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02-08-2018, 11:29 AM | #841 | |
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Quote:
I started with the Kitchenaid grinder and stuffer attachments. The grinder is OK for small batches, but that stuffer is ****ing worthless. So the first thing I bought when I started stuffing was a dedicated stuffer. Then the housing on the attachment drive on my KA broke. Since I didn't want to spend the money on a new KA, I bought a dedicated grinder. And that blew me away. In the KA, I'd go through 5 pounds of meat in 15 minutes. With the dedicated grinder, I did 5 pounds in less than 5 minutes. I'm taking my first plunge into natural casings with the wieners and sausage this weekend. Because I didn't want that learning curve along with sausage making, I used collagen - they're a decent alternative. But this weekend it's hog casings and sheep casings. I've been doing bacon awhile, though. This is the first of honey and pepper I've done, so excited to see how they turn out. Next up is I'm going to make pancetta. Cure it for 7 days and then hang it in the pantry for a week. Wife wants me to make a prosciutto, too. So once I get the hog I've order, I guess we'll do that. But that's gotta hang for like a year! |
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02-08-2018, 01:33 PM | #842 | |
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Quote:
Rep applied...
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02-08-2018, 01:37 PM | #843 |
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02-12-2018, 02:18 PM | #844 |
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All beef hot dogs (smoked collagen casing):
Pork and beef polish sausage (natural hog casing): Honey cured (left), maple and pepper (right) bacon: |
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02-14-2018, 06:57 PM | #845 |
**** you, you cretin.
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Scored
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02-14-2018, 07:01 PM | #846 |
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That is a good score Smithfield to
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02-14-2018, 07:06 PM | #847 |
**** you, you cretin.
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02-14-2018, 08:11 PM | #848 |
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Advice/Recommendations Going to Costco on Friday. I always liked the pork loins in the smoker. Any other cuts of meat from Costco that you liked had success with?
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02-14-2018, 08:13 PM | #849 |
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02-14-2018, 08:36 PM | #850 |
**** you, you cretin.
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Pork baby back ribs are great!!!!
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02-18-2018, 09:24 AM | #851 |
**** you, you cretin.
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03-24-2018, 05:49 PM | #852 |
**** you, you cretin.
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Never smoked St. Louis style ribs. After watching lots of videos most people wrap with foil after around two hours. I never wrap my baby backs, is it critical for the St. Louis ribs to be wrapped?
Any advice is helpful. PS I already have a fire extinguisher handy. Posted via Mobile Device |
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03-24-2018, 05:54 PM | #853 |
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Same as back ribs, you can foil them or not. It’s a personal preference. 3-2-1 is popular for spare ribs but it’s not detrimental.
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03-24-2018, 06:03 PM | #854 |
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03-24-2018, 06:09 PM | #855 |
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What are you Smoking/Grilling/BBQ'ing this weekend?
Also took my 5-pound bacon for another 8-hour cold smoke session. This stuff is aged and smoked... cure finished 3 weeks ago. Aged it for a week. Smoked for 8 hours. Aged another week. Smoked another 8 hours today. I'll let this bad boy sit for another few days to equalize and we'll be golden.
Last edited by Fire Me Boy!; 03-24-2018 at 06:18 PM.. |
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