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  1. olecrosseyes

    Slicing bacon and the like

    I own a 8.5: LEM. When slicing pork bellies, they do not cut cleanly all the way through. It will leave a tag end at the bottom of the meat in the tray. So if it goes unattended it will grow to a longer one. My other gripe is how much larger of a slicer do I have to muscle or crane down into my...
  2. olecrosseyes

    Gotta Question

    I think I know the answer but,,,, I was doing a search from way back just before I jumped on to this bandwagon for a recipe. It was from "Dutch". I looked into when he was "last seen Dec 23, 2021" ??
  3. olecrosseyes

    Turning a Corner and Eating Healthy!

  4. olecrosseyes

    Fathers Day Italian Meatloaf

    Well here is my take on Italian Meatloaf. 1 pound deer burger 1 pound 80/20 hamburger 1 pound ground pork 3 eggs Fare amount Lea Perrins Fare amount low sodium Soy sauce Good covering Italian bread crumbs Sprinkling of parmesan cheese Good sprinkling of Oregano, Basil and Thyme Sauteed 8 oz...
  5. olecrosseyes

    Pellet Smokers Mood Swing?

    I picked up a large never fired vertical pellet smoker a couple of months ago. He purchased it near 2 years prior, so there is no warranty on it. I've never owned one, all of my smoking has been done with charcoal, wood and wood assist gasser which I'm getting rather decent with after 45 years...
  6. olecrosseyes

    Good Ole Days

    Good Ole Days
  7. olecrosseyes

    FEEL LIKE BRISKET TONIGHT!

    Well actually for din din tomorrow. Not sure if it was here on a thread that I picked up on the “Lobel’s of New York” brisket with dry rub and mopping sauce, maybe yes? Any hu, I picked up a prime packer from Sams in July last year. 17 lb-6 oz. Price was missed marked as I can’t believe even...
  8. olecrosseyes

    SMOKED DEER HIND QUARTER

    Has any one ever done one, bone in? Friend of mine is asking me to do one for him. My only experience in smoking deer is summer sausage, bacon wrapped loins and burgers if I remember. I appreciate the help! I looked into the previous post and gained some insite, just looking for more input...
  9. olecrosseyes

    Imitation Venison Bacon

    60% Ground deer and 40% pork shoulder mixed with "Excalibur, Imitation Bacon" seasonings and loafed. My first attempt at this. All ground meats should be finished to 160 degrees IT according to the USDA. Yet some where I have read for this to go to 145 IT. I know some of you take deer summer...
  10. olecrosseyes

    Kitchen Knifes ?

    After viewing Steves posting of the "tendon"ing possible filleting of the toe in "Kitchen knife etiquette", I have a real question that to me is of debate. When using a steel, do you pull the knife into the steel or strike away from it? Before you answer,, Does the answer matter by what stock...
  11. olecrosseyes

    DDF calculator?

    Some old post reffer to the DDF calculator, just what is it? Is it this, that you're speaking of? https://www.hamzasreef.com/Contents/Calculators/DirectSaltCalculator.php Sorry for digging up some ole~ dirt, but,,,,, Ole~ and dirt in in my veins! :emoji_smile:
  12. olecrosseyes

    Salt ratio for Fresh Sausage ?

    It's time for me to make fresh sausage again. What are your go to ratios of salt per pound of pork shoulder? When we are talking about salt, does it matter to you what kind of sausage you are making? Sweet Italian Sausage Hot Italian Sausage Breakfast Sausage When I'm asking about the salt...
  13. olecrosseyes

    Vacuum Machine Issues?

    Are any of you having any issues with your vac machine and if so what or how is it not working correctly?
  14. olecrosseyes

    Which Food Vacuum Machine?

    LEM MaxVac® 1000 Vacuum Sealer SKU: 1088B or ARY VacMaster PRO 380 MFR #: PRO380 (876380) What is important to me is: Repetitive sealing without waiting for the machine to cool down Accepts wide bags of 14" to 16" Has bag storage with cutter Prefer Stainless Steel finish but,,, Not concerned...
  15. olecrosseyes

    Finishing Temp?

    There is discussion on a fishing website that deals with cured summer sausage and the propper finished internal temp. A friend of mine states that "when the cure#1 or the like is used that the safe internal finish temp is 152 degrees to kill the last of the bacteria that can cause issues". I...
  16. olecrosseyes

    Nitrates and Nitrites what are they and what's the differance.

    I ran across this article for the explanation of Nitrates and Nitrites here on SMF under the articles and thought it was worthy of fronting it here. I've been on this site near a dozen years now and I am just now understanding the difference, my bad...
  17. olecrosseyes

    Penetration of Smoke?

    Should you sprinkle the rub over the top or rub it in hard? My wife said on a noontime show that she likes to watch during her lunch that Michael Simon said to sprinkle because it allows for smoke to penetrate better. He was using something like a (similar to but it wasn't one) stick burner that...
  18. olecrosseyes

    Have You Ever Listened

    Have you ever listened to some folks for a minute and thought,, Their Cornbread ain't done in the middle?
  19. olecrosseyes

    Vortex ?

    I read most everyone starts a "chimney" of charcoal and dump it into the vortex. My question is why not start the charcoal in it?  The only difference that I see is it is a cone as opposed to cylindrical. It will still get as much air with it placed on the charcoal fire grate, wouldn't it?   
  20. olecrosseyes

    Bacon Cure

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