Search results for query: *

Greetings to all. I find myself with limited time recently,and would like to make dried beef for chipped beef gravy. I have seen a video using Morton tenderquick,however,it is 58 seconds long and rather vague. I realize that this method is probably considered cheating,but I am short on time. Is...

Hey all. I am sorry for not joining in talks,however,its been busy removing snow and ice in the great northeast. I have some fresh pork bellies ordered to make some of the " fruit of the Gods". ( that would be BACON as I see it). I am going for applewood. Is chips,chunks,or finer recommended. I...

Thank all for the inquiry about me, I work for a local highway dept. and the northeast winter GODS have been angry. I miss talking and will do better.

I am sure,as they say, everyone has a belly button,so they all have the best bbq sauce. I am tired with bottle sauce and wonder what is great. Never had memphis,or St.Louis but sounds good.

I have had 19mm collagen casings from sausagemaker for some years. They have been in fridge always. are they still good for venison sticks? I have a 5 lb stuffer and hope the small tube will be OK. Rytek has in his book that they cannot be linked,do I just lay on trays in smoker?