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i was working on a project that caramelizing the sweetened condensed milk and then pouching it to eliminate the need for the individual stores cooking #10 cans of sweetened condensed milk for hours to make this. Received a 50 gallon drum of sweetened condensed milk to caramelize in a large...
Dave,
thanks for the information, the slicer is cast iron and had been previously painted so it should be ok. I will keep this in mind because I also have an older buffalo chopper that has an aluminum base and housing.
Found this baby on craigslist for $190. I cleaned it up and painted the casting a gloss black. I believe it is from the 40's or 50's and has all the original parts as far as I can tell. The gears look great and the motor runs quiet, now I need something to slice. I have a presto 10" slicer but...
I shop at both as they are equal distance from our house. I love the self checkout at Sams and the lines are much shorter and not as crowded. The Sams club by us sells beef cheeks, tripe, tongue, and some other cuts that are not at Costco.
Beef cheeks in the instant pot are to die for.
Thanks for sharing about this, need to look it up online since no cable anymore. Back in Wisconsin we would butcher our pigs and chickens at my friends farm.
I was up in Alaska at a Salmon cannery for work and the parts not used or wasted were cooked up in a large pressure cooker and then the resulting liquid was ran through a centrifuge to collect the oil. lots of totes full of oil. Most of the roe was salted and sent down a chute to be cleaned...
i also use the A-Maze-N-Tube, works best with the mailbox mod to keep the temperatures down. I don't usually smoke cheese when it is hot do large batches in the fall, winter, and early spring.
Those look great, need to make some and also some of those Amish mustard eggs. My wife only wants those cage free organic eggs at the store so when my friend back in Wisconsin started raising some egg layers at the farm we bough his eggs for a couple of years beautiful colored yolks. One day...
Looks great, agree on letting it rest for awhile for the best taste. When I went back to Wisconsin for a work trip and I drove from Colorado just so I could bring back lots of cheese to smoke.
Thanks,
Hated beef liver as a kid, my parents would buy these big cream puffs from the German restaurant for desert and when we saw those in the refrigerator we knew what was coming up for dinner. Now I still can't eat them as their own meal but when made into a pate or a sausage I can eat them.
Looks good, my wife is from Tarlac city and I hope to someday teach my in laws how to smoke meats and start up a business. Nice to see filipinos on this forum, is there a local place where you get casings and curing salts?
Looks great, did you make the dried beef yourself? Around the holidays in Wisconsin we would use dried beef to make cheeseballs and when I moved to Denver last year I had to go to a couple of stores just to find it. Next year will make my own but you have kick started that into the near future...