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KitchenAdie sausage Stuffer
KA is a fine grinder for the average homeowner,havent tried the stuffer tho..... -
Smoked Rump Roast .....it came out ........MMmmmmm!!!!!
Very rare deli slices,been making em a little more cooked since but not much -
Smoked Rump Roast .....it came out ........MMmmmmm!!!!!
Ive been doing this but at an internal temp of 135 to 140F,I like rare,also makes great deli slices. Thank You all for all the great advice. Some of mine..... -
Wood Burning Stove
Very nice Old School!!! For USA folks a friend has the pioneer maid stove,heats his home,supplies all the hot water and cooks like a champ. If you need that kind of utility that pioneer maid is a FINE stove.- spuds
- Post #29
- Forum: Wood Smokers
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makin bacon Is it worth it?
Depends on your mindset if its worth the 'trouble' To me cooking isnt a chore,its a pleasure to eat and feed my family really GOOD food,and thats food I prepare,not the slop that comes from commercial canning/processing with a chemistry set that would make Mr Wizard proud. If you want mass... -
It's Buckboard Bacon Time - NEPAS way! SLICED AND PACKAGED
I just want to say THANK YOU to everyone who has ever posted re BBB,Ive read every thread and have made AWESOME bacon and hope to never go back to store bought again,thank you everyone!!- spuds
- Post #27
- Forum: Hot Smoked Bacon
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Why should I can?
JP,I have the same canner,best in the world IMO,no rubber gaskets,pressure is controlled by the weight. As for the price of store bought veggies try your local ethnic markets,they can be a real sleeper for finding cheap prices. Down here we have Cardenas,things like 3 celery for a buck,7 lbs...- spuds
- Post #52
- Forum: Canning & Storage
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Pepper Jack cheese for 2.99/lb at Stater Brothers
I do,good price,THANKS!- spuds
- Post #3
- Forum: Smoked Cheese
