Roll Call (Start Here First)
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drbrown35801 Have you ever had the opportunity to eat at Dreamland BBQ. When I was in grad school I lived in Tuscaloosa and got to eat the original with big daddy and his wife. It was always a favorite of mine as well as all the sport broadcasters covering Alabama football as well as Paul Bear Bryant, who ate there often.
Chef yes I had when I was a kid. My Uncles would take me to some of the games and we would stop by there. Some of the best ribs and times I remember. It has been 40 years or better. Seems like there was a Wooden screen door on the place way back when. Am I remembering that correctly?
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Chef yes I had when I was a kid. My Uncles would take me to some of the games and we would stop by there. Some of the best ribs and times I remember. It has been 40 years or better. Seems like there was a Wooden screen door on the place way back when. Am I remembering that correctly?
drbrown35801 you sure are remembering correctly. To the left of the building was a steel drum with a fire under it where he made the sauce. Once inside, his wife was always what seemed like she was sleeping, would open her eyes and mop the ribs with the sauce and then go back to sleep. I think one could set their watch on her doing this. I was there in the early 80’s, but lots of fond memories.
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Carl here from Pennsylvania. I have been involved in the pork processing buisness for about 25 years. We always injected and brined our hams and bacons for 6-7 days before smoking. Watching your videos you are saying that you can now add aditives that would allow me to go to smokehouse in 12 hours after injecting? We have tryed a tumbler but did not think we had the flavor of brining for 6 days. Could you help me out here. I would like to speed up the process to get meat out the door faster by not having to hold the fresh meat in freezer extra week till ham and bacons are finished. Thank you!!
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Carl, are you really from Turbotville??? I grew up just outside Jerseytown, between there and Bloomsburg.
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Hello all. Team orange FTW.
Wayne from Kona. -
Rycor Welcome Wayne, Kona where?
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Rycor welcome to the site . Enjoy your hobby a lot of information about it can be learned here.
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I do have a question as I’m a newbie. When I make snack sticks, is it ok to mix all the seasoning and cure and all then throw it back in the fridge for a couple days before putting in the casing?
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Rycor One of my favorite spots, grew up on Oahu, now live in WA
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Rycor One of my favorite spots, grew up on Oahu, now live in WA
johnsbrewhouse nice.I wish I could spend time in the northwest summer months it’s so beautiful
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Never saw this until today. Better late than never…
My name is Tim. I am from NW Pennsylvania, practically right on the lake. I enjoy making food and beverages with my own hands utilizing traditional and modern technology. I try to utilize everything when doing things from scrapple to soap making. I started cutting deer when I was 14 after I realized how much money it cost me to get 2 deer processed. I butchered deer for friends to buy a grinder and stuffier. Made sausage for people to buy new equipment. I read a lot and watch youtube to learn new things. I came here because a lot of my research placed me here. Started looking at products online and finally tried some stuff. Wish I had tried sooner. You folks have done all the hard work. I just have to follow some instructions and turn out great products. I have a long-term goal of opening a small deli/sandwich shop where I can sell my own fresh, smoked, or dry cured meat. I raise animals and butcher them at home and also hunt and fish. Over the years I have tried to do many different things so I have a little bit of knowledge about a lot of things. This site is helping me improve some of my skills. Most of my friends appreciate my creations through free meals but I always felt like I was obsessing over nothing. I’m glad to find a whole site of people passionate about making great food. -
Never saw this until today. Better late than never…
My name is Tim. I am from NW Pennsylvania, practically right on the lake. I enjoy making food and beverages with my own hands utilizing traditional and modern technology. I try to utilize everything when doing things from scrapple to soap making. I started cutting deer when I was 14 after I realized how much money it cost me to get 2 deer processed. I butchered deer for friends to buy a grinder and stuffier. Made sausage for people to buy new equipment. I read a lot and watch youtube to learn new things. I came here because a lot of my research placed me here. Started looking at products online and finally tried some stuff. Wish I had tried sooner. You folks have done all the hard work. I just have to follow some instructions and turn out great products. I have a long-term goal of opening a small deli/sandwich shop where I can sell my own fresh, smoked, or dry cured meat. I raise animals and butcher them at home and also hunt and fish. Over the years I have tried to do many different things so I have a little bit of knowledge about a lot of things. This site is helping me improve some of my skills. Most of my friends appreciate my creations through free meals but I always felt like I was obsessing over nothing. I’m glad to find a whole site of people passionate about making great food.scott farm Well said and best of luck to you and your dream. God bless you.
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Never saw this until today. Better late than never…
My name is Tim. I am from NW Pennsylvania, practically right on the lake. I enjoy making food and beverages with my own hands utilizing traditional and modern technology. I try to utilize everything when doing things from scrapple to soap making. I started cutting deer when I was 14 after I realized how much money it cost me to get 2 deer processed. I butchered deer for friends to buy a grinder and stuffier. Made sausage for people to buy new equipment. I read a lot and watch youtube to learn new things. I came here because a lot of my research placed me here. Started looking at products online and finally tried some stuff. Wish I had tried sooner. You folks have done all the hard work. I just have to follow some instructions and turn out great products. I have a long-term goal of opening a small deli/sandwich shop where I can sell my own fresh, smoked, or dry cured meat. I raise animals and butcher them at home and also hunt and fish. Over the years I have tried to do many different things so I have a little bit of knowledge about a lot of things. This site is helping me improve some of my skills. Most of my friends appreciate my creations through free meals but I always felt like I was obsessing over nothing. I’m glad to find a whole site of people passionate about making great food.scott farm Welcome aboard. I’m kind of a newbie, but jumped in and have found not just an endless source of information, but really a lot of great people, all willing to share their experiences.
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Never saw this until today. Better late than never…
My name is Tim. I am from NW Pennsylvania, practically right on the lake. I enjoy making food and beverages with my own hands utilizing traditional and modern technology. I try to utilize everything when doing things from scrapple to soap making. I started cutting deer when I was 14 after I realized how much money it cost me to get 2 deer processed. I butchered deer for friends to buy a grinder and stuffier. Made sausage for people to buy new equipment. I read a lot and watch youtube to learn new things. I came here because a lot of my research placed me here. Started looking at products online and finally tried some stuff. Wish I had tried sooner. You folks have done all the hard work. I just have to follow some instructions and turn out great products. I have a long-term goal of opening a small deli/sandwich shop where I can sell my own fresh, smoked, or dry cured meat. I raise animals and butcher them at home and also hunt and fish. Over the years I have tried to do many different things so I have a little bit of knowledge about a lot of things. This site is helping me improve some of my skills. Most of my friends appreciate my creations through free meals but I always felt like I was obsessing over nothing. I’m glad to find a whole site of people passionate about making great food.scott farm welcome to the site. Folks here with wealth of knowledge, experience and willingness to help.
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Where are you from (city/state)? Oakland, CA
How much experience do you have in meat processing or smoking/grilling? I used to grill once a month or so. Now I’m learning the subtle art of low and slow smoking. I’ve taken a few attempts at homemade spam and recently sausages. Kielbasa, Linguica…I just tried an all beef with cheddar sausage and a kalbi flavored sausage. The more I’ve tried, the more I see that I a better grinder, sausage stuffer, and a meat mixer would save me so much time and effort. Since I got my smoker, I also made a pretty decent teriyaki jerky.
I’ve been browsing the forms and learning center for about a week or two and I’ve learned so much.
What is your favorite meat snack or seasoning flavor? Kielbasa and Linguica.
What is your current smoker or grill? Camp Chef Woodwind 24 wifi. I’m thinking about getting an XXL to make smoking sausages easier.
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Howdy, folks. New user here from Houston, TX.
My experience in meat processing is mostly with wild game. My family has been processing down our own deer for decades. I also grew up on a cattle ranch and we run a small flock of sheep as well, so we butcher a sheep or two a year. We use a local processor for all of our beefs.
TBD determined on my favorite seasoning. Ordered quite a few different ones already to stock up for hunting season. Can’t wait to try them and report back.
The smoker I use is the Camp Chef XXL Vertical Pellet.
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Welcome to the site. Sounds like you have a bit of experience and enjoy the knowledge that is available from others on the site. Always something to learn here.
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