Recent content by benmar

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  1. benmar

    From hog leg to Christmas Ham- Thanks Pops!

    I tried to look up as much info on how it was done in the past, and how some are doing it now. Seems everyone did it a little different than the other. I probably screwed up, but I did a little of one and some of another. I wanted to make it as much like an old fashioned ham as possible, but was...
  2. benmar

    From hog leg to Christmas Ham- Thanks Pops!

    Looks great, I also used Pops recipe, did one ham like Pop, and tried another for my cousin, who has been trying to get me to do an old fashion dry cured, aged ham. The Pops recipe ham is done smoking and in the refig ready to be finished baking for Christmas. But I can tell you, when I brought...
  3. benmar

    Help with Lebanon Bolo

    Thanks guys, appreciate the info. Ben
  4. benmar

    Help with Lebanon Bolo

    I finally see what my problem is, I used 40g of citric acid.  Well, I have 10# of dog food, guess I am one that has to learn the hard way. Won't make that mistake again. Thanks Ben
  5. benmar

    Help with Lebanon Bolo

    If it doesn't get better after sitting in frig for a few days, I may try poaching a little and see if that helps?  Can't hurt it, Thanks Ben
  6. benmar

    Help with Lebanon Bolo

    This is the recipe I used: 4# pork 6# lean beef .21 kg leggs snack stick #116 .04 kg Butcher & Packer encapsulated citric acid .09kg Lem soy protein 2 TBS liquid smoke 4 TBS brown sugar Ground meat, mixed all but citric acid, reground meat and then added citric acid and stuffed, as soon...
  7. benmar

    Help with Lebanon Bolo

    No ideas from anyone?  
  8. benmar

    Help with Lebanon Bolo

    yes I used the citric acid, yes added after grinding and immediately before stuffing and cooking, and cooked it immediately after stuffing.
  9. benmar

    Help with Lebanon Bolo

    I made a 10# batch of sweet Lebanon Bolo, using the post about 50# , cutting it down to proportions. It cooked a few degrees over what I aimed it to go, tried it today after setting overnight in fridge, am not crazy about it. For one thing it is mushy, does anyone know what I could have done to...
  10. benmar

    The NEW 4th of July Voting Thread.

    I was full when I started reading these, but now I am hungreeee. They all look great
  11. benmar

    Auber 1500 pid

    I converted a gas convection oven to an electric smoker. Wanted to stay with 110v, this way could use it in several areas I have. I used an Auber WS duel controller. It only handles up to 2800 watts, so I had to add a second burner, I run the main element through the Auber, but the second one I...
  12. benmar

    Dry Cured Peperone

    I don't usually post on threads, usually learn much and enjoy all of you.Can't tell you how happy I am that you are not getting out of the sausage business. I really am learning so much and enjoy going back thru past threads, especially every one of yours, Nepas,   Thanks to all of you, Ben
  13. benmar

    Success of a bbq related store?

    Not that my opinion is worth anything, but today, as expensive as everything is, you need volume. I think you can do anything you want, if you are good at it, like people and want to help everyone who comes in contact with you, whether they spend a dime or not. A personality that is there for...
  14. benmar

    So Close I Can't Stand It.

    super job! 
  15. benmar

    The "No Name" smokehouse

    beautiful job, it sure is nice. Ben
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