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  1. Hijack73

    Strange one - homemade pink salt #1 cured bacon makes my wife and I feel just slightly dizzy?

    If you want to test it out, a wet brine can be your friend. Note it says 120 ppm MAXIMUM in govment code (law) for wet brined. You don't have to pump, you aren't in a hurry. If you want to use the ascorbate or erythorbate you could cut it all the way down to 40ppm - figure 50 for human error...
  2. Hijack73

    Inexpensive sealer advice please

    Not a fan of Inkbird (the equipment is ok, my gripe is with tech) but the sealer does work. They made me jump through hoops to warranty the first one out, but they eventually did. It's a simple sealer, compact and lightweight. About 50 bucks on the gigantic online emporium
  3. Hijack73

    Roast beef po'boys

    Fixed!
  4. Hijack73

    Roast beef po'boys

    I got a buddy who took the family to NoLa for vacation this week. I told him not to leave until he'd had a roast beef po'boy. He knew to get gumbo etccc...... But one of my favorite Louisiana foods is a roast beef po'boy. He got one, first day, and sent me a pic. It was killing me. I could...
  5. Hijack73

    The Economy of making your own Meat.

    I do it because I'm absolutely repulsed by stuff like "Hillshire Farms smoked sausage" and Jimmy Deen breakfast sausage etc... I can't stand eating ground up tendon and bone and gristle. I'd all but given up on smoked sausage (which I once absolutely loved, both on the pit, in gumbo, and yes...
  6. Hijack73

    Pork Butt Price

    They've crept up a little up around Rock Hill, last couple months the sales have been either 1.29 or 1.49 up from .99 Pork loin has crept up too. It's gone from 1.49 or 1.79 on sale to around 1.99 at the Lions and Teeters.
  7. Hijack73

    First Hot Smoked Bacon

    I like buckboard ok, but most of it really is ham. To me, a slice of bacon needs to be pretty fatty. Now it's GOOD ham, and on some butts it's almost bacon due to fat content, but butts with good fat caps are really hard to find on my area. Hell, it's getting to where a butt isn't fatty...
  8. Hijack73

    First Hot Smoked Bacon

    I'm a fan of 2.5 gallon hefty brand ziplocs. I get 12 in a bag for about 4.50 from the online flea market. No need to trim IMO, ain't nothing wrong with ends! I ground my last batch and set them up in 8oz vac seal bags. like smokin' said above, it's pretty easy. It's science but it ain't...
  9. Hijack73

    Ken's basic chowder

    looks good I like to chop up a fair bit of salt pork and use the drippings to make a very blond roux (think béchamel) and thicken it up a tick with that. I know, I know, purists will say not to add any flour to a chowder, but I make a gallon when I make it and the roux helps it keep nice and...
  10. Hijack73

    Bacon slicer

    Use the hell out of it for the first 3 weeks and if you don't like it, send it back. That's the beauty (IMO) of Big Daddy Bezos' Online Flea Market.
  11. Hijack73

    General questions about bacon

    @paleoman - 2 more must haves a good gram scale - need one to go to 1/10g at a minimum. There are a bunch of cheap ones that will weigh in 1 gram increments, but you'll need one that provides it down to the .10 a good scale capable of weighing the piece of meat. What you might see on the...
  12. Hijack73

    Bacon slicer

    Like Ray, I have a 10" Cabelas Commercial, just a bit newer. Belt driven. I haven't been able to bog it down yet. Not light but manageable, maybe 40lbs. I keep mine on a rolling table. About 350.
  13. Hijack73

    Made Late Night Ham Salad For Husband’s Lunch

    I make a little bit if I have holiday ham left over. I tend to run mine though the grinder, I have a VERY coarse plate. I want to make some smoked beef and or pork salad sometime in the near future. I got that idea when I was making some SC BBQ Hash a few months ago. Was grinding smoked...
  14. Hijack73

    Things to buy at Asian Store?

    I need to find one where they rent them womens who twist your feet into unnatural shapes and make them pop and hurt REAL bad until they fell REAL good. My feet have been killing me lately.
  15. Hijack73

    Is Heart-Healthy Bacon an impossible oxymoron?

    I'm the weirdo who likes turkey bacon. I don't like turkey in any other form but turkey bacon tastes like a really good spam to me. Nope, it's not bacon, but it's thinly presliced premium spamoid lol
  16. Hijack73

    Another Taco Tuesday in the books

    While I'm not much on chicken, that would be a chicken dish I'd be all over. I'm thinking 4 to start out with please!
  17. Hijack73

    How Do You Afford This Addiction?

    Lang Pharma is in NJ I think. Maybe RI. Once our biggest customer. Bion Pharma also NJ - another huge customer, now bigger than Lang for us - we have a lot of their OTC ibuprofen, aleve, and a few others, all of their magnesium citrate. Biocodex might be our biggest customer, we distribute...
  18. Hijack73

    NY strips can't do, is it just me?

    Not a strip fan. They make a good chicken fried steak if you slice them thin and pound them out. Gonna buy a cuber for the kitchenaid, will be the first time I bought strips since the last time I used some for CFS. Both denver and sirloin cap can be cut to look like strip, and taste a lot...
  19. Hijack73

    Lazy Sunday Smoking Dino/Plate Ribs

    205 IMO. Probing a single beef rib would probably be a bit hard for me, but I'd still hit it with a toothpick starting @193 - I highly doubt I'd have broken 200. That bone was probably way over the boiling point of water if the meat was at 205, and a lot of meat is touching that bone. Lord...
  20. Hijack73

    How Do You Afford This Addiction?

    Part time gig. Pay is low, and I don't get many hours but it all adds up and when there is a good sale I stock up. If I walk into a store and there's 80 bucks worth of clearance bellies in the case, my part time gig allows me to scoop them all up without me feeling like I've gone over budget...
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