Search results

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. rich-

    Finally got a snack stick recipe that I love.

    I started with Bear Carver's recipe for his Bear Loaf, and did several mods to it untill I have what I like for a very good flavored snack stick. Here is what I have come up with. 5 #  ground meat or your choice 1 Tbls       Blk Pepper 1 Tbls       Red Pepper Flakes 1 Tbls       Whole...
  2. rich-

    Hoping for a quick answer

    I have 5# of Shooter ricks Brats stuffed and I did add 1 tsp cure 1. What is best, smoke them or not smoke them. i I understand about either freezing them or eating them soon, But if I smoke them is there a downfall to it? Thanks Rich-
  3. rich-

    Brinkman Smok N Pit Pitmaster Modification Question

    I have a used Brinkman Pitmaster  Barbque that my son in law gave up. It does not have the end fire box. I am in the process of building a fire box for the end so I will end up with a cross flow smoker. The unit has a intake hole with a baffle for closing or opening for air control when using...
  4. rich-

    What is Bar B que Pork made out of,

    Can anybody tell me what type of meat is used to make the bar b qued pork like the stuff served in Chinese restraunts? If anybody has recipes, I would love to get a recipe for Bar B Qued, Chinese style pork. Thanks, Rich-
    • rich-
    • Thread
    • Replies: 3
    • Forum: Pork
  5. rich-

    Snack sticks made with Bearcarver's Bearloaf recipe with Q view

    Last week I made up a 2 pound batch of Bearcarver's Bearloaf and stuffed into colagen casings for snack sticks, It was great except I had put to much salt in the mix. Yesterday I mixed 3 pounds of GB with 2 Pounds of ground pork, and used Bears recipe again for snack sticks. I stuffed and...
  6. rich-

    Made Pepperoni snack sticks with BearCarvers Bearloaf recipe

    After consulting with Bearcarver, I used his Bearloaf recipe and made my first attempt at making his Bearloaf into snack sticks and it turned out great. He had his recipe listed for a 12 1/2 pound batch of meat, I cut it down to make a 2 pound batch, My only problem is my math, I didn't exactly...
  7. rich-

    Berkel Company Model 823E

    I see a Berkel Company Model 823 E food slicer on Craigs list for sale in the amount of $450.00. Does anybody have information on this make and model of slicer, Good, Bad, Or Otherwise? The Berkel website list price is $620.00 Thanks Rich-
  8. rich-

    German website I think for real german recipes

    Hi everyone, A week or so ago I posted 3 recipes that I had a German exchange student translate for me and I posted them here. Here is what I think is the German website that those recipes came from, Its all in German but some of you may be interested so I thought I would share with you. ...
  9. rich-

    Is it possable to cold water soak excessive smoke flavor out of BBB?

    Morning everyone, I had a friend ask me this question and I don't know the answer, so I thought I would toss it out here. I have been telling a friend of mine about making BBB, so he wanted to try it. He bought a pork butt, cut it into about 3 inch thick slabs, mixed up a brine from Pops brine...
    • rich-
    • Thread
    • Replies: 7
    • Forum: Pork
  10. rich-

    I found some German recipe's written In German.

    I have had them translated by a German exchange student that Lived with my daughter a couple years ago while she was going to school here. I have not made any not the 3 here, But thought I would share with everyone on SMF. Rich-...
    • rich-
    • Thread
    • Replies: 15
    • Forum: Pork
  11. rich-

    Help on snack stix

    First I must opalogize that I am not posting any q-view with this question. I'm not proud of what I have been attempting. I have been trying to develope my own recipe for making beef / venison snack stix. I have been mixing up approx. 1/2 pound of meat at each try so I don't have so much to...
  12. rich-

    My Vacmaster Pro-140 came today

    I believe it was last Wednesday I called Lisa B ( one of our sponsors on the SMF ) and I ordered a Vacmaster Pro-140 Vacume food sealer. Lisa was so HELPFUL and great to deal with, She answered questions, gave me suggestions and all in all was a great help with my order. My vacmaster just...
  13. rich-

    Just ordered a vacume sealer from Lisa B

    I just got off the phone with Lisa B of vacume sealers unlimited. I ordered a new vacume sealer and a supply of extra bags. Lisa is a great person to deal with, I can't remember when I spoke with a sales person as helpful as Lisa is. Looking forward to my vac master Pro 140 to arrive and will...
  14. rich-

    what is lowest chamber temp to cold smoke Canadian Bacon

    Hi everyone, I have a piece of pork loin in the fridge right now drying. I plan to pull it tomorrow morning and cold smoke it. My A-mazn-p burning inside my Brinkman smoker will get the chamber temp to about 65 degrees tops. Is that warm enough for cold smoking, or should I get the chamber temp...
    • rich-
    • Thread
    • Replies: 5
    • Forum: Pork
  15. rich-

    What should I call it.

    Here is what I did. I cut a pork butt in half, I mixed up a gallon of Pops brine and injected quite a bit of brine into the butt, then I soaked the butt for 15 days in the same brine. I pulled the butt out of the brine, dried it best I could with paper towels, and then put it on a rack placed...
    • rich-
    • Thread
    • Replies: 12
    • Forum: Pork
  16. rich-

    Making pork rind cracklins

    I have the rind from a recent pork belly that I made into belly bacon. Right now I have the rind in a pot of water and it has been boiling now for approx. 50 minutes. I have read other posts that suggest to boil the rind, then scrape the fat off and then deep fry them, after being cut into...
    • rich-
    • Thread
    • Replies: 6
    • Forum: Pork
  17. rich-

    Maple rubbed & maple smoked bacon

    My second batch of Maple smoked Bacon The belly out of Pops brine, into the fridge for an overnight nap Into the smoker the next morning This is at approx. 6 hours into the smoke Here it is after very close to 14 hours in the TBS with Maple Pellets. Thanks for looking, hope I posted...
    • rich-
    • Thread
    • Replies: 10
    • Forum: Bacon
  18. rich-

    Bacon Brine question

    I have and use a 2 Gallon food safe bucket like container for brining bacon etc. On Feb. 23rd I cut a pork belly into 6 slabs, mixed up Pops brine in said bucket and have had the pork slabs in this brine undisturbed since the 23 of last month. This evening I took a check on my bacon slabs, (...
    • rich-
    • Thread
    • Replies: 6
    • Forum: Pork
  19. rich-

    Is there a good use for the Rind from Bacon That has been smoked

    I have seen several threads about the bacon Rind but not sure if I have seen one telling what to use the rind for after it was smoked with the bacon. What do you people do with the rind once it is removed from the smoked bacon?
    • rich-
    • Thread
    • Replies: 5
    • Forum: Pork
  20. rich-

    Is a beef Rump Roast good for smoking?

    I have a beef rump roast that a friend gave me, He told me it is from a BULL he had butchered and him and his wife do not like the meat flavor. He said he usually has his cattle casterated but for some reason this one wasn't and was butchered as a bull. I tried grilling a couple T Bone steaks...
Top Bottom
Back
Clicky