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  1. IMG_0414.jpg

    IMG_0414.jpg

    • cheapchalee
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  2. cheapchalee

    What temp and how long? Fresh Sausage

    Just called him and expressed my concerns and he said the temp was celsius.  Now I'm breathing easier, I think I'll take it up to 150 or so, maybe the cheese wan't melt out.  Thanks for the replys, qview to follow. Chalee
  3. cheapchalee

    What temp and how long? Fresh Sausage

    I have a Noregian friend that has just given me 20 kilo's of sausage to smoke.  It is in two different mixtures and cased in natural casing.  One mixture is pork, bacon, fat, spices, the othere has cheese and some veggies added.  No presertives.  He said he wanted to do them at 60deg f but he...
  4. cheapchalee

    Beef Primerib Burgers!

    Great looking burgers, I have a local butcher that will grind up anything.  Thanks for posting. Chalee
  5. cheapchalee

    Pork loin Rolls

    Had several request for some more pork rolls, so I had some cured ham, and other stuff ready to go.  Then I noticed that the loins were not as thick as I had though, so I reduced the indgrediants to the homemade hame and cheese and home smoked / cured bacon.  Here are a few pic's...
  6. IMG_0408.jpg

    IMG_0408.jpg

    • cheapchalee
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    IMG_0410.jpg

    • cheapchalee
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    IMG_0405.jpg

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    IMG_0406.jpg

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    IMG_0404.jpg

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    IMG_0403.jpg

    • cheapchalee
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    IMG_0399.jpg

    • cheapchalee
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  13. cheapchalee

    Whole Top Round 7.5 kilo's

    Well it turned out ok or real good as some people said.  I cooked it to 145 because most asian people like their beef done. Thanks for looking. Chalee
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    IMG_0397.jpg

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    IMG_0396.jpg

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    IMG_0395.jpg

    • cheapchalee
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    IMG_0394.jpg

    • cheapchalee
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  18. cheapchalee

    Whole Top Round 7.5 kilo's

    Here we are at 4 hours and 110 deg.
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    IMG_0392.jpg

    • cheapchalee
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  20. IMG_0391.jpg

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