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This was a bit ago so I do not remember for sure. But usually, I will do the first hour at 100° with no smoke just to dry the outside a bit. Then I start with smoke at 120° for 2 to 3 hours and then bump it up to 140° for an hour then 106° until I hit the internal temp I want. I hope this helps...
My son could not come home for New Year's Eve this year (in college and working) and we usually do a full meal with Prime Rib. So since he is home because of the Lockdown in Michigan we made our Prime Rib dinner this past weekend.
I like to keep it simple so I put Worcestershire sauce on it and...
Well, it is time to make bacon as I only have one package left in the freezer. I usually follow Bears recipe but I could not find any Tender Quick anywhere. So I did the next best thing I made my own cure. I have the Charcuterie book by Ruhlman and Polsyn and followed the bacon cure recipe in...
I made this last night following your steps to the letter. I let it cool and then bottled and it came out great. I used some of it this morning to cook a small piece of pork shoulder I had and it has a nice garlic flavor. This will be part of the Christmas gift I give to the guys I work with...
Hello all,
I had a great hunting season this year, I got 2 does and a buck (5 point). My best year ever and my hunting buddy got 2 does. So we took 5 deer off of the 20 acres we hunt!
Anyway, I made 10 lbs of Cajun snack sticks and for the first time added High Temp Cheddar. I like to use 16mm...
Thanks, guys this is what I was thinking as well. The meat was never allowed to sit for very long and all safety precautions were followed. The counter was sanitized, Cutting board was sanitized, Knife was sanitized and I wore gloves.
Now to find the damn grinder and stuffer.
Hello all,
I have a question, last Sunday I was going to make some sausage, I had and shoulder thawed, deboned and cut up. I then realized I had no idea where my grinder and stuffer were (i recently had a flooded basement and everything got boxed up). Yeah, I should have thought of that first...