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  1. hondabbq

    Anyone used a dessicant?

    I just had an idea. I posted in another thread that I have issues with keeping my snack stick casings snappy. I love them after the cook and for a few days after but once I cryovac them they get soft and chewy and peel away from the meat. When they come out from the cook the casings are full...
  2. hondabbq

    Back bacon run before winter.

    I load up the freezer in fall for winter eats. Did a run of jalapeno and cheddar kielbasa a few weeks ago that I posted as well as some bacon. Now it was time for some back bacon. 6 loins cured in Pops Brine for 2 weeks. Dried in the fridge for 3 days and into the smoker. Smoked for 4 hrs...
  3. hondabbq

    Jalapeño and Cheddar Kielbasa

    Got 2 bellies in the smoke right now from @SmokinEdge bacon thread. I realized I only had 1 ring left so I decided to bring some meat home from work and run the smoker all weekend. That mixer they were gonna toss from work (its old and has no guards so it was “illegal”), so I picked it up for...
  4. hondabbq

    Back Bacon timing

    I am wanting to do a run of back bacon before it gets too cold to smoke up here. I always cure in Pops for 2 weeks. Here is my dilemma: I am able to cure my meats at work, which is a huge plus. I am leaving for a holiday on October 11 for 2 weeks and back to work on Monday October 27. Is...
  5. hondabbq

    Nashville BBQ??

    Hello all, Heading down to Nashville in a few weeks, coming from Canuskistan. We are looking for some true authentic BBQ. (no national chains) We are staying 8 mins from Nissan Stadium and heading to the game on that Sunday. Also heading to the Opry a few days later (wife is a country bunny)...
  6. hondabbq

    Anyone have one of these new Pellet Grills?

    https://www.costco.ca/pit-boss-1600-heritage-pellet-grill-with-cover.product.4000325553.html Looks like a nice set up with the grease pail and fire pot removal underneath. I had a GMG and it was such a PITA to get tot he burn pot to clean it. I hated cleaning that thing. This unit seems like...
  7. hondabbq

    Brining wings

    Curious to know how many of the forum brine their wings before cooking? There are brines out there that you can buy or make your own. Do you buy your brines or make your own?
  8. hondabbq

    Anyone use coarse ground pork for brk sausage?

    I was going to make a run of coarse Italian sausage and wanted to also make some breakfast sausages. I cant imagine why it wouldnt work but there are many here smarter than me.
  9. hondabbq

    Is my meat ok?

    I have a question I think I know the answer to but I want your opinion on it. Tuesday night at 1140 I had a breaker trip in the house. When I went to turn it back on I must have knocked another breaker which killed the power to my fridge and freezer. I have 5 capicolla curing in the fridge...
  10. hondabbq

    Capicolla rub recipe

    Im getting ready to make a run of Capicolla again. I did the Umai thing and did the long cure, but this time I want to do a cooked/ smoked capicola and just cure with #1. I used the Umai rub and wasnt a fan of it really. Looking online there is dozens of varied recipes, so Im looking for a...
  11. hondabbq

    First Umai capicola

    I got myself all set up to make my first ever batch of Umai capicola. All went well until the clean up. I noticed my second piece that was sealed with my FS had a blown seal and wasn’t under vacuum. I immediately cut a new bag to fit and transferred it to the new bag. During the transfer there...
  12. hondabbq

    freezing pepperoni?

    Im making about 10 lbs of pepperoni chubs today and smoking/cooking tomorrow. My question is this: What is the best way to freeze it? I have a FS so that will be part of the process, but should I preslice then cryovac or leave the chubs intact and cryovac. I will cut the chubs into about 3"...
  13. hondabbq

    Explain emulsifying

    I have always wanted to make my own hot dogs. I have read numerous threads about the process etc, but the examples of the emulsification of the meat eludes me. Just like making sausages and sticks there is a finesse about the tackiness of the meat before casing it, which takes a few runs to get...
  14. hondabbq

    Jalapeno and cheddar loaf help

    I am told I make a pretty mean Jalapeno and cheddar Kielbasa, and I think so too, lol There is a butcher shop that I go to that has a Jalapeno and Cheddar loaf that is so god damn good. I thought " why dont I take my kielbasa recipe and make my own?" Ok so I know how to cook the kielsbasa in...
  15. hondabbq

    Dripping back bacon

    I have made back bacon a few times. The last time it was on the dry side and I wasn’t happy. I’m always looking to improve and read on the Amazingribs website to cook and smoke at 325 to push through the stall and have a shorter cook time which makes for a juicer end product. I bribed the pork...
  16. hondabbq

    vacuum mesh bags

    I cannot find the lady that used to sell vacuum mesh bags on the SMF pages. Anyone got a link or a lead?
  17. hondabbq

    Umai Hungarian Salami

    I have made a few batches of charcuterie with the Umai casings. A friend asked if I have ever done Hungarian Salami. I have not. so I started to read up on what makes Hungarian salami, Hungarian Salami. Recipe and ingredients seem easy enough. The only fall back I have is no curing chamber...
  18. hondabbq

    How long to cure turkey breasts

    I have done belly and back bacon multiple times with Pops brine. My buddy asked me to do him up some turkey breasts. What kind of time in the brine are we talking here, necessary for proper cure? I always cure for 2 weeks for bellies and loins but these breasts are much smaller. Then...
  19. hondabbq

    How cold is too cold to cold smoke?

    I watch the temps a few weeks out to try and plan some bacon smoking as this time of year can be sketchy up here. Well the weather changed more than I wanted. I put my 25 lbs of bellies on this morning at 6 am with my AMNPS with dust. It’s sitting at about 0c outside. I smoke inside my garage...
  20. hondabbq

    Casings.... Natural vs collagen

    I have made fresh and smoked sausages for a few years now, always using natural casings. I also have been making snack sticks for years using collagen casings. This morning I grabbed the last package of breakfast sausage, so I need to make more. I started to look online as I can’t buy...
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