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vacuum mesh bags
I cannot find the lady that used to sell vacuum mesh bags on the SMF pages. Anyone got a link or a lead?- hondabbq
- Thread
- Replies: 1
- Forum: General Discussion
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Snack Sticks endurance
I have never in my 7 years of making my own stick or kielbasa etc have had fat out at that temp, if that is what you have concerns with my cooking temperature. OP find a temp that works for you and use it. -
Snack Sticks endurance
Waaaaay to complicated. Set for 140 and let the casings dry for an hour. add smoke and bump to 180. pull sticks at 152 -
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What to do with Cooked Salami
So you reap the rewards for taking food from a shelter kind of establishment? Good on you !!!!!!!- hondabbq
- Post #12
- Forum: General Discussion
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Cold vs. Hot Smoked bacon?
I cold smoke. Reason i cold smoke: I dont cook my steaks twice either.- hondabbq
- Post #7
- Forum: Hot Smoked Bacon
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A question about binders
I have never used any binder in my sausages, fresh or smoked. Meat, seasonings, cure (if needed). -
Covid labeling on meat?
its a food service designation that means Cry-o-Vac. Nothing to do with Covid 19- hondabbq
- Post #3
- Forum: Blowing Smoke Around the Smoker.
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Should I update my Yoder?
mom sure there is a forum for yoders but going to a brand specific forum usually leads to fanboys and not true real life experiences. on a generic forum like this you get both sides of reviews.- hondabbq
- Post #17
- Forum: Pellet Smokers
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Should I update my Yoder?
Im contemplating getting the 480. I have a GMG Jim Bowie for the last few years. I know the Yoders are built beefier, but what makes them better over my GMG. Sell me on it guys. Is the grill temps fluctuate like others? does it produce smoke at higher temps? ( not like 300+ i mean) What make...- hondabbq
- Post #15
- Forum: Pellet Smokers
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Found In The Back Of Fridge
What is the recipe for that Hungarian salami? -
Hot Hungarian Paprika Salami
What was the recipe for this if I may ask? -
Umai Hungarian Salami
I have made a few batches of charcuterie with the Umai casings. A friend asked if I have ever done Hungarian Salami. I have not. so I started to read up on what makes Hungarian salami, Hungarian Salami. Recipe and ingredients seem easy enough. The only fall back I have is no curing chamber... -
First timer with bacon, one simple question.
Pops brine only here. I have used others. Pops is the best all around flavor IMHO. Never have to cold soak after curing.- hondabbq
- Post #17
- Forum: Hot Smoked Bacon
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Grilled pizza
If you have problems opening dough, you need to let it work up more before spreading it out. When the dough is colder its more elastic and the gluten is tight. I let my dough rest at room temp from the fridge for 2-3 hours to warm up.- hondabbq
- Post #16
- Forum: Grilling Tips
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Pork Belly Prices ?
I buy all my bellies for bacon through my suppliers at work. I pay $3.16 CAD. I am told this will be dropping quite a bit and soon. Gonna load up with a couple of cases for a big bacon run.- hondabbq
- Post #11
- Forum: Hot Smoked Bacon
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How long to cure turkey breasts
I have done belly and back bacon multiple times with Pops brine. My buddy asked me to do him up some turkey breasts. What kind of time in the brine are we talking here, necessary for proper cure? I always cure for 2 weeks for bellies and loins but these breasts are much smaller. Then... -
How cold is too cold to cold smoke?
It’s a smoke vault 24. Lowest I have ever been able to get it is 150f -
How cold is too cold to cold smoke?
I watch the temps a few weeks out to try and plan some bacon smoking as this time of year can be sketchy up here. Well the weather changed more than I wanted. I put my 25 lbs of bellies on this morning at 6 am with my AMNPS with dust. It’s sitting at about 0c outside. I smoke inside my garage...
