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For my first attempt at curing/smoking bacon, I bought a box of skin on bellies and center cut 2 of them then removed the rind before curing. I used the sides and ends, rind on, as crackling meat (delicious!). I purchased brown sugar cure from Southern Indiana Butcher Supply. I prepared per the...
Thanks to all of you guys.
Johnny B. When I was with FL Foods back in early 2000 we used Rosemary as both an antioxidant and because it was said to contain color retention properties. That is the basis for my decision to use it at home. If there is something better I will gladly use it. I am...
I want to start using rosemary as an antioxidant in my ground beef and fresh pork sausage I grind and freeze for my family and friends. I was hoping when I ordered the rosemary from Butchers it would contain grams/pound or some other measure of addition. Can anyone help me?
I want to make my first attempt at smoking bacon. I need a simple cure recipe (not too sweet or salty either) and cold smoking instructions. Sincere thanks and appreciation in advance.
I want to smoke whole pork bellies beginning in January and I have been looking for a good cure. I am not interested in flavors or gourmet cures just a basic simple cure that isn't real salty tasting and just does the job. Being a novice I also need instructions on how to cure.
My wife has a...
Thanks Nepas and Chewmaster.
One more question: I made a batch of venison SS today and my fiberous casings shrunk to the point of being loose. The meat was lean, low moisture and I did not rush the temps. There was no moisture or grease evidence in the bottom of the smoker I finished off at 170...
I found a recipe created to Pat Thompson in 2012 for Summer Sausage that everyone loved last year. It calls for liquid buttermilk and I was wondering if you guys think I could use powered Buttermilk or something else instead.
Also have any of you used Curley's Summer Sausage spice? If so please...
Foamheart,
Even though I worked in Lafayette in 72-73 and have been back to visit friends 100 times since then, I really don't know because I never ate Veron's even though he was in his heyday back then. I was a kid then and I ran the meat market at K-mart Foods on the Thruway and my wife...
ChefJimmyJ,
A grandson of the family tells me they relocated to Polk County from Georgia but the ancestors were from Ireland.
Thanks for your help.
Jerry
Boykjo,
It was like a rope smoked sausage with links about a foot long between the curves. That stuff really made an impression on me because I can see it in my mind's eye today. Thanks
Years ago in the late 50's Mom and Dad received some home smoked sausage from a friend in Polk County Texas. It was pure pork from a farm raised hog, nothing fancy or exotic I can assure you because we were all poor. All of us remember things from our childhood as the best we've ever seen or...
Years ago in the late 50's Mom and Dad received some home smoked sausage from a friend in Polk County Texas. It was pure pork from a farm raised hog, nothing fancy or exotic I can assure you because we were all poor. All of us remember things from our childhood as the best we've ever seen or...