Toggle sidebar

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. coach tom

    Found asparagus yesterday

    Sorry, not only when you would look, but also where would you look? Thanks again
  2. coach tom

    Found asparagus yesterday

    Hey CrewCab, Here in Erie, Pa. I look for wild Leeks in the woods usually along river/creek bank area's, but never heard of looking for Asparagus. Not to sound like a dweeb... but where abouts would you begin to look??? Thanks, Tom
  3. coach tom

    150 some odd pounds

    WOW....Yeah Baby!! And I thought I made sausage. All I can say is that pic makes me delerious. Phenominal!!
  4. coach tom

    Need Help

    Allen, personal preference i guess, but i find 80/20 too much fat to lean ratio. I use 90/10 for ground beef jerky & you'll barely have to blot with paper towels. Just my preference though. GOOD LUCK, HAVE FUN!
  5. coach tom

    smokin in Pa

    George, Welcome aboard the SMF. Lot's of great people here & knowledge too! Good to see another Pa person sign on
  6. coach tom

    I bought a new toy today and it's Dacdots fault!

    DeeJay, Great price..wow. The sausage stuffer site is alot more $$$$. Always wanted one cause I make alot of sausage. Now I can take the savings & put towards a vertical stuffer. Seems stuffing sausage always seems to be a 4 hand operation w/ my meat grinder. Hey DeeJay,any hints on the vertical...
  7. coach tom

    simple casing questions

    Oopps, looks like my post should of been closer to the collogen Q, sorry. But hey, nothing like a good batch of jellied pigs feet!
  8. coach tom

    simple casing questions

    Cologen casings are uasually edible. They are made from the collogen layer just under beef hide, ground up & then extruded to forms for their pre-determined size. other than sizes they come in 2 main types, 1 type for fresh (thinner) & the other that is thicker for smoking that will hold the...
  9. coach tom

    new member checkin' in

    Welcome to SMF. Jump right in with both feet. Lot's of great people here to help you with any Q's you may have, as we all learn from one another. Be sure to check out Jeff's 5 day E-coarse.
  10. coach tom

    Question for the sausage pros

    jts70,As just said, a larger tube will facilitate stuffing larger casings such as Salamies. What kind of sausage you looking to make? There are numerous types of casings out there IE: Natural,synthetic & colagen which is actually a natural product. When using Colagen for lets say...
  11. coach tom

    Greetings from Northern Pa!

    Welcome aboard Millstream! GREAT to see another Pa. person jump on ship. Lot's of wonderfull people here to help you for any & all Q's you may have.
  12. coach tom

    Who has this book??

    DeerMeat, I purchsed this book awhile back with the VHS tape. You get a combo deal if you purchase the book w/either the VHS Tape or the DVD. It's a great book and worth the money. Tons' of recipies, techniques, methods etc... I was on DeeJay Debbys site (excuse the Typo if im wrong) has a ton...
  13. coach tom

    Chuck Roast

    Thank's ALOT!!! I just drooled all over my keyboard. Looks great and I love Chuck, the center cut chuck to be precise, not the shoulder (English) cut chuck. Your's looked to be the center cut which correct me if im wrong but that comes after the Prime Rib?
  14. coach tom

    Thank's to "BigArm's smoking

    Nah, that was new construction at the time! My 2 Chihuahua's sleep with me. Ha haha.
  15. coach tom

    Thank's to "BigArm's smoking

    Many` thanks low&slow! I'm sure everyone else thanks you too! Hahaha. The smoker was my dads design he built in 1973. It also doubles as a grill by putting a large pan under the bottom rack. It also has metal rods for hanging sausage. Trying to re-finnish exterior before using again. happy...
  16. coach tom

    Thank's to "BigArm's smoking

    Sorry to all, hope there arenot repeats. I NEED TO KNOW HOW TO POST THUMBNAILS and basically,what the heck im doing!!! Thanks for more imput! Tom
  17. coach tom

    Thank's to "BigArm's smoking

    Please excuse my ability to really screw these up! w
  18. coach tom

    Thank's to "BigArm's smoking

    I don't know if this is right or not but been (^%$#@@# with these pic's of the ole Dog House smoker. Here goes...maybe not Lol...But I know Hockey.
  19. coach tom

    trying to find back or belly

    If anyone's in the Erie, Pa. area..bellies,whole or half are 1.89 a pound at Giant Eagle. They are also Pitsburgh & Cleveland area too cause thats what I buy. If you go to a meat wholesaler you have to buy more weight but get a better price! No offense but that looked like a smaller piece for...
  20. coach tom

    trying to find back or belly

    I know things may get redundant, but if your store carries "side meat" that is sliced pork belly uncured,unsmoked. Then thet should have the bellies. This probably dont help,cause side meat = bellys
Top Bottom
Back
Clicky