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New Harvest
Just pulled my feb harvest . Thought it was post worthy :) -
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Cold smoking sausage
I'm going to attempt some pepperoni and some Hungarian sausage recipes next week - both call for cold smoking for a few hours. I'm worried that my big commercial pellet smoker will get too hot in the making of any smoke.. it doesn't have super low settings.. Has anyone just used one of the... -
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New Salami slicer
I'm switching gears on slicing my salamis- Got a Robot Coupe and several blades to experiment with.. I really like the thinnest one, the 1 mm... Does an awesome job all the way up to 3" chubs. I'm experimenting with storing it pre-sliced and vacuum sealed in the cooler - instead of chubs. -
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Just another jalapeño appetizer
Stuffed pepper boats with blend of cream cheese, cheddar cheese , worcestershire, garlic salt, and Black Forest bacon on top!- SCBBQ
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- Replies: 9
- Forum: ABT's and all things Appetizers
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Just another baby back rib thread
Cookshack smoker - fast Eddie's rub, 7 hours @225 ... they didn't suck! :) -
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A trip to the hog farm
Went and met with a pig farmer today an hour away. He specializes in Duroc breeds as well as Ossabaw - so getting a pig in a few weeks as soon as they are finished. Ossabaw pigs were dropped off on Ossabaw Island by the spaniards in the 1600's and descendants of the iberico pigs. Looking... -
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Ryan's or Quincy's steakhouse Yeast rolls - anyone know the recipe?
Everytime I think about making bread, which isn't that often, I think about the rolls we used to get at Quincy's steakhouse or even Ryan's, as a kid a long time ago. They were buttery, salty, sweet, light and fluffy, and the waitress couldn't bring enough to the table. Remember these? I've... -
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My "Outdoor" Kitchen Tour
Hey Everyone, I thought it would be fun to share some details on my outdoor kitchen that I built several years back. It was part of a larger expansion on our home, so the build took 4 years total to complete, but the results are still being enjoyed and will be for many years into the future...- SCBBQ
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- Replies: 184
- Forum: Blowing Smoke Around the Smoker.
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PH Monitoring
Wonder if anyone has used a continuous PH monitor for the fermentation period? Seems like a good idea to catch it right at the right time . I guess most would agree around 5.1... -
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Grinder vs bowl chopper
I've got a bowl chopper, not a grinder, for making sausage. It's just what I had already before starting salamis and it works perfect for my BBQ processing days, cutting up veggies for 30 gallon chicken soup days. I can process bus pans of onions, carrots and celery in no time.. It also does... -
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New Batch this week
Here we go this week on a new batch of a few recipes and meats. -
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Meat sourcing -
I'm doing three batches this coming Monday and Tuesday - I feel like I always need all the help I can get so I try to find really good meat for the event. I purchased some online meats to try.. https://www.marbleridgefarms.com/pages/why-mangalitsa Just bought pork steaks (sliced shoulder)... -
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Curing Chamber Modification
All my parts have arrived to control humidity etc - installing with my handyman Monday and will be putting product in on Wednesday. What do you clean your chambers with between cures? -
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What went wrong with this batch?
Sorry that I don't have a full set of facts on this issue to present... Lots and lots of distractions over the past 8 months have slowed down my newest hobby of sausage making. To that end, I had produced a few 50 pound batches almost a year ago that I put up in a modified cabinet that seemed to... -
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Finocchiona Salami finished up! Comparing two recipes.
Two smaller diameters finished up today - 40% loss - 7 weeks. I'm pretty new so my first time today scrubbing the mold off - with water and drying them out afterwards. _ -
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Big chicken Smoke for a good cause
Inspired by another thread on here, I’m preparing to do a charity dinner in 2 weeks to raise money for a local church based kitchen that feeds people in need. For the main course, I’ll be smoking chicken in my cookshack smoker . I did a test run last night with half chickens , looks like I... -
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Fried Chicken Success
Had some luck with fried chicken this weekend - I've never been happy with my recipes and techniques so applied some internet wisdom to my latest attempt... Marinated in Buttermilk and typical spices for 6 hours, then created a dipping bowl of (some) of the marinade plus a dozen egg whites plus... -
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Another Iberico Batch
10 pounds total- 2.5 pounds fatback and 7.5 pounds tenderloin . Mixed together with salt and cure and into the walk in overnight . -
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New Iberico Batch
Ok... Trying a small weekend batch with some meat I froze a while back... Using White Pastures Iberico - 7.5 pounds plus 2.5 pounds of Iberico fat .. Meanwhile , noodling that I might just do pepper and garlic to keep it straight forward as opposed to really spicy .
