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    Cured loin isn't pink

    I recently dry cured a 2 pound piece of pork loin that I had sliced in half so the halves were about an inch thick. I used the digging dog farm calculator with 1.75% salt, 1% sugar and the default cure #1. The loin halves cured for 7 days and were then rinsed and sat uncovered in the fridge for...
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    Thinking about corning some shanks

    Hi all, I harvested a deer a few days ago and just finished my favorite part of hunting (aside from cooking) which is the butchering. I've made osso bucco and other braises with the bone-in shank but this time took the meat off the bone to save freezer space. I'm thinking that this time...
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    Pit Boss Vs Traeger

    Hi folks, I have some birthday money burning a hole in my pocket and I'm thinking about upgrading from my MES 30. I mainly use it for sausages (snack sticks, summer sausage and regular hog casing) and for a number of reasons I'd rather have all my surface area in one horizontal space versus the...
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    Help! A nitrite dilemma!

    Sorry for the long post but I wanted to make sure I explained my situation I'm in the middle of making a couple batches of snack sticks with PS Seasoning spice blends. I'm also using their liquid smoke because I can't use my smoker at the moment. The directions state to add the sodium nitrite...
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    Curing time question

    I've made bacon only once before and that was a couple years ago so I went through and pretty much read everyone's bacon posts to get reacquainted. I used the Digging Dog Farm calculator for my salt, sugar, and cure measurements on an 8 pound belly cut in half. One half is just salt, sugar and...
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    Weeknight Venison and Drop Biscuits

    Indaswamp's pronghorn and mule deer cook had me craving deer! My husband harvested (I struck out, boo) a Columbia blacktail deer. They have smaller racks than a mule deer or whitetail but are very good eating. They are also apparently hard to find during the month of October 😆 When processing...
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    Steer vs Heifer

    Hi all, I'm buying a 100% grassfed Angus to be butchered next month. The farmer asked me if I wanted a steer or heifer. Based on the pricing, with the steer being slightly more per pound, I assumed steers were better eating, but after doing some reading, it seems like a lot of people say that...
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    Looking to buy a Mes 40 2.5 gen

    Hi All, I'm looking to upgrade from my Mes 30 to a Mes 40 with a PID. Is there anywhere to still purchase a 2.5 generation Mes 40? Or does anyone know what the model # is for that specific model? From what I've read, that is the best model to go with as far as even heat distribution. I mainly...
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    Hog casing for summer sausage in a pinch?

    I just mixed up 5 pounds of beef summer sausage to smoke tomorrow for a camping trip this weekend. I would usually stretch out the process over a few more days but this time I'm just making sure the cure has 24 hours to do it's thing. My problem is I just realized I only have a couple small-ish...
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    Mighty Bite Grinder

    I just ordered a LEM mighty Bite from Home Depot for $161 (was $179 with a 10% off promo code). I hemmed and hawed over whether or not I could get away with the LEM 575 watt grinder which is only $80, and I'm still curious if anyone has either of these grinders and what their thoughts are...
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    New to charcoal, need help!

    Hi folks! I recently purchased a small, portable yakitori grill that I'm pretty excited about. I am guilty of only using a gas grill in the past so I'm know nothing when it comes to selecting charcoal. I started reading about what kind of charcoal to use for yakitori grilling and the real deal...
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    Andouille Summer Sausage?

    I have some freshly ground venison thats cut with 20% pork fat. I'm interested in making andouille since it so versatile and I can use it for breakfasts or add to dinners, but my husband loves summer sausage because its easy to eat while he's on the go at work. I don't really want to make both...
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    AC Leggs Pepperoni Snack Stick question

    Hi everyone, it's been awhile since I've had fun with the smoker but deer season is upon us and I need to test out some recipes! I just bought some 17mm collagen casings and a pack of AC Leggs pepperoni snack stick seasoning. The instructions say it is optional to add ECA. Has anyone used this...
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    Blackstone griddle bowed?

    Morning everyone! I recently jumped on the bandwagon and picked up a Blackstone 22 inch griddle with the folding table and hood. On sale for $100! I love this thing but I've noticed that as soon as oil or grease hits the surface is pools significantly in the corners of the griddle. If I want to...
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    Quick roasted chicken dinner

    I threw together a simple one-pan chicken dinner that is pretty hands off and really satisfying - even for someone who feels like they've cooked way too much chicken during the last few weeks! I started with onions, potatoes, carrots and celery, and seasoned with salt, pepper and garlic. When...
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    Is my Traeger dying?

    Hi all. I have an older Eastwood 22. I did some ribs the other day and when I went to flick the ON switch nothing happened. So I unplugged and plugged back in. Flicked the switch again. Still nothing. I started turning the temp dial back and forth a couple time and flicked the ON switch back and...
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    good deal on a Blackstone 22 inch griddle

    https://www.walmart.com/ip/Blackstone-Adventure-Ready-22-Griddle-with-Hood-Legs-and-Bulk-Adapter-Hose/179647360?irgwc=1&sourceid=imp_URIU702NVxyOWEvwUx0Mo34GUknXoL3Ry0uO0Q0&veh=aff&wmlspartner=imp_10451&clickid=URIU702NVxyOWEvwUx0Mo34GUknXoL3Ry0uO0Q0 I've been waiting for these to go on sale...
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    Shrimp and veggie stir fry

    We eat a lot of stir fry around here. I probably make some version of it once a week with plenty of leftovers. It's mainly out of necessity to shake down the fridge and use up random veggies and almost empty bottles of Asian condiments. My dad's side of the family is Japanese but I wouldn't say...
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    Breakfast...ribs?

    I had a thin rack of spare ribs left from the pig I bought a while back. I also had some really tasty breakfast sausage seasoning from a local spice store sitting on my counter for a while. So I thought, 'what's the worst that could happen?' Looks big but it was really 1.75 pounds. Not a huge...
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    Sheep or collagen casing for snack sticks?

    Hi all, I was recently given two big ziplocks of goose legs. I've made fresh sausage and summer sausage in the past but never snack sticks and never with goose. I'm going to cut the goose with 50% pork shoulder to make sure the fat content is there. I'm not sure what sort of casing to use - I'm...
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