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  1. buffalosmoke

    This is how you play a banjo

    Good stuff pignit...too short of a clip tho
  2. buffalosmoke

    Offline for a bit…going “under the knife”…

    Best of luck...wishing for a speedy recovery too!
  3. buffalosmoke

    This is how you play a banjo

    Dudes....Bela does rock! And so does Victor Wooten. Been a fan for years now. http://www.youtube.com/watch?v=TiImc...eature=related
  4. buffalosmoke

    Grinding and stuffing in one step

    I too cut mine in strips.
  5. buffalosmoke

    Grinding and stuffing in one step

    Thanks for everybody's input. I did some more reading on the subject, found that mixing the meat after grinding is the way to go. The primary bind ensures the meat will stick to itself and be nice and juicy without crumbling apart. I took two different kinds of my sausage out of the freezer...
  6. buffalosmoke

    Nesco American Harvest dehydrator

    I didn't rotate my trays at all....heck I didn't even check on it until it was almost too late. It all looked evenly dried too. There was a cure in this jerky. Fruit is easy....it helps to have a slicer or mandoline to get all the slices the same thickness.
  7. buffalosmoke

    Grinding and stuffing in one step

    Before I start stuffing the casings, I grind a small amount and test fry a patty. But grinding and stuffing in one operation is so quick and easy. Cutting up the meat is the most time consuming task.
  8. buffalosmoke

    Grinding and stuffing in one step

    I can't even imagine trying to stuff 300 lbs with one of those. The most I have ever done with it was about ten pounds. It wasn't a horrible experience.... I think I'll break it out for the next batch. I'll see how the consistency compares between the two methods.
  9. buffalosmoke

    Ring Bologna

    Thanks Iowa.....I have some hi-temp cheese too. Might have to make some of this soon. And having to drink a beer after a slice can't be all that bad can it?
  10. buffalosmoke

    Nesco American Harvest dehydrator

    Yeah....it's a good thing I checked on it. I was just gonna let it go and check it after six hours or so. It'll be nice not having to wait all day for some jerky...I'll make it more often now.
  11. buffalosmoke

    Ring Bologna

    looks good. Can you stuff this into a 35-38mm hog casing? there's a recipe for this in Ryteks book...was just looking at it awhile ago.
  12. buffalosmoke

    Nesco American Harvest dehydrator

    I recently bought one these dehydrators. The 700 watt, adjustable temp model...and I'm pretty happy with it. We've done a fair amount of fruits and vegetables with it. I used to have an older dehydrator with no fan, and I'm not sure how many watts it was either. I used to make a ton of jerky in...
  13. buffalosmoke

    Nesco seasonings

    The jerky ended up pretty good. Not the best I've ever made, but certainly not the worst either. I'll use the rest of the packets just to use 'em up.
  14. buffalosmoke

    Grinding and stuffing in one step

    Do you guys find any difference in the consistency of the meat? I guess it's something I'll just have to try and see if there's any difference.
  15. buffalosmoke

    Grinding and stuffing in one step

    I have a stuffer, but it's one the cast iron "horn" type stuffer. Similar to this one: http://www.northerntool.com/webapp/w...049758_1049758 I haven't used since I got my new grinder, but I may pull it out for the next batch. I know the vertical stuffers are better, and I may end up getting one...
  16. buffalosmoke

    Grinding and stuffing in one step

    In the book "Charcuterie", they tell you not to grind and stuff in the same step. They tell you to grind the meat, and then mix it to incorporate the liquid and create a "primary bind". They say this will help the sausage stick together instead of crumbling apart. I believe most of the recipes...
  17. buffalosmoke

    Whats the 'tenderquick trick'?

    I just got the book Charcuterie, and there are a few recipes that use cure in the brine. One is a Whiskey glazed smoked chicken. I've never put cure in a brine before...but I'm looking forward to trying this chicken.
  18. buffalosmoke

    Outdoor kitchen / shop ideas

    A perfect smoking, meat processing, sausage making, man cave! I want one now...
  19. buffalosmoke

    New guy on the block

    Welcome to SMF!
  20. buffalosmoke

    New guy here from Syracuse, NY area

    Welcome aboard! Nice looking outdoor kitchen! Looks like the Dinosaur is gonna have some competition soon.
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