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  1. 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
  2. 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...
  3. 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...
  4. polarlys

    Nother opinion on BACON !!!!!!

    Hi, new to the forum. Been reading some interesting write-ups from different people making bacon. I've been making bacon for 7 or 8 years or so and I'd like to tell y'all just how I do it. I suppose there's as many ways to make it as there are people out there doing it. But it all began with...
  5. polarlys

    Nother newbee from NJ

    Hi, I just found this website today and think it's great. I've been curing and smoking meat for several years and never thought to look around for a forum of like minded users. Go figure, here it is all the time. I do an occassional brisket, some ribs, some cold smoked salmon and once a...
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