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  1. viper1

    My first bratwurst with Qview

    You can also cook on stove top in about 1/2 water. Simmer in water and brown them. Lot less grease then frying. But cooking should be low and slow. Especially with a low Fat recipe. To much heat and the fat what little there is will cook out and it will be dryer and more of a crumbly texture...
  2. viper1

    Well starting My Ham! /pics

    Well I've had many requests for this recipe. So here it is. Smoked Cured Ham From Habanero Smoker IMPORTANT: Please read all instructions thoroughly before mixing the brine (pickle). Do not add the pink salt until the brine has been cooled. Brine Ingredients: Cure -- Pickle Brine (Enough to...
  3. viper1

    Well starting My Ham! /pics

    Thanks Graber well guys a lot of times there removed when you get them. This was under a lot of fat and when I finished I didn't check good enough. Always check hams and butts for them.wont kill you but you will spit it out. I figured it was on the other half. WRONG!
  4. viper1

    Fresh ham

    Well I posted the same pics here trying to help. But for some reason it don't show unless you search my posts for "well starting my ham" I did and posted more follow up. But it isn't showing when you look. Least not for me. I dont know maybe I did some thing wrong?
  5. viper1

    Well starting My Ham! /pics

    Well just thinking about it and reviewing pics it really bothered me. So thanks for the people who look close enough to see and let me know. I do appreciate it. I do make mistakes. So i pulled it out of the brine and removed it. Required moving a lot of fat also. But after pulling I couldn't...
  6. viper1

    St. patty's day bbq

    Were going to have Smoked chicken With a bacon lace top, And also Boiled cabbage, with ham hocks, potatoes and Onions. May throw a couple hot peppers in for taste. After all never meet and Irish man that didn't like hot peppers.
  7. viper1

    Well starting My Ham! /pics

    I will make sure with the original developer and post if its ok. but the link is on another site. I'm not sure its allowed to post links to other sites. Maybe i'll pot the recipe if he dont mind.
  8. viper1

    Well starting My Ham! /pics

    Well time to put in the brine. Injected 10 percent into the ham first. Brine temp is 37.9 So into the pool you go! Don't forget to use a clean plate to weigh it down. Wouldn't want it to poke it's head above the brine. This is my new brining container. Big enough but height is just right...
  9. viper1

    Well starting My Ham! /pics

    Well starting my Ham today. Decided I'd use Hab's Recipe to try this time. I had bought two about 16 lbs + after deboning and removing the fat and skin. Careful not to remove too much fat as thats where all the great pork flavor come from. This one comes out to 6lbs. Still alls good there...
    • viper1
    • Thread
    • Replies: 28
    • Forum: Pork
  10. viper1

    Spares w qview

    Very nice! Look really good! I love ribs and the color bark and juiciness of those just plum show through.
  11. viper1

    St. patty's day bbq

    Just had a thought too! If you would do a Leg of lamb or light meat and try food coloring and it didn't work. How about covering it in a green relish of sorts. Something a long the lines of green onions,green hot and sweet peppers,maybe shallots,celery you get the idea. Chop up or grind and...
  12. viper1

    St. patty's day bbq

    Not sure if you brined it with some food coloring if it would help or not. We usually have a traditional dish on Patty's day considering Were Irish. Im actually a cross of Irish and Cherokee Indian. Let me tell you that's a bad combo! LOL Irish didn't eat corned beef as all believed. They...
  13. viper1

    does anyone use store bought rubs or spice or BBQ sauce???

    Use Jan's rub and shacks BBQ. Both you make your self and both get excellent reviews. But thanks anyway.
  14. viper1

    MTN Kitcherware stuffer.

    Well water weighs 8.35 lbs to a gallon. So that's about 2.09 to a quart. so a 8 qt. should hold 16 .7o lbs.
  15. viper1

    Fresh ham

    Don't forget to post pics!
  16. viper1

    2nd try at hot dogs

    Thanks everyone. After my first attempt I am proud of these! LOL No didn't think to take any money pics. But I was pleased! After emulsifying the meat had a nice smooth texture not coarse like a sausage has. The Cheese remained in pockets all through it like I hoped. Next time maybe some...
  17. viper1

    Fresh ham

    Thanks but I already have a good recipe. Its from another site and very good.Not sure if your allowed to post links to other sites here or not. Still thawing in the refrigerator. Just a small one this time.
  18. viper1

    2nd try at hot dogs

    Nope! And that from the best I can figure was from poaching in 180 degree water. This causes all the fat to cook out of the meat and cause it to build up in the cases. forcing the meat into weird shapes. The recipe calls for 200 degrees and that's way to high. I stayed at 159-160 and all came...
  19. viper1

    My pics suck Big time!

    Sorry your right it was my droid. I try try to use my DSLR when I can but grab the phone when in a hurry. Seems Remembering to take pics is the hardest thing in curing meats. LOL Ant thanks for the tips!
  20. viper1

    My pics suck Big time!

    My camera is a good one and also takes large pics. Sometimes if i know Im going to post I set it for smaller size. But I use photo bucket ever where almost. Just couldn't get it right here. If you click image and upload from your computer it will work.Or go to photo bucket and put cursor on pic...
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