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  1. afreetrapper

    hey new here

    Welcome to the group Kasey from east Tennessee back where there still are a lot of smokehouse's being used on the farm. Ain't no such thing as a junk smoker if it makes smoke it will make meat.
  2. afreetrapper

    Hello to All from Quakertown, PA

    I am about to retire my 3rd Brinkman. I love using charcoal but I found a real good deal on a propane GOSM.
  3. afreetrapper

    Shout out from NC

    From one newbie to another welcome to the group North Carolina
  4. afreetrapper

    Greetings from SC PA

    From one newbie to another welcome to the group
  5. afreetrapper

    File cabinet smoker

    I'm sitting here looking at my 4 drawer thinking if it were only twice as wide.
  6. afreetrapper

    Bacon Bacon Bacon

    Kinda sorry I clicked that link almost makes me ashamed to admit i'm a Swede.
  7. afreetrapper

    My experiences with bacon

    If your asking do I use Morton Tender Quick Sugar Cure I have not. I have used regular Tender Quick for years. It does have some sugar in it I like it because I can add sugar to my personal taste. I'm sure there are some who will question my choice over pink cure It's just that I have used it...
  8. afreetrapper

    cellulose casing

    Salmonclubber I have a hot link recipe that is my own formulation. I grind the first time through a 1/2" plate mix my spices then grind twice through a 3/16" plate. I grind partially frozen meat. It is not emulsified but fine enough for me. I use powdered milk as a binder and stuff into hog...
  9. afreetrapper

    Hello from southeast Kansas

    morkdach I started a thread on bacon will post on Panchetta as soon as I get a chance.
  10. afreetrapper

    cellulose casing

    I just did a search of ebay and did not come up with cellulose casing. Many years of working with meat Ive never heard of such a critter but you never know. Im sure you have edible collagen but do be aware there is such an animal as inedible collagen casings. (update:) Ok fibrous are cellulose...
  11. afreetrapper

    My experiences with bacon

    This one is for morkdach who asked I start a thread one my experience's with bacon. I need to start with some background. At the Burlingame Locker Company (which started back in the 1920's 1930's) we did our slaughter on Mondays a heavy kill would be 25 to 35 hogs plus beef and we were state...
  12. afreetrapper

    Hello from southeast Kansas

    My hometown is Topeka but I'm here in Galena for a couple more years then its back home. I am a very accomplished amateur cook since the age of 8. I started dutch oven cooking over 25 years ago cooking at home in the backyard, also a camp cook for living history reenactments and for the past 10...
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