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  1. buzzy

    digging dog app

    This is where to find the new digging dog app https://digging-dog.vercel.app/
  2. buzzy

    Using Cultured Buttermilk Powder

    Thought I'd ask you guys that know more about this than I. I want to use CBP to add tang to summer sausage. I'm not going through a fermenting process with it. Reading up on it is giving conflicting info. How much to use per lb. Do I mix & stuff right away? Let hang for 6 hours in frig or at...
  3. buzzy

    Changing lean-fat ratio in burger

    I want to change 80/20 burger to 75/25. How much tallow do I need to add per lb? They had no 75/25. I’m have a brain fart on this. Reason is I’m making venison burger & like to mix 1 lb 75/25 to 4 lbs of deer. Really helps hold together plus adds the right amount of fat. Have tried 80/20 & to...
  4. buzzy

    Scored

    Bargain buy at local BB’s. Got 4 bags. Should of got more but running out of storage space.
  5. buzzy

    Brining

    Wondering if there is a rule of thumb on amount of time for brining different sizes. Say the time to brine a leg quarter to brining a whole turkey. I usually go 4 hours for small stuff & 24 hour for big stuff. Just trying to get more specific. Thanks in advance.
  6. buzzy

    Canning pulled pork

    Has anyone tried pressure canning their pulled pork? I’ve been thinking it might be better than going through the freezing process but thought I’d see if any first hand knowledge out there. Thanks in advance!
  7. buzzy

    Poor piglet

  8. buzzy

    Canning Mushrooms???

    Looking for experience with them. I have already read up on processing them but my question is do they stay sliced like store bought or just fall apart into little pieces from the canning process? Thought it’d be a good idea to have on hand the way we go through mushrooms & fresh don’t keep...
  9. buzzy

    Smoked Smashed Potatoes

    What you need 1.5 lbs mini or petite potatoes or more if needed. You can even get different ones like red, yellow, or white. Mixing them. 1 qt. chicken broth EVOO A mason jar or glass for smashing Put potatoes in pan. Then add chicken broth & enough water to cover. Turn burner on high. When it...
  10. buzzy

    If you don’t have the equipment

    Saw this offer at the local Food Processing shop. It’s a Amish shop that reconditions butchering equipment. They do sell new Vacmaster sealers & bags. Thought this to be a interesting offer.
  11. buzzy

    Stocking up on cabbage

    Being that time of year they have cabbage on sale an I’m out I stocked up. Had it for $.39 a lb. Bought 6 heads to chop up for freezer. Got 5 3 lbs bags. Kept 2 that’s going in frig for Easter hog maw. Thanks for looking.
  12. buzzy

    Bear Mountain pellets

    Don't have a bunch of experience using wood pellets except TSC corn cobb horse bedding for cold smoking bacon. Have always used chunked wood. Looking for 100% hickory wood pellets. Found them at TSC but had to order the hickory pellets. Same price as if picking up in store. They seem to have...
  13. buzzy

    Flaming Fatty

    Sometimes I just mix up a batch of boxed mac & cheese for a simple quick & easy fatty. It’s always good with the smoked sausage & bacon. Plus there is so many varieties to change things up. Ran across this mix an thought spicy fatty. Made mac & cheese by directions. Put in frig to cool down...
  14. buzzy

    Venison dry beef

    I’ve been making this for years using Bearcarvers step by step recipe. Never looked farther because this is spot on for me & family. Thank you Bearcarver. I figured we all have seen enough pics of brining & bagging. So I took this pic at 120 IT & before the rain comes. Taking to 158 IT. The top...
  15. buzzy

    First BBB & using cure #1

    I bought a small piece of boston butt so if something goes wrong not much invested. Started out at 3.42# (1.55kilo). Trimmed off fat cap & deboned. Then I cut in half length wise. First piece weighed 708 grams. To that I rubbed 1.8 gr cure #1, 9 gr salt & 7.1 gr brown sugar. Rounded everything...
    • buzzy
    • Thread
    • Replies: 16
    • Forum: Pork
  16. buzzy

    First cold smoke

    Doing the bacon from hogs we butchered 2 weeks ago. Also found out some hogs don’t make good bacon. Unless u want cured smoked strips of lard. 1 of them was like that. Cured for 10 days with TQ. Rinsed off then in frig for 3 days. Fired up the old Smoke Hollow to get things warmed up for a...
    • buzzy
    • Thread
    • Replies: 20
    • Forum: Bacon
  17. buzzy

    Rainy day soup

    With the weather being rainy with storm coming thought we’d make a big pot of chicken corn soup. Corn from the garden & chickens from the barn makes for a bangin soup. Decided to can some to save freezer space. Jars after the pressure canning. Saved some for supper. Thanks for looking
  18. buzzy

    What not to do with your smokehouse

    On the way home last week this is how the guys smokehouse looked. I’m pretty sure it was a fairly new build.
  19. buzzy

    laying meat on plastic

    Well it's that time of year to butcher hogs. Getting 2 to cut up for sausage, ribs & chops. Oh an a big kettle of scrapple. My question is will there be any ill effects if cut up meat is placed on a new painters drop cloth overnight? The shop will be kept under 40 & the meat spread out thin...
  20. buzzy

    Shortage FYI

    Talked to my brother this weekend. He is a meat manager at a major grocery store. He said hams are going to be hard to get & fresh turkeys almost impossible to get . Some more things to add to list of shortage.
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