Toggle sidebar

Search results

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. Mofatguy

    Pondering a problem--really need some help

    Slap it in the fry pan, salt to taste and eat! Fresh side fried like this is a treat! Just as good as bacon!
  2. Mofatguy

    Went to Bass Pro in Southern Missouri .

    Only 60 minute drive from me. Ain't been in the museum yet. Have been into the gun museum they have there. It's really neat.
  3. Mofatguy

    1st time making turkey sticks

    Thanks smokerjim! I'm done with the casings...I think. I don't like how they seperate in places on the sticks and the fact they are chewy. After trying the caseless I'm going to get the screens for my racks on the big chief and use my jerky gun. I'll probably wind up cutting the casimgs off...
  4. Mofatguy

    1st time making turkey sticks

    Well spent my dad's day afternoon making the wife some turkey sticks. Just 1lb of ground turkey and hi mtn. mesquite mix. Stuffed into 16mm collagen casing overnight in fridge then let sit 1 hr to dry b4 smoking. Used hickory on the big chief. Learned a couple things. 1. I had one stick that was...
  5. Mofatguy

    1st time making polish sausage

    Hey whatever works! Ha!
  6. Mofatguy

    1st time making polish sausage

    Well as title says 1st go round with polish sausage. 5lb batch using great sausages books recipe. Fry taste was nice. Looking forward to see how they taste with the smoke! My Big Chief smoker surprised me. All the videos show it taking 12+ hours to get to IT 155*. I reached it in 4 and actually...
  7. Mofatguy

    Safety question

    Thanks Chef Jimmy. This is the 3rd time I've made bacon and wasn't sure what happened. Desertlite, yes I turned and message for 10 days. Thanks guys!
  8. Mofatguy

    Safety question

    Can someone help me figure out what happened with this slab of bacon? Is it under cured? Is it safe to eat? Thanks.
  9. Mofatguy

    Safety question

    I posted this in my other thread on makin bacon in warm months but thought I'd start another thread to make sure this is safe b4 eating it. Last batch of bacon I cured with instacure bsugar and kosher salt weighed out on gram scale. Cured each slab in it's own ziplock bag im fridge for 10...
  10. Mofatguy

    Makin Bacon in warmer months ?

    Here is the best pic I could get of the dark spots. Don't look as carmel colored after it froze.
  11. Mofatguy

    Makin Bacon in warmer months ?

    I'll try and pull it out of the freezer tomorrow night when I get home from work and take a pic.
  12. Mofatguy

    Makin Bacon in warmer months ?

    Just got done packaging the bacon. Everything looked great except on 1 slab there was a spot of meat about 1/4" thick and 1 1/2" long that was discolored? Didn't get a picture of it before sticking in freezer. It was kinda carmel colored? I'm assuming it must have because I stacked the...
  13. Mofatguy

    Makin Bacon in warmer months ?

    Lots more space than in the big chief. My smoker is only something like 10"x18"x24" or something like that. I was worried it would not flow right but wanted to try. Like I said. Lesson learned.
  14. Mofatguy

    Makin Bacon in warmer months ?

    Using pitboss applewood pellets in 6" amazen tube in big chief smoker. Yesterday I did my 1st 10lb batch in the smoker. Had them in 4 slabs and one small chunk. I think I over killed the amount of meat to put in the big cheif to smoke. Didn't get good smoke adhesion at all. Usually the slabs...
  15. Mofatguy

    Makin Bacon in warmer months ?

    Thanks Bear! That's what I thought but wanted to make sure I would stay safe.
  16. Mofatguy

    Makin Bacon in warmer months ?

    Hey all, It's starting to warm up here in MO. got me to thinking as I'm new to cold smoking bacon about outside ambient temps. When it starts to warm up, is it safe to cold smoke bacon that has been cured with insta cure when the temps get up past 70* outside temp? I smoke my bacon with no...
  17. Mofatguy

    Polish Sausage question?

    Like I said in my 1st post. I don't really have time to watch a smoker all day. Only free time in a week other than nights is Saturday and Sunday afternoons. Too old to stay up all night and work all day. Ha! It's my understanding that traditional polish sausages are poached to cook and then...
  18. Mofatguy

    Polish Sausage question?

    Ok. I will poach and not boil. But b4 I do I'll check IT b4 I pull from smoker. That way if it is getting close to 155 I'll just finish in smoker. Thanks guys! I knew I should ask here 1st!
  19. Mofatguy

    Polish Sausage question?

    Ok, here is my plan. Going to try making polish sausage for the 1st time. Using recipe in Great Sausage recipes and meat curing book. Here is my question. I plan on smoking for 2-4 hours to get good color and flavor and then boiling to reach IT 155*. Friend of mine said to boil first to IT...
  20. Mofatguy

    Electronic gram scale recommended

    Hey all, My scale I've been using is getting funky on readings. What would be a good scale to buy that weighs in 0.10grams for makin bacon? Looking for affordable ones that you personally use. I see plenty on the internet but want one that has been used by someone instead of taking a shot in the...
Top Bottom
Back
Clicky