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  1. scooterjam

    Need some advice on texture and grinding

    Okay, I've been experimenting with several different kinds of Sausage, Brats, Hotdogs, Polish Sausage, and these below are an Italian Sausage of my own creation....   They were 'okay'.  They look fine, the wife and family knocked em all out.  However, I am still pleased with the texture.   You...
  2. scooterjam

    How I Spent My 4th of July Weekend.....or.....YUM

    Italian Sausages (my own recipe) Bacon Weave Wrapped Hamburger Mac N Cheese (you tube:  Smoke Meat with Jef) 48 Hour Hams (you tube:  Pitmaster X)
  3. scooterjam

    Here's a couple of Steve Raichlen "Project Smoke" projects.

    Hey friends,  Haven't posted for quite sometime.   Wife bought me a new smoker.   She meant well, but...yikes. Oh yeah, let me add "Walmart Sucks".....lol.   Backyard Offset Smoker. Painted peeled off smoker box, and almost impossible to maintain 300 degree temps. Good news is, I can use...
  4. scooterjam

    Scooter's First Pancetta Summer 2015

    About 2.5 pound piece of Pork Belly Removed the skin Seasoned both sides and sealed in a zip lock bag for about 10 days Keeping weight on it in the fridge, flipped once a day Out of the bag and ready to drain and wash. Liquid reserved Re-seasoned (without cure this time....)...
  5. scooterjam

    Bring something to work day....Dragon Jalapeno Poppers

    Little Chedder, Little Cream Cheese, Little Chili Powder, Dash of Cayenne, Lil Hillshire Farm Smokie Link, inside a half of Jalapeno wrapped in bacon.  Smoked these bad boys for about an hour and a half....applewood pellets...  They're gonna eat good at the shop today.   Life is good.  Bon Appetit.
  6. scooterjam

    Making Pancetta.....but having a hard time of something that should be easy...

    This is crazy. My pork belly only weighs 2.26 pounds.   36oz or   1025 grams. Trying to make a cure for this....but the amounts (going by what I have learned here are very very low) 1025 x 2.75% = 28 grams....thats about 7 teaspoons of salt.....   + a heavy 1/2 teaspoon of pink salt + 4...
  7. scooterjam

    Curing error.....Michael Ruhlman Book

    Hey friends, I was just reading this, it can't be right: Basic Dry Cure from Charcuterie 1 pound/450 grams kosher salt (2 cups Morton's coarse kosher salt) 8 ounces/225 grams sugar (about 1 cup) 2 ounces/50 grams pink salt (10 teaspoons) 10 teaspoons?  My package of #1 Pink Instacure says 1...
  8. scooterjam

    First smoked Sausage Bacon bomb....

    Had a blast making this....my sausage mixture was a little loose, next time I might make it fresh, this was a 1 pound package I took from the freezer the night before.    Basically.  1 Pound Sausage.   Muenster/Chedder Cheese blend.   Green Peppers.   Green Onions cut about 4 inches long.  ...
  9. scooterjam

    While smoking my Bacon, also did a quick Polish Sausage...

    Sorry, didn't take much pictures of this one....but pleased none the less. 75% Pork, 25% Chicken....    I only smoked it two hours, and then poached it, nice color though Ready for some Green Beans & Potatoes!
  10. scooterjam

    My Sons First Bacon

    My son Stephen is a Sous Chef.....he definately got a bit more creative than I did. CAJUN BACON soaking away HONEY CINNAMON soaking away JALAPENO soaking away... BOURBON BROWN SUGAR ready for smoke CAJUN ready for smoke HONEY CINNAMON ready for smoke JALAPENO ready for smoke...
  11. scooterjam

    My First Bacon - April 2015

    My son the Chef, doing the cutting for me... same same... With a bit of help from DaveOmak......saved what surely would have been way too salty product....1st day washed, bathed and repacked Dryed well and left in the Refer for about 30 hours or more to dry and get that sweet...
  12. scooterjam

    1st Attempt at Bacon

    Hello folks, Pictures to come, its only day one.  Haha.  I think there is more than enough pictures of fresh raw pork belly on this site.  I wanted to run this past all of you and please point out if you think I've done anything wrong. Step One - My son and I split 30 pounds of pork belly.  ...
  13. scooterjam

    Smoke Hollow Smoker

    Hey friends, I am rather new to this whole smoking thing.....I actually started a year ago.....guess I'm not that new, however.....does anyone else have an old Smoke Hollow smoker.   Mine is just an upright box with racks in it....no damper.... and a thermometer on the front that died years...
  14. scooterjam

    I think I made a mistake....thoughts?

    Wow, I think I screwed up.  I followed a recipe out of “Mastering The Craft OF Making Sausage” by Warren Anderson.  However, I didn’t weigh my pepperoni to realize how much of the 15% weight I was shooting for.  Plus, I have a Smoke Hollow smoker which doesn’t go down to 150 degrees, I have to...
  15. scooterjam

    Last Couple Weekend Projects

    Here is some Chicken Sausage with Basil & Sun Dried Tomato, do not have plated pics yet, but shall do so soon, I promise.  These are in the freezer right now. Plain Old hotdogs, Chicken/Pork/Beef mixture.....poached in 160 degree water, ready to eat....no plating pics, but they are quite...
  16. scooterjam

    Oh dear....help needed.

    Hello friends.   I just spent the last couple days making a wonderful snack stick recipe.  We have a tiny little hand cranked grinder.  I've just started getting into this whole sausage/smoking hobby.  Believe me, I did NOT realize how much of a pain it was going to be to fill the five pounds of...
  17. scooterjam

    Just an FYI for anyone looking for a new smoker....

    Hey guys, Was watching 'in the kitchen with david' on QVC.   Not sure if its a point of interest, but this is on sale today, with 4 easy payments...
  18. scooterjam

    Fermento

    Hello friends, I'm back again.   I have a freezer full of meat and giving it the old college try again this weekend. Have had many success so far. My question is this, and I apologize if this has been answered, run into the ground etc..... Fermento.   I understand its a dairy based product...
  19. scooterjam

    Today's first.....Polish Sausage - Keilbasa

      These turned out pretty damn good!   Had them with dinner, your typical Green Beans, Potatoes & Keilbasa. Quick question though, the casings were very tough.  Used hog casings, I don't know the size or anything my son brought them to me a couple weeks ago when I started making things.   I've...
  20. scooterjam

    Fermento vs Dry Buttermilk

    Hello friends, I know the Fermento issue has been beat to death here, and I believe I've read all the links, and I really apologize if this has been stated before.   I am making Smoked Polish Sausage (Kielbasa), and the recipe calls for Non-Fat Dry Milk, and another calls for Fermento, and yet...
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