Hi, I am going to attempt to upload some pictures of boning out a 20 lb. turkey, sewing it back together, and some info on brining, stuffing and BBQing the bad boy. The whole photo bucket thing is not where I shine, so it may or may not happen.

V-465

So my son and his bride decided after much thought that they wanted BBQ'd sausage sandwiches for their wedding chow. I made 60 pounds consisting of: 20 pounds of Rytek's Italian, 20 pounds of Rytek's Banger, 10 pounds of Bruce Aidell's Oakland Hotlinks and 10 pounds of Rytek's Bratwurst made with ch...

When I get my curing salt, I usually get enough to fill a one gallon glass pickle jar. I keep it well sealed in a dark cabinet and have never had it turn yellow after keeping it two years. Since the stuff is relatively inexpensive and the consequences of bad curing salt is pretty high..................

I just love where this topic went! regarding the first reply, it cost like $48.00 and we fed 6 persons then had brisket for 3-4 days. I was really happy the way this one came out.

V-465

So this time I had another 17lb brisket. I mixed up a brine of 1 cup sugar, 1 cup salt and like a cup or so of soy sauce in 2-1/2 gallons ice water. I pumped about 2 pints or so into the brisket and let it sit over night in the fridge. Put it in my Weber charcoal grill indirect style and kept the te...

I have found that I dont need to trim away the gristle tendon and sinew if I run it through the 3/16 plate. I find that either of my grinders will grind the knarly stuff if the plates and knife are sharp and tight. Two different times I ran the fat meat through a 1/8" plate and it made the sausage r...

Just out of curiosity. When I bone and cut up my pork butts, I always throw the fat meat and any lean meat with any grissle in one pile bowl and the lean and clean meat in another bowl. Then I grind the fat/grissle meat through a fine like 3/16" plate and the lean/clean meat through a 3/8-1/2 plate....

So I did a little digging and found the recipe by NorCalKid and wondered where he got the two jars of pepper, (the ground and the pulp)?

Thanks,

Hi, I spent a few days in Elko Nevada during Thanksgiving and found that the grocery stores have Basque Chorizo. I had it in an omelet at a Basque Restaurant made with this chorizo, jalepenos, onions and cheddar. It was great. Cured, I would say little or no smoke and a little like linguisa. Any Ide...

Generally speaking, smoke my hams for 24 hrs at 100 degrees or less. Then remove smoke, add a giant pot of water to a gas burner and raise the temp to 165 and hold it there til it gets to 152 degrees.

V-465

I always have my casings in a large shallow bowl with reasonable amount of water in the bowl and 6 or so inches of water in the casing I am going to slide onto the tube. I put my finger and thumb near the water that is, say 12" from the end of the casing, then I take my other finger and thumb and sq...

Another thing that can introduce air into your sausage in putting the casing on the stuffing tube incorrectly. You should have product to the end of the tube, 6" or so of water in the casing and the casing lightly squeezed between your fingers as you thread the casing onto the tube. This will preven...

I think the next one will get brined and pumped with salt water type brine, no cure of course. I would just like to get the flat a little more moist. I have found when one goes to a BBQ House and they tell you that the beans and/or chili is made using the brisket they smoke, I'm thinkin they use the...

I've made lots of corned beef and pastrami, ham, canadian bacon, regular bacon etc. I was wandering what type of brine one might inject into a Brisket for BBQ. I have read on post that someone said only to inject/brine with broth and it would not change the flavor of the meat only enhance the moistu...

On the next brisket I do I am going to start it about mid night, so I can eat around 4 to 6 the next day. Just seems like 10-11 hours is not quite enough. I generally lay a pretty thick layer of Zatarains Cajun seasoning on the hunk and throw it in the smoker at 225. Then after an hour I start basti...