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. jeffesonm

    Beef Shins Anyone?

    Hi all - Every year I get a side of beef from the local farm. I've got about 25 lbs of meaty beef shins that look like the one below.  I intend to use all of the bones and some of the meat to make a big batch of stock but I figure there's got to be something I can do with some of the meat. From...
  2. jeffesonm

    The Plateau

    http://www.huffingtonpost.com/craig-goldwyn/physicist-cracks-bbq-mystery_b_987719.html
  3. jeffesonm

    Help with beef hearts

    Howdy folks... I get a half cow from a local farmer here every year and I've got a few beef hearts in the freezer.  From what I gather they are pretty lean, a bit tough but have great flavor.  Was thinking sausage would be a good way to use them. Can anyone offer a recipe or advice here...
  4. jeffesonm

    Fresh Ham for Andouille?

    Looking to make some andouille and have a fresh ham I'd like to use... I know most recipes call for the butt... will I need to add some fat or should be okay?  Would the shoulder be a better choice?
  5. jeffesonm

    Venison Sausage

    Cleaning out the freezer and found some venison from last year so I decided to make some sausage.... mixed 4 lbs venison with 1 lb beef fat, cure and some spices... smoked over apple wood... came out pretty tasty.  q-view of course... no pics of the grinding but I went once through the fine...
  6. jeffesonm

    Fat Content of Sirloin Tip Roast?

    I'm looking to make some hot dogs... got a couple pound sirloin tip roast from last year's beef share that I'd like to use.  Any idea what the fat content of this cut is?  I thought a chuck roast is around 75/25...
  7. jeffesonm

    Sausage Stuffer Questions

    I currently own the 15lb stainless vertical stuffer from Gander Mountain... love it, works great.  The only draw back is that it's a little overkill when you want to stuff like 2 or 3 lbs of sausage.  I find ~1/2 lb or more gets left in the bottom which isn't bad when you're doing 10-15 lbs but...
  8. jeffesonm

    First Run Using New Smoker

    Howdy folks... just got done with the first run of sausage on my new homemade smoker.  It is constructed from a old sheet pan rackfrom a bakery with some sides/doors made from sheet steel and square bar.  The walls, doors and top are insulated with high temp insulation and it's powered by a...
  9. jeffesonm

    Looking for some pork in the NJ/PA/NY area...

    Howdy all - I'm looking to pickup a side or maybe a whole piggie somewhere in the NJ/PA/NY area... anybody have any good leads on farms in the area?  Thanks!
  10. jeffesonm

    What type of steel can I use to line the inside of my smoker?

    I'm planning construction of a rectangular, vertical smoker. Approximate dimensions are 25" x 20" x 48". I'd like to line the inside with some sheet metal, surrounded by hi-temp insulation, and then wood on the outside. Heat will be either electric element or propane, not sure yet. So, what...
  11. jeffesonm

    First smoked sausage w/Qview (bonus smoke generator construction-view)

    So after fussing about with a few fresh sausage recipes, I thought it was finally time to try something smoked. I used the Smoked Sausage recipe off this site, and used a bit more beef and a bit less pork since that's what I had on hand. No pictures of the grinding or stuffing, but it came out...
  12. jeffesonm

    Chicken Basil Sausage w/Qview

    Inspired by this thread I thought I'd try my hand at some chicken basil sausage. The recipe came from Charcuterie, except that instead of using skinless thighs and adding pork fat, I just kept the skin and left out the pork. This was my second time using the Gander Mountain 15 lb stuffer and...
  13. jeffesonm

    Using Preground Beef for Sausage

    Howdy folks... I'd like some input on using pre-ground beef for making sausage. Right around Christmas time I purchased a side of beef from one of my buddies. It came from the butcher frozen and vacuum sealed as a mix of roasts, steaks and ground beef, both burgers and 2 lb tubes. So my...
  14. jeffesonm

    Heads up for those who bake a lot of bread...

    I was originally using King Arthur flour found in my local grocery store, which costs on average $5 for a 5 Lb bag, or around $.99/lb. Well when I upped my volume of bread baking and began feeding a starter culture, I really started burning through flour (and $). After a bit of searching I was...
  15. jeffesonm

    Made a bunch of rolls.....

    So I thought it might be good to bake some buns to go with the pulled pork I made for our after-Thanksgiving turkey deep fry party. No pics of the mixing but I basically combined all the ingredients in a huge bowl and mixed with a spoon. When it was mostly combined I turned it out onto the...
  16. jeffesonm

    Two and two half pork butts

    We're having a bunch of people over on Saturday for our annual after Thanksgiving turkey deep fry party. In addition to the deep fried turkey (and chicken, mozzarella sticks, oreos, cheesecake, etc) we usually do a ham, however this year I thought some pulled pork would be in order. Trying to...
  17. jeffesonm

    Sausage Stuffers

    Vertical Stuffers 5 LB and under Grizzly H6252 5 lb. Vertical Sausage Stuffer SS LEM 5LB Stainless Steel Vertical Sausage Stuffer Northern Industrial 5-Lb. Sausage Stuffer The Sausage Maker #50510 Sausage Stuffer 5 Lb The Sausage Maker #50501 Sausage Stuffer Stainless Steel 5 Lb 6-15 LB F...
  18. jeffesonm

    What do I need to get started?

    So after spending too much time in this forum, I'd like to get into sausage making. I have a few days off next week and want to run down the list of requirements to make sure I've covered everything. I already have the following:Smoker - ECB and Brinkman All-in-One propaneWood - hickory...
  19. jeffesonm

    What types of smokers do you guys use for sausage?

    Howdy all, I'm still pretty novice when it comes to smoking meats... done a fair number of pork butts/shoulders, few chuckies and a few rounds of ABTs. All this was done with my modified El Cheap-o Brinkman. Well now it's deer season here in NJ and I'd like to get into sausage making. I've...
  20. jeffesonm

    Any feedback on Globe meat slicers?

    Someone locally is selling a used Globe C09 slicer... anyone have experience with this particular model or Globe slicers in general? Thanks!
Top Bottom
Back
Clicky