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  1. bobrap

    Scrapple (Bear’s Favorite Brand)

    Haven't had scrapple since I left Jersey 49 years ago. If I can eat Haggis, guess I can eat about anything (except Spam!) Might look for that city boy recipe. Got some friends here from Jersey and Philly and they liked my first attempt at Taylor Ham. "Surprise guys, here's some scrapple!!"...
  2. bobrap

    UMAi Spanish Chorizo

    I know this is an older post, but, I making this tomorrow and want to make sure I have things right. Steps: Grind meat through course plate Mix spices...Sticky consistency? Add bactoferm Stuff tubes and hang to ferment...+/-72 hrs Refrigerate til 35-40% weight loss Vac seal and back in...
  3. bobrap

    Sponsored 50% Coupon for Inkbird 1500feet Remote Signal Waterproof BarbecueThermometer

    Thank you. Ordered!
  4. bobrap

    Sponsored 50% Coupon for Inkbird 1500feet Remote Signal Waterproof BarbecueThermometer

    Just wondering if there is any order to the PMs or pretty much random. Thanks
  5. bobrap

    Sponsored 50% Coupon for Inkbird 1500feet Remote Signal Waterproof BarbecueThermometer

    I'm definitely in!! Thanks
  6. bobrap

    Water bath question

    I get that if in a smoker at 170 shooting for 152. Doesn't sous vide poaching bring the meat to the desired temp without "overheating" the outside. If it's poached in 155 degree water, it can't get higher than that, correct? I think maybe this is a case of over-thinking. My answer to my...
  7. bobrap

    Water bath question

    I kinda understand the idea of poaching, but, not sure completely. A friend asked why the ice bath after poaching. If it's done sous vide, the temp isn't that much higher than your target temp. I guess the question is.. What is the reason for the ice bath? I told him I do it because that's...
  8. bobrap

    Casing Sizes

    That's a really good price if it was for 1LB. $10 here. I'm using the recipe from here http://wedlinydomowe.pl/en/viewtopic.php?t=6212. That's about the size of my casings. I think pork roll is about 4". 3 just seems too small.
  9. bobrap

    Casing Sizes

    Was planning on it this weekend until I saw what I had for casings. My muslin and fibrous are only 4" across flat. Think that might be a little too small for "Taylor Ham" (from northern Jersey) :)
  10. bobrap

    Casing Sizes

    OK, the dumb question of the year. lol When fibrous casings are listed as 3.23x12", is the 3.23 the diameter when stuffed or across when flat? I'm trying to find fibrous or muslin bags that are the size for Taylor Ham. Don't laugh too loud or tell too many I asked such a question. Thanks
  11. bobrap

    Butt & Hocks ~ Foamheart

    Thanks. Just wanted to make sure.
  12. bobrap

    Butt & Hocks ~ Foamheart

  13. bobrap

    Butt & Hocks ~ Foamheart

    Picked up some hocks this week and plan to brine and smoke them. Noticed that you used 1 1/2 tsps of cure. Any reason so little? I thought it was about a Tbsp per gallon of water. Just want to make sure I use the right amounts. Thanks.
  14. bobrap

    Greek Loukaniko

    Never mind, got it sorted.
  15. bobrap

    Greek Loukaniko

    Want to try this and wondered about the leeks. You used 2 large leeks. When I diced mine, it was seemed like an awful lot. Maybe I had "huge" leeks! Weighed out at 11oz. Any suggestions welcomed. Thanks.
  16. bobrap

    Inkbird BBQ Thermometer Giveaway for Black Friday and Cyber Monday

    USA Smoking meat
  17. bobrap

    SMF Recipe Collection - Update for June

    Was wondering what is difference between these files, if any? Your latest is all three joined in one? I was looking through some old doc files and found these: SMFRecipeCollection-April, May and June dated 2016. I didn't find the May docx file.
  18. bobrap

    Pops6927's Wet Curing Brine

    Quick question, please. If I leave out the brown sugar (bacon burns a bit, i guess really the sugar browning) will the bacon come out a bit more salty? Would one just substitute regular sugar for the brown to help with the "burning"? Thanks.
  19. bobrap

    Pops6927's Wet Curing Brine

    Please do post your numbers. I gave a friend some bacon made with 1 cup of kosher and both he and his wife said it needed more salt! Thanks
  20. bobrap

    Pops6927's Wet Curing Brine

    I guess my question should have been if I weigh a cup of table salt, should I use that same weight of kosher salt or does it matter for this application. A cup is a cup. Thanks
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