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  1. jeffinn

    Trip to the Dermatologist yesterday

    Lots of the skin cancers being detected now are the result of skin damage from over exposure 20-30 years ago. I was diagnosed with melanoma 12 years ago, had surgery and a skin graft and Im still here and kicking. I get regular dermotology check ups. I had squamous cell removed from my ear three...
  2. jeffinn

    Injector

    I have the grill beast injector an really like it. All stainless steel, built to last, great customer service and under $30.
  3. jeffinn

    First attempt at snack sticks went horrible

    16 mm casing can be challenging, I use 19mm most of the time and occasionally 21 mm. When you pack your meat into the stuffer be careful not to create air pockets. You'll always get a few small air pockets in sausage but you can usually eliminate those after stuffing by poking with a sterile...
  4. jeffinn

    What's with all of the sauce???

    This is exactly what I was thinking!
  5. jeffinn

    Where do you buy your meat?

    Thats the price I pay for pork bellies here in Michigan ($3.49 per pound). For pork butts we occasionally see them on sale for .99 a pound but normally pay around $1.49 per pound. I won't even tell you what we pay for beef, its just too ridiculous!
  6. jeffinn

    Preparing to do my first bacon

    My experiences with maple sugar and maple syrup were the same as Bears, very little flavor for the money invested.
  7. jeffinn

    Salty Bacon

    I don't use TQ but from what I've read here you didn't need the extra 1 cup of pickling salt, just the TQ and the sugar.
  8. jeffinn

    Salty Bacon

    Soaking it now won't help much. However, You can simmer the individual slices before cooking and that'll remove some of the saltiness. Just a minute or two is all it takes. Next time test fry a slice or two before smoking so you can soak if needed.
  9. jeffinn

    Got a belly from my Grandson, SO I MADE BACON , steps & q-view galore

    Oh, and I noticed you drink Corona Light! Im gonna have to stop in and drink a cold one with you the next time I'm down in Florida! (We usually get down there for a few weeks in January or February, usually in the Madeira beach area). :cheers:
  10. jeffinn

    Got a belly from my Grandson, SO I MADE BACON , steps & q-view galore

    Nice looking belly and great looking bacon Al!
  11. jeffinn

    Salty Bacon

    I dont think you can soak it after its smoked. However you can simmer the bacon slices in water before cooking and that will remove a lot of the salt. I simmered my first batch for just a few minutes and it helped alot. Next time test fry a slice or two before smoking and you can soak it then...
  12. jeffinn

    Injecting pork shoulder

    I inject mine the night before with Chris Lilly's injection recipe. I Put my rub on the day of the smoke. The day of or the day before, either way will work fine!
  13. jeffinn

    SMF Recipe Collection - Update for June

    Yeah, I may get the May version up there in a day or two. I'll just be adding recipes to this collection as time allows. Alot of recipes dont get put in because the people who posted them are no longer active here and haven't answered their request to use their recipe(s). So I'll probably only...
  14. jeffinn

    Preparing to do my first bacon

    I'm in the minority but I use Pops brine and hot smoke. Never had a bad batch and its easier than the dry cure method. I tried Ruhlmans dry cure method and for me it was way too salty. Switched to Pops brine method and never looked back. Got a 15# belly going into the brine this weekend.
  15. jeffinn

    Fat Cap w/ Kielbasa or Sausage

    Definitely grind that fat cap into the sausage meat. It'll give you the right balance of meat to fat (right around 80/20).:sausage:
  16. jeffinn

    Looking to buy some decent wood chunks

    Smokinlicious.com has excellent wood! Great selection, great prices and customer service that is second to none! Two different sizes of chunks depending on what you're looking for and each box comes with a report that list the moisture content of the included wood. You should give them a try.
  17. Pork Porn - Caution - Naked Pork Photos Attached!

    Pork Porn - Caution - Naked Pork Photos Attached!

    • jeffinn
    • Album
    • Comments: 0
  18. jeffinn

    Caution - Naked Pork Photos Attached!

    I picked up these two beauties at the Eastern Market this weekend! One is just over 16 lbs and the other is about 15 3/4 lbs. Into the deep freeze for now until I have the time to brine them.
  19. pork_belly_2.JPG

    pork_belly_2.JPG

    • jeffinn
    • Media item
    • Comments: 0
    • Album: Pork Porn - Caution - Naked Pork Photos Attached!
  20. Pork_belly_1.JPG

    Pork_belly_1.JPG

    • jeffinn
    • Media item
    • Comments: 0
    • Album: Pork Porn - Caution - Naked Pork Photos Attached!
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