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. herms

    Pork Loin or PP for 150

    Hello all I have been put in charge of doing meat for a wedding of 130+ people just rounding up to 150 to make it easy plus leftovers.  I have done some larger meals for the Fire Dept. and the hospital I work at so this isn't my first go at it.  But I've never quite got this big before. My...
  2. herms

    Elk Sausage questions

    So I have plenty of elk meat in the freezer and pulled just over 7 lbs out to try my hand at elk ring bologna.  My plan is to use sausage maker's garlic sausage mix for the main spices and add a few more to my taste also will add cure #1.  Along with adding in ground pork butt so i get a 70/30...
  3. herms

    Question for you Summer Sausage Heads..

    So I have a 15lb  batch of SS all mix and stuffed into casings.  Has number 1 cure from the package and hung in the fridge for 12+ hours now.  My issue is my smoker doesn't do well with the lower temps any way I can say cold smoke it and then into a water cooker to get it up to temp then?  What...
  4. herms

    3-2-1 Spareribs Question?!?!

    Hello all so I have three pretty good sized racks of pork spare ribs rubbed them up last night and on the smoker at 225 a hour in.  My question is can I do the two hours of covered by just placing all three racks in a tinfoil pan and seal it up after adding liquid to it?  Or do I need to wrap...
    • herms
    • Thread
    • Replies: 3
    • Forum: Pork
  5. herms

    New toy in the future arsenal...

    So I browse kickstarter quite often in the first place finding random new things but, this really peaked my interests. Here is a link. It is a Sous vide machine but not a inclosed machine like the ones norally sold on amazon for a little over 300. I have done sous vide before but on the ...
  6. herms

    Fleetwood 10" slicer

    Hello all I've been away for to long I have a serious amount to catch up on like putting up my pics from my stuffer that have been missing for over a month but that will come later.  I come to you guys for your thoughts on Fleetwood Slicers.  I found one on CL about a hour from me that I am...
  7. herms

    Few q's on SS

    So my stuffer showed up and it is a monster pics to come tomorrow when I put it to use but I have a few questions before the work begins.  I plan on doing a 15lb batch from HiMTN with 10 beef and 5 pork I have an arm roast and the rest is all pre ground from the local butcher.  Would there be...
  8. herms

    Got a good deal off ebay.

    I finally dropped the hammer on a stuffer after trying for the last few weeks. I ended up with a Vertical Stainless Steel MTN "ebay brand" 20lber.  I will take some pictures once it shows up later next week.  I got it for $65 less than the buy it now price so I got a pretty decent deal.  I know...
  9. herms

    Easter Ham questions???

    After doing some research and weighing my options I decided to take the easy route this year and bought a spiral cut pre-cooked ham. Where a wrench comes into the plan is we are eating at my grandmothers home on Sunday and I am leaving Sat morning to head that way. I am planning on putting a...
    • herms
    • Thread
    • Replies: 5
    • Forum: Pork
  10. herms

    Operation Easter Ham

    So after a few smoked chickens turning out very well and some PP my dad decided I am in charge of ham for Easter.     Now of course I have never done a ham and after doing a few searches on here for smoked ham I have come to the conclusion that there is two choices for me.  Either be safe and...
    • herms
    • Thread
    • Replies: 11
    • Forum: Pork
  11. herms

    Another cheese smoke largest one yet.

    Well I ran out of cheese and the local grocery store has it on sale.  A match made in heaven if you ask me.  8oz bricks were $1.77 I ended up picking 14 of them up.  Haha the checkout lady had to ask and make sure there wasn't a max on the number I could buy.   Ended up smoking Sharp cheddar...
  12. herms

    Time for a vacuum sealer...

    Well I am working on building up my collection of kitchen and smoking toys the grinder and stuffer will have to wait a few months but, I would like to find a sealer for the cheese, bacon , and random meats I have been doing.   I've been doing some research but, seems just about everyone there...
  13. herms

    First try at Roast Beef looking good so far.

    So far I have made chicken and pork now for my first shot of beef.  I love me some sammies and have a 6 pounder eye round roast that will be sliced nice, thin, and hopefully tasty.  I did decide in the end after looking it over to cut the fat off I will put it over the roast to drip on it. I did...
    • herms
    • Thread
    • Replies: 24
    • Forum: Beef
  14. herms

    Trimming fat for roast beef???

    Well I was talking to the meat guy today he found out I had started smoking some stuff so I asked him what he could cut me a deal on.  I ended up getting a Round eye roast choice angus for a couple bucks a pound.  It is a six pounder I would like to make Roast Beef sammies out of it.  There is...
    • herms
    • Thread
    • Replies: 5
    • Forum: Beef
  15. herms

    Smoking in a safe???

    SOO I deff have a problem and pretty sure the only cure is more smoking!!! I pick up a old double door freezer that was turned into a smoker some years ago and it is working great needed to redo the seals and all and get some grates made for it but, besides that it works like a charm. Now...
  16. herms

    Not a Build but a new fridge smoker to me.

    Well I get to go pick up my new to me/ old in age smoker.  A co worker of mine sold me a smoker her dad made a decades back.  It is a little rough around the edges and I will have to do some work with new door seals, setting up racking, and creating a smoke stack/ vent system.  I will be getting...
  17. herms

    Calling all Bacon Pros...

    I have some questions and will also be sharing some pictures of my first attemp with a 15lb pork belly.  I split the belly into 3 5lb sections mixed up pops brine.  One plain, one garlic CBP and 1 with a syrup of maple brown sugar and vanilla extra boilled down and added.  I have them in the...
    • herms
    • Thread
    • Replies: 8
    • Forum: Bacon
  18. herms

    Cow=Raw Milk=Mozz in 5 hours! Some Q-view

    So this is my first experiment that I have done off thise site and by slighty following Al's directions I ended up with some great mozz!  Pictures are not the best as they are off my phone and I forgot some of the steps but it all worked out in the end.  I have a co-worker whos relative works...
  19. herms

    Hello all from SoDak/Minn.

    Well I have been lurking on here for the past few months and am finally gonna introduce myself.  My name is Wade but you can call me Herms I live in SE South Dakota but am originally from SW Minnesota and yes there is a big difference. I work at a local hospital doing x-rays.  As far as smoking...
Top Bottom
Back
Clicky