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. S

    Pickled asparagus

    Couple questions. Did you cut the stalks in chunks or leave them whole? And did you use an air lock or just burp the jar every day?
  2. S

    Pickled asparagus

    Thanks for replying.
  3. S

    Pickled asparagus

    Thanks for the suggestion. I'm assuming these have to be kept in the fridge?
  4. S

    Pickled asparagus

    It's almost time for the asparagus to pop out of the ground. Does anyone have a good recipe for pickling it that they would like to share?
  5. S

    Velveting Meat

    Thank you.
  6. S

    Velveting Meat

    If using baking soda, does it have to be rinsed off? Also, would this work on canned meat?
  7. S

    DougE's breakfast sausage

    I made a batch of your sausage yesterday. Very good. Thank you for sharing the recipe.
  8. S

    Homemade Dogfood

    Thank you for input, Helps us have an idea what to give our dog. Thanks for sharing your recipe.
  9. S

    Homemade Dogfood

    We made a batch of your dog food. Our dog seams to really like it. How much do you recommend to giving her? We feed her twice a day. She's 17 and doesn't get a lot of exercise (bad hips) and weighs around 40 pounds. Thanks, Mike
  10. S

    Buck Board Bacon ?

    The main reason I rubbed the cure mix in was I didn't get it on nowhere near even. I had a hard time sprinkling it on equal in the bag. Some places it was really heavy and others, pretty thin, and some, none. Hope this didn't mess it up.
  11. S

    Buck Board Bacon ?

    Thanks for the advice guys. Well, I done three pieces today. One at 2038g, 5.09g cure, 30.9g salt and 15.29g dark brown sugar. One at 1532g, 3.82g cure, 23.23g salt, 11.49g dark brown sugar and one at 970g, 2.42g cure, 14.71g salt and 9.7g dark brown sugar. I only changed the little one to 1%...
  12. S

    Buck Board Bacon ?

    I'm gonna try my hand at making BBB. I'm going with 1.5% salt, .25% cure and .75% brown sugar for one and 1% for another. I'm shooting for a 14 day cure. I would like to add some black pepper and possibly some garlic powder. These pieces will be approximately 3.5 pounds each. Is there any...
  13. S

    Duel Grind Attachment

    Not totally sure, but I would think you could use a larger size plate instead of the 4.5mm plate that comes with it. That is if the plates are interchangeable between the two heads.
  14. S

    Venison baloney?

    I guess what I meant to say is I want to get the basics down first before I start on the more technical stuff. Hope that sounds better. I'm new to the sausage making game. Learning lots from this site. Great place. Thanks.
  15. S

    Venison baloney?

    Thanks, That makes sense.
  16. S

    Duel Grind Attachment

    The wife got me the Lem big bite dual grind for Christmas last year. I've run about 25 lbs. thru it so far and no problems. I haven't had to regrind any yet. I think it works well.
  17. S

    Venison baloney?

    Thanks for the welcome and reply. I'm not much worried about micro parasites, just want to make sure it's safe to eat, lol.
  18. S

    Venison baloney?

    Any chance you could go into more detail? I'm assuming that the readings would be high. Thanks for replying.
  19. S

    Holiday Meltaway Bump

    If you have an Aldi's near you, they have them.
  20. S

    Venison baloney?

    Just curious as to what IT you finish your baloney at and how you check it. I did a batch yesterday and the temp varied from one end of the casing to the other. The directions said to pull at 158. I inserted the probe straight in the end, about 3 inches. One end would be 158, the other would...
Top Bottom
Back
Clicky