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  1. terry colwell

    KitchenAdie sausage Stuffer

    Great advice everyone, thanks a bunch. I think trying it with my KA is a go. I need to find the tubes for it.I have the grinding part down and do about 30-40 pounds at a time. I like having the control over the end product. We have very poor selection of  ground beef around here, so making my...
  2. terry colwell

    KitchenAdie sausage Stuffer

    How many of you guys started out with some thing real small?  And what was it? I have a KitchenAide mixer I use all the time, I use it to make my own ground Beef. I think the tray is to small on it tho, they could have made it bigger in my opinion. I want to start making sausages and stix and so...
  3. terry colwell

    sorry more infoplease

    Well if bassman says his is at 104, and this scale says 14,000 is 187, How HIGH does that make bassman????
  4. terry colwell

    Smoking in a safe???

    If it is for"free" , it might be because this person COULD not sale it. He may have tried fro years to get rid of it. He could at least scrap it and get some money. Something that big could get in the way if it doesnt work out like you plan.. I am the guy on the OTHER shoulder...lol
  5. terry colwell

    Chuck Roast

    I do mine in a roasting pan that has a grate, I add broth right to the bottom of the chuckie, and smoke at 225 open the whole time, I have foiled when I am running out of time and need it to cook quicker. I smoke it till its about 205 or 210 IT, and its fall apart good.
  6. terry colwell

    Brining Venison Roast Question

    This is from vituarlweberbullet.com,,,, Meats That Benefit From Brining Lean cuts of meat with mild flavor tend to benefit most from flavor brining. The usual suspects include: Chicken: whole, butterflied, or piecesCornish Hens: whole or butterfliedTurkey: whole, butterflied, or piecesPork...
  7. terry colwell

    Oh no I'm out of Bacon.

    LMAO,,,i guess some ppl cant find the button to turn their pics,,,hehehe
  8. terry colwell

    Finally made my own rub,,,,

    Clove and Nutmeg are real strong to me, they seem to always over power the other flavors. I have to be careful because the wife doesnt like to try new things all the time. i could try to add the Cinnamon seing how thats her favorite one.  And Thanks OldSchool, I know your offering advice and...
  9. terry colwell

    Concrete slab finishing help *Pics*

    Does your WHOLE lid swing open or is it just a smaller door, or partial door?  I can not tell for sure in the picture.. I hope its a smaller door and not the whole lid and stack like mine, because that slab would be to small if the whole door and stack swings open.
  10. terry colwell

    Lacto-fermented Pickled Jalapeno Slices

    My experience has been that it works just fine. And there is a big difference between chlorinated tap water and bottled water. Maybe not so much for you and I, but for fermentation there is. Nestle Pure Life  is the cleanest bottled water you can find.  My wife did a big search to see which one...
  11. terry colwell

    Need Some Help.

    Are you getting Royalties from this Al?      LMAO
  12. terry colwell

    Sweetheart RIB ROAST smoke with LOTS of Q-view Your input PLZ

    I watched a Modern Marvel show lately that was on Beef,, They gave Stats that 80% of all beef was Holstein dairy cows now,, on the open market. Dont know how true it is,, I know our meat around here sucks. keeps getting worse and worse, but the price gets higher and higher .. I feel your pain
  13. terry colwell

    SCORE! ! !

    Typical Wal Mart,, Get you hooked and buying something then they yank it away. They do that ALL the time at mine.  
  14. terry colwell

    Brining Venison Roast Question

    I guess its just from a lack of knowledge and experience, But I haven't heard of to many ppl Brining red meat.  I don't know if red meat accepts brine like white meat does..  Guess I should have just left this post alone since I can not back up my comment any better then this..
  15. terry colwell

    Rib Tips . . . The Sin that Saved Dinner

    Good you have sealed them in a ZipLoc bag and thrown them in the boiling water? Or if you have a vacuum sealer, gone that way
  16. terry colwell

    Pure torture to myself

    I agree with ScarBelly,,, That is TOUGH... Havinga IV for a week AND reading SMF.... "Your the Man"
  17. terry colwell

    Round Two Pastrami

    Thanks Guys,  So can I leave it in too long?? Does it have a minuman  but not amaximun?   Thanks for the Well wishes for my Son, I will Pass along all the Thanks if he gets to Call. Last I heard from him was last night, so I dont know if he shipped out already or not. Which adds to the level...
  18. terry colwell

    SCORE! ! !

    Make sure you go back in a few days and ask the meat department person " What happened to those Tri Tips you guys had"?  "Well can you order more"??  Lmao... And ask if you can buy a case and get a Better deal...
  19. terry colwell

    Finally made my own rub,,,,

    This is the second round with this rub, first time the wife jumped in and help and just started throwing things in and did my measurements in..lol.. So I tried again and kept a list going,, and here it is.... 1 Tbs Cayenne Pepper 1Tbs Smoked Paprika 1Tbs Regular Paprika 1Tbs Chili Powder...
  20. terry colwell

    Round Two Pastrami

    Ok Guys,, Bare with me. My Son just called and said he ships out to Afghanistan in about a hour so I am  a little pre-occupied..  I have a brisket flat that a de-fatted and put in a bag with TQ wet brine with pickling spices coriander and CBP.. How long do I leave it in the frige for? For Strami...
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