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  1. hondabbq

    What else to dehydrate

    Its too cold here to smoke in the winter so I use my dehydrator for meat sticks. Max temp is 160F so it works out well.
  2. hondabbq

    Flat Racks vs Hanging for Jerky

    Curious about how long you can store this homemade jerky either ground or whole muscle. Do you cryovac it or just into ziplocs? fridge or room temp storage?
  3. hondabbq

    Lem Jerky Maker Attachment!?

    I hate this place.. I picked up some ground meat jerky years and years ago at Menards and thought it was great. Went down the rabbit hole and bought a cannon, and I already had the dehydrator. This was in my infancy of sausage making and it wasnt easy to use, so I havent been excited to use it...
  4. hondabbq

    Homemade Chili + Cinnamon Rolls = WOW

    I thought the chili was going to be on top of the cinnamon bun. OOOOOOH toasted cinnamon bun topped with chili.
  5. hondabbq

    Canned Jalapeno's Recipe - Hot Sauce and Pickled Done

    Slice jalapeños Bring syrup to a boil Add jalapeños Bring back to a boil and remove from heat. Add strained jalapeños to jars. Pack them in. Bring liquid back to a boil for 5 mins. Pour reduced syrup into jars and seal. Leave for 3 weeks. Use remaining syrup to make jalapeno jelly.
  6. hondabbq

    Back bacon run before winter.

    I need this Black Forest recipe. I looked for it and couldnt find it. Got a link?
  7. hondabbq

    Back bacon run before winter.

    I load up the freezer in fall for winter eats. Did a run of jalapeno and cheddar kielbasa a few weeks ago that I posted as well as some bacon. Now it was time for some back bacon. 6 loins cured in Pops Brine for 2 weeks. Dried in the fridge for 3 days and into the smoker. Smoked for 4 hrs...
  8. hondabbq

    Made summer sausage.....co-workers now want to buy some

    I usually take my raw costs and add 30% at minimum. I will also look at the store costs for the same product and make it value added (Bacon is 375 grams int he store Il make it a true pound of bacon for the same price of the premium bacon ) by either adding more weight to the package or charging...
  9. hondabbq

    Blackstone pizza oven.

    I have one of the OG Blackstones from when they first came out. Still works like a charm.
  10. hondabbq

    Snack Stick Beef/Pork?

    I have always used 50/50 lean beef and lean pork. Always turned out great.
  11. hondabbq

    True Dry Cured Bacon.

    Forgot to snap a pic of it all sliced up in an insert that I did at work. Second best is a pic of them all packaged up.
  12. hondabbq

    Such Great People on this Forum

    Ill be on the other side this week in PV and NV for 2 weeks.
  13. hondabbq

    Might be a fun Hockey game tonight.

    I was just in Nashville 1.5 weeks ago and went to a Preds game.
  14. hondabbq

    Back Bacon

    3 loins going into cure this friday for me.
  15. hondabbq

    True Dry Cured Bacon.

    I go until I have the desired color I want. I have normally wet brined my bellies and to get that color usually takes me 2 days of smoking for 8 hours with a rest overnight. Both hot smoked and cold smoked need to still be fried to cook it. These dried bellies cut my smoking time down to just...
  16. hondabbq

    True Dry Cured Bacon.

    I think the ambient temp outside that day was 18c. I only cold smoke in the shoulder seasons when the temps are down enough to cold smoke.
  17. hondabbq

    Jalapeño and Cheddar Kielbasa

    All packaged up. 20 rings of varying weights.
  18. hondabbq

    True Dry Cured Bacon.

    Hers is the final product of this process. I will be slicing on Monday at work. Here is a few hand cuts and test fry. Bellies I had were a little on the thin side but overall it’s a good recipe. Smoked for 6 hours to get to that color but I would go for the full 8. (I cold smoke) I’ll tweak...
  19. hondabbq

    Jalapeño and Cheddar Kielbasa

    Out of the smoker and cooling. Nothing like warm sausages out of the smoker. This is the moistest batches I have made.
  20. hondabbq

    Jalapeño and Cheddar Kielbasa

    Got 2 bellies in the smoke right now from @SmokinEdge bacon thread. I realized I only had 1 ring left so I decided to bring some meat home from work and run the smoker all weekend. That mixer they were gonna toss from work (its old and has no guards so it was “illegal”), so I picked it up for...
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