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  1. tortminder

    CORNED BEEF - Diners/Drive-ins/Dives

    As I remember, it was the deli guy in the Houston area... 3rd. generation deli operator. 35 days was the total cure time. 10 days in the first brine; 10 days in the 2nd. brine; 10 days in the 3rd. brine and finished for 5 days in the fourth brine. It looked as though he was using 30 gallon...
  2. tortminder

    Grocery store crossing the line

    It is amazing to me how we accept the total invasion of privacy and rationalize how all this personal information that is collected is "for our own good" or "for our own protection". For example, if you have a "loyalty card" for the any of the major food chains, you probably believe that it...
  3. tortminder

    Ebay grinder-stuffer

    I own the 1200 watt Sam Baere. As a grinder it works as advertised... as a sausage stuffer... well, it makes a good grinder. It fits my needs for grinding and for stuffing I use either a 5lb. horn or my Jerky Cannon, (I'm looking at a vertical stuffer for after the new year).
  4. tortminder

    canned peppers good for

    If the lid is still sealed and there is no corrosion at the seam... the color is good then open & smell it. No mold? No "off" smell? Seal intact? Canned foods are good for 3 years or more. They don't become dangerous unless the seal is compromised... they can lose flavor/texture over time...
  5. tortminder

    Kielbasa Sausage Attempt: Success!!!

    Not to hijack the thread, but here is a keilbassa recipe I use with marjoram... Ingredients: 10lb. boneless pork shoulder 3 tablespoons Kosher salt 5 large cloves garlic, (put through Zyless garlic press) 1 tablespoon sugar 1 tablespoon sweet paprika, (for color) 1 teaspoon fresh ground...
  6. tortminder

    New member from Illinois

    To answer a few questions; 1) I am famous, (some might say infamous) using that screen name on may boards, including LTH and the site where I have a number of my recipes http://wamah.myfreeforum.org/. 2) According to my old Russian grandmother, the only three secret ingredients in the world are...
  7. tortminder

    Anyone Have a pot this size?

    Looks like it would be idea for a stock pot, (chicken or beef)... Beef broth
  8. tortminder

    New member from Illinois

    I'm in the near north shore suburbs... not too far from the Edens Expy. Like I said, just getting my feet wet with "serious" smoking, but heavily into sausage making, (see pics). Thanks for the kind welcome.
  9. tortminder

    New member from Illinois

    Just joined. Found the site while doing some research on smoking meats. Classically trained as a chef, but just an average back-yard griller. Looking to perfect smoking on my homemade sausages. Looking forward to learning from this group.
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