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  1. elginplowboy

    Grinder safety(warning graphic pics)

    Do not remove guards from grinder! Use the stomper and not your fingers. Here is why. My friend is very lucky he has any finger left.
  2. elginplowboy

    Boudin eating experts

    To eat the casing or not? I think traditionally is no but I am curious what the popular answer is. Im fixing to make my first batch and want to tell folks before they try it.
  3. elginplowboy

    30lbs garlic beef sausage

    30lbs garlic sausage. Simple recipe. 30lbs 70/30 ground beef 1/2 cup salt 1/2 cup pepper 1/4 cup garlic powder 1/4 cup mustard seeds 6 tsp cure #1 6 cups water Natural 30-32mm hog casings Just loaded up smokehouse
  4. elginplowboy

    30lbs beef chorizo sticks/bulk

    Mixed up a batch of chorizo using chefRob recipe without the sauce. Ohhhhhh man this is good. Test fry was spicy and not greasy like the store crap around here. Store stuff is bad had to make my own. No lymph nodes, salivary glands, cheeks, noses or tripe in this. 15lbs snack sticks and 15 bulk...
  5. elginplowboy

    90lbs summer sausage

    90lbs of summer sausage loaded up in smokehouse. 30lbs of venison/beef w/cheddar cheese 30lbs of beef w/pepper jack cheese 30lbs of beef w/cheddar and pepper jack cheese
  6. elginplowboy

    Old school sausage

    Made 25lbs of venison and pork using ac leggs #6 seasoning like we used to do some 20 years ago. Hot smoked at 225 with hickory smoke. Done in about 4 hours Money shot, nice smoke ring and flavor
  7. elginplowboy

    Snack stix

    60lbs. so 30lbs deer and 30lbs wild pork. Yum yum
  8. elginplowboy

    A turkey and two cornish game hens

    Sorry no sliced pics. All turned out great.
  9. elginplowboy

    40lbs of snack stix

    Just loaded up 40lbs of stix. Using nepas hot stick recipe with the addiotion of fl-c starter culture to give it a shot. Having problems uploading pics will try again later.
  10. elginplowboy

    First Canadian Bacon(loin) Pops Brine

    Made up a batch of pops brine 2/8. I did the low salt version. All pieces less than 3" in diameter. Brined 15 days then pulled and rest in fridge to start to dry out. Followed Bearcarver smoke schedule. Start at 130 no smoke 1 hr then bump 10 deg and roll smoke every hour till internal temp of...
  11. elginplowboy

    Venison snack stix

    Take 6lbs of pork belly ends and pieces add 7lbs of deer meat and 7lbs of ground beef. Place in smokehouse and slow smoke Pull at 152 IT
  12. elginplowboy

    Venison dried beef

    Peer pressure..... I have seen Bearcarver, cfarmer, and wateringholebrew posts and seeing the wonderful results these folks came out with has got me expanding my horizons and trying something new. Seeing y'all use prime cuts to make this is telling me it has to be good. So here we go. Thanks...
  13. elginplowboy

    Half naked chicken experiment

    Ok, so apparently I've gone a little nuts. The experiment is this: two whole chickens stripped half naked skin removed from only the breast meat. Theory is more smoke penetration but fear is dried out meat. Basted twice every 15 for last 30 then basted again while resting. So here are the pics...
  14. elginplowboy

    A couple of chickens

    Just finished up two chickens. No brine just rubbed. resting now, will be a good lunch tomorrow.
  15. elginplowboy

    Father's Day Boston butt

    JJ's finishing sauce is awesome.
  16. elginplowboy

    Craigslist find cabelas 80l dehydrator $200

    Craigslist score cabelas 80l dehydrator for $200. New and never been used!!!!! Whoooohooo it's jerky time!!!!!!! 2007 model per label but no rust, no grime, all the trays. Fans works comes to up to temp 160 in 5 min.I'm a happy camper.
  17. elginplowboy

    Metzgermeister schloss

    Master butcher castle(cinder block smokehouse). Starting with a 6x6 slab. 6 inch deep. Helper eldest son doing his video game assassins creed pose breaking ground baby girl helping all framed up and level. a little tamping with sledge hammer bricks, 3/4 rock, sand and rebar. starting...
  18. elginplowboy

    Venison snack sticks

    Just finished these up 10 lbs. The office and kiddos loved them.
  19. elginplowboy

    Wednesday Thanksgiving Turkey

    Smoking a 12# Turkey with two Cornish game hens. Started defrost and brine yesterday. Here is what worked for me in the past. Brine: 2 gallons of water 1.5 cups of canning salt 1/4 cup Worcestershire sauce 1/3 cup brown sugar 3 Tbl minced garlic 1 Tbl coarse ground black pepper 2 Tbl minced...
  20. elginplowboy

    Lava links

    Ok here we go, starting with 5lbs venison, 2lbs ground chuck, 3lbs pork belly. Theory: Make a hot and sour dark red sausage to separate the men from the boys. Recipe 10 lbs ground meat 70/30 to 60/40 8 Tbl Paprika 6 Tbl course ground black pepper 4 Tbl Cayenne 6 Tbl uniodized/canning salt 2...
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