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Based on a few on here, mainly pops and jarjarchef I believe. The exterior is cedar fence pickets and the interior is pine 2x4s. I plan to use the same propane burner pops has. It's already sitting on my table waiting. It will be hard piped to the wall with a quick connect on the outside. I...

Here is my initial sketch of what I plan to build for my outdoor kitchen. The firebox and baffle plate will be 1/4" plate and the cook chamber will be 3/16" plate (rectangular shape). I'm still contemplating the door and latch designs but this is just trying to get my volumes and openings right...

What can I do to make my sausage casing come out more tender? As it is I can barely bite through the casing when it's done.

21# Pork Butt Cut Up 5 Pounds ground coarse, the rest on a medium (1/4" I think) Got to use my new gloves. First time mixing meat without getting frost bite. Bowl o' guts My trusty LEM stuffer has seen lots of meat in it's days. All stuffed up. Hanging to dry. Ready to smoke in the...

I have a freezer full of butts so I thought I'd give buckboard bacon a shot. I have made belly bacon and it turned out well so I'm hoping this is just as good. Here's the pork roast after I deboned and split it: And here they are sealed up with the cure. I used a simple cure mix of salt, cure...

Threw 1 in yesterday morning and it was done just in time for supper after the day's work was done. All rubbed About 4 hours in Closer shot at the same time All done This was the biggest part of the days work btw. Built shelving in a doorway I closed off.

First time making pastrami. The brisket was on sale so I thought I'd give it a try. I have cured a bunch of pork but this is my first time with beef. I cut the point off of a packer brisket and used it to make some delicious jalapeno cheddar dogs. I cut the flat in half and put it curing last...

Second time making this one. It came out very good but I think next time I'll put a little less black pepper and ginger, and a little more tomatoes. I made some dried tomatoes in the dehydrator then soaked them in olive oil for about a week. The meat: 4 leg quarters and 4 BS breasts. I ground...

I'm thinking about doing some skinless hotdogs and looking for suggestions and advice. Anyone that has used them, do they peel ok? Do they expand and retract with the meat? DO you peel them right after cooking, after cooling, or when ready to serve? Any other tips would be appreciated. Thanks.

I decided to try a slimjim without the casing. Started with 3.5 pounds of beef rump roast and 1/2 pound of pork fat. Ground that thru a medium plate (a 1/4" I believe) then seasoned and passed it thru the same plate. I then let it chill and cure overnight. This morning I added ECA and laid the...

Today for supper I made a mushroom n swiss fatty with ground beef and a bacon weave wrap. I made a mushroom soupand just cut the stock in half to make it more of a sauce rather than a soup. We actually had the soup on the side with the fatty. I just added more stock to the leftover part to make...

First time try at belly bacon. I used the dry cure bacon calculator. I just added black pepper and ground ginger. I put them curing a week ago and smoked for 10 hours today. Will post pics tomorrow of the finished product since I wrapped them and put them in the fridge to rest tonight. It...

Anyone have experience making beef sticks with no casing using one of those jerky caulking guns that can give me some tips? Like a good gun, methods, how to smoke them etc Thanks Brandon

Does anyone KNOW where I can buy pork belly around Lafayette? I'm trying to make homemade bacon.

So in researching trying to find out how the amount of cure in a brine solution is calculated I found this http://www.sausagemaker.com/productdocs/Breakdown_of_Nitrite_Level_in_Brine_with_InstaCure_(Imperial).pdf Can someone explain to me what is meant by 10% pump? Is it physically pumping...

So this will be my first time making jerky in the smoker. I usually make it in the dehydrator with liquid smoke for the smoke flavoring. This time I used a marinade of water, soy sauce, brown sugar, white sugar, thyme, paprika, garlic powder, onion powder, msg, cure #1 and cayenne pepper. My...

Since I just made a batch of andouille and my wife wanted homemade sushi for supper I decided I would try some with our usual ingredients with the addition of some of the smoked sausage. I sliced some sausage into strips and pan fried just to brown up. We make a krab mix by processing the krab...

I smoked in the new year last night. Made a batch of andouille to restock the freezer. Started with 2 nice butts. Chopped into strips for the grinder A nice coarse grind for this one Stuffed in hog casing Hung them out to dry a while. They were a nice color. Looks like the flash made them...

So I put them in the Brine tonight and plan to take them out Monday night. Following Ruhlman's recipe here http://ruhlman.com/2011/02/canadian-bacon-brining-basics/ 2 pieces of a pork loin ready for brining. I made chops with the other third of the loin. In the tub in the fridge Also have...

I used soybean oil in mine and it smells like crap after about 3 smokes.