Toggle sidebar

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.
  1. 0110161639.jpg

    0110161639.jpg

    • jfsjazz
    • Media item
    • Comments: 0
    • Album: Pastrami
  2. 0111162100.jpg

    0111162100.jpg

    • jfsjazz
    • Media item
    • Comments: 0
    • Album: Pastrami
  3. 0109161958.jpg

    0109161958.jpg

    • jfsjazz
    • Media item
    • Comments: 0
    • Album: Pastrami
  4. 0109161712 (1).jpg

    0109161712 (1).jpg

    • jfsjazz
    • Media item
    • Comments: 0
    • Album: Pastrami
  5. 1230151857.jpg

    1230151857.jpg

    • jfsjazz
    • Media item
    • Comments: 0
    • Album: Pastrami
  6. jfsjazz

    Who uses Owen's BBQ seasonings?

    I use the 7 pepper snack stick, summer sausage and garlic summer sausage mixes.  All are very, very good!!
  7. jfsjazz

    Canadian bacon end pieces. What to do with them?

    I save a bigger end just to make Canadian bacon risotto, and they are always great in potato soup!
  8. jfsjazz

    Charbroil Tru-Infrared Gas Grill Recommendations?

    We are into our third season of grilling with ours and love it!  Slight learning curve with the infrared method, but you'll pick it up in no time. Would buy another one!!
  9. jfsjazz

    A little pre-game feast!

    Your pre-game meal looks fantastic, just like our beloved Buckeyes did last night!! Congrats to both teams for a great season!!!!
  10. jfsjazz

    Cherry/Maple Smoked Bacon.....Q-View!

    I've also started to score the skins in a diamond pattern before brining.  It allows for more penetration of your seasoning and smoke, and it makes it easier to remove the skins after smoking!
  11. jfsjazz

    Squirrel gettin' down with a little tongue action....

    Thanks too for the tip on freezing the fat layer of the stock. Never dawned on me to save it for future use.
  12. jfsjazz

    Bacon (Hot Smoking)

    I use maple syrup during the cure and the smoke on almost every bacon project; the family loves it.  I recently discovered that if I fry the bacon at low temperatures the sugars will not caramelize too early, the bacon does not get sticky, and the flavor is over the top.  It takes a little...
  13. jfsjazz

    What's the cost of pork belly????

    $2.50/lb for whole bellies straight from the butcher, here in northeast OH.
  14. jfsjazz

    Vacuseal Brisket

    Brisket holds up very well frozen.  I always make extra and vacuseal it in individual portions. Works great!
  15. jfsjazz

    Summer Sausage w/Turkey?

    Well, I took a shot at it this past weekend and the results were great!  Made a summer sausage of turkey, turkey with Swiss cheese, and a ring of a spicy beef / pork mix.  Only have pics of the finished product .
  16. Summer Sausage w/Turkey?

    Summer Sausage w/Turkey?

    • jfsjazz
    • Album
    • Comments: 0
  17. 0407142059.jpg

    0407142059.jpg

    • jfsjazz
    • Media item
    • Comments: 0
    • Album: Summer Sausage w/Turkey?
  18. 0407142039a.jpg

    0407142039a.jpg

    • jfsjazz
    • Media item
    • Comments: 0
    • Album: Summer Sausage w/Turkey?
  19. 0407141950a.jpg

    0407141950a.jpg

    • jfsjazz
    • Media item
    • Comments: 0
    • Album: Summer Sausage w/Turkey?
  20. jfsjazz

    Summer Sausage w/Turkey?

    Has anyone ever tried to make a summer sausage chub using turkey breast? If so, any tips or recipes would be greatly appreciated. I just got a great 2-fer deal at our local grocery on turkey breast and thought I'd give it a try. Thank you.
Top Bottom
Back
Clicky