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  1. MoonshinerMike

    Comment by 'MoonshinerMike' in article 'Tips Slaughterhouse Recipes For Poultry'

    Is there any Specific Whiskey that works best for the Slaughterhouse Spritz, or will good ole home Distilled Corn Liquor (Moonshine) work out fine ?
  2. MoonshinerMike

    Had an idea while grinding a brisket .

    Oh, forgot to mention, I worked there as a teenager in High School. I guess around 35 years ago or so and they're kinda like an Institution in my home town. They give me a discount for being a Veteran and former Employee. So, the prices are Great !!!😆
  3. MoonshinerMike

    Had an idea while grinding a brisket .

    This was a Great Post Chopsaw. I went to M&M Meats here in town. The local Family Owned Slaughter House/Butcher Shop and got a nice Brisket to give this a Go. It has to be the most Juicy Flavorful piece of of meat that I've grilled for the wife and I. She's very picky too. So, if she was...
  4. MoonshinerMike

    First try to ferment hot peppers

    It's basically the same Principle as Fermenting Mash, except that you're not adding Yeast and Yeast Nutrients and Yeast Energizer. As long as it's above 50° Degrees Fahrenheit it's going to Ferment. Once it's placed in a Refrigerator and brought down below 50° degrees Fahrenheit Fermentation...
  5. MoonshinerMike

    First try to ferment hot peppers

    They Sell a black 4" inch deep, 4' wide by 6' long trough at lowes and 10 Gallon Grow Bags. Dig them up, bring them inside and with a Grow Light or A Couple of Heat Lamps with Grow Light Bulbs and a Fan to Circulate the Air you can Save your Plants and replant it next year using the Grow bags.
  6. MoonshinerMike

    First try to ferment hot peppers

    I literally felt like I had Peppers Growing Out of my Ears every time I went to harvest Peppers. I easily got a 2 gallon bucket of Ripe Chili's every other day. Of course I plant around 15-20 Chili Pepper Plants per Season. At least a minimum of 2 Plants of each Variety up to 6 Plants per Variety.
  7. MoonshinerMike

    Question about binders

    I don't want to be out of line here, but we've made everything from Homemade Weiners, to Bratwurst, Polish Sausage etc. and I don't recall any of the recipes that I or my Aunts & Uncles have from my Grandfather who came here from Hannover Germany used Binders. We've always Hand Mixed our Sausage...
  8. MoonshinerMike

    Fassett's Breakfast Sausage Seasoning

    Sou Sounds like a great Tasting Midwest Breakfast Sausage Recipe. I might have to give it a try. Did you use Fresh Sage, Rubbed Sage or Ground Sage for this Recipe ? I'm very partial to all Fresh Ingredients freshly ground or finely crumbled. I just now noticed the other post saying that it's...
  9. MoonshinerMike

    New member from Missouri

    No Not really too far from me. I'm down in Perry County.
  10. MoonshinerMike

    Had an idea while grinding a brisket .

    I prefer to go directly to our local slaughter house/butcher shop and get my meat. It's always fresh. They might let it Green Hang for 3-4 days in the Freezer before butchering a half side of beef, but it only ages it for 3-4 days. My wife works at Walmart in the Meat & Produce Department, and...
  11. MoonshinerMike

    GIVEAWAY for Inkbird Bluetooth bbq thermometer with 4 probes IBT-4XS and Waterproof Instant Read Thermometer IHT-1P

    Count me in Please. Thank You. I could sure use a New Meat Thermometer. Mine is getting a little bit worse for wear.
  12. MoonshinerMike

    New member from Missouri

    Thank you very much for the information. I've been flying blind trying to figure out what is what and where everything is at. LOL
  13. MoonshinerMike

    New member from Missouri

    Thank you very much for the information. I've been flying blind trying to figure out what is what and where everything is at. LOL
  14. MoonshinerMike

    New member from Missouri

    Tennessee, I'll be down in your neck of the woods in November. One of my Daughters is getting married in Gatlinburg November 7th. I'm going to try to have a bunch of Meat Smoked in time for the Wedding. I plan on making a Special Trip to Sevierville to see if I can catch up with another fellow...
  15. MoonshinerMike

    New member from Missouri

    No problem. I appreciate it when someone gives me a friendly welcome and good information about other Sausage Makers. I'm working on a Recipe that was my Great Grandfather's that I'm having translated from German to English. It's a Regional Sausage Recipe from Hannover.
  16. MoonshinerMike

    New member from Missouri

    I'm glad to hear that there's a lot of Sausage makers. I make a few pounds per month, but I also spend time with Smoking Salmon, Brisket, Ribs, Pork Chops and other Choice Cuts of Beef and Pork.
  17. MoonshinerMike

    New member from Missouri

    Texas is a Big State !!! I used to drive down to Monterrey Mexico to take my daughters down to visit with their Grandmother and Aunt & Uncles. I have a couple of variations on Mexican Chorizo.
  18. MoonshinerMike

    New member from Missouri

    I will be getting ready to make some Deer Summer Sausage Soon. I'll be posting on it when I do. Iowa, my neighboring State to the North. I go to Hannibal, MO every couple of months. About 75 miles from the Iowa Border.
  19. MoonshinerMike

    New member from Missouri

    Gotta Love Mississippi ! Good BBQ, Good Liquor, Good Food all the way around.
  20. MoonshinerMike

    New member from Missouri

    Thanks Thanks for the welcome from Central NY. I will be posting some pics as soon as I figure out how to work this system a little bit better.
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