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  1. txbigred

    15lbs CB and 35lbs BBB (Pics)

    My bottle of Lipitor just started rattling on the counter after I looked at your pics!! Dave
  2. txbigred

    Jerky question

    This is the one I use, and I find it pretty tasty!! 3 lbs. beef 1-1/2 cups Kikkoman Teriyaki Marinade & Sauce 1 tsp. garlic powder 1 tsp. onion powder 1 tsp. ground ginger 1 tsp. salt. 1 tbsp. liquid smoke (optional) 1 tbsp. black pepper (optional) To this I added 3 TBS of brown sugar, and...
  3. txbigred

    Hog Rings

    If they are not closing all of the way, your rings are too large. Dave
  4. txbigred

    Kitchen Aid attachments for making sausage

    Can't add much more than everyone else has stated. The grinder does work good, best for small batches, but I would get a separate stuffer if you think you will be making sausage regularly. I have a big Torrey grinder which is great for doing a box of butts, but if I only have 5 pounds or so to...
  5. txbigred

    Building Electric Smoker - Cabinet Question

    Try looking at some used restaurant equipment dealers. I got mine for $150 delivered to my house. It was sitting in a field and took some cleaning up, but the heating elements in it still worked!! And it is stainless inside and out! Dave
  6. txbigred

    Jerky Safety

    As DDave said, most people use a cure, which kills any bacteria present. I use the #1 cure for mine (pink salt), the same stuff I use in my sausage and I only cook my sausage to 152F and it is fully cooked and safe. I dry my jerky at 140F. The cure prevents the bacteria from growing while you...
  7. txbigred

    Cabellas dehydrator

    I've got the 160 L Cabelas unit that I bought used. I have done about 8 batches in it and so far I like it a lot...except it is friggin huge!!. Couldn't beat the price either....$75. I really only wanted the slicer, but for $75 more I figured I couldn't go wrong. Gotta love Craigs list!! Dave
  8. txbigred

    Houston, we have a problem......

    Yep, it's still snowing, supposed to end tonight sometime. In the 28 years I've been here, I think this is the 3rd or 4th time it has snowed. Pretty early though. Dave
  9. txbigred

    Houston, we have a problem......

    Well, the good thing about here is it will be gone in a day.
  10. txbigred

    Houston, we have a problem......

    Dang, I thought this was for you guy's up North......... Dave
  11. txbigred

    My 1st attempt at belly bacon

    Looks great James. At first I thought you got it too hot, but your sliced picture look really good. I can't believe you sliced those by hand....you ought to be a surgeon! Dave
  12. txbigred

    Vac u Pack

    I have the Sinbo and use it for vacuuming sausage and dry goods. The reason I got the Sinbo is because it uses regular commercial vacuum bags. Bags cost .05$ vs .50$, anything wet, forget it. I also have a regular vacuum sealer for other things. Dave
  13. txbigred

    sausage making tricks ...

    I use hog rings when I do mine, but sometimes it's hard to get it real tight with one hand while putting on the ring, specially when you fill them a little too much. Dave
  14. txbigred

    Food Safety and the Brining Bucket. HD / Lowes Might Not be best source

    Go to one of your local burger joints and ask the manager if they have any empty 5 gal buckets that you could have. They get their pickles and such in them and are food safe.. Dave
  15. txbigred

    FoodSaver V3440 $64.04 today (11/30) only

    And the website would be????................
  16. txbigred

    Vac u Pack

    Get some 1/2 gallon canning jars and you can use them for vacuum storing flour, rice and such. also good for vacuum marinating meat. Dave
  17. txbigred

    sausage making tricks ...

    Good idea! Dave
  18. txbigred

    Used ta be Cool-More Progress

    Looks good, and I hate to say anything negative but.... I would be a little concerned about that exposed 220v element. Are you going to have a cover over it? Sooner or later a sausage casing or tie string will break and a sausage will fall on it, could cause a fire or at the least burn up your...
  19. txbigred

    turkey brine

    I've got mine brining right now using Trav's recipe. You can always go to a fast food burger joint and ask if they have any empty 5 gal. buckets, that is what I use...they get their pickles in them so you know they are food grade. Dave
  20. txbigred

    How long does it take you to.....

    That seems about right to me, especially with the summer sausage which would take much longer than the polish. It's those last 10 degrees that take the longest. I cut my time in half by steaming the sausage once their internal temp reaches 142-145. Once I apply steam, they are usually done in...
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