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Recent content by gbduke
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Qgal, im in new orleans area and our local sams and costco do not carry bellys and are not interested in bringing them in either.i find the best place to go is my local grocery or meat market,these guys usually will bring in a case for me and sell over the counter what ever i dont buy'i almost...
thanks for the help martin!bellys are going in the rub in the next couple of days.we are doing a family sausage and bacon weekend on march 9th in port barre louisiana.we get together a couple time a year and do this so we can pass on our tradition with the younger generation.i will try again to...
thanks martin, i dont remember what kind of kosher salt i bought but i will check and get back with you.i dont own a scale that reads grams and im to set in my ways to learn that metric stuff hahaha!thanks alot for the reply and i will check out your site!
ok guys heres my question,i just got my hands on four 5lb bellys how much kosher salt and insta cure #1 do you think i need per pound for a dry rub.i am thinking about a quarter tsp of insta cure per pound of belly and about 3tbsp of kosher salt per 5 lb plus my other spices.do you think im in...
leaving the butt in the fridge is fine i do it all the time,i have a extra refer in my garage that i keep all my meat and extra stuff in.i do agree with chef jimmy about the kids holding the door open on the fridge my son does the same thing lol!good luck!
in my opinion i would pay a little more locally and get a bond going with your area dealer,not only are you supporting your community but you build a realionship with your local vendor.all in all its up you what you feel is good.i have made friends with local meat market people and they let me...
patience is a must for first time users!i cold water wash casings inside and out and place them in a bowl of cold water,then before i put them on the stuff-grinder i spay a little cooking lube or just plane old cooking oil on stuffer tube,slide casing on and its a wrap!take your time and have...
im in metairie al,still not that far.thanks for the info.im just trying to convince my cousins they need to use more curing salt!plus its good to hear what good smokers think is the right thing to do