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  1. chopsaw

    First go on making bacon

    I had that feeling , that's why I wanted to make sure . Correct amount of Tender quick for whole muscle meat is 1 Tablespoon per pound . The correct amount for doing sausage or ground meat is 1 1/2 tsp per pound . Just so you know . I would say it'd not worth the risk . It won't be fully...
  2. chopsaw

    First go on making bacon

    Did you use the correct rate of TQ ? 1 Tablespoon per pound of whole muscle meat ? Just making sure . If you did , it will be to salty to fry up and eat . You could use it to season beans or soups ,, other dishes . Use it both for flavor and the salt ingredient .
  3. chopsaw

    First go on making bacon

    The way that reads to me is you added salt and sugar WITH the Tender Quick ? Tender quick stands alone , the salt and sugar are already in it . You shouldn't add more .
  4. chopsaw

    Busy day yesterday. The plan was for steak tips. But decided to get something different.

    Nice ! I'm thinking about heading that way myself . Great looking sandwich .
  5. chopsaw

    Corned Beef Brisket

    I just checked the ad again . Now they show the Cattleman's flat cut for $5.49 , the point cut for $3.49 , and the one I bought Aldi's premium flat cut for $4.99 . Think I might go take another look .
  6. chopsaw

    Hunting And Fishing Thread!?!

    Gives " Deer sausage " a whole new meaning .
  7. chopsaw

    Sauerbraten Sides Recipes

    No reason not to . When I used to get it at a German restaurant it was red cabbage and apple sauce . Dark beer and brochen rolls . Real butter .
  8. chopsaw

    Corned Beef Brisket

    Just got back . I don't go to Aldi's much . Takes me a minute to adjust once I get in there . No point cut , just flat's . Atleast out on the floor . I dug through the display and found some of the flats marked at $4.99 , so I grbbed one of those . Might have to ask for the point cuts if you...
  9. chopsaw

    Corned Beef Brisket

    you have to look close at the ad . The flats jump right out , the points are next to the flat , but harder to see on the page .
  10. chopsaw

    Hi, Im looking for a replacement gear for a sausage stuffer, Any ideas?

    If that's a nylon gear from a Kitchener / Northern tools 5 lb. stuffer , I don't think the Lem gears will fit because of a difference in thread pitch . I think they sell a complete kit , with both gears and the threaded shaft that works on those . I also think the older Lem 5lb. stufferes had...
  11. chopsaw

    German Brotchen

    I bet those sell great , just on looks alone .
  12. chopsaw

    Flat top smash burgers , way over due !

    Thanks for the comment .
  13. chopsaw

    Dough Mixer

    Looks like you're going in the right direction . Your next hurdle might be the equipment you're using . I spent sometime researching that to see if it has just a mix setting , but did not see any . I agree with Rick on the starting and stopping . You might have to find the sweet spot of what...
  14. chopsaw

    Featured Snowstorm Gumbo

    I'd be all over that ! Fantastic .
  15. chopsaw

    Major storm coming

    That's just crazy . Watch that snowload . Check around your gutters if you can . If they're full , try to knock some of it off . That freeze thaw at the edge like that can force ice behind the gutters and up under the starter row of shingles . Can cause some damaged and get some water dripping...
  16. chopsaw

    Botched snack sticks, need guidance

    Good deal . I knew it would help . Put that in your bag of tricks .
  17. chopsaw

    Dough Mixer

    I followed it for the most part , but I used Bob' Red mill artisen bread flour . 500 grams flour , but dropped the water from 420 to 400 grams . Still gonna be wet / loose . The rest was the same as far as ingredients . After mixing . Pretty much what I figured it was gonna be . First thing...
  18. chopsaw

    Flat top smash burgers , way over due !

    Thanks . Yeah , I'm ready for another round myself . I'm not against store bought ground beef , except for the price . Grinding your own is the best , but for the price trade off the tubes are a great option . I cross cut them in 1 1/2 pound sections . Vac pack and freeze .
  19. chopsaw

    Botched snack sticks, need guidance

    Yeah , that will help or fix that . That's the main reason for doing it , but it also plumps them back up . Just 60 or 90 seconds at around 175 / 180 . It's not real technical , just a guide line . Just don't boil or further cook them .
  20. chopsaw

    Botched snack sticks, need guidance

    If you want to try to plump them back up , put some water in a pot , and bring it to about 180 degrees . NOT a boil . Dip the sticks in for 90 seconds or so . Try it with a few to start . May or may not happen because it looks like some fat out . I like them shrunk up myself , and I even...
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