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  1. Hijack73

    Supper...

    That hot dog chili is some top o'the line looking stuff. PERFECT consistency for a hotdog. With the cup of ketchup, I think I'd find it a little odd, but I wouldn't mind testing, oh, maybe 6 chili dogs before I rendered a final decision. I have a hard time making hot dog chili I really like...
  2. Hijack73

    Hello from Kansas City

    Well, I used to live in KC, now just outside of Charlotte! I was up off of Chouteau near Parvin. That was in '91 and '92
  3. Hijack73

    Mothers day and MIL Birthday Spun pork roast

    I don't even know when it happened but pork loin roasts have slid out of my rotation. This makes me urgently want to add them back in. I like to do small boneless ones, nice and gold on the outside just like that one. Even your simplest potato dishes look so damn good David!
  4. Hijack73

    Throwdowns and such

    I've got the billy bad ass phone to take pics, I make food that tastes great, I can even put it on a plate and make it look good. I was head cook at a pretty decent restaurant for almost a year. No formal training but I apprenticed under a very good chef until he quit and I got the job, so...
  5. Hijack73

    Wet Aging Beef Roast!?

    Some for a very long time.
  6. Hijack73

    Strange one - homemade pink salt #1 cured bacon makes my wife and I feel just slightly dizzy?

    So you don't like my semantics, I see it was removed. The science still applies, if they eat commercial ham, they eat more nitrites than in his home cured bacon. We make ham at 156, Smithfield probably doesn't but the MAX is 200 ppm 120 ppm max
  7. Hijack73

    Strange one - homemade pink salt #1 cured bacon makes my wife and I feel just slightly dizzy?

    I'd buy a lottery ticket. If they've been eating sausage and ham made by Big Company X123 those are some pretty long odds. My initial thought was this might be a bad lot of cure. Those commercial items are kickin' it up a notch.
  8. Hijack73

    Strange one - homemade pink salt #1 cured bacon makes my wife and I feel just slightly dizzy?

    If you want to test it out, a wet brine can be your friend. Note it says 120 ppm MAXIMUM in govment code (law) for wet brined. You don't have to pump, you aren't in a hurry. If you want to use the ascorbate or erythorbate you could cut it all the way down to 40ppm - figure 50 for human error...
  9. Hijack73

    Inexpensive sealer advice please

    Not a fan of Inkbird (the equipment is ok, my gripe is with tech) but the sealer does work. They made me jump through hoops to warranty the first one out, but they eventually did. It's a simple sealer, compact and lightweight. About 50 bucks on the gigantic online emporium
  10. Hijack73

    Roast beef po'boys

    Fixed!
  11. Hijack73

    Roast beef po'boys

    I got a buddy who took the family to NoLa for vacation this week. I told him not to leave until he'd had a roast beef po'boy. He knew to get gumbo etccc...... But one of my favorite Louisiana foods is a roast beef po'boy. He got one, first day, and sent me a pic. It was killing me. I could...
  12. Hijack73

    The Economy of making your own Meat.

    I do it because I'm absolutely repulsed by stuff like "Hillshire Farms smoked sausage" and Jimmy Deen breakfast sausage etc... I can't stand eating ground up tendon and bone and gristle. I'd all but given up on smoked sausage (which I once absolutely loved, both on the pit, in gumbo, and yes...
  13. Hijack73

    Pork Butt Price

    They've crept up a little up around Rock Hill, last couple months the sales have been either 1.29 or 1.49 up from .99 Pork loin has crept up too. It's gone from 1.49 or 1.79 on sale to around 1.99 at the Lions and Teeters.
  14. Hijack73

    First Hot Smoked Bacon

    I like buckboard ok, but most of it really is ham. To me, a slice of bacon needs to be pretty fatty. Now it's GOOD ham, and on some butts it's almost bacon due to fat content, but butts with good fat caps are really hard to find on my area. Hell, it's getting to where a butt isn't fatty...
  15. Hijack73

    First Hot Smoked Bacon

    I'm a fan of 2.5 gallon hefty brand ziplocs. I get 12 in a bag for about 4.50 from the online flea market. No need to trim IMO, ain't nothing wrong with ends! I ground my last batch and set them up in 8oz vac seal bags. like smokin' said above, it's pretty easy. It's science but it ain't...
  16. Hijack73

    Ken's basic chowder

    looks good I like to chop up a fair bit of salt pork and use the drippings to make a very blond roux (think béchamel) and thicken it up a tick with that. I know, I know, purists will say not to add any flour to a chowder, but I make a gallon when I make it and the roux helps it keep nice and...
  17. Hijack73

    Bacon slicer

    Use the hell out of it for the first 3 weeks and if you don't like it, send it back. That's the beauty (IMO) of Big Daddy Bezos' Online Flea Market.
  18. Hijack73

    General questions about bacon

    @paleoman - 2 more must haves a good gram scale - need one to go to 1/10g at a minimum. There are a bunch of cheap ones that will weigh in 1 gram increments, but you'll need one that provides it down to the .10 a good scale capable of weighing the piece of meat. What you might see on the...
  19. Hijack73

    Bacon slicer

    Like Ray, I have a 10" Cabelas Commercial, just a bit newer. Belt driven. I haven't been able to bog it down yet. Not light but manageable, maybe 40lbs. I keep mine on a rolling table. About 350.
  20. Hijack73

    Made Late Night Ham Salad For Husband’s Lunch

    I make a little bit if I have holiday ham left over. I tend to run mine though the grinder, I have a VERY coarse plate. I want to make some smoked beef and or pork salad sometime in the near future. I got that idea when I was making some SC BBQ Hash a few months ago. Was grinding smoked...
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