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I think my kids will remember this for the rest of their life. This ain't the first year for them to help but this is the first the brown haired boy helped all day packaging. That last picture of him looking tired; well he is tired. He is a hard worker and it was a long day. Too young for...

Small Grinder 25 LB Brat Mix Cutting Table Package / Mix Table Cut Table

$190 covers the hog (to the farmer), electricity for the cooling and a bit for my share of the bacon cure. There is additional ~$10 to $15 for the two bags of sausage seasoning that I chose. (Actually, I don't think I get charged for electricity). For the group, we started setting up at 7 a.m...

We butcher with a small group of people from livestock from nearby small farms (not confinement). This year, our pigs were Hampshire's. For $190, our pig yealded a total of 99 LB in: 25 lb italian sweet sausage 25 lb breakfast (sage) sausage 12 lb cutlets 20 lb country style 17 lb bone-in chops...

I did a trial butterball a month ago and was disappointed. The cook was good. The turkey was ... poor quality. Strange fat where it should be none. Off texture on the meat. I think it was a low quality bird (no exercise, no real turkey food, the equivalent of a confinement hog) and basted with...

Kroger has boneless whole rib eye's at $5/lb. Fair to good but-not-awesome steaks. Remember the restaurant that says they sell steak-burgers and not hamburgers? Ground, it is awesome.

Yep. That is about how it is done at the plant I worked at. Only one recipe called for "real" smoke and that was recipe not sold to consumers. Everything else was sprayed and cooked. I believe the time in the oven noted by the video is high. The store stuff these days is half that ~3.5 hours...

I want a sweeter bacon. Any ideas on how to make it sweeter? The process I have used is a dry rub (commercial pink salt plus Excalibur maple bacon rub) and smoking. I tried extra sugar on the rub without any success. So, what is the trick?

The best I've done is to cook the butt on the bottom. I will put a 2 racks of ribs on 4 hours before the event (not enough to eat but enough for all to sample) and have them finish in time to be the appetizer. Every one can see these coming off the smoker. Just before I remove the butt, I will...

Did you rinse the cryo pack junk and take off the membrane? If I don't paint (with bbq sauce) the ribs, I back off the rub.

Should be good to slather with yellow mustard now.

I'm mostly happy with our foodsaver 2460. Two hogs so far and a quarter beef (last year). In one week another hog and in a few weeks 3/4 cow. In NO way is it a good machine but I would call it (barely) adequate.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by K Kruger: When I'm making a savory bacon (I use this the most) I use dextrose. When I make a sweeter bacon I use something else like different sugars...

At the basics, a bit of salt on the meat. Meat tastes wrong with out salt. You GOT to have salt. As long as you got salt, you need black pepper to go with the salt than red pepper to balance the black pepper. Now, you need sugar to balance the salt (unless your sauce is sweet than you can not...

Spare or baby backs; which ever is on sale. I don't know why, but I have a hankering for a good Memphis style sweet sauce and a two racks of ribs. Something to plan for this coming weekend. Two questions. First, can you recommend a sauce that will taste like a sweet smoky Memphis style? I...

I started trimming almost everything off the brisket. I know the instructions say leave a quarter inch but I also could not stand the 1/4" fat ring left. When I am done, when my briskets are done, there is no fat ring left. I trim it short -say just a 1/16 to 3/32- and render the rest of the...

What Lou said I don't understand. I have never over smoked anything. I have learned that a few of the nearby trees make for a bitter smoke. I -once- tried the wood from my cherry trees. Now that was extremely bitter. I try to keep it smoking at all times. I suppose it is the wood. The apple...

And when it is running hot, a turkey and or chicken is just the thing.... I believe the smoke flavor is less from the wsm. Cut the logs smaller, say 9". I have a good sized apple orchard with somewhere over 60 trees. The last time I cut up anything was 2 years ago. I -just- ran out. I suppose...

1 Pound thick bacon Wet towel Spray bottle with water Plate at the ready Long tongs Grill set up with 3 zones, Inferno, Hot and Low Bacon is always good. Why grill bacon? Because of the flavor and texture. What grilling does to bacon is add a bit of char to the edges and smokey flavor that you...

Every time I am in the store I pass by the meat counter just to see. Tuesdays at Walmart and Thursdays at Kroger are good days for some reason. Last Tuesday paid off with a find of a very pretty 14.6 pound packer brisket discounted to $1.17/lb. I am not sure how describe what made this brisket...