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  1. kentucky fisherman

    Breakfast sausage won't freeze

    Made six pounds of venison breakfast sausage using Excalibur spices bought here and adding bacon trimmings for the fat. Some I've made in the past was way too lean, so I think I bumped the fat up to 30% in this batch, but I'm sure it wasn't higher. For what it's worth, the bacon trmmings came...
  2. kentucky fisherman

    First attempt at Canadian bacon - YES!

    Started with a 4# pork loin and decided I wanted to try Canadian bacon. Found some really good posts by Bear and others. Decided I wanted to use Bear's instructions, but couldn't find Morton's Tender Quick locally. Ordered it from Amazon and had it in about two days. Here's what the loin looked...
  3. kentucky fisherman

    Need some quick short rib help

    Went to Sam's Club today and brought home some "interesting" short ribs. Didn't realize until I got home that instead of cutting this meat with (same direction as) the rib, they cut them across the bones, about 1/2" thick. Couple of questions: 1) In all the beef rib photos I've seen on...
  4. kentucky fisherman

    Homemade low sodium bacon?

    One of my best and longest friends has some kidney/liver damage from eating too much "Ranger candy" in his 20+ years in the Army. He's now on an extremely low sodium diet. I think one strip of bacon probably has 3 days worth of sodium for him. Anyway, I got to wondering if anyone has figured out...
  5. kentucky fisherman

    Hello from Louisville, KY

    I kind of got the cart before the horse and posted a question to the Beef forum before introducing myself here. Could be that's because I've been reading posts for years and years, just had never posted. ​I've been smoking for at least 30 years. I grew up in a Western Kentucky family that did...
  6. kentucky fisherman

    Is 14 hours long for brisket?

    I've smoked a few briskets the past 4-5 years, but this one has me a little puzzled. Started with a 6 1/2 pound flat from Sam's. I rubbed it and refrigerated overnight. Set it out for an hour or so the next morning as I got the smoker up to temp. Put the meat on at 9 a.m. and pretty well...
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