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  1. bb53chevpro

    My new slicer

    I finally broke down and bought a slicer. It's nothing fancy but does the job. It even slices through frozen bacon with the skin on.
  2. bb53chevpro

    Pumpkin carvings

    This year was a bit different for our pumpkins. The drew what they wanted onto a piece of paper first (this way if they don't like it they can change it). We (Fran and I) helped the girls when they needed it. Without further delay, here are the pics. Here are all the pumpkins The dragon...
  3. bb53chevpro

    This weekends project

    I am sooooo sick of wasting money. Around here a good fireplace grade runs $75 and up. I bought a new one last season and it is scrap already. Melted most of it to nothing. So I decided to make one this weekend. Started after work on Saturday and finished around 3 oclock this afternoon. Here is...
  4. bb53chevpro

    Another 33 lbs of bellies

    Just put 33 pounds of bellies into salt, sugar and cure. Going to let cure for 7 days, then cold smoke for about 8 hours. Here is a link of the bellies before curing. http://s283.photobucket.com/albums/k...view=slideshow
  5. bb53chevpro

    Vacation (picture heavy/large pictures)

    Here are some pics from up in Sudbury Ontario. It was a short vacation to visit my Aunt that is still hanging on. So we took a trip up for a visit. Wow, I sure forgot how long of a drive it was. Not to mention getting stuck in traffic for 3.5 hrs on the way up. Australian Red Deer This deer...
  6. bb53chevpro

    New ride

    As some of you know, we have been having a great deal of bad luck lately. But things are turning around so it seems. Since the 3rd transmition let go in my minivan, I refuse to put another penny into it. So I went and bought this beauty. Never been titled before, last on the lot, a 2008 Dodge...
  7. bb53chevpro

    115 pounds of kolbasz

    Here is another batch of Kolbasz. It is in the smokehouse right now. More pics to follow. Thanks for looking.
  8. bb53chevpro

    First whole birds

    While the forum was getting worked on, I had done some experimenting with my first chickens. In a gallon or so of water, I added 4 tbs of Montreal Chicken spice, 1 tbs of sea salt, 3 tbs of chicken boullion. Brought it a simmer for about 1 hr. Let cool to room temp and placed the chicks in it...
  9. bb53chevpro

    Chicken Paprikas

    This is not a smoked dish. Chicken Paprikash Recipe by: Andy Svab This recipe will make enough for 6 people. Ingredients: 11 chicken thighs (you can use legs, wings) I recommend no breast. If cooked to long, the breast may be dry. You can also add chicken hearts and gizzards. 2 medium...
  10. bb53chevpro

    My Apprentice and her first rib smoke.

    This is a repost. Here is my oldest daughter learning how to smoke ribs. http://s283.photobucket.com/albums/k...view=slideshow Thanks for viewing.
  11. bb53chevpro

    Caring for casings

    Caring for Casings As you all know, there are hundreds of ways to do the same thing. With that said, this is how I care for my pig casings. Depending on where and how much casing I purchase, will depict how the casings are packaged. This means, some places will have them in a plastic...
  12. bb53chevpro

    130 lbs of sausage

    Here is the sausage I made this weekend. This consists of 8 recipes, Some will be smoked and some will be left as fresh. There is also in here 4 kinds of experimantal venisn recipes that I and currently trying tweek to perfection. Those recipes will come once I and finished tweeking them. Enough...
  13. bb53chevpro

    Goose sausage.....HELP!!!!!!!

    You all can call me a dummy if you choose to............................ I never made a copy of my goose sausage that I made last year. It it appears to be not found in the forum. By chance, is there anyone that might have saved a copy of that recipe? I want to try that same recipe with venison...
  14. bb53chevpro

    my dry cured belly bacon.

    I have just finished applying the dry cure to the belly. Right off the bat, I will say sorry for not having pictures of the entire process. We had company pop in while doing this. Recipe: 1 kg/ 2.2 lbs of pork belly 100 grams/3.5 oz of sea salt 50 grams/1.75 oz of sugar Cure as required by it's...
  15. bb53chevpro

    Hungarian Cabbage Rolls

    Cabbage Rolls 3 to4 Heads of Cabbage (depending on size) 3 Medium onions6 Cloves of garlic 2 ½ Cups of Uncle Benâ€8482s Converted Rice 2 Tbls of Salt 1 Tbl of Black Pepper 1 ½ Tbls of Seasonal Salt 2 Tbls of Fresh Hungarian Paprika 3 Lbs of Ground Pork 3 Lbs of Ground Beef For Flavour add...
  16. bb53chevpro

    Paprika bacon, How to make...

    This is how I make paprika bacon. 1- Cure your pork belly as you any other time. I use 100 grams of sea salt and 50 grams of sugar for every 1 kilogram of belly. Press this cure into belly making sure that all is covered well. Place into a ziploc bag, add any left over cure mix that didn't...
  17. bb53chevpro

    Halloween in September

    We just came back from another camping trip. It just happened to be the campground's Halloween before the end of camping season. So all the kids got pumpkins from the campground, and my wife decided to get one for me. Not having any preperation for this, this is what I came up with. You will see...
  18. bb53chevpro

    Achin for Bacon

    We went camping on Labour Day weekend and didn't have any homemade bacon to take with us. Well, we are planning to go camping again the weekend of Sept 19. HAVE TO HAVE BACON. (nothing like cooking a thick (1/4" thick) piece of bacon on an open fire). So I ordered a couple of bellies. A total of...
  19. bb53chevpro

    I've got crabs...

    We have had holes in our front lawn ever since we moved into this house almost 5 years ago. We had always assumed that there were voles or moles living in them. Well, this is not the case. Just about an hour ago I finally saw something in the hole. As soon as it saw me, it vanished. Went back...
  20. bb53chevpro

    Fisrt smoke in this smoker

    Here is the first smoke in the smoker I built for my bro in law. The guy has no idea what he is missing, cause he still hasn't pick it up. Here is some pics of the chicken breasts, the quarters didn't make it into the pictures, sorry.
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