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The wings turned out so good thought I would try some fried chicken. Used a recipe that was supposed to be KFC chicken, didn't taste like KFC but was really good fried chicken.
Made potato chips and about 12 pounds wings on the disc for Super Bowl Sunday, they turned out great! Seasoned them with a Paula Deans seasoning blend, then fried them and tossed them in sauce.
I made Pastrami, took a couple of beef roast and cured them in Pop's brine with 3/4 cup of pickling seasoning per gallon of brine. Injected them with the brine and left them cure for about 4 weeks. The rub I used was
1/4 cup kosher salt1/4 cup paprika3 tablespoons coriander seeds3 tablespoons...
Pick up a 1980's model food grinder with sausage stuffer tubes for 10 bucks at a second hand store so I thought I would give it a try.
Used a 10 pound boston butt, and breakfast sausage seasoning from sausagemaker.com
chopped up
grinding it up
mixing in the seasoning
stuffin the...
Thought I would give this a try, I cured the loins in Pop"s cure for 3 weeks took them out and let them dry over night then smoked them with hickory till it had an internal temp of 150 degrees then let it cool, sliced it and packaged and put in the freezer.
out of the cure
into the smoker...
Made a ham, used pop's cure recipe and cured it for 3 weeks, then i smoked it till it was at 150 degrees.
Just out of the cure
out of the smoker
sliced up and ready to eat!
I accidentally ordered five pounds of insta cure #2 instead of insta cure #1. I have never tried dry curing anything before, any suggestions on what would be good for a beginner to try?
Well I jumped on the band wagon and tried making a fatty. Made it with Italian sausage ,mozzarella,sun dried tomato's, and chopped spinach. It turned out awesome!
Remember, this Christmas, while you are eating your dinners and laughing, that in another house there is an empty chair where a hero should be sitting. They gave their life so that you can sit with your family. So light a candle this Christmas for our fallen heroes that did not make it back, and...