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  1. countrysmoked

    Gloves

    these are what I use and I love em great insulators and cheap too. http://www.texasbbqrub.com/tools.htm
  2. countrysmoked

    corn feed vrs grass fed

    I like angus cross myself if I cant get buffalo. here are a couple of my buffalo hanging around for a few weeks. Attachment 24098 Attachment 24099 Attachment 24100
  3. countrysmoked

    Buffalo 28 month old in KS

    I have 1 1/2 Buffalo heifers for sale in KS price is $ 1250. For a half $2500 For a whole and includes vacume packaged meat freezer ready. Hide and head are buyers responsibility but I can help for a small fee. call for more info.
  4. countrysmoked

    newb question

    I think I have $400 in mine $100 for the pellet feeder $200 for the digital controler $100 more in thermometers and stuff
  5. countrysmoked

    A Tale of Two Briskets.....sorta

    I am not that experienced with briskets having only done 10 or so but I foil mine at 130 and pull at 160 to 170. If i have to hold for any length of time i wrap tightly and put in a cooler to keep temps even for up to 5 hours before serving. I like my brisket medium well and sliced. I have...
  6. countrysmoked

    Best Place to Buy Vaccum Sealer Bags

    try emailing this guy and asking for a deal. [email protected] He gave me a heck of a deal on 1000 bags.
  7. countrysmoked

    Jumbo Injector &

    I need one of the long ones, How can I get one?
  8. countrysmoked

    Need Turkey Help

    I butchered two of our turkeys yesterday and it being my first time plucking turkey I messed the time in the scalding water up, apparently not enough time like 20 seconds and the feathers don't all come off very well. So on the next one I doubled the time in the scalding water and the skin...
  9. countrysmoked

    Snack Stick Help

    I make mine with a jerky shooter straight to the trays and into the smoker without casing smoke for about 6 hours at 200 or until the texture feels right, kind of stiff but not brittle. You can use pre made mixes, I like the cabelas sweet hot mix with a couple shots of chipoltle added for a...
  10. countrysmoked

    Spares & Country Style Over Cherry Wood (Q-Vue Heavy)

    I like the cherry wood smoked pork as well. Great job Rivet.
  11. countrysmoked

    Roast Beef with Qview and new slicer

    Looks great. Nice slicer too.
  12. countrysmoked

    Kansas Gathering

    How about The 8th of August. We need to get this going or it will fade away.
  13. countrysmoked

    Greetings From Kansas

    Welcome aboard. I'm from KS too, It was miserable out last weekend but the beer was good and the pool felt fine. Where are you from the background in the pics looks familiar?
  14. countrysmoked

    Do you freeze trimmings for adding to sausage grinds?

    I keep all my trimmings too. I still have to buy fat sometimes. I agree that you can refreeze meat. To avoid freezer burn I have went the vacuum seal route. Works great.
  15. countrysmoked

    jerky and snack sticks

    I made a batch of jerky and some snack sticks over the weekend after installing AC in my butcher shop. Here are some pics. (sorry for the quality I had to take them with my camera phone) My Jerky gun made from a power caulk gun Attachment 21914 Snack sticks in the smoker Attachment 21915 More...
  16. countrysmoked

    Opinions on a couple grinders please

    Whatever Grinder you end up with get a foot switch, it is like having another person there to help. I believe the foot switch is essential for making sausage with a grinder or motorized stuffer.
  17. countrysmoked

    She said yes

    Big congrats on the new smoker, May you have many happy smokes and meals with it.
  18. countrysmoked

    What kind of wood is a smokehouse?

    Looks like you got a great smokehouse and good looking bacon. I have found with the bacon cure that I use that when the plastic bucket fills up to the level of the top slab of bacon if I take it out and rinse and smoke within one day it is just right as far as saltiness.
  19. countrysmoked

    Upgrading the smoker with wifes approval

    I see you went with the propane heat source looks like you have it under control. You might want to move the electronic igniter closer and lower to your pilot. I don't know much about the regulators but trying a different one should be simple enough, I would try and wind proof the bottom of...
  20. countrysmoked

    Large marinades with a vacuum sealer

    I made a marinade container out of a 5 gallon bucket with the resealable lid and some fitting stuff from the hardware store with a turn valve on the top. I just put the meat in and the marinade shut the lid and hook it up open the valve and turn on the vacuum packer. leave it run till the...
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