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  1. SonnyE

    Ice Cold....

    Ice Cold BBQ... Ice Cold BBQ Chair.... Ice Cold BBQ Patio Tables.... Hell's Bells it's Hails Balls!
  2. SonnyE

    Stringing up my stuffins....

    So, I wound up tying my recent stick production to my cross bars for smoking. I was wishing with every knot I had an easier way. I went looking for some ready made hooks of some sort, I even found myself looking over Shower Curtain Hangers. Finally, I came back to Earth and got out one of my...
    • SonnyE
    • Thread
    • sausage hangers sausage loops sausage stringers
    • Replies: 4
    • Forum: Sausage
  3. SonnyE

    And BAM... Snack Sticks

    So it was hard earned, but worth it... So yesterday my stuffer finally arrived. To pooped to to switch, I finished my Bacon packaging, took a bit of a break, then jumped in. I had gotten 5 pounds of my packaged Beef and Pork out to soften up from the deep freezer. It was still frozen as I ground...
    • SonnyE
    • Thread
    • 17 mm snack sticks 5 pounds of snack sticks meat sticks snack sticks snak stix
    • Replies: 25
    • Forum: Sausage
  4. SonnyE

    Red Faced Amazon...

    This morning I get notification my Stuffer, In Stock, is finally shipped. This is 6 days since it was ordered. Suddenly... it will be delivered by 9 PM tomorrow. Yep, Red Faced Amazon decides to get their flub fixed by overnighting the order. I guess I'll start thawing some meat. Everything...
  5. SonnyE

    Alright, you shamed me into it....

    Geeze, smoken cheese. OK, so we had this block of Tillamook Cheese the wife got for me to shred some up, small block some up, and of course if you ask me to cut the cheese, there is a toll on the act. So I got the ends of the block (my choice), and I cubed up one of them for bite size smoked...
  6. SonnyE

    Sausage Stuffer and Cold Feet...

    So, after waiting 12 days I got antsy and started lookin around. I found a late model LEM 5 Pound Stuffer on Amazon for $119.95 and free shipping. So for the extree, I changed my mind, bought the late model LEM, and canceled one I had on Back Order. And it's going to be on it's way because it is...
  7. SonnyE

    I've got meat...

    I have a big Boston Butt over 10 pounds. (Well, big for me...) And I have a package of over 5 pounds of Stew Meat. My plan is to grind them for Sausage, and probably specifically for Snack Stick fodder. So I have a storage idea I would like help with..... My idea is to break down the Butt into...
    • SonnyE
    • Thread
    • pre-packaged meat for sausage sausage meat storage sausage meat storage after the sale seasoned sausage meat storage
    • Replies: 22
    • Forum: Sausage
  8. SonnyE

    Is a Snack Stick a Sausage?

    Not sure, but I'll hang it here. Please move if there is a more appropriate place. So, finally several things came together yesterday, and I finally got brave enough today to jump in. I was happy things worked fine for my first attempt. I ground my pork with the biggest plate in my grinder. It...
    • SonnyE
    • Thread
    • ist snack sticks snack sticks
    • Replies: 22
    • Forum: Sausage
  9. SonnyE

    Snack Stix for a Maiden Voyage...

    OK, so I jumped in. I got a grinder attachment for the Kitchen Aid mixer, with sausage stuffer tubes, and I'm getting ready to make Snack Sticks when my order arrives with Collagen tubes, I'll be itching to try things out. I'm wondering if anybody has made Bacon Snack Sticks? I had this hare...
    • SonnyE
    • Thread
    • bacon snack sticks blue cheese bacon snack sticks buckboard bacon snack sticks snack sticks
    • Replies: 9
    • Forum: Sausage
  10. SonnyE

    Chili & Lime Pork Loin Sous Vide....

    So... I loved my SV pork loins so much, I decided to do another hunk. This time, I seasoned it up with Chili Powder, a bit of smoked salt and for a twist some Oregano. The book calls for 149 degrees for 6 hours. So trying that. I'm thinking about getting some Pinto Beans and cooking them into a...
    • SonnyE
    • Thread
    • chili chili & lime pork loin pork chili pork chili with pinto beans
    • Replies: 16
    • Forum: Sous Vide Cooking
  11. SonnyE

    I have no idea where to put this....

    If there was an "Insane in the Kitchen" area, that might fit. This mess has Sous Vide Pork Loin, but that doesn't fit. It has some fried up Buckboard Bacon, but that doesn't fit. It has Black Beans, but that isn't all. And Chili Powder, Chipotle Powder, Cracked black peppercorn, and even a big...
    • SonnyE
    • Thread
    • black bean pork chili double pig chili dutch oven chili insanity in the kitchen chili pork chili pork chipotle chili
    • Replies: 6
    • Forum: Pork
  12. SonnyE

    Disco's Pepper Back Bacon....

    YaHoo! It's Pelical Day! Out of the curing bag and into a bath. In an hour, it's onto the rack for it's pelical forming. I'm off to Disco's to refresh on the Pepper Back (Candian) Bacon. All right! 4 tsp cracked black peppercorns after the pelical, just before the smoker. (I don't know why I get...
    • SonnyE
    • Thread
    • disco's pepper bacon pepper back bacon pepper canadian bacon
    • Replies: 20
    • Forum: Bacon
  13. SonnyE

    Pork Loin Sous Vide...

    OK, So I followed a lead by a friend here and got myself a nice, simple, easy to run, no frills Sous Vide heater. He and another here use this same heater with great success. Me too, now. Lovin It! I've done two meals of Smoked Salmon, and yesterday did a small piece of Pork Loin as an...
    • SonnyE
    • Thread
    • loin dinner pork loin sous vide scorched pork loin torched piggy
    • Replies: 30
    • Forum: Sous Vide Cooking
  14. SonnyE

    A Traditional Old-Style Butcher....

    Something I ran across.... In this day of people being worried about diseases and parasites, along comes the right way to do it. His visit to a ranch reminds me of the way I raised our animals, with respect. Trouble Calf, Audrey cow, Sir Francis Bacon, and numerous goats and chickens.
  15. SonnyE

    What happened to the Emoticons?

    Now they are bigger, but it makes them had to navigate. And some seem to have been removed. Is there a way for members to reduce the current size to condense them?
  16. SonnyE

    Sonny Scores a Smokehouse!

    A new member here decided to give away his defunct MES 40 Gen1 Smokehouse. So Sonny offers to haul it away. We texted and make a pick up time, and I was glad to haul it away. It appears to have been a well loved and well used smoke box till the controller crapped for the second and final time...
  17. SonnyE

    Back Bacon (Canadian Bacon)....

    Today my first shot as Back Bacon (ala Disco) came out of its curing bag and is soaking in an Ice Water bath for an hour before heading into the fridge open for forming the Pellical. The Pork Loin is all firmed up from the curing slumber and daily massage and turn over. I'm imagining some tasty...
    • SonnyE
    • Thread
    • canadian bacon disco's back bacon pork loin pork loin bacon
    • Replies: 25
    • Forum: Bacon
  18. SonnyE

    I just realized the Links....

    If I type AMNPS, or MES 30, and probably others, they turn into links automatically. That is SO COOL! Great fix Administrators! Thank You!
  19. SonnyE

    2 Kilo's

    Pork Loin Teriyaki using Walt's Recipe. (except I put Cure #1 in mine) Nothing hot in this. Bada-Boom, Badda-Bing! In the fridge for about 30 hours. (Because I'm tired and not about to start drying Jerky at 11 PM tomorrow.) Whaddah Ya mean? See here: Picture. :emoji_thumbsup: Each bag has 1...
  20. SonnyE

    And away we go.... Smokin Today

    OK, my Pork Belly is in the smoke. I did another Slab due out on the 17th. I let it set to pelical for 2 days in my curing fridge, but today set it in front of my fan and finished drying it out. Satisfied it was well dry, I forged ahead and have it in the cold smoke and running a MES temp of...
    • SonnyE
    • Thread
    • bacon cold smoked bacon pork belly bacon cold smoking
    • Replies: 11
    • Forum: Bacon
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