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.

First Bacon

We'll be waiting...I'm not so sure about "patiently". Have fun.
- chadinclw
- Post #7
- Jul 23, 2011
- Forum: Hot Smoked Bacon
Scheduled for the ServSafe Manager's class

I just scheduled myself for the ServSafe Manager's test. I was certified with Luby's in '97 and paid my own in 2004. I like to stay current in case I get the urge to change jobs or start catering again! Besides, it's fun to refresh knowledge about the "right way" to do things. I know we all...
- chadinclw
- Thread
- Jul 23, 2011
- Replies: 4
- Forum: Food Safety
Shooters Smokes Andouille Recipe.

Sweet! Thanks for sharing.
- chadinclw
- Post #5
- Jul 23, 2011
- Forum: Sausage
Whole hog

Looking good!
- chadinclw
- Post #11
- Jul 23, 2011
- Forum: Pork
Whole hog

I did a 135 pounder a few years ago butterflied with the cavity down - he was jammed into the cooker so we couldn't flip him and he took 2nd place at the Douglas, GA, NBBQ News Best of the Best. So, I'd say go for it. Keep the heat under control. He did come out in big sections!! I then...
- chadinclw
- Post #2
- Jul 22, 2011
- Forum: Pork
Question regarding Making Jerky

With beef and the short marinade, cure, and dry/cook time I don't think crawlies are that big of an issue. I use cure because that's the way I started doing jerky. I think it "helps" the texture some. A buddy make fantastic jerky and uses a hot pepper/soy marinade. He then smokes in his FEC100...
- chadinclw
- Post #10
- Jul 22, 2011
- Forum: Making Jerky
Having a hard time with chips smoking

Thanks for the advise. If I don't like it I'll try out their 30 day return policy!
- chadinclw
- Post #30
- Jul 22, 2011
- Forum: Info and Practices
Question regarding Making Jerky

It's the government "here to help you". They almost have to stress the 160 for doneness to protect the idiots from poisoning themselves. That's one reason salumi importation is so restricted and creation of charcuterie products is almost a cottage industry here in the US. This is my opinion and...
- chadinclw
- Post #3
- Jul 22, 2011
- Forum: Making Jerky
Having a hard time with chips smoking

I noticed I had a "problem" with my Masterbuilt 40" not giving enough smoke at low temps (below 190). Part of my problem is it's insulated and at low temps the element doesn't stay on very much. Now, when I am doing BBQ or "hot smoking" around 200 degrees I don't notice a problem. I've...
- chadinclw
- Post #26
- Jul 22, 2011
- Forum: Info and Practices
Bellies are not just for bacon!! First try at confit! With Q-view!! Money shot!!!!!

OK. You're in Ponce de Leon -- where is this slaughter house? Pinellas county, where I live, is way too grown up to have a place like you describe and I know I'm going to have to travel on occasion to pick up "stuff". I may have to make road trips to visit a BBQ buddy in Marianna and pick up...
- chadinclw
- Post #50
- Jul 22, 2011
- Forum: Bacon
How Many Mes Owners Here?

I bought my 40" at Sam's specifically for sausage, jerky, and que when I don't want to have to play pit bitch all day. I have a Kingfisher stickburner and WSM and love them both, but the electric is much easier to handle for the jobs I specifically bought it for. Oh yeah, I just ordered a...
- chadinclw
- Post #232
- Jul 22, 2011
- Forum: Electric Smokers
Buckboard Color

I flip every day or two. I do this to check on the process since I've "forgotten" about some things and screwed up curing an marinating stuff in the past. Life certainly has a way of getting in the way! You should be OK since, as has been pointed out, your curing this by the directions with the...
- chadinclw
- Post #5
- Jul 22, 2011
- Forum: Food Safety
IMG_0368.JPG
- chadinclw
- Media item
- Jul 21, 2011
- Comments: 0
- Album: Default
Okay I am completely confused about the amount of cure....

Certainly don't want to read any obits about "tainted" homemade sausage! I que by the seat of my pants but I follow directions when canning, baking, and curing meat!! Sounds like you did fine. You have to follow each products directions just as everyone has said. An example is look at similar...
- chadinclw
- Post #20
- Jul 21, 2011
- Forum: Sausage
Tasso using Ruhlman's recipe

I made a couple of pounds of tasso recently using Ruhlman's recipe. I then hot smoked and froze it. I need to find an excuse to use some!! This is after just a short time in the cure Rubbed up for the cooker Finished and ready to vacuum pack in individual bags I keep thinking I'm going...
- chadinclw
- Thread
- Jul 21, 2011
- Replies: 9
- Forum: Sausage
DSCN0481.JPG
- chadinclw
- Media item
- Jul 21, 2011
- Comments: 0
- Album: Default
DSCN0478.JPG
- chadinclw
- Media item
- Jul 21, 2011
- Comments: 0
- Album: Default
Andouille from a couple of weeks ago

I ground, stuffed, and smoked some andouille a couple of weekends ago. Momma was out of town for the weekend and I could make a mess without getting "the look". L Into the smoker And a final look at the finished product. I used some in ABT's the next weekend and it was pretty tasty...
- chadinclw
- Thread
- Jul 21, 2011
- Replies: 6
- Forum: Sausage
DSCN0498.JPG
- chadinclw
- Media item
- Jul 21, 2011
- Comments: 0
- Album: Default
DSCN0490.JPG
- chadinclw
- Media item
- Jul 21, 2011
- Comments: 0
- Album: Default

Top Bottom

Back