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Making bacon - some questions
I have two 2 lb belly pieces curing right now and I have started to second guess myself. Could someone tell me if I am still on the right track or did I just ruin my bellies? I read on this forum, but cant find again, a procedure for dry curing bellies with QT. I am hoping my memory isn't... -
Step by step directions for my smoked turkey
Here is this years turkey. If you look at where the breast split open you will see the juices collecting there. Brining and injecting makes such a great bird! -
Step by step directions for my smoked turkey
175 is done but just to be sure 180 is better! Nothing is worse than a "almost done" turkey not to mention it isn't safe. I just did one for Thanksgiving and it was so juicy the breast meat would drip when you took a fork full! -
Purpose of brining a turkey?
I brine and then inject. Give it a try and you will not be sorry. I modified the Slaughter house Hillbilly tips I found on this forum. Give it a try! Poultry Brine 1 ½ Gal Water ½ C Salt - Kosher ½ C Dark Brown Sugar 2 tsp Garlic Powder 2 tsp Onion Powder 2 tsp Louisiana Cajun Seasoning 2 tsp...- garyc
- Post #14
- Forum: Meat Selection and Processing
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Smoking 2 Turkeys
Do you mean stacking them on top of one another? If so then where they meet will not get smoke. You will have a spot on each that will be different colors. It would also effect how fast they cook I would imagine. You would stand a chance of those spots where they are sitting on top of one... -
Step by step directions for my smoked turkey
I thought I would bump this for Thanksgiving. Everyone that has tried this has said it worked out great. I know I will be making another one this week! Enjoy everyone, and Happy Thanksgiving! -
Bacon curing question
Thanks for all the advice. I feel a little better about letting it go an extra 5 days now. We are having our Pastor and his family over for dinner tonight and my smoker is occupied with ribs right now. I would be up way past midnight if I needed to smoke this bacon tonight and since I have an... -
Bacon curing question
So the only drawback to going too long is the saltiness? Ok, I can just soak it for a while after I take it out to get some of the salt out. I added some flavorings to the cure. I added brown sugar, garlic, onion and cayenne pepper. Would soaking take those flavors out? If it does would rubbing... -
Bacon curing question
I am curing some bacon and have a question about the length of time to cure. I used 1Tablespoon QT per pound of belly. I put them in the fridge on saturday Oct 15. I was going to pull it to smoke after 9 days but I just found out I will be out of town next week. As I see it I have two choices. I... -
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Step by step directions for my smoked turkey
I can understand that. My Dad has salt issues as well but on those "special" occasions like holidays he makes an exception. I really love the juicyness I get when I brine. I figure that I can just leave the salt shaker alone on the next meal to compensate. -
Step by step directions for my smoked turkey
Oh yeah, it was very juicy and tender. The family just raved about it!!!! -
Step by step directions for my smoked turkey
Thanks Al. My dad just bought a smoker and has been asking me for my recipes. I thought I would do a turkey step by step with pictures so he has an easier time with it.Then I thought, what the heck? Maybe others here might like to try my version of smoked turkey! The turkey turned out great... -
Step by step directions for my smoked turkey
How to make Smoked Turkey Poultry Brine 1 ½ Gal Water ½ C Salt - Kosher ½ C Dark Brown Sugar 2 tsp Garlic Powder 2 tsp Onion Powder 2 tsp Louisiana Cajun Seasoning 2 tsp Celery Seed Poultry Injection ½ Pkg Hidden Valley Ranch Dressing mix 2... -
Ball park hot dog recipe
I am looking for a recipe for the kind of hot dogs you get in the ball park. I want to put them in hog casings for the jumbo size ones. I have tried several so far and they are OK but they are just not like the ones I remember as a kid while watching the games with my dad. Any help you all could... -
Deer sausage, some advice please?
I think I see why their time is so short. This is calling for 32mm hog casings where I, and maybe you, were thinking the large fibrous casings. I want to make the kind of deer sausage my hunter friends bring to work after a successful hunt. It had whole peppercorns in it, sometimes cheese and... -
Deer sausage, some advice please?
A friend of mine gave me 8 lbs of ground deer meat. The label says it is mixed with pork although I don't know to what proportion. I have have a Hi Mountain beef sausage kit that I have used before using beef only but I am not wild about the results. I found this recipie online and was wondering... -
Sausage stuffing question
I did that when I got a balloon but then I started having the problem of tears where I popped it. Is there a way to avoid the air in the first place? -
Sausage stuffing question
I am doing some polish sausage with my new grinder from Harbor Freight. I am using hog casings and the large stuffer tube. I am having a problem with air getting into the casings. I am stuffing along just fine and then I hear a pop and I am suddenly playing with an intestine balloon. The only... -
What is this? It came with my new grinder/stuffer
Ok, now my curiosity has been piqued. I did a little google search and found a recipe. I think I will play around with this attachment and try something new! http://lailablogs.com/?p=769- garyc
- Post #6
- Forum: Slicers, Grinders, Tools, Equipment
