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The Smoke Ring Forum Index
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  Topic: Honey-Cured Bacon.............
TonyMo

Replies: 34
Views: 27225

PostForum: Cured Meat Recipes   Posted: Wed Apr 03 13 7:54 am   Subject: Honey-Cured Bacon.............
This was my first attempt at bacon. TURNED OUT GREAT!!!
I will definitely do this again.
I cut a whole pork belly in half and trimmed the skin off. I did half with honey and half with real maple s ...
  Topic: DONE!!! Store bought corned beef brisket
TonyMo

Replies: 2
Views: 3647

PostForum: Cured Meat Recipes   Posted: Wed Apr 03 13 7:16 am   Subject: DONE!!! Store bought corned beef brisket
So, I soaked them overnight, sprinkled on the Montreal spice and hickory smoked them to 192 F internal.
TURNED OUT AWESOME!!!
Sorry but no "plate" photo. Too busy eating.

Thanks for ...
  Topic: DONE!!! Store bought corned beef brisket
TonyMo

Replies: 2
Views: 3647

PostForum: Cured Meat Recipes   Posted: Sun Mar 24 13 4:17 am   Subject: DONE!!! Store bought corned beef brisket
So, I saw these in the grocery store the other day and picked up a couple.
http://i57.photobucket.com/albums/g240/Motony/FOOD/P1010104.jpg

The instructions of the back say to just put it in a pot, ...
  Topic: Latest Project
TonyMo

Replies: 31
Views: 11431

PostForum: Welding   Posted: Wed Feb 06 13 8:00 am   Subject: Latest Project
Looks great! My guess is that you will really appreciate it come summer and can sit in the shade.

Do you have any further plans? How about some lights like tiki torches or LED strip lights? (chec ...
  Topic: Any chance on a Pizza pictorial ?
TonyMo

Replies: 42
Views: 8235

PostForum: General BBQ Discussion   Posted: Wed Jan 30 13 12:21 pm   Subject: Any chance on a Pizza pictorial ?
Here's my contribution.

I started with a "cheap mans pizza stone." It just UNglazed ceramic tiles; also called quarry stone. Less than a buck each at the tile store. Pre heat gas grill ...
  Topic: Slicing belly bacon?
TonyMo

Replies: 2
Views: 2321

PostForum: Smoked Foods   Posted: Fri Jan 25 13 4:09 am   Subject: Slicing belly bacon?
Thanks for your help!
  Topic: Slicing belly bacon?
TonyMo

Replies: 2
Views: 2321

PostForum: Smoked Foods   Posted: Wed Jan 23 13 5:59 am   Subject: Slicing belly bacon?
I cured/smoked my first pork belly bacon. Dumb noob question is how do you slice it? With the grain or against the grain?
  Topic: Vertical Sausage Stuffer and Meat Grinder
TonyMo

Replies: 10
Views: 6617

PostForum: Sausage Making   Posted: Thu Jan 10 13 4:59 am   Subject: Vertical Sausage Stuffer and Meat Grinder
Hey Comrade,
I have that same stuffer that I also got at Princess Auto. I have had it about 2 years and have about 40lbs through it and works great. I also used it for grinding cucumbers this fall ...
  Topic: Help,right the first time
TonyMo

Replies: 4
Views: 1277

PostForum: Sausage Making   Posted: Sat Jan 05 13 3:19 am   Subject: Help,right the first time
I started using a Kitchen Aid with the grinder/stuffer attachment.
It would be ok for doing small batches of say 3lbs max. And took a long time.

I now have a dedicated grinder and a vertical s ...
  Topic: Can't stop myself What do I need to make sausage?
TonyMo

Replies: 7
Views: 3084

PostForum: Sausage Making   Posted: Mon Dec 31 12 4:02 am   Subject: Can't stop myself What do I need to make sausage?
Uh... yeah. I think you guys covered everything. Very Happy

Oh, wait! Some good "Sausage Making" books.

Great Sausage Recipes and Meat Curing by Rytek Kutas.

This is the "bible" ...
  Topic: Opinions on finishing my cold smoker
TonyMo

Replies: 50
Views: 5959

PostForum: General BBQ Discussion   Posted: Mon Dec 31 12 3:36 am   Subject: Opinions on finishing my cold smoker
Looks great guys.

So, for smoking cheese, is it better to have a heavy cold smoke for an hour or a lighter smoke for a longer time ie. 2+hrs.

My first batch didn't turn out so well. Chedder wit ...
  Topic: Whole Pork Loins...What to Do...?
TonyMo

Replies: 43
Views: 6560

PostForum: General BBQ Discussion   Posted: Mon Nov 26 12 9:24 am   Subject: Whole Pork Loins...What to Do...?
I just used a box of "Stove Top" stuffing Embarassed

But you could make a bread stuffing from scratch

I sprinkled on some dry rub and then mixed about a 1/4 cup of real maple syrup, a ta ...
  Topic: Whole Pork Loins...What to Do...?
TonyMo

Replies: 43
Views: 6560

PostForum: General BBQ Discussion   Posted: Mon Nov 26 12 1:36 am   Subject: Whole Pork Loins...What to Do...?
How about you stuff it.... Shocked
No really...like this.

http://i57.photobucket.com/albums/g240/Motony/FOOD/DSC00225.jpg

http://i57.photobucket.com/albums/g240/Motony/FOOD/DSC00226.jpg

htt ...
  Topic: New Homemade Smoker
TonyMo

Replies: 25
Views: 12010

PostForum: Cookers   Posted: Wed Nov 21 12 12:52 pm   Subject: New Homemade Smoker
Both of your smokehouses look great!

How low can you guys get your temps?

Well it depends on the outside temperature. I just tried smoking some cheese for the first time last week and it was ab ...
  Topic: New Homemade Smoker
TonyMo

Replies: 25
Views: 12010

PostForum: Cookers   Posted: Tue Nov 20 12 7:41 am   Subject: New Homemade Smoker
Those both look NICE!

Tonymo, Did you treat your inside wood? If so with what?

You may want to put a lock on that thing. Elves may think it is an out house and they will be in town next month. ...
  Topic: New Homemade Smoker
TonyMo

Replies: 25
Views: 12010

PostForum: Cookers   Posted: Mon Nov 19 12 11:55 pm   Subject: New Homemade Smoker
THANKYOU for the inspiration! I thought I would post a photo. Much of the material I had extra of from building my camp up north.

It works great and I have already done knackwurst, pepperoni, c ...
  Topic: Venison & Elk Summer Sausage
TonyMo

Replies: 9
Views: 9159

PostForum: Sausage Making   Posted: Mon Nov 19 12 2:13 am   Subject: Venison & Elk Summer Sausage
I just completed my first attempt at summer sausage. I used the Rytek Kutas' recipe on page 296. The ingredients are the same. I will add photos soon but a quick question. For the final step it sa ...
  Topic: Buying ground meat vs. grinding whole meat
TonyMo

Replies: 7
Views: 3800

PostForum: Sausage Making   Posted: Sun Nov 18 12 5:09 am   Subject: Buying ground meat vs. grinding whole meat
A couple of other considerations:
If you are buying and then freezing to be used later you will find that freezing large pieces of whole muscle will not lose as much moisture as frozen ground meat an ...
  Topic: Pizza Stone
TonyMo

Replies: 19
Views: 4595

PostForum: General BBQ Discussion   Posted: Tue Oct 23 12 10:36 pm   Subject: Pizza Stone
my 2 cents......i never oiled mine.....just cornmeal on bottom of pizza

Me too. And never use soap when cleaning; just water and a scrub pad if necessary.
  Topic: Reviving starter...
TonyMo

Replies: 4
Views: 6309

PostForum: Bread Baking   Posted: Mon Oct 22 12 2:05 am   Subject: Reviving starter...
I am just a beginner when it comes to sourdough. There was a website where a guy had a video about this exact topic; I will try and find it again and post the link.

edit: found it
http://www.brea ...
 
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