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.
-
6 weeks later....
Nice kraut. I didn't like kraut at all prior to making some with my then, new wife. She wanted to make some, we did and have never bought another jar since.- farmnbum
- Post #12
- Forum: Canning & Storage
-
Old time summer sausage recipe
Don't know if it's their recipe so much as their process that makes it so good. From your description, it's either smoked or they've added liquid smoke (should be able to tell from the color of the casing), and the hanging process allows the fermentation process to take place. The fermentation... -
Hello from Southern Oregon
Welcome fellow Oregonian! Just a few miles north of you. Although I haven't posted much here, I've learned a lot and found some good recipes. Tried a few and haven't been disappointed yet. (Ah dang it, the cat's out of the bag now. I'm going to get scolded for no Q view of my setup or food. ) -
I think I am gonna do this!
Here is a decent book discussing building earthen ovens. I've been wanting to build a wood fired oven for a couple of years now. Of course I want the nice brick oven not the earthen oven because bigger has to be better, right? I've also thought about building an earthen oven to play with...- farmnbum
- Post #6
- Forum: General Discussion
-
Venison Bacon
Never heard of Venison Bacon before. Once cooked did it hold together fine, being ground meat? Sound's like a good use of those little trimmings that might otherwise go into sausage. -
35lbs of Breakfast Sausage w/son
Involving the family is great. Growing up we butchered several beef and a couple of hogs each year. As a youngster, it was boring cutting up meat for 2 days. Once I was old enough to use a knife things got more interesting. Grinding, mixing and stuffing the old times. Definitely fun memories. My... -
sourdough starter...
I used potato/flour mix to start a mother starter. Worked well, and then fed with AP or HP flour. Used rye a little but not a lot. I need to pull the starter out of the fridge, been in there too long (hope it's not dead). I also messed around with the moisture content of the starter quite a bit... -
-
Smoked Prime Rib vs Brisket?
Choice "prime rib" for $4 something a pound. In the cart it'd go!! Will need to ask the butcher about the brisket. Usually don't talk to the folks behind the glass, may need to change that next time I'm in there. -
New Toy
Family recently purchased a new thermometer for me and I got it over the weekend. A ThermoWorks TW8060 kit, includes the meter with a smokehouse probe and meat probe. I'm excited to try it out soon. Most of my cooks have taken longer than expected and never really turned out as expected. The...- farmnbum
- Thread
- Replies: 2
- Forum: Meat Thermometers
-
My first homemade build.
How hot do you think you can go inside before combustion? Can you cook at 275F? I've been wanting to insulate my smoker and thought about using wood but didn't know at what point it would burn down. I have another option on the table at the moment but it's more work, wood would be much easier...- farmnbum
- Post #22
- Forum: Smoke Houses
-
Average cost of venison in todays market..
One shot, no gas, and processed myself, pretty cheap.....this year (not counting previous years gear). A few years ago though spent ~$1K not counting the time off work for ~50lbs. I haven't done that again since. I enjoy the time with family and having some excellent meat to the table when I'm...
