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  1. Kvgsqtii

    Pit Fire Roasted Slow Burn Salsa

    That looks awesome! Love the color you ended up with.
  2. Kvgsqtii

    Caldo de Albóndigas

    That looks slammin! Definitely going to bookmark this for when it cools off down here. Nice work!
  3. Kvgsqtii

    Beef Tongue Tacos

    Looks like wild fork foods has beef tongue. https://wildforkfoods.com/products/beef-tongue?algoliaHit=true&variant=9385168666660
  4. Kvgsqtii

    Got my first 300lb hog. Is this a good turnout from the butcher?

    I think alot of meat processors go heavy on the grinding. We bought half a steer a few years back and even though we were specific on the cut sheet to get mostly steaks and roast, we got tons of grind. The same place also did game processing and they said most people would just get entire deer...
  5. Kvgsqtii

    Idaho grown surf and smoked & seared prime turf

    Dang, that all looks fantastic. I could take a big helping if all of that. Are crayfish native to Idaho or are those farmed?
  6. Kvgsqtii

    Pressure Canned a Brisket this Morning

    Like Bigtank, I rawpack meat chunks no liquid. Pack it in tight, leave the 1" heads pace, more if it's a fatty cut, sometimes add salt and pepper. Ground beef I brown before hand though, drain the fat/juice to separate mist of the fat. Fill the jars to 1" heads pace with drained meat then add...
  7. Kvgsqtii

    Pigs People & SUV's

    Oof. That's going to be a mess and a half to clean up
  8. Kvgsqtii

    Traditional Cloth-bound Cheddar Wheel - the biggest cheese I've made so far.

    Here's a YouTube channel if you want to fall down a rabbit hole. https://m.youtube.com/@GavinWebber#bottom-sheet G'day Curd Nerds!
  9. Kvgsqtii

    600,000 gallon Wine Spill in Portugal!

    Oofda
  10. Kvgsqtii

    Pulled pork smoking temp

    I smoked a 9 pound butt on Wednesday. Kettle was running 280-310° the whole time. I pulled it off after about 6 hours when it hit the stall ~165°. Also kettle temps were starting to fall and the weather was getting nasty. Put it in a pan covered with foil and into a 350° oven till it hit 210°...
  11. Kvgsqtii

    Do You Need Eggs?

    Not sure what kind of a road you live on or how much traffic it gets, but we had decent luck selling ours out of a cooler at the end of the driveway. That was until someone stole the whole cooler... we even had on the sign that if you couldn't afford a dozen eggs that you could just take them...
  12. Kvgsqtii

    Lowly brats

    X2 on the Cucumber relish
  13. Kvgsqtii

    UK Pickled Pub Eggs

    Fresh eggs are hard to peel. Save eggs for a cpuple weeks if you want to be able to peel them easy.
  14. Kvgsqtii

    Score!!

    Yum! Is it next weekend yet?
  15. Kvgsqtii

    Installing a Probe Port

    Looks like McMaster-Carr sell high temp grommets that can accomodate 1/4" thick material. https://www.mcmaster.com/products/grommets/high-temperature-grommets-6/for-material-thickness~1-4-2/ Just find the one that has the right size hole for your probe wires
  16. Kvgsqtii

    Bratwurst

    Looks good to me, reminds me I need to make some more brats.
  17. Kvgsqtii

    Chuck Roast smoking temp

    That's the range I normally smoke them in. Can run up a bit higher, I've run at 275 to hurry one along before. Came out great.
  18. Kvgsqtii

    My first sausage - Three ways

    Those look great. Nice work! I'm also in the dedicated stuffer crowd. Tried stuffing with both a kitchen aid grinder and a stand alone grinder and had the same experience you described. Both ground the meat really well, even if grinding a second time. But the sausage once mixed was way too...
  19. Kvgsqtii

    Grinder: 500 watts vs 1/2 HP

    I have the Meat! your maker 500w and I think it's fantastic. I had a kitchen aid grinder before and this one is sooo much better. It makes quick work of a pork butt or chuck roast. The most I've ever ground at once is probably 10lbs, but it went very quick...
  20. Kvgsqtii

    Grinder: 500 watts vs 1/2 HP

    Which grinders are you looking at? There probably isn't a grinder made that someone here doesn't have experience with.
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