Toggle sidebar

Search results

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. midwesternrands

    Water Bath

    Nicely said Brian.   I would also add that the ice/water bath helps in keeping the meat from shriveling, specifically when using a casing, but since you did uncased sausage, it wouldn't help with the casings in this case, but it will still help keep the meat from shriveling. About #2, I really...
  2. midwesternrands

    questions on casings

    Quote: Quote: We do recommend using at least a 3/8" or smaller stuffing tube for 16mm casings.  We have actually just recently began offering the 16mm in the smaller 3-pack size instead of only the larger 50 count caddie at the request of some customers some actually from SMF.  We hadn't...
  3. midwesternrands

    questions on casings

    I forgot about that Dan, you make a good point.  Collagen's major downside could definitely be the linking.  I either tie it to hang or cut to length like you said and then lay on racks to smoke.  Definitely brings the collagen vs. natural back to an even playing field, but I do still prefer...
  4. midwesternrands

    questions on casings

    Hey dalton! My personal preference is to use collagen instead of natural casings.  I find that it is easier and much simpler to work with collagen.   For hot dogs I use a 26mm Clear Collagen and for brats I use a 30mm Fresh Collagen.  (just for reference, if you are smoking a product such as...
  5. midwesternrands

    Pork Loin w/ Q-View

    I don't trim the fat off.  The fat is going to partly help in keeping the final product moist, and it also delivers a better flavor.  The best flavor from any meat product comes from the fat, and while having a higher fat content may be more unhealthy....I am more concerned with flavor and thus...
  6. midwesternrands

    Pork Loin w/ Q-View

    We actually injected both, but I personally liked the one with the Sweet N Sassy Garlic rub better.  It just has a stronger flavor, with a slight touch of heat.  Both still turned out really juicy and tasty
  7. midwesternrands

    Pork Loin w/ Q-View

    Even as a site sponsor, I felt compelled to do a Q-View, so here goes... Everybody in the family was in town, so we decided to smoke a pork loin. We decided to cut it in half so we could do two different flavors of rubs. We started out by injecting the loin with a Butter Garlic Marinade We...
  8. Pork-Loin-42.jpg

    Pork-Loin-42.jpg

  9. IMAG0059.jpg

    IMAG0059.jpg

  10. Pork Loin Q-View 4

    Pork Loin Q-View 4

  11. Pork-Loin-38.jpg

    Pork-Loin-38.jpg

  12. Pork-Loin-11.jpg

    Pork-Loin-11.jpg

  13. Pork-Loin-08.jpg

    Pork-Loin-08.jpg

  14. midwesternrands

    first turkey

    Hey rem700phil222, Using apple juice would be fine, but I would suggest that instead of simply using apple juice as a brine, you should consider injecting the turkeys with some form of a soluble seasoning. By injecting with a soluble seasoning, you will retain more moisture than by just simply...
  15. midwesternrands

    Free Shipping Special

    Hey Everybody! I know everyone likes saving money, so I figured I'd give everyone a heads up on a few money saving promotions... Throughout the upcoming holiday seasons, we (Mid-Western Research & Supply) will be running a few different holiday specials: From today until November 30th we are...
  16. midwesternrands

    Pheasant-First Time Failure

    I know this isn't a smoking recipe, but this is the only way I eat pheasant anymore: Ingredients: 2 cups of pheasant meat cut up into small meaty pieces 2 sticks of margarine (1/2 lb.) 1 to 1 1/2 Tbs. of Cajun Seasoning & Rub Shaker  (if you click the linked words to the left, it is the 6th...
  17. midwesternrands

    Best Snack Sticks

    I like the answer silverado! (I might be a little biased since we sell the Excalibur BBQ Snack Stick although it is a little expensive because it comes standard in a 13 lb bag for for 100 lbs of meat.) My favorite and our best selling snack stick is the Excalibur Willie's Snack Sticks! Click...
  18. midwesternrands

    LEM backwoods summer sausage resting time?

    It depends on whether you use cure in your summer sausage.  Assuming that you did, for smoked sausage, I would recommend holding the product 12 hours or overnight before smoking, unless you are using sodium erythorbate (a cure excellerator) or encapsulated citric acid (this gives summer sausage...
  19. midwesternrands

    nutria anyone

    I have never heard about smoking/eating nutria rat...  what type of flavor do you get from something like this?  Is it like many other meat oddities that "taste like chicken"?
  20. midwesternrands

    Cured and smoked sausage question

    I agree that you need to let any product you are curing sit in the fridge for a period of time, unless you are using some sort of cure excellerator (I always use a cure excellerator such as sodium erythorbate and I smoke the product immediately).  I would recommend 12-24 hours of time for the...
Top Bottom
Back
Clicky