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Can anyone tell me the advantage or reason to use one method vs. the other when it comes to brining trout/ salmon? I normally use the dry method but Im open to new better ideas.
Thank.
I would like some opinions on "store bought" snack stick mixes like the ones sold at Bass Pro or Lem. I would also like to hear any personal recipes that are better than the premix stuff.
Thanks
How long would you say is too long to brine a turkey? I am going out of town Monday morning for work and won't return home until Wednesday night. I was thinking of putting the turkey in the brine Sunday night and then take it out on Thursday. Is that too long?
Has anyone used collagen casings to make kielbasa? If so, does it work well? Im in the Charlotte, NC area and not sure where to get natural casings and the collagen seem very convenient also.
Thanks,
Tom
I picked up a couple of pounds of ground pork today at Harris Teeter. The smell concerns me. The sell by date isn't for a couple more days but I not sure of the smell. The meat also felt very soft, is ground pork very soft?
Thanks Tom
That was a great post. I'm always looking for new less boring dishes. I'll be sure to make these this weekend. Where do I find the puff pastry? Is it in the freezer section with bread and pizzas? Thanks again. Please feel free to send me the secret spice recipe.
Can someone point me to successful mods made to the mes smoker to help with the air flow while using the pellet smoker from Amazen? I have used all of the suggestions from the amazen website with little success. The pellets start great, build a nice bed of coals but smolder to a dead stop...
I am going to smoke my first turkey this week. My question is; does anyone notice a difference between a turkey that costs .45 cents per pound vs. a brand name turkey at 1.20 per pound?