon test

    The greasy goop in the brine
  10. scotty

    The bacon test

    Rich, I am weary of europeans thinking we are stupid. Maybe he will mock our sausages because we dont add sawdust to them like they do to thier bangers Oh you say its not sawdust but rusk. Perhaps lol lol
  11. scotty

    The bacon test

    Here is the canadian and buckboard
  12. scotty

    The bacon test

    Streaky goop tastes better too
  13. scotty

    The bacon test

    The test was done in the UK with products sold in the UK http://forum.sausagemaking.org/viewtopic.php?t=4195 As far as making bacon frpm any other cut of pork, it's more than a thought but a reality This is called buckboard bacon
  14. scotty

    The bacon test

    I found these photos on a Brittish website dedicated mainly to sausage making. It is amazing how many sites are dedicated to particular things. I'm looking for a website dedicated to gigginy one legged red frogs. tHIS GENT TOOK THE TIME TO FRY AND PHOTOGRAPH HOME MADE BACON WITH A SLICE OF...
  15. scotty

    just 27 more days

    I enjoy the post here quite a bit even of goat and RichT hang here
  16. scotty

    just 27 more days

    We will send you a picture of Daryl marking off his callander.
  17. scotty

    just 27 more days

    you are both full of it i think
  18. scotty

    just 27 more days

    if i posted an error please correct it Daryl WHEN: September 26th to 29th WHERE: at DeGrey Lake Resort in Bismark Arkansas Reservations for the camp ground can be made by calling (501) 865-2801 Reservations for the lodge can be made by calling 800 737-8355
  19. scotty

    just 27 more days

    till some folks meet at lake de gray state park for a smokeout. Sept 26 thru 29 the saturday will be the best day to drop in for the food and fun. All are welcome to come and camp with our gang if you have a few days of time
  20. scotty

    Ok Florida smokers...

    its moving away from you fortunately
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