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  1. rw willy

    Stuffed Ham, Southern Maryland?

    There is a tradition in Southern Md. Get a corned ham, stuff it with kale, cabbage & seasonings. Boil it. Slice and devour it! From what I hear. Anyway, I'm not paying or driving. So, ... Anybody know how to corn a ham? I believe it is cured and NOT smoked? If that is all there is, Great...
  2. rw willy

    Labor Day Meat Day!

    Picked up 4 racks of BB and a pack of Beef Ribs.  Beefers got SPG & put in the SM gasser w/smoker mod.  She held nice @ 250 used Mesquite. BB 1 rack got hit w/mustard than my rub, the other 3 got the rub.  They got the UDS w/hickory. Beefers were done in 4.5 hrs. IT @ 195.  BB got 4.5 hrs. IT...
  3. rw willy

    Who else cuts their stock with a KNIFE?

    So I took all the bones & feet from the pig I butchered.  Roasted, then simmered them for 6 hrs.  Stained and refrigerated.  Skimmed off the inch of fat.  Simmered for another couple of hours and back to the fridge.  This started as 4 gallons of water.  Reduced to 3 quarts.  Bagged in 1/2 cup...
  4. rw willy

    Sausage after butchering!

    Thawed out 4 Butts I had from a sale and added the butchered pig trim to it.  Ended up making; 15 lbs of Kielbasy, 15 lbs. Fasset's Breakfast, 5 lbs Brats & 5 lbs. Texas Hot Links.  And 5 lbs of Liverwurst. Haven't tried any of them other than a small fry test.  Fassets tomorrow morning.  
  5. rw willy

    Homemade Smoked Neck Bones!

    Butchered my pig last week and was brining the neck bones and hocks in Pops Brine.  Pulled the bones after 8 days.  The hocks were injected to the bone and are still brining.  Will pull and smoke them next Thursday.  The bones were left in the fridge overnight.  Got home and started my gasser to...
  6. rw willy

    1st attempt at home butchery!

    Bought a pig from a local farm.  Took him to the butcher for cleaning and gutting.  Had him split in half.   Broke him down to primals and then to freezer parts.  Did it in the kitchen due to 90 degrees outside.  Cut the hams into roasts.  Butts whole and picnics parted out to roasts also.  I...
  7. rw willy

    Kielbasy!

    Wife & I took a road trip to Wilkes-Barre this weekend.  Stopped by Shenandoah for a stop @ Kowalonek's Kielbasy Shop.  Cute little store that has been stuffing kielbasy since 1911! I bought a couple pounds of fresh & smoked. Looks like a course grind, some visible mustard seed and black...
  8. rw willy

    Burner "downgrade" forn GOSM!

    My GOSM always burns hot.  Can't get below 225 F reliably.  Installed the gas needle valve a few yrs. back.  But didn't like the low flame and blow out hazard.  So, I found a Weber side burner @ the dump.  I believe its 10k  BTUs?  Anyway, its smaller than the original GOSM burner.  I took the...
  9. rw willy

    !st trek into Summer Sausage!

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  10. rw willy

    Round 2, Italian

    So made sausage for the second time last weekend.  Did 10 lbs of Italian, Sweet from Marianski's book.And Fassett's Breakfast with the remainder grind.  I think stuffing went abit easier and the whole experience was smoother.  Getting my smoker squared away and take the next step toward SS. ...
  11. rw willy

    Black Pepper mill died!

    I had a Turkish brass coffee grinder for years.  Ground course & quick.  Anyway the guts broke.  Looking for a good grind and large capacity mill.  The best thing about the Turkish one is it had a end cap to receive the ground pepper than you measured out of that.  Also it kept ground pepper...
  12. rw willy

    First go @ sausage!

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  13. rw willy

    Forgot to soak?

    Pretty much says it all!  I did my belly with TQ & brown sugar.  Cured in the fridge for 9 days.  Pulled it out and rinsed it off, patted dry and back in fridge for the day.  To the cold smoker for overnight smoke.  Temps were mid 30s overnight.  As I was pulling them from the smoker it dawned...
  14. rw willy

    Brined my duck!

    Thanks Oberst I used your brine; Apple juice & Orange juice etc.  Brined overnight and rinsed & dried.  Left them in the fridge till after Church.  Got the GOSM running @ 260 and ready with hickory.  Smoked'em until 155 IT.  Pulled and rested.  Thought they were abit rare.  Breasted them out...
  15. rw willy

    Pheasant for Christmas?

    Shot some pheasants on Thanksgiving.  They are whole and skin on.  Want to serve them for apps sliced, cold @ Christmas.  Here is the plan! Using Pops Brine, cure the bird, as per turkey.  Smoke in the UDS w/ hickory @ 275 & IT of 160.  Refrigerate, separate the breast and slice 1/4".  Shred...
  16. rw willy

    Grinding twice? Why & When!

    I'm starting my trip into the world of sausage! So, one of the more elusive topics I've looked into is grinding twice.  Is there a rule of thumb?  Should it be done only if going down to a small plate size. 1/8" etc?  Or grind twice for any plate size changes?  Another issue is when to...
  17. rw willy

    Good deal on the Performer!

    Just picked up a Weber 22.5 Performer for $199 @ Home Depot in Aberdeen. I have been watching and trying to talk myself into a new charcoal grill.  Stars aligned and I pulled the trigger when I saw the yellow sales tag.  They were $279 last week, regularly $329.  They had two more in the box. ...
  18. rw willy

    Super mods on a drum!

    I have a drum that is 30" across and 40" tall.  An old shipping container. My issue is it is cut 2/3rds horizontally, so you lift off the top 1/3rd to remove the contents.  I think it would be a hassle to make a traditional UDS out it due to diameter. So, I'm thinking about a propane burner...
  19. rw willy

    Dino Bones for the heck of it.

    Well the wind died down yesterday.  And got the ribs out of the fridge.  I prepped 12 lbs Friday night hoping to smoke Saturday.  Removed the membrane and added CBP, salt and a dose of Jeff's rub.  Oh well.  Sunday 1300, put the ribs on the UDS with hickory.  Ran it up to 225 plus or minus.  Had...
  20. rw willy

    Pops turkey for the Scouts

    Pops Cured Turkeys Did two 14 lb fresh turkeys for the Scouts this weekend.  Cured them for 48 hrs in Pops6927 recipe. They were GONE in minutes.  Did the same thing for Christmas and the breast meat was served cold with cheese and appetizers.  GONE in no time. Makes great soup also. Smoked...
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