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  1. johnn9

    andouille

    Thanks for the info I'll be freezing it.till I can get to it next week
  2. johnn9

    andouille

    so it would be ok to freeze it as is and then smoke it at a later date. Another question do you think it would be ok to leave it in the frig for about 5 days then smoke it and freez it???
  3. johnn9

    andouille

    Hi quick question here I just made 25  lbs of Andouille added spices mix (legges #63) and curing salt #1 in the correct proportion. Can I freeze it and smoke it later. Really pressed for time right now but I dont want to screw it up at this point. Thanks Johnn9
  4. johnn9

    pink salt

    thanks for the reply. kind of what i figured just wanted to be sure
  5. johnn9

    pink salt

    Quick question. I purchased pink salt to cure bacon. I keep it sealed in a bag in the garage NOT exposed to direct Sun light. The pink color had faded out I know the color was added to distinguish it from common salt and s not what does the Curing. Do you think it's still effective as cure...
  6. johnn9

    Brinkman 57" vertical

    Hi all New to the Va group I've been in Va since 2005. I looking to replace my current smoker. I am looking at the Brinkman 57 inch vertical unit avail at Home Depot. Was wondering if anyone has any experience with this unit and if its worth the money. (about $270) Thanks John B
  7. johnn9

    Scarbelly Wings (Buffalo Style)

    they look wonderful!! its on my todo list!! However I'm still gona sauce the heck out of em as thats how i like it I dont feel right eating wings if I don't need a bath afterwards LOL
  8. johnn9

    MTN Sausage Stuffer... Anyone have one?

    I have one it seems to be a well made unit also purchased it on ebay. Only complaint is when i inquired about buying a spare silicone ring I was told by the seller it was $50.00 for an oring I darn near sxxt myself. I have been looking around to see if I could purchase it else where. Im not...
  9. johnn9

    Pastrami from scratch, lots of Q-view!

    Hey Al Thanks again Made this the other day came out great. My smoker is not up to WSM standards (lol) so I smoked it for about 8 hours, used alder, hickory and cherry  then put it in the oven at 240 for about 4 hours steaming in beer till l the meat hit 205. Great taste and texture.
  10. johnn9

    HOMEMADE LOX WITH RECIPE & STEPS, PLENTY OF Q-VIEW

     check out this site as stated above it has a great tutorial. One thing is they don't use and ins-ta cure in their recipe which can be dangerous so i intend to add some in the proper ration when I try their method. Good luck NOTHING is better than a fresh NY Bagel with cream cheese lox and a...
  11. johnn9

    Making Lox a picture guide.

    HI Chef Jimmy http://www.sausagemania.com/loxmania.html  is another great site for making lox. They don't call for using the insta-cure but I know your stance on that matter so I will be adding it in, in addition to following the recipe and method they provide. Johnn9 
  12. johnn9

    HOMEMADE LOX WITH RECIPE & STEPS, PLENTY OF Q-VIEW

    looks good Al.   There is also a great web site http://www.sausagemania.com/loxmania.html. that has a great tutorial on making lox. BTW smoked salmon is not traditional "lox" lox is cured but not cooked in the true meaning of lox. the web site about also calls for a light smoking of the fish...
  13. johnn9

    Meat thermometer

    one thing to watch out for is getting water on the braided cable it will short out the cable and you'll be paing 12-20 bucks for a new probe. some one recomended  putting wire shrink wrap over the braided cable but if you do be carful how you apply the heat to shrink it I would use a bic lighter...
  14. johnn9

    Pastrami from scratch, lots of Q-view!

    AL great tutorial can't wait to try this myself. one question what kind of wood did you use?? I'm thinking I might try alder or cherry. Thanks Johnn9
  15. johnn9

    The Difference??

    Thanks everyone for the information it will be factored in when i make my next purchase.
  16. johnn9

    The Difference??

    Hi all  New to this smoking stuff I'm considering a WSM also looked at a Brinkman aside from a size difference and about a $210.00 dollar difference in price does the WSM have that big of a benefit over the 85.00 Brinkman to justify the price difference
  17. johnn9

    To cure or not to cure that is the question

    yep high temp cheese
  18. johnn9

    To cure or not to cure that is the question

    Hi Johnn9 Here newbie to this game as I am  I have a question. I am going to make some venison/pork summer sausage with low melt Cheddar cheese and I will be using the Morton's tender quick in the ingredients. However some recipes call for letting the sausage "cure" in the frig for 24-48 hours...
  19. johnn9

    Pork Bellies

     'Pork Bellies  I live in the Richmond VA area and can't believe how hard it is to find pork bellies to make my own bacon from. Any body have any ideas where i could obtain some, say 25 to 40 lbs worth.
  20. johnn9

    ok wxf I live in the south and I can't find raw uncured pork bellies to make my own bacon. How...

    ok wxf I live in the south and I can't find raw uncured pork bellies to make my own bacon. How can this be!! and body have any ideas on where to buy it in the richmond area?? When I lived in NY they had pork bellies in just about all supermarkets
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