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  1. buffalosmoke

    Dry cure recipe question.

    I've been using the basic dry cure recipe from Charcuterie for curing my CB. It calls for 1lb of Kosher salt. Can I use canning salt for this? It has a much smaller grain size, and I'm not sure if it will make a difference in the cure. Thanks.
  2. buffalosmoke

    CB Cure Question

    I got a whole loin at the market, cut into three pieces, weighed them, and applied my cure....which was also carefully measured. I used #1 curing salt, kosher salt, and added some sugar as well. I used the proportions given in the book "Charcuterie". I cured it in the fridge for 7 days, rotating...
  3. buffalosmoke

    Nesco American Harvest dehydrator

    I recently bought one these dehydrators. The 700 watt, adjustable temp model...and I'm pretty happy with it. We've done a fair amount of fruits and vegetables with it. I used to have an older dehydrator with no fan, and I'm not sure how many watts it was either. I used to make a ton of jerky in...
  4. buffalosmoke

    Grinding and stuffing in one step

    In the book "Charcuterie", they tell you not to grind and stuff in the same step. They tell you to grind the meat, and then mix it to incorporate the liquid and create a "primary bind". They say this will help the sausage stick together instead of crumbling apart. I believe most of the recipes...
  5. buffalosmoke

    Nesco seasonings

    Anybody use 'em? I have about 5 or 6 packs of their jerky cure/spice mixture that came with my dehydrator and jerky gun. I have some sliced up eye round, and some ground round that I'd like to use for jerky. In the past I've just mixed up my own spices, but if these are decent, I'll use 'em...
  6. buffalosmoke

    Chicken and Apple Sausage

    After seeing all these great chicken sausages here, I decided to try one myself. I did a chicken and apple sausage. All mixed up and into the fridge overnight. Grinder shot with casing on the stuffing tube. All stuffed, and a small patty made from the meat left in the grinder. I was...
  7. buffalosmoke

    New ginder...three sausages

    My new Northern grinder came in this week and I figured I outta jump right in. I cut up a 9lb shoulder and a four pound butt and ran them through a 3/4" plate. I then mixed in seasonings for four pounds of breakfast sausage. I let that rest for awhile and ran it through the 3/16" plate and...
  8. buffalosmoke

    Save your scraps and trimmings?

    When you guys trim up meats for other cooks....do you save the trimmings and fat scraps? I trimmed up a 4lb chuck roast yesterday for some soup....and I saved the fat and trimmings in case I might need some extra fat for sausage. I have 10lb of pork loin that is soon to become Canadian...
  9. buffalosmoke

    A good score

    I helped my buddy fell a bunch of trees on his farm yesterday. In return I got a bunch of apple, maple, oak, peach, and hickory logs! All ranging from 2-6" diam. Now all I gotta do is keep them separate and let 'em dry. Oh yeah...some cherry too.....a nice score for sure! And he gets to reap...
  10. buffalosmoke

    Grinder on delay

    So my new Northern Grinder was supposed to be delivered tomorrow. Just checked UPS tracking and it's delayed cause of weather. I picked up two packs of chicken thighs today to make some of the great chicken sausage recipes you guys have been posting. Looks like I'm gonna have to freeze...
  11. buffalosmoke

    Cure...adding seasonings

    I have made CB several times using Morton's TQ. I gave all my TQ to my Pops so he could try making some bacon. I have some #1 cure, and I know how much of that to use....but how much salt and sugar should I add to it? Thanks!
  12. buffalosmoke

    Drip pan in the Drum?

    Anybody use one in their drum? I did my first cook on the drum this weekend...and while I was really impressed with the results....the extra "grilled liked" flavor from the juices dripping onto the hot coals was a bit more than I expected. I'm just wondering if I should try a drip pan of some...
  13. buffalosmoke

    First run on the Drum....with Qview

    So I finally got to use my drum this weekend. For the last month or so, every time I was gonna smoke something, the wife would invite people over for Q. I don't like cooking on a new smoker for company. It was just two of us yesterday...so out came the drum. I was pretty lucky...I got most of...
  14. buffalosmoke

    Northern Grinder plate Q

    I just ordered the Northern #12 grinder, and I can't seem to find out exactly what size the plates are. They just just list them as coarse, medium and fine. I'm guessing they are something like 1/4" , 5/16", and 3/8" ? If anybody knows for sure what size they are....I'd appreciate it! I'm...
  15. buffalosmoke

    Grinder question

    So I am ready to get back into sausage making again. I made sausage about 6-7 years ago and used a small hand grinder(a universal food grinder, not really a meat grinder) and a 5 lb horn type stuffer. I stopped making sausage cause we lived about two blocks from a small...
  16. buffalosmoke

    Chainsaw shavings

    A friend and I were cutting up a sugar maple that fell down a few months ago. We had a big pile of chainsaw shavings...and he kept some for using in a smoker. I was concerned about the bar oil being mixed in with the shavings...but he didn't seem to worry about it. After some reading here...I...
  17. buffalosmoke

    Fresh Maine Shrimp

    We pre-paid for shares of fresh Maine shrimp through a local fisherman's co-op this year. We get 5 pounds of fresh shrimp a week for four weeks. Thought I'd post some qview as I did smoke a few of them. The five pound bag of shrimp that contains about 200 shrimp: A close up of a few...
  18. buffalosmoke

    Shoulder and Ribs Qview

    We had some company coming for the weekend, and they requested some Q. I picked up a 9lb shoulder and three racks of BB's to smoke. I did the Chris Lilly injection and rub on the shoulder. Here is the shoulder after injection and rub: In the smoker: Outta the smoker and getting ready to...
  19. buffalosmoke

    ABT's I did for Christmas Eve

    Mad up a few ABT's for Christmas Eve. They were stuffed with cream cheese, crab meat, cheddar cheese, and some Old Bay sprinkled in the mix too.
  20. buffalosmoke

    Another Christmas Ham thread!

    Yep...I too made the famous " Maple Bourbon Ham" from the Smoke N Spice cookbook. This ham was really, really good! I will definitely make this one again!! Got my ingredients for the paste/rub together...with a little extra Bourbon for Christmas Eve! The paste is applied...and into the...
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