Jeff so if my total meat and liquid is 6 lbs my cure would be 6.803 grams or .015 lbs?

Dennyo You can get a case of bellies at Brewers Inc. in Des Moines. They use to split a case for me but won’t do that anymore.

Looks like some fine snacks need company? I can bring beer and crackers.

Denny O wrote:

Thanks Rich! If I have you right?

1 lb, Pork Shoulder
Salt 2.4 tsp
Paprika 6 tsp
Fennel Seed .8 tsp
Black Pepper 1.1 tsp
Coarse Red Pepper 3 tsp

Double coarse grind

Rich, where are you located? Both Sheldon and I have the same grinder and I think that Tom has the same? May I help you out till you get what you want? Pm me as I wish to help you out!

Im in Ankeny thanks for the offer but my son has one I can use. Going to tear mine apart today in basement while watching football to see if can be fixed.

Denny O It turned out very very close to what you are looking for.For a lbs I went with 6tsp paprika and 3 red pepper and what the recipe called for with the rest.Wife didn’t like texture of course plate so double ground with the med plate.My grinder broke had to finish with the kitchen aid slow and a pain.

My grandson loves breakfast sausage mix and sticks. I use fareway for sausage and Fleet Farm seasoning for sticks.

double post

Im going to go with the top for a lbs. Think I will do 1/2 of the top with 1/2 lbs of pork and then adjust to my taste. Just guessing the larger amounts would be for 5 lbs.We can both be on a learning curve on this.

NICE

Another recipe I found on the web was to HOT for my taste. This one looks a little milder.

Copy and paste I’ve had this filed for awhile. I found this on another site. I will be trying soon because I stocked up on those Hy Vee butts (pork butts)a week ago at 49cents a lbs.

Denny this is suppose to be close to Grazianos I haven’t tried it yet.

Salt 2.4 tsp
Paprika 6.4 tsp
Fennel Seed .8 tsp
Black Pepper 1.1 tsp
Coarse Red Pepper 3.2 tsp

This is for one pound of ground pork. When I make it I make 5,10,15 and so on pounds. I do 5 lbs seasonings at a time.

Salt 1/4 cup
Paprika 2/3 cup
Fennel Seed 1 small Tones can
Black Pepper 2 TBS ( can’t have enough )
Coarse Red Pepper 1/3 cup

Tom this is close to a recipe I just tried. Problem I have is when I try and toast a piece it falls apart. What am I doing wrong?

MY grandsons age very sad. RIP prayers sent

sand-burr wrote:

I think we would all enjoy the “Soup Can Sausage” recipe!!!

me to

Its a HT-001 12MP Digital Hunting Trail Camera cheap one I got on Walmart clearance Just bought it to see what goes on behind my deck at night. It takes good pictures of the coons that are messing around under the bird feeder but anything passing it misses.

Been going around Wood S D but this spring most of the ranchers poison the dogs so also looking for new ground to shoot in 2018.

suzuki wrote:

Do you put them in cold water right after removing? Since this only takes 2.5 hours an I am doing it one night this week. I need to get a smoke generator so I can cold smoke things like eggs and cheese.

I didn’t. After peeling 6 yesterday for egg salad the yokes were to one side will try turning eggs next time.

suzuki wrote:

Hardboiled first or put in raw?

raw

looks great

Tuma wrote:

Dose the cream cheese start to melt or get runny?

no not at 250 for 45 min I make a bowl out of foil to set cheese in

suzuki wrote:

What kind of wood did you use?

suzuki wrote:

What kind of wood did you use?

Apple and Underwood’s smooth blend rub

Baked at 350 wife said she could taste a little smoke flavor but I didn’t notice any. The way the skillet overflowed I’d of been in big TROUBLE if it had been in the oven

Denny O wrote:

This was not the APPLE PIE that I assumed we were going to be talking about just before Labor Day!

The apple pie you sip

prayers sent

For me it was a joke nothing like some of the sunsets Ive seen in my lifetime

Denny O wrote:

<div class=”d4p-bbt-quote-title”>iowaboy1 wrote:</div>

<div class=”d4p-bbt-quote-title”>Richard Jorgensen wrote:</div>
Guy down the street just got an new pellet grill and did his first brisket Sun. Brought some up for me to try and it was great.Been wanting to try one on my egg but the wife is not a big meat eater and thats a lot of meat for one. Sheldon I kind of forgot about this site will be staying closer now.
Dick

good to see you back Dick !!
like others have said,invest a few bucks in a vacuum sealer,your food bill will go down enough to pay for it as vacuum sealed food will keep for several years in a freezer believe it or not and it will still taste fresh.
you will be amazed at what you can save with a vacuum sealer,left overs,vegetables,meats,lasagna,nuts of all kinds,the skies the limit.

you dont have to buy a huge brisket either,when you go to your locker or favorite grocer,buy a small point or flat to do, that way there is not so much left over.
I only smoke larger briskets as my wife and kids are hogs when it comes down to it and it doesnt last long around here.
oh okay,I will tell the truth,I cant leave it alone either lol

Why would Call Mr. Richard Jorgensen a “Dick”??

And I used to think that you were a nice guy!

Humm Now it now seems that the emphasis for Richard Jorgensen is on “used to think”.

Painter did some painting for us a week ago he said I just can’t call you Dick Ive used that derogatory to many times

Guy down the street just got an new pellet grill and did his first brisket Sun. Brought some up for me to try and it was great.Been wanting to try one on my egg but the wife is not a big meat eater and thats a lot of meat for one. Sheldon I kind of forgot about this site will be staying closer now.
Dick

show and tell

I followed this and seasoned 3 times like he suggested.