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  1. bacon_crazy510

    Olive and Pimento loaf

    Tell me about it! That's why I'm starting to make my own. It's still an investment (money and time) but I enjoy it, and know what's in it. I pack sandwiches for work, and am spending north of $18 a week just on lunch meat. Am I a cheap donkey for making my own? Don't care! I've been researching...
  2. bacon_crazy510

    Hog casings - ever seen this??

    Here are the curds I used. They have 135mg salt per 1 ounce serving. I used 10 ounces (10% of the 6.25 pound total weight of the batch) so that's only an additional 1.35 grams of salt.
  3. bacon_crazy510

    Olive and Pimento loaf

    That's looks delicious @chopsaw ... Dierburgs has NOTHING on that!
  4. bacon_crazy510

    Hog casings - ever seen this??

    Yeah, maybe the curds. I chopped them by hand, and there was some curd "dust" in the mix. As for the casings, they were in a salt brine. I rinsed them several times, and flushed them several times as well. They also soaked in fresh water for about 18 hours, so I don't think it is salt. They...
  5. bacon_crazy510

    Perfect Night For Gumbo!

    Erhmagerd. I just licked my phone screen hoping to taste it. I'm headed your way for dinner! That looks awesome. Thanks for sharing!
  6. bacon_crazy510

    Hog casings - ever seen this??

    I made a batch of PS Seasoning # 443 ham sausage today. I added freeze dried chives and cheese curds to the recipe. I stuffed it in hog casings I've had, and used, with no issues in the past. It was chilly here today, and the temp wasn't coming up the way I wanted, so after 4 hours in the smoker...
  7. bacon_crazy510

    Been A Rough Week!

    Sorry for the loss of Jake. Pets are great, but their short lives always impact you when you have to let them go.
  8. bacon_crazy510

    Question about curing - ham sausage

    First of all, I'm almost in tears about Bearcarver. I knew the announcement was coming soon, as he was under hospice care. I bet he would of had an answer to my question. Rest in peace, Bear. Onto my question. I'm going to make PS Seasoning's "ham sausage" this coming weekend. The...
  9. bacon_crazy510

    R.I.P. Bearcarver (John)

    Rest in peace Bear (John). You are already missed.
  10. bacon_crazy510

    Champion juicer for emulsifying. Wow!

    I saw a Reddit thread about the Champion used for emulsifing meat about 2 weeks ago. I looked at FB Marketplace and found one near me, complete, and in nearly new condition for $15.00.... I went and picked it up. I have yet to try it.
  11. bacon_crazy510

    Fibrous Casing Capacity - Question

    The true answer is 1.75 pounds each. I'll post a full review with pictures when I'm done smoking them tomorrow!
  12. bacon_crazy510

    Last Round-up

    Bear, your contributions and positive spirit have made us all better at what we aspire to do, and be. I wish you nothing less than a peaceful and comfortable journey on whatever comes next. And I trust your family can find solice in a reflection on a life well lived. Godspeed, Sir...
  13. bacon_crazy510

    Belly and Loin Bacon

    No Sven, that's the stock assembly of the smoker. I got it from The Sausage Maker as well.
  14. bacon_crazy510

    Belly and Loin Bacon

    I didn't track the belly, as I wasn't taking it higher than 125°... The loin finished at 145°
  15. bacon_crazy510

    Belly and Loin Bacon

    Good afternoon all! Last weekend I started to cure a 12 pound pork belly and a 9 pound pork loin. For the belly I used "The Sausage Maker" brown sugar cure. I made a brown sugar wet cure from scratch for the loin. Fast forward to last Friday... I pulled them from the brine and soaked them in...
  16. bacon_crazy510

    Fibrous Casing Capacity - Question

    Thank you Sir!
  17. bacon_crazy510

    Fibrous Casing Capacity - Question

    Good afternoon all! I got a pack of 2-1/2" x 14" fibrous casings from PS Seasonings... They aren't clear on the capacity. Both the 14" and 20" say "about 2 pounds". Do any of you have any knowledge as to the capacity of the 14"? Thanks in advance! Steve
  18. bacon_crazy510

    Garlic Kielbasa

    Whoopsie.
  19. bacon_crazy510

    Garlic Kielbasa

    I don't understand your question...
  20. bacon_crazy510

    Garlic Kielbasa

    I'm honored to make the carousel again. Thanks all. Happy new year!!!
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