Search results

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. ringodad

    Bologna mystery of the ages

    Hello all, I joined this site six years ago, and due to work and moving just haven't made it back. I've made a lot of progress in those years, but still have a major mystery on my hands and I'd appreciate your input - especially the old timers! I received a recipe from my late Father that he...
  2. ringodad

    Canoe Country Bacon - your advice requested

    Hi all, My first venture to the Bacon forum - I've seen some great things here and am excited to get into the swing of things. I've got a couple of years below my belt of sausage making, but bacon... none. I've been reading in old camping books about "double smoked slab bacon" that will keep...
  3. ringodad

    Rehabilitating my defective MES 40

    For the whole ten months it worked, I really enjoyed my MES 40. Then, something went electronically kaput. I isolated the problem to the solid state relay. For once, a Masterbuilt did not fail due to shoddy connections at the heating element! Unfortunately, I had owned the unit for over five...
  4. ringodad

    Pork Sweeties W/Qview

    I was really wanting to make salmon candy but could not justify the cost. I noticed a sale on pork loin chops and had an "aha" moment. I tried a dry cure recipe used for salmon, cured the pork over night and smoked for about 5 hours. I think they came out great, and for $1.98/pound, an...
  5. ringodad

    Smoked Chicken Sausage with QView

    My experiment with cured smoked chicken sausage was a success! The dried bell peppers and tomatoes rehydrated perfectly and the sausage itself came out nice and savory and smoky! There was more shrinkage than I'd had before, with a more wrinkled end product but I figured I'd lose some fat having...
  6. ringodad

    Coming Soon - Smoked Chicken Sausage

    I came across a sweet deal on chicken thigh/leg quarters - .39 Lb at the local mart in 10 Lb bags, limit 2. I had no luck in enticing my darling wife to come with me purchase an extra 2 , so there you go. She's still tops in my book, because she let me use the kitchen. If you ever wanted to...
  7. ringodad

    Ringodad says Howdy

    Hello all. I've beenfooling around with meat smoking for about eight years, ever since I got my Pitmaster Deluxe. While brisket and ribs and the occasional roast was fine, I hankered for a smokehouse. My wish came true in July '09 when I bought an MES. I'm having lots of fun, catching up on...
  8. ringodad

    Interesting Twist - Summer Sausage

    I finally decided to try a sample log of summer sausage and have done a lot of reading about how to get that "tang" we all want. I didn't want to wait for mail order to receive either the Bactoform or Fermento or Encapsulated citric acid so decided to take a couple of people's advice and use...
Top Bottom
Back
Clicky