BigDropper

[quote]Did you mean 9lb without the bone?[/quote] Yep, whole thing was #10, #9 deboned. [img]https://i.imgur.com/cqBUJX1.jpg[/img] Chonkey Boi:lol: is that the 1/2"...

That's a horrible punchline......

Bugger off you bloody winger!...

He's on some crusade to inform everyone who doesn't use nitrites that they're doing it wrong. He audited a food science course & now thinks he's an authority on cured meats. The Karen of curing......

[quote]Although I think Dropper teaches cooking classes? [/quote] True, I'm a culinary arts instructor, but I learned to like metric when I spent six months in Auckland while on my culinary externship for school. From a purely culinary perspective, mass and volume are so much easier to measure ...

[quote] looked at those but it said it was non edible[/quote] They are not meant to be eaten, they are recommended to be peeled after smoking like for summer style sausages but, if you cook them again after smoking, they break down a little more and are easier to chew and digest. ...

[quote]I am going to use a 3/4" plate and maybe some at 1/2" for a more coarse grind[/quote]Can't wait to see how that turns out. [quote]I'm thinking about trying some fresh garlic in it vs powder.[/quote]That's the only thing I would change. ...

[quote]andouille[/quote] Certifiable! [quote]Where do you get that nice beef casing from?[/quote] Jeff Bezos [link=(https://www.amazon.com/s?k=beef+casings+for+sausage&sprefix=beef+casings&ref=nb_sb_ss_ts-doa-p_2_12)]LINK[/link]...

I used an entire #8 pork butt, minus the bone, for my sausage. The pork but was deboned and cut into 2” pieces. Total weight of product was 4102 grams and I used 2% salt (82g), 1% garlic (41g) powder, 1/2% black pepper (20g), 1/4% cayenne pepper (10g), & 7g pink salt. After seasoning the pork, I put...

[quote]day 5... diarrhea[/quote] sounds like you got other issues going on, Dirty Sanchez......

[quote]You’re right.[/quote] We'll, at least we can agree on something!...

I made smoked salted pork belly... Smoke changes the flavor and salt enhances it. Now run along and take your troll job somewhere else! ...

[quote]But why? Why wouldn’t you use nitrite?[/quote] Never said I wouldn't use nitrites. I just didn't!...

[quote]the “EQ” method[/quote] I remember reading about this on the FDB when I was researching making bacon, maybe from your thread? I like the reasoning behind the seasoning in this method. I use a similar approach to making sausage. Usually 1.5-2% of salt by weight in grams. I'll share it in a...

Finally getting around to posting my bacon journey. This was a plan to make bacon based on a method from on all of the information I could gather about Benton's bacon process. There are five specific steps to it, curing, aging, drying, smoking and resting. First I purchased three Duroc pork belly...

[quote]I cut the steaks too thin[/quote] Just cook them faster on higher heat! :lol: I developed a couple of guidelines for determining how thick to cut my steaks based off of weights from restaurant portion sizes. Filets at 8oz, NY Strip 12oz, and Ribeye 12oz. Consider these rules of thum...

[quote]Tuesday it is![/quote] :lol: :cheers:...

Opening submissions until Wednesday just might allow me to get my entry in on time......

What size? Jumbo, Standard, Pencil???...

[quote]Jim and Nicks BBQ cheese muffins.[/quote] You want the recipe???...