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Now I have made Pig Candy several times and just did it last night again.
My question is I am wondering if my final result is like the rest of yours.
When yours cools down is it hard and crispy? Mine has always been somewhat sticky and gooey - still taste amazing and addicting as any drug...
Being a huge fan of Bacon I have to say this has sparked my interest... might even order some to try. Curious if anyone out there in WA has tried this.
Check out this site.
http://www.baconsalt.com/
For many years I have smoked on charcoal and loved it but recently built a refridgerator smoker and did it as gas just to keep me from having to run out there and throw charcoal on all the time. Well since I am new to gas smoking I am wondering how to get the best smoke? I currently have a...
Got the shoulder rubbed in the cure and in the fridge last night. I am using the Buck Board bacon cure from High Mountain. Any tips or things I should know?
I only did about 6 pounds for a first run to see what it is like. In 10 days I'll smoke it, slice it and fry and see how it is.
I know there are some recipes on previous threads and will be searching them as well but wanted to post a thread to see if anyone has some recipes out there they have not shared.
I like to stay away from buying mixes cause if you get tied to them and they stop making it your screwed. Plus...
So I thought you all would get a kick out of this. My wife manages a restaurant and she was chatting causually with one of her regular customers. Some how in the conversation my wife brought up that I like to smoke meats. This guy said to her - are you ready for this - oh smoking meat is just...
Has anyone ever made snack sticks out of pork?
I currently make a Ham stick (which is to die for) and a pepperoni stick out of pork but has anyone ever done something like a beef stick out of only pork? or does anyone have any other ideas for stick with only pork?
Thanks,
So today a friend of mine told me he has an old refridgerator he wants to get rid of and asked if I wanted it. I said YYYEESSS. Now I have searched and read all the threads on this topic and even had the pleasure of chatting with Cajun but I still have some questions.
First my buddy says the...
Anyone have a grand idea how to clean up an OLD OLD sausage stuffer/lard press that was sitting around for several years. The gears all work fine but the main part where the sausage would go needs some work. I was think first a wire brush and then maybe sand paper then soap and water? by the...
I was at the local grocery store this week and while waiting to check out I saw something in the Impulse section that sparked my attention. It was something called a Chub and it was in with the beef sticks and jerky. As curious as I am I bought one to try. Basically it looks like a beef stick...
I am sure like everyone else here I started with tasting great food and wanting to reproduce it myself. First Ribs, then shoulder and brisket. I perfected my rub recipe to where it is all I use on all the above to beer can chicken and even on fried egg sandwiches. About 2 years ago I got the...
Has anyone bought one of these? I see they have a 5lbs stuffer for just $67. Great price but how good is it? So if you have one or know someone that does please speak up.
Thanks,
Hanifen
Question - I have been making sausage now for a good while and have people I work with that like to buy some from me. What I want to know is how to figure out what I should price my product at? Any thoughts?
Hanifen
Minneapolis, MN
I have a rather large Hobart grinder (#32) and would like to make snack sticks. Currently I do 22mm collagen casings but would like to do the 19mm casinging. What size horn should I get for the 19mm casings? Will a 3/8 horn let the link of collagen casing slide on it with out having to...