Recent content by golfnut

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  1. golfnut

    Need a No Soy Jerky Recipe Marinade

    I know I'm late on this, but as my wife has soy intolerance, we've switched to Coconut aminos. Spendy stuff at $6.99 for an 8oz bottle but makes a great jerky marinade. WE use same in Chinese food I cook here at home too. Good stuff. :)
  2. golfnut

    Is ground jerky "chewy"?

    With as popular as ground beef jerky seems, I'd like to know if it is chewy like muscle jerky? Does it just break apart? I'm getting ready to do a big batch in my SV24 and am wondering about buying a cannon and taking advantage of the ground beef sales in our area.
  3. golfnut

    Show your dog

    Here's our three: 2 German Shorthaired Pointers, and a Blue Belton English Setter (Ryman lines).
  4. golfnut

    Free Cherry shavings...

    Well hopefully someone will. I myself have 2 HUGE fruit cherry trees in the yard, so plenty of prunings for me to use.
  5. golfnut

    Free Cherry shavings...

    Just received an offer from a fellow woodworking friend that he has about 3 bushels of clean cherry woodshavings he'd be happy to offer up to a smoker. this would make a neat trade opportunity for a fellow meat smoker here. I'd nab em in a heartbeat, but too dang far away! He's up near...
  6. golfnut

    Lot's O' Bacon!

    Hmmm..about as basic as can be right now. As the one pic shows, I just lined the lid with aluminum sheeting. In the upper left-rear corner, I drilled a 2 1/4" hole for smoke exhaust, and in the lower front right there is a 2 1/4" hole that I ran the hose through for the small propane burner that...
  7. golfnut

    Need help for first time bacon

    Gary, this will be a fun project for you and your Daughter. Go ahead and have the butcher remove the skin for you. It can be difficult to do, and if you're worried about gross out factor, the skin does have hair and nipples on it (mammals..remember) and that may cause your Daughter to get...
  8. golfnut

    Lot's O' Bacon! Part 2

    It is! I was amazed at how well it turned out. I even splurged and used my good bourbon on it! "Bakers Small Batch"
  9. golfnut

    Lot's O' Bacon! Part 2

    Not real sweet on any of them. The Apple Cinnamon could be considered sweet due to the loads of flavor we ended up with. Reminds me of Cinnamon Toast when it's cooking! The Maple has an almost buttery flavor. It's all soooo good! Can't thank you all enough to introducing me to the Buckboard...
  10. golfnut

    Lot's O' Bacon! Part 2

    Ok, so onward to the Buckboard! I picked up a 65lb case of shoulder from a good friend who owns a restaurant. I put about 25lbs in the freezer for later projects and got to work with the rest. I had some requests! I won't bore you all with prelim pics, but I put up batches of: Molasses...
  11. golfnut

    Lot's O' Bacon!

    Whew! I finally got to my bacon projects. To start off with, I picked up a big Pork loin from Costco, along with a new Foodsaver Vacuum sealer. I lopped the loin in half, gave it a coat of Tenderquick, sugar and my spicy sweet rub and then vacuum sealed it. Into the fridge it went for 6 days...
  12. golfnut

    I found Juniper Berries...No what?

    Get yourself a little spice grinder (AKA blade coffee grinder). works great for this type of thing. Cuisenart makes one with a stainless container which is perfect for spices. I have one and use it frequently. http://www1.macys.com/catalog/produc...xx.esn_results
  13. golfnut

    Pancetta Question...

    OK, my 2 Pancetta rolls have hung for 2 weeks as of tomorrow. Can hardly wait to slice of some and cook it up! My question comes from reading around that Pancetta if wrapped well will keep for a week in the fridge or up to 6 months if frozen. Hmmmmm....... Pancetta seems to do just fine hanging...
  14. golfnut

    Andouille & Italian

    Well, we've had some time to cook up the sausages, and both are terrific! The andouille is extremely good! I can see now, I didn't make near enough and will need to do another larger batch this month! The pecan wood smoke worked perfect. Now, if the dang snow would clear out, I could get to...
  15. golfnut

    Andouille & Italian

    Yes I do. It's not devastating by any means, and the Italian turned out quite well this way. The Andouille probably could benefit from larger chunks of fat throughout which would come from a dedicated stuffer. As it is, I pulled out the sizing plate and ran the ground meat through just the...
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