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  1. terry colwell

    Buckboard Bacon (with Q-View)

    I really like how MEATY it looks. Store brand bacon is getting really bad anymore. Seems like its 75% fat anymore. Finding Bellies around here is impossible but I can find Butts. will have to read up on this one.
  2. terry colwell

    Brining Venison Roast Question

    If it was me I wouldn't waste my time with a brine. I would do the bacon wrap and cook it straight off. If I did anything I might shoot it with my favorite injection and then cook. I dint brine red meat.
  3. terry colwell

    Buckboard Bacon (with Q-View)

    That BB looks great.. And thanks for the answer Cat. Do they both taste the same? Or does the BB have its own taste?
  4. terry colwell

    Buckboard Bacon (with Q-View)

    Ok,, This might seem like a silly question to you "Bacon Gods"  but what is the difference in BB Bacon and Regular Bacon?? Seems like a simple question and I feel silly for not knowing..
  5. terry colwell

    Fund raising ideals ?!?!?!

    It's easier to get Forgiveness then Permission.. This "legal" crap is getting old. It seems we are ALWAYS looking to get permission from someone now days. Next we are not going to feed our friends because "something" might happen.
  6. terry colwell

    1st Smoke on Wings and Help Brew a Pale Ale

    Ya I would say they LOOK crispy. Lol 
  7. terry colwell

    chainsaw clippings

    Thats why I said DRY,,NO OIL...
  8. terry colwell

    slimmys and cheese question

    So you use that to cut the cheese to fit into the sausage?
  9. terry colwell

    chainsaw clippings

    I would think any oil would be bad for you, veggie oil smokes also. I wouldn't use any from a chainsaw unless it was cut dry, (without oil). Maybe get away with it from a electric saw without oil in it.
  10. terry colwell

    Knockwurst

    Ok Ok,,, I gotta ask it.......  Is "Live Oak" different in taste from "Dead Oak"  ... Hehehe
  11. terry colwell

    slimmys and cheese question

    Thanks Kevin, So do most sausage kits come with "clean out rods" ? Or is that something you have to make on your own?  Nepas,,  What the heck is that little gadget??
  12. terry colwell

    slimmys and cheese question

     I know this is a silly question buutttttt,,, How do you get all the stuff out of the tubes? Is it just wasted, is there a ramrod? Is it done be hand after you run out and finish up?? As you can tell I haven't made any sausages,,, Yet...
  13. terry colwell

    Hijacking and "Thread killing" comments.

    BANG!!!!!
  14. terry colwell

    Just FYI re the Kitchner #8 being on sale at NT....

    Sorry,, I would not pay over two hundred bucks for a grinder that was just 3/8 horse power. To me thats just crazy. I think my KitchenAide mixer is around 1.3 horse power.. And my attachment was around 80 bucks
  15. terry colwell

    Did you know...

    Pops,  They have apps that you just talk into your phone and you can answer emails and send texts messages. Get the newer Iphone 4s with siruis to make your life a little easier. You may know all this already, just a little FYI.
  16. terry colwell

    MTN Kitcherware stuffer.

    Now I have never mad sausage BUTTTT, if I did 480 pounds I think a stuffer bigger then 11 pounder would be in order. Thats like 44 loads,,,, lol
  17. terry colwell

    Mail order beef

    I need your meat budget if your buying from here. This stuff is not cheap. I guess it must be nice to NOT have to look for a good deal...lol
  18. terry colwell

    Brisket

    tyotrain,  What did you pay for the brisket? I noticed the other day at my local "Wally World" that they wanted 4.58 a pound... for Brisket.... Seems insane for the toughest cut a meat possible
  19. terry colwell

    Hickory, Cherry, Mesquite?

    It comes down to your personal taste. I like Apple and Peach  with pork and chicken. I have had Apple and Cherry with beef and enjoyed it. Hickory is good for beef cuts to me. If your after a "stronger" taste go with Mesquite, but go light with it till you know your taste range.
  20. terry colwell

    Pizza Oven Progress with New Pics 3/6/2012 Finally Done

    Wow,, what a LOT of work for home made Pizzas, better go into business to recoup some money on this project....Lol
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