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  1. polarlys

    Can someone give me some direction for Turkey Jerky ???

    ThanX Walt. With Beef I don't worry too much about temperature but something tells me it's much more concerning using turkey or pork. What guidelines do you follow ??? Do use prague powder and what proportion ?? Have you used ground turkey to make any ??? Making some beef today but...
  2. polarlys

    Can someone give me some direction for Turkey Jerky ???

    I've been making jerky for awhile with good results and would like to give some thought to making some using turkey ??? How successful have other makers been using turkey ??? What is the best method, ground or sliced ?? ThanX all in advance, Roger from NJ
  3. polarlys

    Small batch sausage stuffing recommendations

    Well, I bought the bullet and ordered the Jerky Blaster from Cabelas. It looked to be one of the better ones and not being plastic I thought that was a +. The only shortcoming is it does not come with a tube for casing so I'm hoping to find some work-around for that. We'll see how that...
  4. polarlys

    Small batch sausage stuffing recommendations

    Hi Rich. I was with the 20th Engineer Battalion in VN '70-'71. I've been giving some thought to the jerky cannon option. I do make jerky but I slice it thin and have never tried the extruded kind. If I go that route I'm sure to give it a go. Do you have any experience with jerky from...
  5. polarlys

    Small batch sausage stuffing recommendations

    My big stuffer is similar to the Northern Tool one only BIGGER and made of cast iron with a SS container and weighs a ton. I'd guess it holds about 20# or so of meat. Beautiful tool and works great but just not practical for small batches for me. The Jerky extruder is a better option and...
  6. polarlys

    Small batch sausage stuffing recommendations

    I have a large stuffer and use it a few times a year with friends for large sausage making parties. In fact one coming up this week for about 250#. Works great and it's a keeper for sure. I'm interested in small batches to make at home for myself. The big stuffer works great but I need...
  7. polarlys

    St. Louis Ribs to say thank you!

    Wish I was your neighbor. Lookin forward to giving your sauce a go. Ingredients look good.
  8. polarlys

    Makin bacon

    I don't get the rationale of leaving the skin on through the curing / smoking process.   I get my bellies through an Amish butcher and I order them with the skin removed.   I cure them for 7 days, smoke for as long as I feel I want to do and them hang them in my shed to air dry for several days...
  9. polarlys

    Masterbuilt cold smoker kit

    Hi,   I'm interested in the Masterbuilt smokers.   I like the electric but am also looking to propane.   Can you use anything besides the pellets for making smoke ??    I currently have a homemade unit and use hardwood sawdust and have had very good luck over the years.  I usually have mixed...
  10. polarlys

    Makin Bacon

    I have the book from the Sausage Maker.  I usually combine techniques that I get from several directions.   This year I tried something new.   Not my idea,  I simply ran out of propane in the middle of the hot smoking process.   In the book he advised hot smoking until you get an internal temp...
  11. polarlys

    Smoking Salmon Whole or Filet

    I vote for the filet method.  I have never tried to smoke the whole fish so I may be biased.   I do cold smoke and leave the skin on because it helps to keep it from falling apart since I do the whole filet.  Hot smoke will cook the fish and give good taste but a different texture but my family...
  12. polarlys

    Cherry smoked buckboard bacon

    I use whatever hardwoods I get hold of. Since my smoke generator uses sawdust it depends on whatever I've been cutting lately. Mixed hardwood generally ( with a lot of oak ) is very good. But I have some cherry and I like that too. Don't get much hickory but I really like the oak. Sometimes...
  13. polarlys

    Are coat hangers safe for meat hooks?

    Not sure about a coating so I would not use them to pierce through the meat. Tie the meat with butchers string and then hang it from a coat hanger hook. That would be OK. I would not use anything other than stainless steel to touch the meat.
  14. polarlys

    Anyone making HAMS ????

    Thanks, that would be nice if you could. I'm not a hunter but my friend in Craig is. That is when he can get the tags. Haven't talked to him in awhile either. Have to do that one day soon. We're in a pretty cold spell here in the northeast but I guess you guys are in a deep freeze out...
  15. polarlys

    Anyone making HAMS ????

    Thanks B. That's a good lookin ham. Bet it tastes a good as it looks. Maybe one day some computer geek can develope taste-a-view so we can try it out on line. Maybe someday, a few years back whooda thought about the internet !!! Is your process top secret or would you be willing to share ...
  16. polarlys

    Anyone making HAMS ????

    I see a lot of discussion on BACON but not much at all on ham. I tried ham some years ago and was not encouraged by the result and have not tried it since. Mine were country hams and I guess they were OK by country ham standards. I was trying to get something more similar to what we buy as a...
  17. polarlys

    Here's an odd question...

    You may need to use the JD to sterilize the wooden spoon after spanking the monkey. Won't go any nearer to that subject. On my stuffer ( large Koch ) I can simply put my hand over the end of the stuffer tube and put the handle on the high speed lug and turn it backwards creating a vacume in...
  18. polarlys

    what type of tubes?

    I'd like to chime in on the casing issue. I've used both collagen and natural casings. I have no problems using either but I prefer the natural. I find them rupturing much less than the collagen. I'm not sure where we get them but them come clean and ready to put on the horn. They are on a...
  19. polarlys

    Nother opinion on BACON !!!!!!

    I agree with you Arch. I do get the same pinkish color throughout even though I use such a small amount of the nitrates. I'm not so concerned with how much nitrate I use only that I use some and that it's distributed throughout. So far I've been very happy with the end result in every way. This...
  20. polarlys

    Nother opinion on BACON !!!!!!

    I've heard of Dietricks and seen their signs on Rt. 78 but never been to their shop. Heard good things about their place so I'm sure their quality is equal to Peter Bro's. I'll have to stop and check them out on one of my trips out that way. That sounds reasonable, the salt taste test...
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