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  1. Canadian bacon, English back bacon or .....

    Canadian bacon, English back bacon or .....

  2. darwin101

    Canadian bacon, English back bacon or .....

    Second batch following Pop's recipe (Thanks Pops!)         I did add a few red cayenne peppers to it.  I injected brine this time and totally forgot about that when I rinsed off the brine prior to smoking.  I did soak in pure cold water for an hour and I did not do a test taste.  The first...
  3. STP80406_zps6cd380f3.jpg

    STP80406_zps6cd380f3.jpg

    • darwin101
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    • Album: Canadian bacon, English back bacon or .....
  4. darwin101

    ... I love the smell of burning woodchips in the morning :)

    I have two cured pork loins smoking today and will be grilling carne asada  and chicken tonight for dinner.     I injected these with brine and forgot about that.  It does add salt to the final product.
  5. darwin101

    Pulled Pork - Slow Cooker and Smoker Combo

    Mark, I like your smoker  :)  The pork looks nice to.  
  6. darwin101

    Making some BBQ sauce.

    Baz, that is a good lookin pot of sauce, and thanks for the link.     Every time I have done it from scratch I seem to get it on the ceiling.   Colgin is a brand I see over here in most stores.  If you don't like the taste of liquid smoke try smoking your own onions, tomatoes and chilis...
  7. darwin101

    Breakfast Sausage, cure or not?

    Hi all, I have it in my head to try my hand at breakfast sausage.  I know cure is not needed if the product is handled properly, but I was wondering if others used a cure or not for these sausage patties?  I am thinking of doing a pork & beef mix with the traditional breakfast sausage spices...
  8. darwin101

    Stupid Question

    Nuts & sausage have been paired together for more than a long time.  I would roast them first and always check the quality as some nuts go rancid rather quickly.  Drive fruit (cherries, currants ect) go very well with wild game.  I served wild boar and venison sausage with dried fruit and or...
  9. darwin101

    No knead bread problem.

    Steam helps create a crisp crust, this is normal when high hydration doughs are cooked in a DO.  I love a good crispy crust with some butter. :)  Have you tried it without the lid?   A lower temp might also help, not sure on this part.
  10. darwin101

    Best Vacuum Sealer?

    Glad I saw this, I did not know about your products or  company.  
  11. darwin101

    Andouille Help

    Yes you can cook what you have as you do brats, treat them the same as any fresh sausage. As Dave has said the curing process does change the flavor of the meat. The traditional andouille and cajun sausages will have been cured and have been cold smoked for a long time, possibly days.  Cut one...
  12. darwin101

    New cast iron pizza pan

    Nice pan!  That one could feed a few hungry friends :)
  13. darwin101

    Problems with my homemade pellet burner.

    Increased airflow should fix the issue.
  14. darwin101

    Making of hungarian style Csabai with Q-views

    Those are some damn beautiful links!  Well done sir!  
  15. darwin101

    Apple Brats

    I generally cook by sight and make adjustments from there (I was really bad about writing things down when I was a chef) Off the top of my head, I think I would use a 1/3 to 1/2 apple per pound to start with and then adjust after that.  I am thinking a spicy sausage with Granny Smith and sharp...
  16. darwin101

    Meat grinder or sausage stuffer?

    Ask your meat suppliers if they will grind meat for you.  If so I would get the dedicated stuffer first, then save up for a big grinder if you like making your own.  I have a #5 vertical and wish I had gone larger. No real need to but it it would be nicer not to have to reload the 5 when it runs...
  17. darwin101

    Apple Brats

    I would add diced Granny Smith apples to a good recipe.  (lightly sauteed and seasoned)  They hold up well and don't turn to mush and the tart flavor works well with fatty sausage.
  18. darwin101

    What is the difference?

    "you can't fix stupid"    
  19. darwin101

    HELP! - MES not generating smoke

    If your turning the loader all the way and still no smoke I would say to call Masterbuilt. Monday – Friday 8:00 -5:00 EST Phone: 800.489.1581 Fax: 706.660.8022
  20. darwin101

    Are smoked chickens supposed to look like this?

    It's so scary that she thinks this is good food!  Maybe the poor thing should stick to the drive-thru. 
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