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Cob smoking
Ok i searched but all i got was basically a gajillion posts on smoking corn on the cob. I vacation in vermont and there is a store there called Harringtons. They sell a lot of cob smoked meats but mostly hams of various types. There is a distinctive flavor to meat smoked with corn cobs versus...- nogoer
- Thread
- Replies: 11
- Forum: General Discussion
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A different idea for the leftover meat in the stuffer
Blowout, You don't hand stuff it into another casing? or open up the stuffer and toss it on top of whats left to be stuffed? @boykjo -3 lbs leftover? wow thats alot of loose meat to have left over. My 5 pounder only has maybe an ounce or so. -
Nepa's Pepperoni Texture
If postage was still a quarter you'd all be getting some samples! Maybe i'll try some from a different link, this was the one closest to the heater so maybe more fat rendered out. I really do need to build a nice large smoking shed like some of you. This MES is sometimes really hard to hang... -
Nepa's Pepperoni Texture
@nepas - I used 2 lbs just like the sausage master suggested ;) @bearcarver - This was in fact 85/15 so maybe im discouraged for nothing. @mballi3011 & coffee_junkie - I have it bagged up in the fridge, can't drag myself to toss something that tastes great except for the texture. I did have... -
Nepa's Pepperoni Texture
I took the lazy way and bought pre ground beef at 85/15 like nepa suggested in his recipe. I am pretty sure i had a good bind. I mix by hand and it had that smooth nasty sticky texture i always mix too. Squeezing it out of my fist resulted in the nice uniform spew of meat. I cooked it like i... -
Nepa's Pepperoni Texture
Finally after a short hiatus from sausage i made my foray back into the hobby with Nepa's pepperoni recipe. Everything was going great right up until i tasted it and found a not so great texture. This has nothing to do with the recipe i'm sure as i have been having a hard time with texture for... -
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Vacuum Sealer
Why limit to just your smoked meats! Mine was a bday gift from the wife for preserving the results of my food hobbies too, but i'll be damned if i don't use that thing at least once a week. I have a food saver, just the regular version and i have to have put dozens of rolls through it. I've used...- nogoer
- Post #8
- Forum: Slicers, Grinders, Tools, Equipment
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Landjaeger PT3
There's no way i'm letting you get away without posting your recipe! Please??? I have a german deli very close where i get my landjaeger, its only a couple bucks for a "set". I always thought these would be very difficult to make because of the pressing and dry curing. I have been putting off... -
Sweet Lebanon Bologna Bullets
That looks like a pretty sweet smokehouse! I really need to build myself one like that. I'd like to make mine big enough to house my MES too though so it doesn't have to stay out in the weather. What do you use for a smoke/heat source and what temps is it capable of holding? -
Nepas Pepperoni
Have you ever tried using red wine instead of the water? Ive been trying to find an acceptable "quick" pepperoni method and am now very eager to try yours! Most everything i have found consisted of mixing up some ground beef, shaping it into a log and baking it low in the oven until it dried... -
Whats better then Bacon? Twice the Bacon! (Pic heavy)
Oh, that BBB looks like it was pressed?- nogoer
- Post #6
- Forum: Hot Smoked Bacon
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Whats better then Bacon? Twice the Bacon! (Pic heavy)
If i didn't pepper mine salt, sugar and cure would be my recipe too. I came to the same conclusion on the maple syrup as well as honey which was Kutas' recipe and my first attempt. Neither adjunct really did much for flavor and the BS already balances the salt enough. I don't really like sweet...- nogoer
- Post #5
- Forum: Hot Smoked Bacon
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stuffing hotdogs
Sorry to hijack Goldbarron Justpassingthrum care to share some recipes? I have never heard of lop chong, it sounds ethnic and i love recreating ethnic foods! -
stuffing hotdogs
You can stuff from the grinder as long as the meat is in big chucks. If your doing emulsified hot dogs then maybe you can get away with removing the grind plate after its all emulsified and just squishing the meat through. Using your grinder to stuff is better suited to course meat type sausages... -
rounds 2 and 3 kielbasa (updated)
Please don't take offense, and i probably should just keep my mouth shut but all this "proprietism" in the world these days i think is part of our problem. I understand the desire to have that "special" recipe, but seriously it's kielbasa not a spy satellite. Everyone is SOOOO protective of... -
basic cure recipe
If everyone always searched for what they wanted and found it then there'd be so much less activity around forums. If you have done smoked sausage then your 90% there already, especially if it was something like kielbasa. If that's true though and you didn't "cure" it then i'm curious how you...- nogoer
- Post #13
- Forum: Hot Smoked Bacon
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Kiwi bacon
Wow thats wicked cool looking bacon! The rolling reminded me of a psuedo recipe i saw in Rytek's sausage book. It's a german cured pork called Shickenspeck (sp?) which is a belly rolled around a loin. Shoulder rolled up i bet is almost the same taste, just less fat. I never did find a recipe for...- nogoer
- Post #9
- Forum: Hot Smoked Bacon
