Recent content by oompappy

Old Guys? Don't they get a discount?

Order Pallet Loads... Red Smith Foods, Inc. Interview with the Sausage Pickler: John Foster of Red Smith Foods | New Times Broward-Palm Beach Order One Gallon Here... Pickled Hot Sausage, Pickled Sausage | www.pickledstore.com

I heard a joke (I think) 'bout the Catholic wrestling team... It started out with the half nelson... then a full nelson... and ended up in a hold called the Father Nelson...:rolleyes:

Not sure if you've seen this one, but it seems like it might work too... Homemade Tasso Recipe | Nola Cuisine

One time a friend gave me some homemade Pork jerky made with a proven Beef jerky recipe and it tasted terrible. Since Tasso is sometimes called "Tasso Ham", I think something like this would work... For a 7 to 8 lb. boneless pork loin. Cut in 3 equal pieces. Trim most but not all surface fat...

Yep, it's sausage makin' time in the valley! :D Who's gonna be first to post some pics? And where the heck is that Wittdog feller? Maybe turned vegan... a lot of that goin' around lately.

Man swallows human toe | Niagara Falls Review 8)

For those of us that's too poor to use that Kosher brand, the plain old store brand of Salt works good also. :D

Here's another version for Chuck... http://www.bbq-4-u.com/forum/f15/pepper-stout-beef-21028.html

Try this... http://www.bbq-4-u.com/forum/f15/chuck-roast-22771.html

The smoker you have there is perfect for smoking sausage, bacon, pastrami, etc and other stuff calling for temps under 195*F. If you want to cook Pork Butts, Brisket, Ribs, Loins or Roasts etc, then you're gonna need a different cooker that can take the higher heat safely. (just my humble...

In the United Kingdom, Chuck Steak is commonly referred to as "braising steak". Chuck steak - Wikipedia, the free encyclopedia

Makin' Bacon... 8) Nice job!!!

Good lookin' food and pics... 8)

Hey! IF anyone out there is contemplating a cheese making hobby or for just once in a while cheese, check out my homemade, scavenged parts, do-it-yourself cheese press mold on my page...