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  1. IMG_4416.JPG

    IMG_4416.JPG

    • diesel
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    • Album: dry hopping question
  2. diesel

    Smoked Dot Dogs - Taters - & Smokin B's German Cake

    That looks awesome!  I have never spiral cut my dogs before.  That will happen next time I have dot dogs.  Need to get the cake recipe, that looks yummy. My wife's 2 cents on this: She said to make the batter thicker and that would help keep them from falling.  Use less water in the recipe. I...
  3. diesel

    Filetto for the win!

    Very nice work on the loin.  I bet that tastes good!  I have been curing past the 30% weight loss, closer to 40% and I like it better.   I use Ruhlman's books and the guys are right about the recipes, you need to check the curing salt amounts.   Aaron.
  4. diesel

    Spices you don't like...

    I am going to agree with all of you.  HaHa....  I really didn't care for the star anise and mace type of flavors.  Cumin does smell like sweat but I have grown to enjoy it in Mexican dishes.  I have added Cumin to my rub before but only once, I didn't care for it on BBQ. I think I read that as...
  5. diesel

    MAKE SAUSAGE OUT OF A PICNIC??

    You could always clean and grind the meat.  Add the spices you want and do a fry test.  This will give you and Idea of what it would taste like.  Then add  fat and adjust spices if needed.  You can adjust to you liking and remember that the spice will calm over time, so if you add to much it...
  6. diesel

    Sweet Lebanon Bologna

    Is there a rule for the amount Bactoferm used?  The package says that it is good for up to 100lbs. (I think?)  Thanks! Aaron. And thanks for the post,  I would like to make this recipe in the future.
  7. diesel

    Reverse flow...

    X2 on the WSM.  I don't have one myself but I do know several people that have them and all good things come off of that cooker. I have a RF 250 gallon that I built myself and love it.  I think that the lang is a good choice but probably pretty $$$.  Aaron.
  8. diesel

    Brunswick Stew Recipe

    Thanks for the recipe.  We do a brunswick stew a couple of times a year.  I will have to compare with what we have. Aaron.
  9. diesel

    Smoked Prime Rib vs Brisket?

    One thing to remember is that you are dealing with two completely different cuts of meat.  The brisket is usually cooked low and slow over a long period of time and the prime rib is usually cooked hot and fast.  Now taking into consideration the price for the prime rib I don't think I would...
  10. diesel

    35lbs of Breakfast Sausage w/son

    Very nice work.  It is a treat to have everyone join in.  My little girl (4yrs old) loves to grind the meat also.  So whenever I make sausage I always ask her to help.  good job. Aaron.
  11. diesel

    Dry cured Sopressata

    Update. Below is the recipe I used which came from Ruhlman's Charcuterie.  I pretty much halved the recipe.  Actually 45.1% of the total weight.  I used a little more of the pepper and garlic then what was called for.  I didn't have white port on hand so I used Sandaman's red port.  And I...
  12. IMG_20130217_125110.jpg

    IMG_20130217_125110.jpg

    • diesel
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    • Album: Dry cured Sopressata
  13. IMG_20130217_125103.jpg

    IMG_20130217_125103.jpg

    • diesel
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    • Album: Dry cured Sopressata
  14. IMG_20130217_125011.jpg

    IMG_20130217_125011.jpg

    • diesel
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    • Comments: 0
    • Album: Dry cured Sopressata
  15. IMG_20130217_124546.jpg

    IMG_20130217_124546.jpg

    • diesel
    • Media item
    • Comments: 0
    • Album: Dry cured Sopressata
  16. diesel

    Tips or Suggestions on doing 10 - 12 pork shoulders and 9 - 12 racks ribs

    Well it sounds like you have it under control.  And once you get that thing warmed up I don't think the extra meat will have too much of an effect on the temp.  Good luck.. Aaron.
  17. diesel

    First timer, time sequence

    Yes, Allow plenty of time. Don't rush and keep everything really cold.  That will produce a better product along with making all the cutting and grinding much easier.  Oh ya.. and don't stress about things.  If you follow the recipe and keep everything cold it will be good. my 2 cents.  Aaron.
  18. diesel

    Tips or Suggestions on doing 10 - 12 pork shoulders and 9 - 12 racks ribs

    The Lang 60 is a nice cooker.  Do you know how long you can hold temp? Are you used to cooking with this smoker?    When I do a big cook I like to put the meat on the night before so they will be finishing up and ready to wrap in the morning.  Then you have room for the ribs that don't take as...
  19. diesel

    Cured Bratwurst

    Disco, very nice job on the brats!  And thanks for the bun recipe.  You mentioned kielbasa.  I highly recommend making those.  Very easy and very good.  I have the LEM stuffer and have been very pleased with it. Aaron.
  20. diesel

    LEFTOVER PP BECAME FIRST TIME MAKING TAMALES

    They look great... now I am going to have to make some.  ummm. good job. Aaron.
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