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ps honey bar-b que seasoning question, help!!!
I can't find the ratios for seasoning and cure for 5lbs of meat. Any help is greatly appreciated. Chuck -
summer sausage that is old, question.
I wondered if there is enough cure in it to make dehydrating safe. -
summer sausage that is old, question.
Can I dehydrate this and use it for dog treats? It is venison, and who knows what. Given to me by a friend, got lost in the freezer. I was going to slice it thin and put it in the dehydrator. (good idea or bad?) -
Anyone use this stuffer?
Yes it has steel gears, I have one and it works well. -
grind and seasoning question.
ok next question. Cheese through the grinder or hand mix? -
grind and seasoning question.
I am going to do 10lbs of garlic onion brats and wondered if I could grind, season and let sit in the fridge overnight before stuffing or will it set up and not stuff well? I have always done it all at once and let the stuffed brats sit in the fridge overnight before packaging. Just don't feel... -
a maze n smoker questions
Next question. Tube or tray, whats the advantages of each? I am leaning toward the expandable. Sent from my SM-G930V using Tapatalk- matlocc
- Post #7
- Forum: General Discussion
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a maze n smoker questions
I see a bunch of guys using these. I have a propane tower smoker with the chip pan in the bottom. It works well for me. Explain what the advantage would be to having one of the a maze n tubes instead. (I do cold smoke using a can and soldering iron)- matlocc
- Thread
- Replies: 9
- Forum: General Discussion
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I'm gonna try a cheddar garlic brat need advice...
How much minced garlic should I use for 15lbs? I don't want it be overwhelming. -
Hi temp cheese question
How long can i store it and is that a good price? Sent from my SM-G930V using Tapatalk -
Hi temp cheese question
I have a place to buy hi temp cheese 10lbs for 30 dollars. My problem is what to do with the stuff i cant use right away. Any suggestions? Sent from my SM-G930V using Tapatalk -
something I learned on my first few attempts.
I have made beer brats and regular brats. The beer brats and regular where hi mountain kits. I read quite a bit before making either. In the beer brats I added non fat dry milk and the regular brats I didn't. There was a big difference in moisture and texture. I think I will use the non fat... -
Yeti Resting
I worked at Cabela's and talked people out of yeti. The first problem is try lifting a large one empty, then fill it and try to lift it! Not many people camp where they cannot get to ice for 8 or 9 days. Also to make the ice last that long you have to keep the cooler closed. Opening and closing...- matlocc
- Post #15
- Forum: General Discussion
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collagen and water bath
Can you finish in a water bath with collagen casing or will it ruin them? It takes so long to hit the IT in the smoker. -
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First attempt at snack sticks.
Thanks guys. My kids already ate half of them. Would I be better off keeping the links long say 18 inches and tie them off, then slice. I tried to pinch and fold (collagen casing) and it wasn't that easy. I guess tying collagen is the way to go. -
First attempt at snack sticks.
Well i read everything i could before attempting. I used collagen casings, although i think sheep may have been a better choice. I had quiet a few blow outs when i tried to pinch and fold. I smoked them up to IT of 153, then into a paper bag in the fridge. I need to figure out how to get them... -
I thought a Rubiks cube was tough!
I am on day 9 of soaking them rinsing daily. They are getting silky finally but they were tangled. I was just venting .
