Sauerkraut has become a food item that I have recently fallen in love with. Not only is it incredibly healthy but it’s incredibly easy to make. Check out some of my favorite recipes and secrets on how to make this awesome ferment.
Some of you already know that my favorite dried meat is the South African Biltong!! It’s the best. Today we are going to use our Smokin-It Smoker as a biltong box and while its in there we’ll be leveling up that biltong by adding a little smoke flavor. If you are not familiar with this […]
There are several different ways to make bacon. You can cold smoke, cold smoke/dry cure, you can hot smoke, or you can low temperature smoke and cook it. Today we will be doing some low temp smoking and cooking for our bacon. In later posts we will cover the other methods. The first step to
Bacon is downright incredible just the way it is!! Then there’s bacon jerky🤯. Bacon Jerky takes that smoky delicious porky goodness and combines it with the texture of beef jerky. It literally blew my mind the first time I made it. There are only a few steps to making Bacon Jerky and it all starts
What screams Mexican food more than tamales. Tamales has got to be one of my favorite Mexican dishes. It’s a food that I’ve eaten since before I could walk and as far back as I can remember the women in the family would gather around each year to hash out loads of these tasty treats.
Here are a few things you might find useful when making this sausage Chef Knife – KOTAI (for 15% off use discount code – 2guys ) Breville Sous Chef Food Processor MK4 Thermapen (Accurate Thermometer) Sausage Pricker Meat Grinders Meat Mixers Small accurate Scale for spices Large Capacity Scale (33 pounds) Custom Cutting Board If
Follow basic sausage preparation practices when making this sausage. Clean and Sanitize all of your equipment. Chill your meat to below 35F Keep your meat and grinder parts very cold while grinding Any liquid that is added to the mince needs to be ice cold Mix your very chilled meat and seasonings till the mince
