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  1. magnum3672

    got a deal for someone..............................;}-

    Maybe if you were like an hour closer to me... I'm just north of Detroit
  2. magnum3672

    Starter Sausage

    ooo my last post lied. I have a 1000 watt meat grinder not a 350. Thanks for the help! Next time I see pork on sale at Costco I'll pick some up for sure and make me some delicious delicious sausage.  I'll have to double the amount I get from now on since my standard of "take the 2 pack of pork...
  3. magnum3672

    Starter Sausage

    http://reviews.northerntool.com/0394/168620/northern-industrial-12-electric-meat-grinder-reviews/reviews.htm That is the grinder I have.
  4. magnum3672

    Starter Sausage

    I have a northern industrial 1000 watt meat grinder with sausage stuffer attatchments.  It's never been used so I don't know how well or not it will work with stuffing sausage
  5. magnum3672

    Starter Sausage

    So, I've done bacon. I've done Jerky. I've done all sorts of bbq and now I'm looking to do some sausage.  I have a meat grinder and food processor (From what I have seen those are 2 important tools for sausage making).  The only thing I don't have is a sausage stuffer (but I think a meat grinder...
  6. magnum3672

    Cure question

    Everywhere online it was like 4 bucks for a lb of cure, but like 10 dollars shipping. It cost me 50 cents in gas to get the cure in a store so I think I came out ahead
  7. magnum3672

    Cure question

    Yes sir... I picked up 2 for good measure.  So that when I cure a whole pig I'm ready! haha
  8. magnum3672

    Cure question

    Says its Salt, Sodium Nitrate (6.25%), red food coloring and less than 2% sodium silico aluminate added as a processing aide. Looks like pretty much the same thing but I don't know what silico aluminate is
  9. magnum3672

    Cure question

    I don't have easy access to Cure#1 in my area (i looked everywhere) and I don't want to use tenderquick because I am using Pops brine recipe.  Now what I did come across is Lem brand Cure which seems to be pretty close (maybe more salt) and I'm wondering if I use that instead if that would be okay.
  10. magnum3672

    Chuckeye Roast. What to do, what to do

    It looks more like a steak, its not super thick.  It'd probably only feed 3 people.  Oh well, I'll try that pepper beef recipe I've seen floating around on the site
  11. magnum3672

    Chuckeye Roast. What to do, what to do

    So at a major grocery chain around these parts they have "Chuckeye Roast" on sale and my girlfriend bought me one to see what I could do with it.  My first inclination is pulled beef since its very fatty and looks like it would go good with some peppers and onions in an au jus. But I figured...
  12. magnum3672

    Soaking your bacon

    I was curious to find out if people are soaking their bacon to achieve a piece of bacon thats less salty than store bought.  When I did my fry test on my first batch of bacon it was about as salty but then it occurred to me a lot of you guys soak no matter what.  So I didn't know if I was...
  13. magnum3672

    Venison Roast

    I'm thinking about doing a mild oak smoke with a rub and trying to keep it rare for veni-sammies.  Doing a drip pan with beef consume and mushrooms for a bit of gravy and doing french dips?
  14. magnum3672

    Crazy Pork Butt

    Okay, Pictures of final product are gonna have to wait til tomorrow.  My camera is dead (so sad, I buried him in the back yard under the maple tree) however, my girlfriend can give me her camera but not until tomorrow. PATIENCE PLEASE!
  15. magnum3672

    Crazy Pork Butt

    OH MY GOSH ITS SO GOOD... I can't find my camera though! MUST FIND CAMERA BEFORE ITS ALL CONSUMED!
  16. magnum3672

    Crazy Pork Butt

    This is the first time I "set it and forgot it" overnight (it really was only about 6 hours I left it) so it was intended to be a tester.  After looking at the AMNPS it looks like some grease/sugar from the Butt somehow got onto it even though it was tented. So that may have had something to do...
  17. magnum3672

    Crazy Pork Butt

    My temp was screamin along at about 230, with an accurate therm at the grate level. My AMNPS was sittin in the water pan on some pavers wrapped in foil.  My butt should be done in a couple hours and we'll see from how it turns out probably what happened (whether my AMNPS ignited or what)
  18. magnum3672

    Crazy Pork Butt

    Soooo, I started a Butt last night around midnight EST.  And this morning at 6ish I went to check on it (I had went to sleep cuz its an electric smoker and I had set up the AMNPS) and the AMNPS was completely burned through even though I had filled each row and the 7ish pound butt was at 180...
  19. magnum3672

    Syrup vs Sugar vs Extract

    I'll try sugar for one and syrup for the other.  I'll post all results.
  20. magnum3672

    Syrup vs Sugar vs Extract

    I'm going to start my next BBB and its going to be maple flavored.  I'm wondering if I use Pops and substitute maple syrup or sugar for the white sugar if that would be sufficient or if I should add maple extract as well? I have maple wood to smoke it over too but I want that sweet maple sugar...
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