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. cajuncpo

    Smoked Bacon ( step by step with Qview )

    1st batch of bacon done! Five pounds of bacon after about 8' hours of smoking at 115* to 120*. That A-Maze-N smoker is the bomb!! Meat smells good. Will test it tomorrow for breakfast. Thanks for all the help. Especially you Bear.
  2. image.jpeg

    image.jpeg

    • cajuncpo
    • Media item
    • Comments: 0
    • Album: Smoked Bacon ( step by step with Qview )
  3. cajuncpo

    How did you come up with your screen name?

    Born and raised in south-central Louisiana I'm from that part of the state known as Acadiana. As a result, those of us from there are known as Cajuns. So, I'm a Cajun. While in the U.S. Navy for over 29 years I rose to the rank of Chief Petty Officer. We are the backbone of the Fleet. We make...
  4. cajuncpo

    Hog Casing Ends

    I never have a problem when I make andouille either - they ALWAYS get smoked before I put them up. It's about time to make some more anyway - haven't made a batch since December. As for boudin I poach it for about 10 minutes then freeze them. Got that tip from my cousin in Opelousas, LA who's...
  5. cajuncpo

    Hog Casing Ends

    I usually twist them 4'or 5 times between sections. Hadn't used the twine yet but may have to. Thanks
  6. cajuncpo

    Hog Casing Ends

    I haven't been letting them dry. Usually stuff them then cut them into sections, vacuum seal, and put them in the freezer. Guess I need to dry them first from now on. Thanks
  7. cajuncpo

    Hog Casing Ends

  8. cajuncpo

    Hog Casing Ends

    I can't seem to find anywhere how to tie off natural hog casings sausage. I'm having issues getting the stuffed casing to stay stuffed when I leave the sausage unsmoked after stuffing them and put them in the freezer. I twist the links after stuffing the casing but as expected, after I cut the...
  9. cajuncpo

    New Stuffer, Scale, and A-Mazen-n 5x8 Smoker

    Made and stuffed 5 pounds each of Bangers and Bratwurst this morning. Came out pretty good from what we can tell. Stuffer was very easy to use and cleaned up quickly. But, had enough meat from each left in the stuffing tube to make 3 good sized burgers! Any ideas how to get ALL the meat into...
  10. image.jpeg

    image.jpeg

    • cajuncpo
    • Media item
    • Comments: 0
    • Album: New Stuffer, Scale, and A-Mazen-n 5x8 Smoker
  11. New Stuffer, Scale, and A-Mazen-n 5x8 Smoker

    New Stuffer, Scale, and A-Mazen-n 5x8 Smoker

    • cajuncpo
    • Album
    • Comments: 0
  12. cajuncpo

    New Stuffer, Scale, and A-Mazen-n 5x8 Smoker

    Got new stuff yesterday New stuffer. Didn't go through Amazon and paid about $10 less than advertised below. Was using a Gander Mtn grinder/stuffer and stuffing casings just wasn't working right. Also got an A-Maze-N smoker to help cold smoke some pork belly in my MES 30. Along with a...
  13. image.jpeg

    image.jpeg

    • cajuncpo
    • Media item
    • Comments: 0
    • Album: New Stuffer, Scale, and A-Mazen-n 5x8 Smoker
  14. cajuncpo

    Smoked Bacon ( step by step with Qview )

    Woo Hoo...my scale arrived this afternoon, per my wife. So now I can go home and get my pork belly prepped and start aging it!
  15. cajuncpo

    Smoked Bacon ( step by step with Qview )

    Cntacted them this morning and got things switched out. No problems at all. Great group of people to deal with.
  16. cajuncpo

    Smoked Bacon ( step by step with Qview )

    Just ordered me 6x6 A-Maze-N smoker! Y'all convinced me. Thanks.
  17. Smoked Bacon ( step by step with Qview )

    Smoked Bacon ( step by step with Qview )

    • cajuncpo
    • Album
    • Comments: 0
  18. image.jpeg

    image.jpeg

    • cajuncpo
    • Media item
    • Comments: 0
    • Album: Smoked Bacon ( step by step with Qview )
  19. cajuncpo

    Smoked Bacon ( step by step with Qview )

    Is there a particular reason to use an A-MAZE-N Smoker to smoke the belly pieces? I've got a 30" electric MES Smoker and usually don't have an issue regulating the temperature or the smoke. With the built-in wood chip trays I've found that it's not hard to keep the smoke going at a good rate...
  20. cajuncpo

    Smoked Bacon ( step by step with Qview )

    Got me some belly yesterday. Cheapest I could find was $3.69/lb at a local butcher. Since the meat is frozen solid I had them cut me 1-lb pieces +/- a few ounces. Can't really get going on the curing until my scale gets here. So in the meantime I'm just going to leave it all in the freezer. I'm...
Top Bottom
Back
Clicky