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Ham
Managed to find a butcher that sells unbrined pigs legs for ham and at a reasonable price here in Canada. Can get them bone in, skin on, or they can remove both for an extra fee. They are ~20lb in size, but they can cut to whatever weight you want. I've never been into ham, but my wife is. I did... -
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Pulled Jerk Pork
The wife and I really love jerk chicken and jerk pork. We have a recipe that we've been using for some time now. I even went so far as to get Scotch Bonnet seeds from the Ministry of Agriculture in Jamaica. While the wife prefers jerk chicken, my favorite is jerk pork. This go round I decided to... -
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Beef Bourguignon
We home school our son and have been doing so since covid hit. We've found a great online school with a much better curriculum than he gets locally. We're fortunate enough that my wife can stay home and help him along with his school work. Anyways, part of his French language course, he was...- nlife
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- Replies: 10
- Forum: Chili, Soups, and Stews
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Cheese Smokies
I realized that we were out of cheese smokies about a week ago and had to rectify the situation.So with a bit of a break in the cold weather we've been having for the last few weeks, I decided to pull out a few pork shoulders and try my new Weston #8 grinder. I left these in the fridge overnight... -
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Meatball Sub
Full disclosure. I am not of Italian heritage. I do love Italian cuisine and try to do it justice when I cook it. I add this disclosure because I've come across a number of fine Italian folks that are, how can I say this delicately, 'passionate' about their dishes and aren't afraid to share...- nlife
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- Replies: 24
- Forum: All Things Sandwich
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Creamy "Tuscan" Chicken
I stumbled across this some time back when it was making the rounds on social media. My wife loves it. I like it too, but my son is neither here nor there on it. The sauce is great when you thicken it and put it over pasta. It was a Valentines Day request for my sweetie, but these pics are from... -
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3rd batch of Bacon
I picked up some bellies at Costco the other day. My wife says I went overboard. I say she's the crazy one.... Cut into portions to fit the vacuum pack and rubbed with: 1.5% Kosher Salt .25% Cure #1 1% Brown Sugar Due to the volume I have on hand and limited smoker space, I'll have to... -
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Bacon Infused Bourbon
I was introduced to bourbon by a friend of mine a year or so ago. Since then, I've dabbled for a bit here and there. I enjoy an old fashioned, though beer tends to be my regular beverage of choice. Either way, I came across bacon infused bourbon and figured I'd give it a try with a small amount...- nlife
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- Replies: 21
- Forum: Blowing Smoke Around the Smoker.
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Weston Butcher Series #5 Meat Grinder
I've had a Weston grinder for a few months now. I've been very happy with the overall performance, though I noticed that the auger and head were gouging the metal on each other since Weston decided that the auger bearing was no longer needed. I took some pictures and sent them to the Weston...- nlife
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- #5 grinder #5 meat grinder auger commercial grade gouge meat grinder pitting washer weston
- Replies: 23
- Forum: Slicers, Grinders, Tools, Equipment
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Buckboard and Belly Bacon
After seeing some of the posts for Buckboard Bacon, I figured that I would try my hand at it. I figured that it would be ok to run the Traeger during the rather mild (for us) el nino temperatures. I started the buckboard bacon (on the right) on December 26. Then when I was at Costco I picked up...- nlife
- Thread
- Replies: 34
- Forum: Hot Smoked Bacon
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Cheddar Jalapeno Smokies
Still working with the pork shoulder I ground up the other day, I made a small 2.5kg batch of Cheddar Jalapeno Cheddar Smokies, but this time, I used 29-32mm hog casings. All my other batches were with collagen. I really like how these turned out appearance wise. Nice visual difference between... -
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Cumberland Sausage
I decided to grind up two pork shoulders that I picked up from Costco the other day. With nearly 7kg, it turned out to be a fair amount of meat. I decided to do a few different sausages with it. The Cumberland sausage was one I wanted to try since it seems like it would be a great one for my... -
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Another Reuben
I had seen @Steve H's post on the Ruben I figured it was time for me to make one as well. Love me a Ruben sammich! Was even able to find an unsliced loaf of rye bread at the bakery so I could cut to the thickness I wanted. I'm pretty tired of the dry, paper thin slices you get most of the time...- nlife
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- Replies: 8
- Forum: All Things Sandwich
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Battle of the Brats!
Following up on my previous post "These Brats are the WURST!", I got a few tips on other recipes to try. @tallbm suggested that I pick up LEM's Brat Seasoning and @jcam222 put forward @Polka's recipe. Last night I got around to grinding up a pork shoulder roast after trimming away all the soft... -
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Jerk Chicken/Pork Sausage
I was watching Celebrate Sausage the other day and seen a jerk chicken sausage. I have a recipe for smoked jerk chicken that the wife loves. She wishes that we could have it year round. Perhaps this is a good alternative? My preference is for Jerk Pork so that is acceptable as well. The recipe... -
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These Brats are the WURST
There has been some lively discussion on these boards about brats. I've been wanting to try some and decided to make up a small tester patty of Marianski's Nuremberg Brat. After frying it both my wife and son said that it tasted like a McDonalds hamburger when you put both mustard and ketchup on... -
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Texas Hot Links second attempt...
This was my second attempt at making Texas Hot Links. I got a recipe from @tallbm and had a bit of a tester patty before going all in. The flavors seemed good and my wife liked them. Seemed like it was almost there, but just shy. I was fortunate enough to have received an early Christmas... -
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Pepperoni, Cheddar Smokies, and Texas Hot Links
I finished up a few different batches of meats tonight. I'd like to say thank you to the fine folks on this forum that helped me figure out natural casings and pointing me to links, tips and tricks. I was able to get the casings onto the horn and stuff a few hot links. I put the rest of the... -
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Cheddar Smokies
Made another batch of Cheddar Smokies today. It was a long day dealing with 7.75kg, especially when it seemed like nothing wanted to go right. I wanted to try natural casings, so I soaked them for a few hours. Then the fun began. Sweet fancy Moses trying to untangle that mess was nothing short... -
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Garlic coil - Third Attempt
This is my third go round with a garlic sausage. The first batch was smoked in my Bradley. It looked great, but it was so acrid and bitter that it was inedible. Unfortunately I ended up tossing the whole batch. I made a second batch and did it in my Traeger. I like the flavor - especially after...
