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  1. jalan43

    Grinding sausage

    Strips and I keep the auger and throat in the fridge until I use it.
  2. jalan43

    Pork butts

    That's a good start. Can't wait to see them finished!
  3. jalan43

    Hot Bacon Dressing (Pennsylvania Dutch)

    My recipe is exactly the same as yours! I like to use more bacon.
  4. jalan43

    Kielbasa start to finish for Chef Jimmy

    Great looking keilbasa Shannon! Looks just like mine when it's finished. I made 50lbs yesterday and will let it sit till tomorrow. I only have 250 lbs more to make for Xmas season. Again, nice job!
  5. jalan43

    Hot Bacon Dressing (Pennsylvania Dutch)

    I love it! I grew up on it and still make it whenever I get the chance. Maybe today.
  6. jalan43

    A Great Man Has Passed Away

    RIP to a friend of all.........
  7. jalan43

    Curing Brine Pop Quiz.......

    Not enough sugar.
  8. jalan43

    Bacon is Finished!

    I put a quart in Pop's brine then put another quart in the wet rub. This is the only way I get enough maple flavor in it for me!
  9. jalan43

    Bacon is Finished!

    Yeah, We are going to have to raise pigs to get through next year!
  10. Bacon is Finished!

    Bacon is Finished!

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  11. jalan43

    Bacon is Finished!

    Made a little Buckboard Bacon today! Started at 10 am and just took it out. Used pork butts, soaked them in Pop's brine for 7 days, then two more days in brown sugar, maple syrup, fresh garlic,and course grind black pepper. Thanks Pop's for making it easy for us! This is the second smoke in the...
  12. bacon2012.jpg

    bacon2012.jpg

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    • Album: Bacon is Finished!
  13. bacon 2012 2.jpg

    bacon 2012 2.jpg

    • jalan43
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    • Album: Bacon is Finished!
  14. jalan43

    Venison/Pork Summer Sausage..

    Great looking sausage! Your making me hungry. I'll have to make some myself!
  15. jalan43

    Canadian Bacon by SQWIB

    Nice job! Mine is in the smoker now! 8 hours to go!
  16. jalan43

    Need new pots & pans - any suggestions?

    I have a nice set of Update pots and pans I picked up at the local kitchen store at he outlets. Update is a reasonably priced commercial quality line. Nice heavy bottoms and stainless steel lids. I am very happy with them! An 8 quart sauce pan was regularly priced at $60.
  17. jalan43

    Canadian Bacon Smoking Questions

    Man Chef Jimmy that sounds unreal! I'm going to get loins on Tuesday and give this a try. How long in POP's brine? Is 10 days enough, or should I inject it?
  18. jalan43

    Temp too high on first burn...help!

    Watch that you don't use to much water if you are trying to dry things out on a longer smoke. You will end up boiling your food with steam instead of smoking. I'm sure some of  the more experienced users will give you an answer. Good luck!
  19. jalan43

    Been away for the summer season!

    How is everyone? I hope you all had a great summer. Work has kept me away for the season and I have finally had some time to get smoking! I'm going to turn my electric UDS into a charcoal UDS. I built a freezer smoker and will use it for keilbasa, jerky and ring bologna. Keeping the UDS for...
  20. jalan43

    Ring Bologna?

    The taste comes from using beef not pork in the mix. Some recipes call for beef hearts, some just for shoulder chuck. We use the latter. No additives or fillers. Just meat and spices! 
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