Kegconnection Complete Starter Kit and More Giveaway!


Home Brew Forums > Food and Beverage > Meat Smoking, Curing and Sausage Making > Good Misc. Meat Day

Reply
 
LinkBack Thread Tools
Old 02-02-2011, 07:10 PM   #21
Cape Brewing
DOH!!! Stupid brewing...
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
Cape Brewing's Avatar
Recipes 
 
Join Date: May 2008
Location: Norton, MA
Posts: 9,988
Liked 380 Times on 311 Posts
Likes Given: 47

Default

Just started curing a "sweet bacon" and a "honey gahlic bacon". I'll smoke the sweet with some apple chips when it is done curing and i'll probably leave the honey gahlic alone

__________________
Why the eff not... everyone else is starting a nano!!! I wanna!!! www.bogironbrewing.com

Quote:
Originally Posted by paulthenurse View Post
I'm pretty much a douche in real life, too.
Cape Brewing is offline
 
Reply With Quote Quick reply to this message
Old 02-02-2011, 07:14 PM   #22
dataz722
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
dataz722's Avatar
Recipes 
 
Join Date: Oct 2007
Location: Middletown, De
Posts: 35,808
Liked 2991 Times on 2945 Posts
Likes Given: 28

Default

You cold or hot smoking?

__________________
Quote:
Originally Posted by Yuri_Rage View Post
Sorry, I am sworn as a mod to disagree with the above statement. But as a rational person, I do agree.
Quote:
Originally Posted by Randar View Post
I was wrong
dataz722 is offline
 
Reply With Quote Quick reply to this message
Old 02-02-2011, 07:17 PM   #23
Cape Brewing
DOH!!! Stupid brewing...
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
Cape Brewing's Avatar
Recipes 
 
Join Date: May 2008
Location: Norton, MA
Posts: 9,988
Liked 380 Times on 311 Posts
Likes Given: 47

Default

Technically hot but it wont be on the smoke long enough to "cook", nor will it need to be. I just dont have a cold smoker.

__________________
Why the eff not... everyone else is starting a nano!!! I wanna!!! www.bogironbrewing.com

Quote:
Originally Posted by paulthenurse View Post
I'm pretty much a douche in real life, too.
Cape Brewing is offline
 
Reply With Quote Quick reply to this message
Old 02-02-2011, 07:20 PM   #24
dataz722
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
dataz722's Avatar
Recipes 
 
Join Date: Oct 2007
Location: Middletown, De
Posts: 35,808
Liked 2991 Times on 2945 Posts
Likes Given: 28

Default

Cold smoker is the easiest thing you could ever make. All you need is a brand new soldering iron, a big soup or small coffee can, some chips, and a container. Take the can fill it with the chips of your choice and stick the soldering in the chips. Put that and the meat in a container of your choice. It can be a grill, smoker, cardboard box, neighbors car, doesn't really matter.

__________________
Quote:
Originally Posted by Yuri_Rage View Post
Sorry, I am sworn as a mod to disagree with the above statement. But as a rational person, I do agree.
Quote:
Originally Posted by Randar View Post
I was wrong
dataz722 is offline
 
Reply With Quote Quick reply to this message
Old 02-02-2011, 07:24 PM   #25
Cape Brewing
DOH!!! Stupid brewing...
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
Cape Brewing's Avatar
Recipes 
 
Join Date: May 2008
Location: Norton, MA
Posts: 9,988
Liked 380 Times on 311 Posts
Likes Given: 47

Default

I'll just open the door to my electric bullet. And maybe prop the lid a bit. Like i was sayin', it wont be in there that long. I am thinking 15-20 min at the most with jeavy apple smoke

__________________
Why the eff not... everyone else is starting a nano!!! I wanna!!! www.bogironbrewing.com

Quote:
Originally Posted by paulthenurse View Post
I'm pretty much a douche in real life, too.
Cape Brewing is offline
 
Reply With Quote Quick reply to this message
Old 02-02-2011, 09:12 PM   #26
Hugh_Jass
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2008
Posts: 1,961
Liked 28 Times on 27 Posts
Likes Given: 15

Default

Cape,
Did you buy this one

http://www.amazon.com/LEM-Products-V...6684306&sr=8-2

or this one?

http://cgi.ebay.com/NEW-5LB-STAINLES...item483e35bb35

and what's the functional difference between the two?

Data: just having a little fun. I'm still interested (actually two, I think) when you have them ready.

__________________
Quote:
"My new company is going to sell Aqua-infused(tm), Alphabetamashed(tm), Wortboiled(tm), Multihops Brewed(tm), Saccharomented(tm), Lageriffic(tm) beer. - Bobby_M
Pigs are fantastic creatures. They convert vegetables into bacon.
Hugh_Jass is offline
 
Reply With Quote Quick reply to this message
Old 02-02-2011, 10:39 PM   #27
Cape Brewing
DOH!!! Stupid brewing...
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
Cape Brewing's Avatar
Recipes 
 
Join Date: May 2008
Location: Norton, MA
Posts: 9,988
Liked 380 Times on 311 Posts
Likes Given: 47

Default

The Amazon one.... I HAD the other one... (well... still have it) and hated it. The "plunger" of the second one never fits the tube exactly right and what ends up happening is meat basically squirts around the edges as you push it down.... then you have to re-stuff the thing... push down... and meat squirts out the back again.

I used the thing twice I think and basically said "eff that" and went with the 5 lb canister (the one from Amazon).

I used the new one the other day and it was night and day... a TON easier. It was a piece of cake to clean and made four or five lbs of sausage in about a minute and a half with ZERO aggravation.

SO.. if anyone is in the market for one of those "plunger stuffers"... lemme know... make me and offer and it is yours.

__________________
Why the eff not... everyone else is starting a nano!!! I wanna!!! www.bogironbrewing.com

Quote:
Originally Posted by paulthenurse View Post
I'm pretty much a douche in real life, too.
Cape Brewing is offline
 
Reply With Quote Quick reply to this message
Old 07-27-2011, 03:22 PM   #28
Boerderij_Kabouter
Feedback Score: 0 reviews
 
Boerderij_Kabouter's Avatar
Recipes 
 
Join Date: Dec 2007
Location: Oconomowoc, Wisconsin
Posts: 8,461
Liked 115 Times on 100 Posts
Likes Given: 11

Default

I am going to make some of these sweet italians Friday. What grind did you use? Did you food process smooth (emulsify) or did you just use a standard grind plate?

Thanks Cape

__________________
2P-Twent-E Simple Brew DITCHES 1 DITCHES 2 Fermentolagertaporator side-by-side ferm Twelve Hopostles Labels
Boerderij_Kabouter is offline
 
Reply With Quote Quick reply to this message
Old 07-27-2011, 04:05 PM   #29
Cape Brewing
DOH!!! Stupid brewing...
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
Cape Brewing's Avatar
Recipes 
 
Join Date: May 2008
Location: Norton, MA
Posts: 9,988
Liked 380 Times on 311 Posts
Likes Given: 47

Default

The largest grind plate I had... which is... I dunno... 1/4inch... 3/8 inch holes... and no, you don't want to emulsify that meat at all.

Cube the meat, mix in all of the spices, grind, give another quick mix and then stuff away.

__________________
Why the eff not... everyone else is starting a nano!!! I wanna!!! www.bogironbrewing.com

Quote:
Originally Posted by paulthenurse View Post
I'm pretty much a douche in real life, too.
Cape Brewing is offline
 
Reply With Quote Quick reply to this message
Old 07-29-2011, 03:50 PM   #30
Boerderij_Kabouter
Feedback Score: 0 reviews
 
Boerderij_Kabouter's Avatar
Recipes 
 
Join Date: Dec 2007
Location: Oconomowoc, Wisconsin
Posts: 8,461
Liked 115 Times on 100 Posts
Likes Given: 11

Default

Yeah 3/8 is the standard "coarse" grind plate. That is what I typically use too. Thanks! I ordered up my meat today.

2.5# pork butt
0.5# pork trimmings
two heaping spoon fulls of bacon fat

yum! I can't wait for tonight!

__________________
2P-Twent-E Simple Brew DITCHES 1 DITCHES 2 Fermentolagertaporator side-by-side ferm Twelve Hopostles Labels
Boerderij_Kabouter is offline
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Who's smoking meat this weekend? Soperbrew Meat Smoking, Curing and Sausage Making 2598 Today 05:26 PM
Nitrates/Nitrites in meat, Friend or Foe? Edcculus Meat Smoking, Curing and Sausage Making 28 11-13-2011 02:28 AM
Meat Hoppocrates Meat Smoking, Curing and Sausage Making 32 12-22-2010 04:11 PM