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I always give a hot water bath right out of the smoker, to ensure 152*-155*, Helps with wrinkles also (only use natural hog casings). I cook fresh brats the same way in pot of water, as DanMcG stated water temp no higher then 170*-175*ish. The temperature probe numbers have worn off but I...
Thankful for my wife & family, that we're empty nesters & all 4 kids are leading wonderful lives (means we did our job), our health, motorcycles & being born American under the stars & stripes!!
Good luck & be safe...
I'm thankful for the the ability/knowledge to prepare food that others enjoy eating. Sausage is my personal favorite, andouille, hot link or a polish link. One every morning for breakfast at work... It is the most important meal of the day. Might as well eat what you like.
Good luck & Be safe!!
What am I most thankful for???
That future son in law, is cancer free, Woohoo!!
After 3 surgeries and 8 weeks of chemo.
Been a rough year for the 26 yr old.
Be safe!!
Not on Facebook, but making soups and chilies, cold smoking season (people already buying cheese for me to smoke) & I'm dangerously low on smoked salt, made a lot of sausage this year.
Cutting the grass ends, clambake and football season begins.
Not looking forward to winter but fall is nice...
GFS (Gordon Food Service) has boneless butt $1.29 lb, as of yesterday & the pork cushion was $1.64 lb. Found cushion from a local market for $0.31 lb & I didn't need to wear a mask. If making sausage with cushion you need to add fat. That's why I trim the caps from butts for PP and freeze, to...
Last week I had trimmings from 2 beef tenderloins to grind for burgers. So I used my old grinder, not wanting to go down to basement, carry up "the beast"and have to clean it for 1/2 dozen burgers.
What a mistake, had to cut smaller pcs to fit in neck, slower/louder grind. Decided I would never...
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