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Search: Posts Made By: Chainsaw13
Forum: Entertainment 11-18-2017, 07:58 AM
Replies: 2,697
Views: 107,141
Posted By Chainsaw13
Re: What are you listening to?

Discovered this new to me band, Snarky Puppy. Wow! Like an instrumental version of Earth, Wind and Fire, but on steroids.

https://m.youtube.com/watch?v=L_XJ_s5IsQc#
Forum: Wine, Beer, and Spirits 11-17-2017, 08:04 PM
Replies: 3,189
Views: 202,949
Posted By Chainsaw13
Re: What beers are you enjoying II?

Just had a '17 Founders Backwards Bastard. So good. Glad I got 3, 4 packs.
Forum: Good Eats 11-15-2017, 08:06 PM
Replies: 18
Views: 313
Posted By Chainsaw13
Re: Meat Grinders

What kind of pigs? I'm waiting to hear from friends about picking up both hind legs from an American Guinea Hog sow they just processed. Both will be dry cured.
Forum: Good Eats 11-13-2017, 07:02 PM
Replies: 18
Views: 313
Posted By Chainsaw13
Re: Meat Grinders

Best results are having everything really cold. Put both the grinder attachment and meat in the freezer for an hour. Helps stop the fat from smearing. Also, take some 1500 grit sand paper on a piece...
Forum: Good Eats 11-13-2017, 02:12 PM
Replies: 18
Views: 313
Posted By Chainsaw13
Re: Meat Grinders

Got a KitchenAid mixer? If so, the attachment works just fine for that amount.

This is the one I have,...
Forum: Good Eats 11-11-2017, 09:06 PM
Replies: 18
Views: 313
Posted By Chainsaw13
Re: Meat Grinders

I'll second the LEM line. I have their lowest #8, rated at 800 watts I believe. Does the job for me, but I'm doing less than 10lb batches. If you plan to do larger batches, you'll need to step up in...
Forum: Jokes 11-09-2017, 09:50 AM
Replies: 11
Views: 180
Posted By Chainsaw13
Forum: Entertainment 11-05-2017, 12:08 PM
Replies: 628
Views: 53,719
Posted By Chainsaw13
Re: What is the last concert you've seen?

Carbomb, Periphery and Animals as Leaders last night. Stavo and Pat Travers band this past Thursday. Dream Theater this coming Thursday. :banger
Forum: Jokes 10-26-2017, 08:40 AM
Replies: 5
Views: 170
Posted By Chainsaw13
Re: This worries me...

Ha! Reverse the roles and you just summed up my life currently. :D
Forum: General Discussion 10-25-2017, 07:26 PM
Replies: 22
Views: 376
Posted By Chainsaw13
Re: I quit!!!!!

Congrats Earl!
Forum: General Discussion 10-23-2017, 08:40 PM
Replies: 13
Views: 1,526
Posted By Chainsaw13
Re: Let's See Your Jack-o-Lantern/Pumpkin Carvings!

And another. Had some fun with this one. It's the band Dream Theater logo.
Forum: General Discussion 10-23-2017, 08:39 PM
Replies: 13
Views: 1,526
Posted By Chainsaw13
Re: Let's See Your Jack-o-Lantern/Pumpkin Carvings!

Reviving an old thread. Decided to carve a couple pumpkins this year.
Forum: General Discussion 10-17-2017, 12:31 PM
Replies: 11
Views: 205
Posted By Chainsaw13
Re: 53 dijits?

Happy Birthday Mike! :hb
Forum: General Discussion 10-10-2017, 06:59 PM
Replies: 10
Views: 225
Posted By Chainsaw13
Re: It's a B for DennisP

Happy Birthday Dennis!
Forum: General Discussion 10-10-2017, 01:52 PM
Replies: 8
Views: 167
Posted By Chainsaw13
Re: Happy Birthday Porch Dweller!

Happy Birthday James!
Forum: Recipes 09-27-2017, 10:20 PM
Replies: 8
Views: 455
Posted By Chainsaw13
Re: Good bacon recipies

Sounds good. The thing with each curing is giving it enough time to penetrate all the way through. 7-10 days should be plenty.
Forum: Recipes 09-27-2017, 09:44 PM
Replies: 8
Views: 455
Posted By Chainsaw13
Re: Good bacon recipies

If you're on FB, look for the group, The Salt Cured Pig. Lots of recipes there if you use the search function. Although FB searching blows. ��
Forum: Recipes 09-27-2017, 09:43 PM
Replies: 8
Views: 455
Posted By Chainsaw13
Re: Good bacon recipies

Again I'd start light with weight to percentage of meat. That way you can easily adjust on the next batch either up or down. Start with 0.5%. So for 1000g of belly, 50 grams of grounds. Bourbon will...
Forum: Recipes 09-27-2017, 09:29 PM
Replies: 8
Views: 455
Posted By Chainsaw13
Re: Good bacon recipies

A friend of mine, his recipe for German bacon. https://honest-food.net/german-bacon-recipe/
Forum: Recipes 09-27-2017, 09:26 PM
Replies: 8
Views: 455
Posted By Chainsaw13
Re: Good bacon recipies

I usually do just a simple salt/sugar cure myself. 2% salt (1.75% salt, 0.25% cure #1) and 2% sugar to weight of meat. Cover meat and let equilibrium cure for a week. Then smoke.

But for savory,...
Forum: General Discussion 09-25-2017, 10:38 PM
Replies: 13
Views: 244
Posted By Chainsaw13
Re: Happy Birthday Chainsaw13 !

How did I know you didn't forget that?

Thanks everyone. Had a really great evening out with a new friend.
Forum: Good Eats 09-18-2017, 10:55 AM
Replies: 22
Views: 675
Posted By Chainsaw13
Re: Lacto-Fermentation

Ben, not sure if I mentioned this, but if your on FB join the group "The Salt Cured Pickle". Lots of good info there for fermenting all kinds of foods.
Forum: General Discussion 09-13-2017, 07:51 AM
Replies: 19
Views: 362
Posted By Chainsaw13
Re: BC has a BD

Happy Birthday John! :hb
Forum: Good Eats 09-12-2017, 08:19 AM
Replies: 22
Views: 675
Posted By Chainsaw13
Re: Lacto-Fermentation

Did you add any salt?
Forum: Good Eats 09-11-2017, 12:43 PM
Replies: 22
Views: 675
Posted By Chainsaw13
Re: Lacto-Fermentation

Will do. I"m keeping it in the kitchen now too, see if the slightly warmer temps help kick off the ferment. Basement's running low to mid 60's now.
Showing results 1 to 25 of 224

 
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