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  1. cptnding

    Interesting Duncan Henry video on commercial meat school

    I've seen a few of Duncan Henry's youtube videos and ran across this one about a meat processing school in Canada.
  2. cptnding

    Cold smoked breakfast sausage question

    Smoked bulk breakfast sausage was around when I was young but I haven't seen it in years. For a while I've been thinking about mixing up a batch with cure and cold smoking it. Does anyone have any experience with this or any thought on what might work best? I've thought about pressing it out...
  3. cptnding

    Cold smoking some cheese in the Yoder

    Testing out a different way of using my Yoder YS640 as a cold smoker and thought why not throw in some cheese! Already had a 5 pound block of Cooper Sharp White American and cut into 8ish oz chunks. Will give it 6 hours or so and see how it turns out in a couple of weeks.
  4. cptnding

    Costco butt sale. $8 off per package.

    Stopped by Costco today and they had boneless butts at $8 per package. Came out to right at $1.50/pound. Bought 3 packs to cube and freeze for sausage grind. Sale was 2/5 thru 2/11 so it ends tomorrow.
  5. cptnding

    Retired Spook style Fricken Ham

    Finally got a chance to try one of the Frick's Carver hams that @Retired Spook had posted up and I have to say it was not disappointing! That ham is some fricken good stuff. Fancied it up with fresh pineapple and maraschino cherries. Made a glaze with pineapple juice, brown sugar, dijon mustard...
  6. cptnding

    Recommendations for a dedicated spice grinder?

    Could anyone give me a recommendation for a good spice grinder. I plan to use it only for spices. There are so many out there on Amazon ect it's beginning to make my head spin. I would love to hear from so of you who have real experience with one and not just bs internet reviews. Thanks!
  7. cptnding

    Advice on Temperature Controller for 26" Kettle?

    I found what I feel like is a good deal on a slightly used Weber 26" kettle that I will be picking up in a week or so. I was curious what temperature controller setup you folks would recommend. I currently have 2 22" Performers and both are set up with old BBQ Guru Party Q battery powered...
  8. cptnding

    Running Pellet Grill with Stack at 90° Angle?

    With the forced air system in pellet grills does anyone know of a reason NOT to put the smoke stack at a 90° angle instead of straight up? Especially when there's the threat of rain.
  9. cptnding

    Using commercial snack stick mix for jerky?

    Curious if anyone has experience with using commercial snack stick blends for jerky. Ground or whole muscle. I've been dry curing and cold smoking all types of bacon for years so I'm not concerned with the curing process. I've never used a commercial spice blend for anything because I was lucky...
  10. cptnding

    First Try at Vortex Ribs

    I've had the Vortex for my 22" kettle for a few months and it has produced some of the best wings and thighs I've ever had. Read a few posts about individual ribs with the Vortex in the past and had to try it. I knew I was going to be late getting home tonight so I sliced up the rack yesterday...
  11. cptnding

    Redneck Charcuterie "Board"

    My wife came into the kitchen last night and asked me what I was doing. I summoned up my best southern redneck accent from my youth and told her I'm makin' us a fancy char-coochie board. She groaned, rolled her eyes and walked away lol. It wasn't pretty like hers but she agreed it was absolutely...
  12. cptnding

    Effects of fruit juice on Cure #1?

    Does anyone know if adding fruit juice in a dry cure will have an effect on curing? Fruit juice is acidic. Salt and sugar are both neutral but sodium nitrite is slightly basic. Does anyone know if something acidic will reduce the ability of Cure #1 to properly cure the meat? I know anything...
  13. cptnding

    Eye of Round Question

    I recently found some EOR at a decent price and decided it was time to make more of Bearcarver's Dried Beef for sandwiches as I thought we ran out. Got it home and into a dry EQ cure with SPOG (salt from the cure) and a Mediterranean salt free seasoning that we like. While it was in the cure I...
  14. cptnding

    Hello from NE GA

    Hi guys, I've been a fairly regular reader on the forum for several years. Finally decided to chip in and give some support. Worth every penny.The shared knowledge, experience, recipes, ect have definitely improved my skills and have been inspiration to try my hand at new things. Especially...
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