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Use or throw out ????
I let it sit for 2 days but than could' stuff it. So I had to freeze it.- grabber
- Post #17
- Forum: Food Safety
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Use or throw out ????
Yeah. what's the difference, stuffed in sausage frozen or left bulk? Thanks.- grabber
- Post #3
- Forum: Food Safety
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Use or throw out ????
Hi Guys. The ??? I have is, I made 10 lbs of seasoned, cured ground pork for sausage, but life being what it is, I had to freeze it. It's now been about a month and I want to defrost and use it. Anybody see a problem with that. All your help is much appreciated and good luck in your SB pools-...- grabber
- Thread
- Replies: 16
- Forum: Food Safety
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Need help on brisket
Thanks guys, much appreciated. Lot of good info for a rookie. -
Need help on brisket
Hopefully everybody's doing well. Need some help with brisket. Full brisket is too much meat for my needs. Anybody see a problem with me cutting it in 1/2 and smoking it that way. This is my first attempt and want to do it right, and not have it turn out as leather. Thanks in advance. Be... -
Rookie Brisket post
I grew up with depression era parents, that's why I'm trying to get the most meals from the largest cut to save $$$ and make the most out of it. All you guys gave me plenty of ways to make it happen. Much appreciated. Be safe. -
Rookie Brisket post
Saw on a Steven Raichlen episode, where he cut up leftover brisket, into steaks. 2 in. thick, marinaded, grilled like steak. Looked good but I trust you Guys. Thanks. -
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Rookie Brisket post
Most leftovers taste better the next day but my friend, said not so with brisket. I'll refer this to the experts. You Guys. -
Rookie Brisket post
Agree, for last minute clearance on various meats, fish, etc. -
Rookie Brisket post
Thanks. Will do. I'll get one separate the two and go for it. -
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Rookie Brisket post
Morning Guys. Question I have is, briskets here in WNY are sold in 15/ 18 lb. pieces. I'd like to try one but can't use a big piece like those. Can they be sliced into 5 lbs.? or less pieces and cooked for a smaller group. Into flats and points? If so, how? I've got good butcher skills, so... -
How to handle natural casings
I live about 10 mins. away. I called them years ago. The customer service verified that they are from China. You need to read the labels. I bought dried mushrooms for soup. The label said, packaged in Italy but upon checking further, I found out, they were grown in china, than packaged in...- grabber
- Post #131
- Forum: Sausage Sticky
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Good Dehydrator for Jerky?
Agree on Excalibur. Got one and made 1,000 of $$$$'s worth of jerky. Only recommendation is, after each 1 1/2 hrs, move trays top to bottom, front to back. It dries in different spots. This dries all spots evenly.- grabber
- Post #15
- Forum: Drying/Dehydrating
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Curing a Pork Loin
One quick ????. I've done 5 lb pieces before but now will be doing 15 lbs, total. Do I need to triple the cure formula or will one batch cover the total poundage. Will inject but just want to be on the safe side. Any help, much appreciated. Thanks in advance. -
BBQ bologna
That's what's great about this discussion. Ideas from all over getting our food ideas going. Planning already for food bologna paradise????? -
BBQ bologna
No matter which way you go, it's all good. Be safe. How about toppings? Mustard, onions, all of above, etc. I've learned that when talking to people from around the country, I learn new tasty recipes, etc., that I'm glad to enjoy. -
BBQ bologna
OK, now to cause a major discussion. Thin or thick cut? In all honesty, I'm a thin cut guy. All opinion's are welcome. -
BBQ bologna
Yes. Growing up, broiled spam slices, topped with cheese. Put on your favorite bread and listen to your arteries harden up.
