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  1. meatnbeer

    Venison ham? Sort of...

    I have a 2lb chunk of venison that came from the hind quarter that I want to make in to a "ham".  I have search the intarwebs and this site but couldn't really find what I wanted to know so I am winging it based on some of the information I found.  Hope I don't screw this up.  I need your...
  2. meatnbeer

    Low sodium kielbasa and regular kielbasa

    I took your advise and froze (not solid) the meat then ran it thru the 1/8 grinder again. The meat after time in the freezer The meat after the THIRD grind (oh yeah and my new grinder hehehehe) Used my 5lb vertical stuffer to stuff the meat into natural casings.  The low sodium are on...
  3. meatnbeer

    Baptism Butts

    Finally have a chance to finish my posts.... First the pictures of the meat after the rest Salt free Normal rub. And finally, pictures of them chopped Everything was a hit.  You could tell that the salt free had the chinese 5 spice, but it really worked.  I also made up a batch of...
  4. meatnbeer

    Baptism Butts

    Butts made it to 195 in 15.5 hours  Not too bad.  I took them out of the smoker, wrapped in foil, then towels.  They are sittilng in a cooler right now resting.  Unfortuantely, I realized after I wrapped them in foil that I forgot to take a picture of them.   Oh well, they always have to be...
  5. meatnbeer

    Low sodium kielbasa and regular kielbasa

    Boykjo, Yes, I will be smoking the sausage.  It will be a hot smoke since I did not add enough TQ to the low sodium to correctly cure.  Also since I am using a spice package with unkown ingredients for the regular kielbasa, I can't guarantee that the salt they have added is a cure.  I will be...
  6. meatnbeer

    Baptism Butts

    Things are going fast.  Stalled out at 165, but it wasn't as long of a stall than I have had in the past.  Currently the temp is at 183.  Man this wireless thermometer is awesome....
  7. meatnbeer

    Baptism Butts

    Ha!  You identified it as a hole saw plug!  That's funny.  As soon as I cut the hole and looked down I said "hey!  I can use this!"
  8. meatnbeer

    Low sodium kielbasa and regular kielbasa

    Finally picked up some of the seasoning packets from http://wassis.com  for the salt free kielbasa, kielbasa, and breakfast sausage.  Smoking some butts tonight and would like to give the low sodium to my father-in-law on Sunday when I see him.  The seasoning Started with 7lbs of venison and...
  9. meatnbeer

    storing hi temp cheese

    I vacuum packed my left over hi temp cheese that I bought from butcher packer and put it in the freezer.  It came out fine the next time I used it.  Some are concerned with the texture changing when you freeze it, but if it is going to be in sausage anyway, you wont notice it.  At least I didn't.
  10. meatnbeer

    Baptism Butts

    Good evening all, It's been a long time since I have posted some Qview (and smoked a butt), so I figured since I am in for the long haul tonight, I might as well go for it. Sunday is my second son's baptism so I decided to do a couple of butts for the lunch afterwords. Starting with 2 butts...
  11. meatnbeer

    low sodium snack sticks

    I dont mind at all.  The link was originally posted by shtrdave.  Might want to ask him also, but I can't imagine that free advertisement has ever been turned down!
  12. meatnbeer

    low sodium snack sticks

    I went to wassis.com and bought the kielbasa sausage seasoning and the salt free kielbasa seasoning.  They have a minimum purchase of $10, so I picked up the breakfast sausage seasoning also.  My thought is to makes the salt free kielbasa and split it into a couple small batches.  I would add a...
  13. meatnbeer

    What's a good price for Pork Bellies? Quick Question, thanks!

    I am paying $1.20/lb here for untrimmed.  That is for one belly.  I can buy trimmed belly for $1.70/lb, but then I need to buy a 50# box, which I will actually be doing the next time I make bacon.  The same store sells Oscar Meyer extra thick cut bacon for $3.09/lb.  There may not be much of a...
  14. meatnbeer

    I have spoiled my son......

     I have made Jalepeno/cheddar, philly cheese, and the bacon explosion.  Her complaint is typically that it is "too much bacon".  I think it is more that she likes her bacon REALLY crispy, and that is hard to do on a fatty.
  15. meatnbeer

    I have spoiled my son......

    Actually, that may not be such a bad thing!  As long as he is an honest critic.  I had mad fatties for the third time before my wife actually came forward and told me that she didn't really care for them.  I say tell me right away and I won't make it again.  I would rather make something that...
  16. meatnbeer

    First go at some cheese! All Done!!!

    When I do a batch of smoked cheese, I usually make a lot.  I then vacuum seal it with the food saver and place it in my beer fridge in the basement.  I have cheese from last March I am still eating on.  I have not found a single piece of mold on my cheese.  Maybe I am just lucky.  Even if there...
  17. meatnbeer

    I have spoiled my son......

    Two weeks in a row now the family and I have gone out for breakfast.  My son has ordered pancakes and when asked "bacon or sausage?" has always correctly answered bacon.  However, after taking a few bites of the bacon, he decides that he doesn't want it anymore.  When this happened yesterday my...
  18. meatnbeer

    What to expect...

    I have been working on my rib recipe (Back, Spares, and Country Style) for probably 8-10 years now.  I feel that I finally have it down to where I want it, including rub and sauce recipes.  So I think it might actually be time to take the next step and try a competition.  I know that Sams club...
  19. meatnbeer

    Backyard Classic Professional

    I know it's new, so I'm not going to make a bunch of changes to it yet.  I will use it for a while and plan in the meantime.  Here is what I am thinking so far: 1.  The shelves on the sides can be removed.  I can remove a shelf from one side and install a side firebox.  Might be able to use it...
  20. meatnbeer

    Backyard Classic Professional

    So, I had absolutely no need for a new grill, but my sister had the opposite opinion.  She felt that I did not have enough surface area on my Weber (made the decision when she saw me trying to cook for my sons second birthday party).  I only cook large quantities maybe twice a year.  Anyway, she...
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