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  1. afreetrapper

    Show us your knife sharpening tools

    BBQ Engineer I see your from Desoto I'm born and bred Topeka living in Galena will eb back home in about a year. I have several family who were IBP Emporia. One of my cousins husbands worked there for awhile in slaughter then pulling clods. I recall he said when he hired on and they were taught...
  2. afreetrapper

    Breakfast sausage

    where did you find the small stainless steel tube for the LEM I have that stuffer and would like to find a tube like that. I have LEm's catalog dont recall seeing it there.Ive also looked in the catalogs for Butcher/packer, sausagemaker, midwestern research and p&s seasonings
  3. afreetrapper

    an old cherokee indian

    very profound, Believe I will email this to all my friends
  4. afreetrapper

    new GOSM smokes for about 30 minutes

    I use mesquite chunks I soak for an hour first because I haven't found sawdust yet. As for hickory I will use sawdust only this is based on my experience from working in a commercial meat locker we kept out sawdust damp. As for the amount of time to smoke you should get enough smoke in the first...
  5. afreetrapper

    Propane to N.G.

    There are a few factors that determine the size of orifice for natural gas. I worked for a commercial meat locker we had a large smokehouse that was fired with natural gas. And this link will take you to a chart that gives orifice based on a particular gas pressure...
  6. afreetrapper

    Breakfast sausage

    About once a month Food 4 Less puts there pork butts,shoulder steak and country style pork on sale .99 a lb. and I stock up. I bought a case of sausage seasoning like we used when I was on the parole cutting meat back in the day and before the place went under. We would add some extra things to...
  7. afreetrapper

    dogs

    Thats a good looking smoke.
  8. afreetrapper

    Brining Mythology?

    You say slaughterhouse brine im guessing what you have is meat cure. It will give you poultry that tastes like ham and it will be pink like ham. We cured lots of turkeys at Christmas and thanksgiving then smoked them.
  9. afreetrapper

    Interesting brine experiment qview

    I don't do marinades but here's a thought. Soy sauce already has salt in it so adding more would logically make it more salty. And placing meat in any thing acidic will cook it so that be why the flavors didn't penetrate.
  10. afreetrapper

    Growing Borage, the journey begins

    Back when I had a big garden and kept beehives I grew borage. Bees love borage and its great in salads.
  11. afreetrapper

    Making Andoullie today..But ?

    Here is my recipe for Andouille and it has never failed me. You should only need 1 pan of sawdust its all i never need. There is a happy balance on how moist the casing should be to dry the smoke will not penetrate to wet it doesn't stick. I am adding a response (following the recipe) I received...
  12. afreetrapper

    bacon ?'s

    In regards to how deep smoke will penetrate meat during the smoking process. I contacted Dr Boyle at Kansas State University she forwared my email to Professor Terry Houser PHD his area of expertise is meat science. This is his reply My question was Dr Boyle I have searched KSU Extension...
  13. afreetrapper

    Archery...It's for kids

    It's been 15 minutes and I ive stopped laughing enough to type. I think I wet myself too. That is just to funny
  14. afreetrapper

    Home Brewing

    Bad water is also the reason I don't brew to much every place ive lived in the past 20 years has had water with a high calcium and mand mineral content.
  15. afreetrapper

    Smoking a market trimmed brisket?

    I didn't mean to stop at 1 hour I simply meant that if you have to finish in the oven you not loosing anything once you reached the point of maximum smoke permeation. Ive learned from old timers in the business of curing meat (owners and past owners of the locker plant I worked for as well as...
  16. afreetrapper

    More Cast Iron

    My last dutch oven cookout was for our boy scout troop last year. The meal was chuckwagon stew,fried potatoes/onions,biscuits, and chocolate cake. while the scouts were out doing some trash cleanup for community service I found a large downed cottonwood tree covered with oyster mushrooms so they...
  17. afreetrapper

    Smoking a market trimmed brisket?

    I'm with you don't worry just smoke them. And in my world finishing in the oven isn't cheating once you have the smoke which is within the first hour all you need is heat after that. Ive run out of propane and no backup so in to the oven we went.
  18. afreetrapper

    Home Brewing

    I used to brew occasionally mostly Czech style pilsners , mead and wine. I'm now pretty much limited to wine. Just finished my last bottle of persimmon last week . In 2008 I made persimmon,elderberry wine in 2007 dandelion and elderberry.
  19. afreetrapper

    Canning Hot Peppers

    I grew up around a bunch of farm people my grandmother canned as did my mother I started canning for myself over 30 years ago. If your doing a pickle like brine vinegar/water base you process in a hot water bath if your going for a straight canning process pack in pint jars add 1 tbs. vinegar...
  20. afreetrapper

    More Cast Iron

    I agree I was roaming the web this morning I ran across a blogspot for a homebrewer. He had a post about his homemade bacon experiment. He had a fresh belly and rubbed it with kosher salt,maple syrup and brown sugar kept it in the fridge for 4 days called it cured and smoked it over a Brinkman...
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