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35lbs of Breakfast Sausage w/son
wow, that brought me back to when I was a kid, helping my dad butcher a cow, or chickens, our the few times we had a pig or two. (hand crank grinder, tho. Thank heaven for electricity!) you did more than make great sausage for your family. You, sir, made a lifetime memory for your son. And... -
Has anyone smoked this
sorry for the double post. So I did the feet and hocks today. Lesson learned...they seriously needed to be cured first. These will be ok for braising and adding to soup or beans. They are smoky and fairly tender. I did them low and slow, about ten hours at 180 degrees. They are still pretty... -
Has anyone smoked this
thanks a lot for such a fast reply. this forum is awesome. i will try no brine, and brine the next set i get. (we are lucky to have a pig farmer less than a mile away. -
Has anyone smoked this
thanks a lot for such a fast reply. this forum is awesome. i will try no brine, and brine the next set i get. (we are lucky to have a pig farmer less than a mile away. -
Has anyone smoked this
Hello all...I have a connection to a farmer and I already bought seven packages of feet! (Along with hocks, which I know how to smoke and use) I intend to go ahead and smoke these feet like the hocks, but Isee there are several recipies around that require brining first. If anyone sees this... -
Spicy and Sweet Smoked Nuts
These look amazing. I make pounds and pounds and POUNDS of nut brittle (every kind you can name) for family and friends. Do you think smoking the nuts and then just making brittle would allow the smoke flavor to shine? Or is it that you sort of make candy from the nut mixture then smoke THAT...- sfwmson
- Post #12
- Forum: Fruit, Nuts & Vegetables
