Search results

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. johnh12

    Sold-Lang 60D For Sale in NE Florida

    I want to downsize to a smaller smoker so I need to sell the Lang 60D. It's in great shape. Send a PM if you want details and more pics.
  2. johnh12

    Painful

    I realize that a free forum needs to post ads for revenue but the pop up bar on my lower screen each and every time I select a different thread is taking things to the extreme. Is there a way to minimize the pop ups or must I donate $$$?
  3. johnh12

    Regular Storage Container For Meat Mixing??

    What is the big deal about using a high dollar meat lug instead of a cheaper storage container from the hardware store? Are there any significant dangers or will it take awhile to kill me. Vietnam, Agent Orange, along with 30 years of Navy chow and, defying all predictions, I'm still here.
  4. johnh12

    Need Some Recommendations

    I have some venison and some wild pig that a friend gave to me. I would like to grind and mix it up 50/50 with some A.C. Leggs #10 for breakfast sausage. Each 8oz seasoning pack will do 25# of meat. I have some 1# bulk bags from Academy to use also. I know the venison is really lean and I don't...
  5. johnh12

    Commercial Seasonings

    Just got some feral pig sausage from a processor. They said the seasoning was AC Leggs #10 and it was great. I was surprised at the bite it had so I don't know if they added any heat or not. I have about 20# of deboned mixed pig and venison that I want to turn into sausage. There is a hot...
  6. johnh12

    Chili Is TOOOOO Hot!

    So I messed up a bit and need some help. Well, maybe a lot.:eek: The last batch of chili I made ended up too hot even for the hardcore folks, me included. I used one each packets of Sucklebusters Texas Chili and Ghost pepper Chili mixes for 4# of cubed smoked venison and pig. Each packet is...
  7. johnh12

    Meat Grinder Question

    I've always been told to run some bread through to push any remaining meat through the auger but a recent Good Eats show said to run a piece of cellophane through as a final step. That sent me to the all knowing internet where I found a similar article from Good Eats that recommended a couple of...
  8. johnh12

    Two Weeks is a LOOOONG Time

    Finally the wait is over. The bellies cured for two weeks in Pop's brine and in the smoker this morning. First time for both a wet brine and cold smoke. Also first time for the A-Maze-N Pellet 5x8 tray with their Pitmaster's Choice blend. The Lang 60D is set with the main chamber baffle closed...
  9. johnh12

    Sous Vide vs Plain Hot Water

    I don't think I'll be cooking anything from scratch Sous Vide but I really like the way reheated BBQ comes out using a pot of simmering, not boiling, water. Is there any reason to buy a $100+ gadget for just reheating food?
  10. johnh12

    New to Wet Cure

    I've done a few dry cure bellies in the past but want to try a couple of 2 ~ 3 pound skin on slabs using Pops wet brine method mainly because it seems to be easier. I plan to use a 5 gallon Igloo drink container that will fit just fine in our small refrigerator. I have the basic recipe but am...
  11. johnh12

    Smithfield Previously Frozen Spare Ribs-Salt??

    It doesn't say anything on the package except all natural ingredients. Salt is a natural ingredient as far as I know. I'm smoking some full spares tomorrow on the Lang using Meatheads Memphis Dry Rub recipe. There is no salt in his rub recipe but he recommends rubbing with 1/4 to 1/2 teaspoon...
  12. johnh12

    Trouble Loading the Casings

    I just made the first batch of sausage using the Hakka. All went OK except loading the casings on the tube. I used some 32~35mm natural hog casings from Academy and they would not go on the 32mm tube. 32mm is the OD of the SS tube. I reviewed several videos and read through the thread about...
  13. johnh12

    Sucklebusters Chili

    I ordered some of their chili seasoning and just made a big pot the other day. Each packet is supposed to be good for 2# of meat. I intended to use 4# of meat so I used one packet each of their Texas Chili and Ghost Pepper Chili. I ended up with 2# of smoke brisket flat cut into 1/2 “ cubes...
  14. johnh12

    1st Snack Sticks With the Hakka

    I found some Hi Mountain seasoning kits on sale at Academy Sports the other day so decided it would be a great way to test my abilities with the new Hakka 15# horizontal stuffer. The kit says it makes 20# of snack sticks so I bought 10# of 80/20 ground beef from Walmart. It comes with two...
  15. johnh12

    Hakka Stuffer Cleaning and New Gaskets

    I just received my Hakka horizontal 15# stuffer. It looks great but I have a question about cleaning the piston and gasket. The manual is not much help. How do I get the piston out so it can be cleaned in the sink? The piston doesn't unscrew from the ratchet rod for cleaning. It doesn't appear...
  16. johnh12

    Cold Smoking in Warmer Temps?

    I live in NE Florida and have a question for those in the south who prefer to cold smoke instead of hot smoke their sausage, jerky, and other things. How do you manage to keep the temp cool enough in the smoker when ambient temp is 80+ degrees? This past winter our temps were very mild for...
  17. johnh12

    Questions About LEM Products

    Lately I've been grinding meat for dog food and jerky with the attachment on the KitchenAide mixer. I now want to start the process of sausage making so I'm looking for a decent setup. So far I think it's narrowed down to either the LEM or Weston line of grinders and hand crank stuffers. I...
  18. johnh12

    Good Eats - Jerky with Alton Brown??

    I just watched his episode on making jerky. Here's the link to the recipe: http://www.foodnetwork.com/recipes/alton-brown/beef-jerky-recipe/ He got my attention was when he said a dehydrator wasn't the best way to go because it "cooked" the strips and gave it a different flavor profile. He...
  19. johnh12

    Trim or Score the Fat Cap?

    I just joined the Restaurant Depot yesterday. They had what they called "heavy brisket" for a bit more than my local Walmart but I got a 17# one so the 30 mile trip wasn't wasted. It was labeled choice grade. **First... What is "heavy" brisket as compared to "regular" brisket? It looks to me...
  20. johnh12

    Jerky Cannon Question??

    Do I need to wipe or spray the tube of the jerky cannon with a light coat of cooking oil before loading it? Just wondering if the meat tends to stick at all. Thanks.
Top Bottom
Back
Clicky