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Hi Guys. The ??? I have is, I made 10 lbs of seasoned, cured ground pork for sausage, but life being what it is, I had to freeze it. It's now been about a month and I want to defrost and use it.
Anybody see a problem with that. All your help is much appreciated and good luck in your SB pools-...
Hopefully everybody's doing well. Need some help with brisket. Full brisket is too much meat for my needs. Anybody see a problem with me cutting it in 1/2 and smoking it that way. This is my first attempt and want to do it right, and not have it turn out as leather. Thanks in advance. Be...
I grew up with depression era parents, that's why I'm trying to get the most meals from the largest cut to save $$$ and make the most out of it. All you guys gave me plenty of ways to make it happen.
Much appreciated. Be safe.
Saw on a Steven Raichlen episode, where he cut up leftover brisket, into steaks. 2 in. thick, marinaded, grilled like steak. Looked good but I trust you Guys. Thanks.
Morning Guys. Question I have is, briskets here in WNY are sold in 15/ 18 lb. pieces. I'd like to try one but can't use a big piece like those. Can they be sliced into 5 lbs.? or less pieces and cooked for a smaller group. Into flats and points? If so, how? I've got good butcher skills, so...
I live about 10 mins. away. I called them years ago. The customer service verified that they are from China. You need to read the labels. I bought dried mushrooms for soup. The label said, packaged in Italy but upon checking further, I found out, they were grown in china, than packaged in...
Agree on Excalibur. Got one and made 1,000 of $$$$'s worth of jerky. Only recommendation is, after each 1 1/2 hrs, move trays top to bottom, front to back. It dries in different spots. This dries all spots evenly.
One quick ????. I've done 5 lb pieces before but now will be doing 15 lbs, total. Do I need to triple the cure formula or will one batch cover the total poundage. Will inject but just want to be on the safe side. Any help, much appreciated. Thanks in advance.
No matter which way you go, it's all good. Be safe. How about toppings? Mustard, onions, all of above, etc. I've learned that when talking to people from around the country, I learn new tasty recipes, etc., that I'm glad to enjoy.