Search results
-
Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
-
1st timer making Pops recipe: Country-Style Breakfast Sausage - Simple ingredients = Excellent flavo
Good to know I wasn't doing it wrong.. Would I have just been able use the fine plate instead of grinding with coarse and then fine plate? What's the advantage/ disadvantage to double grind?- meatsweats86
- Post #5
- Forum: Sausage
-
1st timer making Pops recipe: Country-Style Breakfast Sausage - Simple ingredients = Excellent flavo
Shout out to Pops6927 for this Breakfast Sausage bled. Hy-Vee had pork butt's on sale for 99 cents per lb and I wanted to try out my new Kitchener grinder and Cabela's 5lb stuffer. I searched this site and stumbled on Pops Country Style breakfast bled. I am always up for simple ingredients and...- meatsweats86
- Thread
- Replies: 22
- Forum: Sausage
-
IMAG0724.jpg
- meatsweats86
- Media item
- Comments: 0
- Album: 1st timer making Pops recipe: Country-Style Breakfast Sausage - Simple ingredients = Excellent flavor
-
IMAG0722.jpg
- meatsweats86
- Media item
- Comments: 0
- Album: 1st timer making Pops recipe: Country-Style Breakfast Sausage - Simple ingredients = Excellent flavor
-
IMAG0721.jpg
- meatsweats86
- Media item
- Comments: 0
- Album: 1st timer making Pops recipe: Country-Style Breakfast Sausage - Simple ingredients = Excellent flavor
-
IMAG0719.jpg
- meatsweats86
- Media item
- Comments: 0
- Album: 1st timer making Pops recipe: Country-Style Breakfast Sausage - Simple ingredients = Excellent flavor
-
IMAG0718.jpg
- meatsweats86
- Media item
- Comments: 0
- Album: 1st timer making Pops recipe: Country-Style Breakfast Sausage - Simple ingredients = Excellent flavor
-
SUSHI-If you can roll a fattie you can make sushi-STEPS & QVIEW!
Great tutorial. Made these all the time when the wife was prego. I like to mix shredded crab with mayo and siracha. Cooked Shrimp and smoked salmon are also great substitutes for non raw sushi rolls. One thing I did learn from a friend, the pickled ginger is to eat before or after each piece...- meatsweats86
- Post #19
- Forum: Side Items
-
Gibson Fridge Conversion
Great looking build. Do you have any info / pictures on your exhaust stack. I'm trying to come up with something for my build and striking out.- meatsweats86
- Post #28
- Forum: Fridge/Freezer Builds
-
1st Jerky with the LEM Jerky Cannon
I make ground beef jerky a lot using a jerky cannon and dehydrator. I use 90% or leaner beef. I've had great luck with the Nesco / Fleet Farm brand (Back Forty) jerky seasoning following their spice/ meat ratio. I sprinkle the meat with the seasoning and mix by hand. Sometimes I'll add liquid...- meatsweats86
- Post #7
- Forum: Making Jerky
-
Making Lox a picture guide.
Maybe a dumb question maybe not.......Can you cold smoke salmon caught in Lake Michigan which are considered "fresh water" and would it be safe even if using cure? I know you cant or at least shouldn't eat any fresh water fish raw for sushi, so I wasn't sure if cold smoking or curing would be...- meatsweats86
- Post #141
- Forum: Fish
-
Top Round "French Dippers"
Holy Batman Sh*t! Points to you sir. I found your Philly Rub. Gonna have to give this one a whirl!- meatsweats86
- Post #10
- Forum: Beef
-
New Age Living Vertical Sausage Casing Stuffer | 3L 8lbs Capacity
This gave me a good laugh!!- meatsweats86
- Post #13
- Forum: Slicers, Grinders, Tools, Equipment
-
Venison Jerky and Summer Sausage with Olives,Cheese, Pimento, Jalapeno
Points to you sir! Looks like your Holiday shopping is taken care of. Were the olives overpowering and did it add extra saltiness? Question about your jerky drying time? 26 hrs seems like a long time. I just did 5lbs of top round strips about 1/4 inch thick. I smoked them at 130-160 for 5...- meatsweats86
- Post #5
- Forum: General Discussion
-
Roast Beef Question
I've always used Top Round or Eye of Round or really any lean roast I can find on sale. I've done high heat and I always used my maverick et-732 with food probe in center of the roast. Once IT hits 130*-135* pull it and let it rest. Use meat slicers to slice thin. Place it directlyon the bun...- meatsweats86
- Post #5
- Forum: Beef
-
"Silence of the Lambwhich" Inspirtation from NorthernWatersSmokeHaus......Finished with Q-View!
dls1, Thank you for the feed back and info regarding the curry spice. I ended up using mostly the curry paste and added just a touch of curry powder. It probably wasn't necessary though. Your yogurt sauce sounds awesome. I've got a lot of left overs so I will give it a try on my next sandwich.- meatsweats86
- Post #6
- Forum: Lamb
-
lamb sliced.jpg
- meatsweats86
- Media item
- Comments: 0
- Album: "Silence of the Lambwhich" Inspirtation from NorthernWatersSmokeHaus......Finished with Q-View!
-
Curry yogurt.jpg
- meatsweats86
- Media item
- Comments: 0
- Album: "Silence of the Lambwhich" Inspirtation from NorthernWatersSmokeHaus......Finished with Q-View!
