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  1. J

    Venison Sirloin

    Why don’t we hear more about this? Best steak I’ve had all year. Jbo
  2. J

    SmokinTex 1400 Northeast Georgia

    Ready to cook. Just needs a wipe down and wash the racks. Has a new thermostat. Nothing wrong with it. Just have an egg and UDS so this never ends up getting used. $250 Specifically, Gainesville, GA. Jbo_c
  3. J

    Need help with some “not” dogs.

    No, not the meatless things. My wife likes hot dogs, but I don’t. 90% of it is a texture thing for me, but maybe 10% is taste. Thinking I can start with a hot dog recipe, but just fine grind and not emulsify, but would also like the flavor maybe slightly more “sausag-y”(?). Grasping at...
  4. J

    Got a favorite kefta recipe?

    Had some kefta while I was in Israel a few months ago and have since tried a couple of my own. I’m sure what I had was beef and lamb, but I’ve made mostly beef. - though I’m sure I’ll also make some venison or beef/venison ones too. Most recipes seem to call for mint, but I’m fairly certain...
  5. J

    Money muscle bacon?

    Just playing with cure. Cured and cold smoked this “money muscle” like bacon. Slicing up for the freezer. Tastes great. Jbo
    • jbo_c
    • Thread
    • Replies: 4
    • Forum: Bacon
  6. J

    Two free roux tips

    If you like to thicken stuff with roux, here’s a tip that you may not have thought of. It takes the same effort to make a lot of roux as it takes to make a little, so I make a pint at the time and keep it in a jar in the fridge. It stores for months if it lasts that long and it’s ready when...
  7. J

    Little tenderloin roast for supper

    Sous vide to 135 and a quick sear. Nice supper. Jbo
    • jbo_c
    • Thread
    • Replies: 9
    • Forum: Beef
  8. J

    C-bind experience

    I made a couple of batches with c-bind. Mostly just to test it out and see what difference it made. I used 1/4tsp per pound in one batch. It was like eating a wet sponge. Seems to have interfered with the bind in some way too. Used 1/8tsp per pound in another batch. Finished product is...
  9. J

    Hot wing sausage

    Here’s a recipe I do that is a regular and always gets lots of complements. The goal was to get the spirit of hot wings in a sausage and I pretty much nailed it as far as I’m concerned(he said modestly). Now, it’s the ‘spirit’ of hot wings, not exactly the flavor. If you expect them to taste...
  10. J

    Quick “Stuffing” plate question

    Can you use it with the blade for a very coarse grind? Maybe it would be too coarse to bother not just using a knife. Random thought. Jbo
  11. J

    A-maze-n frustration

    Seems I’ve forgotten how to use mine or something. I’ve used it a ton in the past for cold smoking, but anymore, it seems it just won’t stay lit. I’ve let it burn for 1 minute, 2 minutes, 5 minutes etc before blowing out the flame. I’ve dried the pellets in the oven to make sure they’re dry...
  12. J

    Some sausage trials today.

    30,000 foot view of sausage making yesterday and today. Firing up the smoker for a little bit, maybe 4 hours or so of cold smoke. 2” pork salami(and a triangle of sticks) from HiMountain. 19mm sticks of venison kabanosy from Hank Shaw’s recipe(mostly) 32mm venison hot links from my own recipe...
  13. J

    Walk temp up in Sous Vide?

    When y’all SV sausage, do you still walk your temp up as you would in a smoker? Or do you just set it and forget it? Along the same lines, do you get the water to temp first or put the sausage in cold water and let it come up to temp with the water? Seems like putting the sausage in cold...
  14. J

    pH paper safety for fermented sausage

    I would like to “dip my toes” into fermenting sausage. I would likely do only a few small batches a year even if this catches on for me. Is it really necessary for me to have a digital pH meter to do this safely? Or is there a way to ensure a margin of safety for the decreased accuracy of...
  15. J

    First long cook

    Doing my first long cook. I bought a no-roll/select rib roast for New Year’s. Seasoned and started it last night. Can’t decide how long to let it cook. Obviously will be at least 24, but I could go 32. Since it’s a rib roast, I’d think 48 is surely overkill, even for no-roll. Thoughts...
  16. J

    Converting fermented to ECA

    I don’t currently have a fermenting chamber and there’s not one in my near future, but I’d like to try some recipes that would typically be fermented. As such, I’ll need to use ECA(or other acidifier) for the tanginess. Anybody got experience converting recipes this way? Mixing per the recipe...
  17. J

    Money roast

    Where has this been all my life? Smoked for about 3 hours over hickory to 191F? That’s good groceries. Dang. Jbo
    • jbo_c
    • Thread
    • Replies: 13
    • Forum: Pork
  18. J

    Smoking’ Tex in NE Georgia

    Bought this on a whim a few months ago because it was a good deal, but I’ve got too many other ways to smoke and projects going to mess with it. Passing on the deal here if somebody wants it. No mods. I cooked a chuck in it when it got home so I know it works. After that, it’s been sitting...
  19. J

    Spicy peach glaze.

    My goodness.
  20. J

    Venison Sirloin Roast

    Just started a venison sirloin roast for tomorrow’s supper. Should get 26 hours or so. No pictures yet. Just tossed it in a bag with a pack of Lipton onion soup mix a’la BearCarver and we’ll see what happens. Cooking at 131.5F. Will update tomorrow. Jbo
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