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????????????, I've got is, do you vac seal them or just hang them and air dry them. Thanks in advance, good job.

Thanks much for your input.

Question I have is, is it OK to freeze smoked ham hocks. Up here in WNY, it's getting harder and harder to fine anyone that carries them and those that do, now just do so in the colder weather. I'm thinking of loading up and just freeze them when I can get them. Thanks in advance and enjoy...

Where you hanging your hat? I'm in CheektaVegas, about 10 mins. from Sausage Maker. Did smoked sausages, ribs, etc., haven't attacked brisket yet, as don't know what to do with all that meat. Did some dry cured but can't spring for a dry curing chamber. Be safe and welcome to the club. Good...

Hope this goes through. https://www.bing.com/search?q=smoked+beef+tongue+recipe&qs=MT&pq=smoked+beef+tongue&sk=AS1&sc=12-18&cvid=2AF2BF0C8EA1411AB0347DF21F19A104&FORM=QBRE&sp=2&ghc=1&lq=0

Here's something I found that may help. https://carnivorestyle.com/best-wood-for-smoking-meat/

Got to tell you, which/ what plastic containers are safe? Go to places and they list as, Food Safe? How do I know. I try and avoid anything, Made In China- sorry, just me. All I know, growing up without microwaves, plastics, etc., we never had all these cancer problems, etc.- Insert...

I welcome everyone's opinion. IMHO- that's why I put in cures in my meats, sausages, etc. Everyone, be safe..

Agree with BGKYS. Leave it out, as guys call it time to Bloom? Works for me every time. Don't know science behind it, but if it ain't broke, don't try to fix it.

Thanks, Guys. Be safe.

Morning everyone. I've got a old hand grinder from my Father. Still works fine but not very often. So, the treads get dirty, corrode, etc. Local shop has Lubriplate to coat all the parts, treads, etc. It's $27 for 16 ozs. I was thinking Vaseline is a lot cheaper. Non toxic, lubes all the...

I let it sit for 2 days but than could' stuff it. So I had to freeze it.

Yeah. what's the difference, stuffed in sausage frozen or left bulk? Thanks.

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-...

Thanks guys, much appreciated. Lot of good info for a rookie.

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.