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  1. bladeguy

    Poor man's SV ribeye steaks

    I experimented earlier in the week with some burgers doing what I'm calling a poor man's sous vide. Used a stock pot my wife has, and fill with hot tap water. My water heater us set a little hot because I use it to heat my floor with in floor heat...that's another story, but anyway, that works...
  2. bladeguy

    Ribs.....yeah baby....back.

    Been a while since we had ribs. Last time I tried, the meat smelled terrible out of the cryo. So, I'm thinking I'm overdue. More to come.
  3. bladeguy

    Smoked Kielbasa and Hot Dogs

    Had a day to be around the house, no plans, and I got to thinking that I had some ground pork butt laying around that should be used up. Been wanting to try smoked kielbasa and hot dogs, so I decided to go for it. I used Disco's hot dog recipe that I found on the forum, did roughly 50/50 80/20...
  4. bladeguy

    Ribey and strip steaks for supper

    Haven't had steaks in a while, but I had some in the freezer, so we pulled them out and are going to grill them tonight. Two ribeyes and two strip steaks. Right now I am dry brining them in the fridge......just a little over 1/2 tsp kosher salt per lb. of meat rubbed on to the steaks for a few...
  5. bladeguy

    Can I improve my mailbox mod?

    I decided to do a mailbox mod for my A-Maze-N Tube I bought for cold smoking. I purchased the mailbox at Walmart and the flex pipe and fitting at HD. Drilled out the holes and hooked it all up. Decided to go for a test run right away to see what happens. Loaded up the tubes lit it, and thought...
  6. bladeguy

    Next project.....JERKY!!

    Titled edited.....thanks So I made two lb.'s of beef jerky a few weeks back, and it turned out so good, it was gone in less than a week, so I bought some top round for a reasonable price and put it in the freezer until I had some time to do more. Well, Monday I'm off, so I can smoke it then, so...
  7. bladeguy

    Pork chops tonight

    My wife asked me this morning if I wanted to grill, and if so, what....well, I couldn't say no, could I? So I pulled some pork chops out of the freezer that I had cut up from a whole pork loin a while back. They aren't all pretty, but I bet they will all be pretty good. Soaking them now in a...
  8. bladeguy

    Buckboard bacon on the smoker

    Reading on this forum motivates me to try all kinds of things, and a week and a half ago, it was buckboard bacon. I dry brined it with cure #1, kosher salt, and brown sugar. I didn't measure the brown sugar, just tossed in a couple from finger fulls. Threw them in vacuum sealed bags in the refer...
  9. bladeguy

    Spices: Premix ease at a home mix price

    So I much prefer mixing my own spices for sausage at home using my recipes and some I found on here, however, I can easily make mistakes when measuring out items each time, and I also love the idea of measuring one premix, and then mixing everything up without being concerned I missed a...
  10. bladeguy

    Water bath, or don't do it?!?!

    Question for anyone willing to weigh in. Last time I made summer sausage, I lost a night of sleep because I forgot how long it can take......especially when putting 35 lb. in a smoker that probably shouldn't have that much in it at a time. I ended up finishing in a water bath after 14-16 hours...
  11. bladeguy

    Staycation....what to do? Make sausage, of course!

    So I'm on vacation this week with no plans to go anywhere, so I figure it is a perfect time to make sausage. I have a bunch of Jr, High School boys coming to my house from a group I work with at our church, and I promised them homemade pizza, so I thought, "Why not have the sausage be homemade...
  12. bladeguy

    Thanksgiving weekend, great time to make sausage

    So I like to make sausage on Thanksgiving weekend. Works well as the wife is usually looking to get out of he house, so I get the kitchen to myself. Planning a 25 lb. batch of summer sausage, (Rytek's recipe minus fermento, plus ECA), and 10 lb. snack sticks. Snack sticks recipe, not sure what...
  13. bladeguy

    Temp for citric acid

    It is the time of year to make sausage. I've made summer sausage using Rytek's recipe in the past, and liked it well enough. However, I'm out of fermento, and had read about ECA so I bought some. Rytek's recipe says to take the meat to 145 degrees, however, the ECA I bought (LEM) says to take...
  14. bladeguy

    Long time lurker, first time poster.

    Been lurking here off and on looking for various info, but figured it was time I might contribute on occasion as well. I've become a BBQ fanatic in the last year and a half, doing lots of brisket, pulled pork, ribs, etc.....getting into sausage as well. From Central Wisconsin. Hope to learn even...
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