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  1. pipelinegypsy

    Smoked Venison Dried Beef

    Hey Bear I got a question for ya. I have a very small, tiny even (2.25 lb), hind quarter roast in the freezer. I also have some extra wet cure for a pork loin that I didn't use all of. Can I use that cure for the venison roast to make this "dried beef"? And can I put the roast in there frozen...
  2. pipelinegypsy

    Need advice on picking out the right grinder

    OK so I was looking at the LEM grinders. Would the only difference in the #8 and #12 be speed because of the greater horsepower? And would the extra speed be worth the extra $125? I am thinking I would rather put that towards a mixer. Oh yeah, and am I understanding correctly that the grinder is...
  3. pipelinegypsy

    Need advice on picking out the right grinder

    Hey Y'all! Hope everyone is having a great weekend. So I just bought 110 lbs of pork butts and I plan to grind most of it for sausage. I don't think my little Kitchen Aid grinder attachment is going to like me very much if I use that, and I know I won't be very happy by the time I'm done. So I...
  4. pipelinegypsy

    Canadian Bacon-lot's of qview

    Just curious Al why you used 2T instead of 1?
  5. pipelinegypsy

    Need some tips for pulled boston butt ham

    Yesterday I stumbled across some butts for $119/lb! I have very little self control so I came home with 110 pounds. I just pulled my last package of smoked sausage out of the freezer so I needed them right? While browsing the forums this morning I came across Bear's post about the cured BB ham...
  6. pipelinegypsy

    Curing meats and "sell by" dates.

    Funny! I can't say I was happy with the results by any means, other than being edible. Considering my total fail on the smoke there was no bark, and after the steaming step it was pretty much a MESS. But hey, without fails we can't get better right? I was pleased with the flavor though so on my...
  7. pipelinegypsy

    What the #$(( is wrong??? GRRRRRRR

    OK I just realized I am an idiot regarding the smoking temp. My intention was to start it at 225. Why did I go with 160?? Who knows haha. But There still should have been smoke produced. 
  8. pipelinegypsy

    What the #$(( is wrong??? GRRRRRRR

    This is in regards to the brisket (for pastrami) that I posted about in the general discussion a little while back. Looks like it's going to be a dud after all but not because of spoilage. I started it at 11:30 this morning. Started it at 160 (meat was 45) with soaked cherry chips. After an...
  9. pipelinegypsy

    Curing meats and "sell by" dates.

    Regarding the "common sense" replies, yeah sure I can tell when meat has gone bad. However, this is my first time curing meat and I was uncertain if I would be able to tell, whether by smell or sight, if the meat had gone bad after sitting in a brine/cure solution for a week. I might be possible...
  10. pipelinegypsy

    Curing meats and "sell by" dates.

    Thanks guys!! I appreciate the feedback
  11. pipelinegypsy

    Curing meats and "sell by" dates.

    I like to get to Sam's early and take advantage of any "reduced for quick sale" meat. I am wanting to make some pastrami and found a brisket with today's "sell by" date. I know beef is usually still good for several days beyond it's "sell by" date... usually... but if I put in on to cure today...
  12. pipelinegypsy

    Smoked Cornish Hens

    Thanks Al. Is that what they do to the smoked turkey legs you get at the fair? I have always wondered why they taste just like ham! In fact I used to use them in pots of beans as an alternative to ham.
  13. pipelinegypsy

    Smoked Cornish Hens

    Hey CB I'm just curious... what is the purpose of using the cure? Surely the cooking temp is high enough that there is no need to use it for preservation purposes?? I am wanting to do some this weekend and stuff them with some dirty rice.
  14. pipelinegypsy

    Are my casings still good?

    Awesome! I had only put 3 of them in the water but I hate to waste anything. Thanks Al!!
  15. pipelinegypsy

    Are my casings still good?

    Happy weekend everyone! I put some casings to soak in plain water in a plastic bowl (no cover) and put them in the ice box about 2 1/2 - 3 weeks ago. Should they still be good? The water is slightly cloudy, but otherwise they look and smell fine. I THINK they are ok, just want to be sure since...
  16. pipelinegypsy

    What's up with the Parkay?

    I have been looking at what most folks wrap their ribs in and have noticed a definite trend in the use of these squeezable "butters". IMHO margarine of any kind is some of the nastiest stuff man has ever created so I am wondering what I am missing? Is there a logical culinary reason to use it...
  17. pipelinegypsy

    So what do you do with these?

    That's a great idea. I wonder how they would be in a pot of brunswick stew... hmmmm thanks!
  18. So what do you do with these?

    So what do you do with these?

  19. pipelinegypsy

    So what do you do with these?

    Good evening! I hope everyone is having a great weekend. So I am smoking some ribs tomorrow. I have always bought baby backs in the past but for some reason decided to do spares this time. When I opened the package (2-pack from Sam's) I noticed that some of the "brisket" portion was still...
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    IMG_0027.JPG

    • pipelinegypsy
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