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  1. zzerru

    ABTs

    Sorry just noticed there is an ABT subforum that I should have posted this in.
  2. zzerru

    ABTs

    Soaked some japs from the farmers market overnight in milk, stuffed with cheddar/cream cheese and topped with the maple/hickory bacon I made this summer and then popped them into the smoker at 275 over cherry. Didn't get a lot of photos of the process as I had a lot of things going on. Did...
  3. zzerru

    Ring Bologna

    Love ring bologna pickled after its smoked too!
  4. zzerru

    Lebanon Bologna

    Breaks my heart to see, but good lesson.
  5. zzerru

    Summer sausage time

    Sample pulled at 139. Looks solid. Sample sliced. Ready to taste. Flavor is spot on, as is texture. Thanks for the heads up that saved this batch. I think it's great how a comment from another forum member can be the difference between "tasty" and "oh #%^!" Even after almost 7...
  6. zzerru

    Summer sausage time

    You are totally right, I misread the recipe and wasn't thinking. After I read your post last night, I went back and adjusted it to 150 to get an internal temp of 138-140.
  7. zzerru

    Summer sausage time

    Just got it stuffed. Now in the smoker, 150 degrees for 4 hours and then 8 at 180 degrees, both with hickory. Would start at a lower temp but the MES doesn't do that well. On another topic completely, got a bushel and a half of tomatoes at a local farm for $10. Going to can most of them...
  8. zzerru

    Summer sausage time

    No apologies necessary. I'm following Rytek's recipe for summer sausage. I did use Fermento and will see how it turns out. I appreciate the comments.
  9. zzerru

    Summer sausage time

    Got 2lbs venison, 2lbs beef and 1lbs pork. Venison is from last year and I need to use it up. Meats mixed together, with Sausage Maker summer sausage seasoning and instacure and fermento. Ready to sit for 48 hours.
  10. zzerru

    Batch of bacon for the summer

    It was a lighter hickory taste, but that didn't amplify the maple flavor as I had predicted it would. It's still good of course but, just different.
  11. zzerru

    Batch of bacon for the summer

    BLT time. Bacon, fried up. Bread w Hellman's mayo. Building the sandwich. Omg. FTW!
  12. zzerru

    Umm Bacon

    Now you've gone and ruined my morning! Having a peach for breakfast but what I want is a BLT!
  13. zzerru

    Brisket -- and then breakfast -- w some qview

    Round two: Normally, I like to make hash with leftover brisket, but this morning just went for something simpler, brisket and eggs. Heated up some of the fat/drippings from the brisket in a pan and toss a few slices in. I like to fry it up crispy around the edges, like bacon. Add in...
  14. zzerru

    Brisket -- and then breakfast -- w some qview

    Had our godson's parents over for our weekly get together. We were at our house this time so I decided to through a brisket on. Don't have prep pics but I rubbed it down heavily with Billy Bones rub, which is a little sweeter than normal. Put it in at 8am at 235 with hickory, foiled it at...
    • zzerru
    • Thread
    • Replies: 7
    • Forum: Beef
  15. zzerru

    Batch of bacon for the summer

    I got them at Hillers in Ann Arbor. I trust the meat there, even if it costs a bit more.
  16. zzerru

    Batch of bacon for the summer

    I'd like to try maple sugar just to see if I get the same taste/less mess.
  17. zzerru

    Batch of bacon for the summer

    Smoked the bacon last night for 8 hours at 150 degrees with hickory to an internal temp of 125. Not really sure why but this time, the bacon didn't take a strong smoke color/smell. The smoke smell is light even after resting overnight in the fridge. The trays out of the smoke 3 of the 5...
  18. zzerru

    Batch of bacon for the summer

    Nice! I should have gotten a case and justified a bigger fridge to the wife to boot :) Lardons are sticks of cured belly about 3/8-1/2" thick/wide about as long as matchsticks. Use'em in a lot of veggie dishes, casseroles and sandwiches. When you fry them up they get just the right balance...
  19. zzerru

    Batch of bacon for the summer

    I usually only make bacon once a year around the holidays to give to family and friends as gifts, but this summer folks who ran out early raises such a hew and cry that I broke down and made another batch. Just did 30lbs (25 after trimming) to tide them over. Got the needed items laid out for...
  20. zzerru

    Bratwurst wontons

    Thanks on the congrats! I was quite shocked to see it there
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