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  1. markf

    #12 Grinder, LEM or Cabela's?

    I've got a 1HP Cabelas and it's an absolute beast of a grinder. It'll eat fist sized chunks of meat all day long and never stress one bit.
  2. markf

    Pop's Original Bacon-On-A-Stick Wet Brine Method!

    Bacon on a stick will be a must try soon. Any chance you might share your cure? I made belly bacon once so far with a dry cure.
  3. markf

    Pop's Original Bacon-On-A-Stick Wet Brine Method!

    Looks beautiful but I'm dying here, does it taste like bacon?
  4. markf

    Not sure what this problem is?

    Since the switch I've picked up the same trojan on two different computers and I somehow got it while on the forum.
  5. markf

    slicing belly bacon

    I cut the finished product in half and just made shorter strips. They taste just as good.
  6. markf

    Fresh Kielbasa & Italian Sausage

    Great looking sausage. I've used the sausagemakers premix for Italian and think it's great. We served some at my son's B Day party once and everyone thought it was the best they ever tasted. It may be different from the recipe in the book because it wasn't weak on flavor for sure but I also add...
  7. markf

    belly bacon question

    I just finished my first so my knowledge is limited to what I read here but I didn't open the bags for a week. Flipped and massaged each day and left whatever brine was created. I was more than happy with the end results.
  8. markf

    Snack Stick Curing

    That's how I've always done it as well.
  9. markf

    40# snack sticks and 10# Summer Sausage(Pics)

    That's a lot of goodness and the family involvement will make it all taste even better.
  10. markf

    Nother opinion on BACON !!!!!!

    I'd enjoy seeing pics of your smoker sometime. I just made my first bacon this past weekend, never had any idea how to do it or even that it could be done. I used a tablespoon of Tenderquick per pound of belly and a teaspoon of maple sugar per pound (didn't really taste any maple in the finished...
  11. markf

    Howdy, your yankee neighboor from NY!

    Nice to meet you, Adam. I'm Mark from East Aurora and I'm learning a lot here. Smoking in the snow is a treat.
  12. markf

    15lbs CB and 35lbs BBB (Pics)

    Wow.....that's all I have is...WOW
  13. markf

    Shooters Andouille- Part 1 with pics!

    Looks great. I've never made Andouille but I'm Going to try thisrecipe soon, it sounds good.
  14. markf

    Fruit-A-Labor

    Beautiful color !!
  15. markf

    First Belly Bacon

    I was able to keep the temp under 140 for the whole smoke. I have to admit I feel like a king after being able to create the best food in the world.
  16. markf

    First Belly Bacon

    I had no idea that it was even possible to make bacon at home but I learned it here on the forum. I think I read every thread concerning belly bacon before even asking my local butcher to get me a belly. One ten pound belly for my first attempt. I cut it in half and drycured it with Tenderquick...
  17. markf

    what type of tubes?

    I prefer hog casings over collagen for most sausage, Kielbasa included. I haven't been able to beat the recipe for Kielbasa in Rytek's book although I do always kick the garlic up in it.
  18. markf

    Advice - First Venison Snack Sticks

    I've only used collagen here too and I've only used pre-mixes from Sausagemaker and High Mountain. I don't see a reason you couldn't use a favorite summer sausage mix, I've done summer sausage in pepporoni casings because they fit nice on a cracker High Mountain sells 19mm collagen casings a...
  19. markf

    NB Smoker Question

    Cool, thank you. I'll keep ya posted.
  20. markf

    NB Smoker Question

    I'm not quite sure where the best place for this is . I can get this smoker locally off Craiglist for $100 and was hoping I could get some opinions on whether it's worth it or not. The gentleman says it's around 3 years old.
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