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  1. F

    Worth buying prime?

    Is it worth buying a prime tenderloin roast for beef wellington?
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    Bangers

    Does anyone have a source for relatively authentic British bangers (as in bangers and mash)? Thanks.
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    No churn ice cream

    I looked back a few pages and didn't see any discussions of this so I thought I'd start a thread. I'm a big fan of no-churn ice cream because a) it is easy, b) it is quick to make, c) the creative flavor possibilities are endless, and d) it is delicious. My basic methodology is this: 1) whip...
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    WS-1510ELPM set-up help

    I have my new Auber ws-1510elpm pid and I'm having a little trouble figuring out the set-up. What I've managed to do, so far, is to plug in the sensor and enter a program of 250* and 120 minutes that I will use for the initial burn-in of my new Masterbuilt analog smoker. I understand how to...
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    Is this a good pairing?

    I'm looking at electric smokers. I don't need anything big, as I rarely cook for more than 7. The largest quantity I would be smoking is about 15 lbs. of kielbasa at Christmas and Easter. And I would anticipate it being used for more modest amounts of other sausages at other times of the...
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    Meat netting sizes

    Can anyone point me to a thread, or an online chart, that relates netting size to meat cross-section size? This would be for wrapping and netting whole muscles after curing before putting then in the curing chamber. Thanks
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    Bone-in v Boneless

    Is there a good rule of thumb to compare the price of a bone-in pork shoulder to the price of a boneless butt? Or a way of estimating how much of a large (10 lb. +) bone-in shoulder roast is the bone? I'm relatively new at buying these cuts and with the way prices are, I want to make sure I'm...
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    Airflow in curing chamber

    I'm working on putting together a curing chamber along the lines of the one Eric (Two Guys and a Cooler) describes in his video. I know what I'm going to do about temperature and humidity but I'm not sure about airflow. I am using a beer cooler and the internal fan seems like it produces too...
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    Programmable electric smoker

    My daughter and I just did our first kielbasa and we made the traditional Easter kielbasa called kielbasa biala, or white kielbasa, which is a fresh sausage so no smoking involved. I was more of a blind guide and she did all the work. And she loved it. So she went on Eric's Two Guys and a...
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    Where did I go wrong?

    Ever since I got a slicer I've been wanting to make deli-style roast beef. Using an eye round, my first try didn't work out that well - very tender but very dry. And deli roast beef can't be dry. Since eye round is fairly tough I think I overdid it on tenderizing. My first decision was to...
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    Fat percent estimating and adding fat

    My first project, now that my grinder arrived, will be breakfast sausage - patties and caseless links. I couldn't get a pork butt and settled for a bone-in shoulder roast. And I have a few questions. 1) once I have butchered out the bone, does anyone have a good method or rule of thumb for...
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    FreshGround

    I picked this screen name because I am a complete newby when it comes to smoking, and an almost complete newby when it comes to sausages and salumi, which are my main interest. I hope to learn a lot here. I won't have much to offer beyond naive newby questions, so be gentle.
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