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  1. gearloose

    Pepperoni style hot dogs???

    A few months ago, I found some 'hot Italian-style' smoked sausage at Aldi's in their mark-downs. They were about the same size as premium 5-to-a-pack hot dogs or precooked brats. I grabbed a couple of packages, brought them home and threw them in the deep freeze where they were soon forgotten...
  2. gearloose

    When it's too cold outside...

    Retire to the wood shop and build a new kitchen island work cart! I've used a restaurant kitchen cart with a heavy piece of polypropylene cut to fit the top for years, but it was just a few inches too low and wrecked my back in short order. This new cart has a 1-3/4" x 24" x 36" Maple butcher...
  3. gearloose

    Has anyone used B&B Hickory Lump from Walmart?

    It's a good, middle of the road lump charcoal.
  4. gearloose

    20 lb manual meat mixers? any difference between brands?

    If you are asking me, it works great & I have used it several times. It is sturdy & stable. It does a good job of mixing. I keep a large spatula at hand to scrape down the sides and keep the stuff from building up in the corners. A few cranks in reverse every little bit helps also. Cleanup...
  5. gearloose

    Brine curing some bellies.

    Just one long, slow smoke from 7:30 am to 4:30 pm. I used two amnps side by side to get a heavy smudge. (hickory) I just finished trimming and squaring the slabs, getting ready to slice tomorrow. I hand cut a few slices off the trimmings to fry up, and they are plenty smoky for me.
  6. gearloose

    Brine curing some bellies.

    Well, after two weeks in the brine and a couple of days in the reefer with pepper & rub, today was the day that the bellies went in the smoker. They're almost done! I've held the smoker temp at 125 degrees all day. I'm looking forward to the first taste. :)
  7. gearloose

    Getting More Ribs on my Smoker?

    Weber sells (used to sell?) vertical rib racks that would hold four slabs of ribs on edge in a space not much wider than what is required for a single slab. I've got several of them stashed away with all my other surplus cooking stuff out in the storage corner of my workshop.
  8. gearloose

    Store bought bacon..

    Making your own belly bacon will result in a superior product you would have to spend upwards of $8-$9 a pound for if store-bought. Wrights is among the better brands out there, but it is not cheap. I have two pork bellies from Sam's Club in brine right now, but those bellies cost me over $5 a...
  9. gearloose

    Brine curing some bellies.

    My version of European spice mix, aka: Black Forest seasoning Note: Quantities are in parts so that the recipe can be easily scaled for as much or as little as you want. 5 parts White pepper 1 part Ground Nutmeg 1 part Ground Mace 0.5 part Ground Cardamom 8 parts Sugar (white, brown or maple)...
  10. gearloose

    Brine curing some bellies.

    I have two pork bellies from Sam's club. (Half bellies?) The last time I made belly bacon, I used a dry rub. This time, I thought I'd try a variation of Pops6927's basic brine recipe. I'm using a LEM's meat lug with a snap on lid so I can do both bellies in one container. My version of...
  11. gearloose

    Smoking with the big boys now!

    Dog makes lousy sausage...
  12. gearloose

    Smoking with the big boys now!

    For the hot links... :rolleyes:
  13. gearloose

    Smoking with the big boys now!

    The stainless pans contain ground venison for Willie's Texas-style hot links. (extra-hot by request) The shelf below contains two pork bellies from Sam's club. There's a tri-tip there I'll be making into pastrami, and a whole eye of round to slice up for Jerky. The freezer side is full of pork...
  14. gearloose

    Smoking with the big boys now!

    Yup, I finally scored a dedicated reefer for the garage and got it installed this weekend. I'm sure the spousal unit is glad to see all my stuff moved out of the kitchen refrigerator. :D
  15. gearloose

    summer sausage recipes

    Try the Goetburg recipe I posted. It's good!
  16. gearloose

    Venison sausage!

    Oh, I had no intention of using only venison. ;) I'll be mixing in about 30% fatty pork butt. Thanks for reminding me, though. I've made venison sausage before, but it was at least 20 years ago.
  17. gearloose

    Venison sausage!

    A former co-worker just brought me 15-20 lb. of ground venison. I haven't weighed it to know exactly how much, yet. He wants me to make him some Texas Hot links, only with venison (and more heat than I normally use) this time. A third of the venison is mine as payment. So, I know what I'll...
  18. gearloose

    Goetborg Summer Sausage? Q-View added

    All done! Results? Delicious! Surprisingly, (or maybe not) this sausage tastes very similar to some of the better commercial beef summer sausages. This sausage is leaner, and the flavors have a lot more 'punch' than the store-bought stuff. The texture and 'mouth feel' is perfect to me. I'm...
  19. gearloose

    Goetborg Summer Sausage? Q-View added

    Here's what they look like after a few hours on the smoke. Smoker temp is sitting on 150 deg. I'll bump it up to 160 deg. in a couple of hours to finish them off. Amusing observation: I'm now getting targeted ads for all kinds of summer sausage. Now why the hell would I want to buy some...
  20. gearloose

    Goetborg Summer Sausage? Q-View added

    I stuffed the sausage into beef middle casings last night. The stuffed sausages are just about a foot long each, and I ended up with 10 sausages. Here you can see the texture of the meat. I just made a single pass through a 3/16" plate. The original recipe calls for a second pass through a...
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