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  1. pugsbrew

    Walton's Grinders #22/#32?

    So, in the market for a new grinder. Not in a rush, just starting the journey. We are looking at Walton's #22 or #32. It's really hard to find NEW, non sponsored, reviews on anything anymore. So, I'll let those who have one comment here. Pro's and cons of the Walton machines? Not just "it...
  2. pugsbrew

    Making Capicole??

    Ok, wanting to make Capicole (Capicola). The directions I've read are all over the place. I'm looking for old school without umai dry bags, cure chambers, or cure. Looking at this video, , what say you? Making the item with the new, and improved directions, just make it better? I've tried...
  3. pugsbrew

    Rennet???

    I have not made cheese before. I want to make some mozzarella to start. Questions, animal rennet vs veg rennet, any real difference? Liquid vs tablet vs powder? Thanks
  4. pugsbrew

    Breakfast Sausage Spice Kits?

    OK, if I wanted to buy a breakfast sausage mix from one of the many internet stores, which one should I be looking at? Which store has good ones, and any to avoid. I know, personal tastes, but we all know when we really like something, and when we don't. It can't have any heat, since the...
  5. pugsbrew

    Corn Cobb Pellets

    I use them for smoking, but was wondering if anyone used them to run their grills? I’ve been using the Rural King Premium CC horse bedding pellets.
  6. pugsbrew

    Canadian Bacon and Brining

    Just curious how many brine cure when making CB vs dry curing? Any comments? I was looking at Pop's brine for CB.
  7. pugsbrew

    Bacon and cure - How much is too much?

    So, I've been reading through the Bacon Bible by Peter Sherman. He has included instructions on curing bacon. His recipes call for 2 tsps of cure for 5 lb of meat. What am I missing here? Isn't that twice the amount of normal recipes? How much is too much for 5 lbs of meat?
  8. pugsbrew

    Cheese Storage Temp?

    OK, can I store my smoked cheese at temps below 60 deg, vs the frig, and be safe? My smoked cheese has been vacuumed sealed, reference this. http://www.henningscheese.com/pdf/storage_temperatures_necessary_to_maintain_cheese_safety.pdf Any input appreciated.
  9. pugsbrew

    Blaz'n Grills Comments?

    Anybody have any comments on this product? http://www.blazngrillworks.com Thanks
  10. pugsbrew

    Chicken and cast iron grates - does it ever NOT stick

    OK, I can't figure out how to cook chicken, on ANY grill, without it sticking to the grates. I preheat the grates, coat them with some type of oil/fat. My wings, I coat with an oil. Place on hot grates, STICK EVERY TIME. So, how does anyone cook their chicken without leaving half of it on...
  11. pugsbrew

    Cure in marinates and brines

    OK, I understand how to use cure when dealing with dry rubs and sausage additions. Where I'm having a problem is when mixing up a marinate. I've used Pop's brine a number of times, but this is not what I am shooting for. Let's say I want to make a marinate and want to add cure. How do I...
  12. pugsbrew

    Fermenting Veggies

    If I were to purchase one book, on the subject, which one would I buy? Thanks
  13. pugsbrew

    Fat Content

    I've been dabbling in sausage making for about a year now, and I'm still not sure about fat content/%. I know it depends, but what is a good round %/number you guys use for the fat content of your sausage? Can one have too much, and what is the absolute min you would add? I plan on making...
  14. pugsbrew

    How to make Chorizo?

    OK, I did a search, and I'm not finding a recipe I want. I know there are a plethora of recipes, but I need something like the chorizo you get in the Mexican restaurants. You know, spicy and greasy. Maybe this isn't traditional, but I want somewhere to start. Can you post a link to a good...
  15. pugsbrew

    Bacon Gone Bad - Jowls

    So, I brined, for two weeks, some jowls and bellies for bacon. I used Pop's recipe. After the brine, I soaked them in water for a day, let them rest in trig for 3-4 days, smoked for a day, then put back in frig for 9 days. I had used a seasoned garlic powder on all but one of the jowls, and...
  16. pugsbrew

    Salt and Curing

    Just curious, what does regular salt, not cure #1, do in the curing process? Does one even have to add salt? I was just thinking about Pop's brine, and I was thinking of leaving the salt out. Any thoughts on this in brining and dry curing?
  17. pugsbrew

    Max Temp Storing Bacon

    I have just cured and cold smoked some bellies and jowls. i just took it out of the smoker. I'm planning on putting it in a back shop for some time. right now the temp is 55 deg, and it will go down tonight. Any concerns? What's the max you would store your bacon overnight? What's...
  18. pugsbrew

    Another Casing Thread

    1. Anyone see any difference in natural hog/sheep casings from Butcher & Packer or The Sausage Maker? 2. Last time I made sausage, my bundle of casings became SO knotted that I lost about 1/3 of them. Any technique on how to prevent this? 3. What is exactly fibrous casings used for? I...
  19. pugsbrew

    A-MAZE-N OVAL EXPANDING SMOKER

    Anyone used one of these, http://www.amazenproducts.com/product_p/oet.htm Trying to use something in my Camp Chef DLX.
  20. pugsbrew

    Substitute For Camp Chef Pellets

    This has probably been covered a thousand times, but what substitute pellets are being used, and working, on the Camp Chef pellet grills? The almost $20 a bag for their pellets, depending on where you find them, isn't hacking it. What are you guys using in these grills? Thanks, Mark
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