Recent content by bilder
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Whup@$$ Coleslaw,
Just made this. Great recipe. No sugar added which is what I was looking for.- bilder
- Post #11
- Forum: Side Items
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What are "Chitterlings"?
They are not bad if cooked properly. Intestines are used for a number of food products, sausage casings being the most common. -
Pork price
Local Wal Mart has them for 1.24-1.47 depending on the cut. Another grocer has monthly sales and butt is .99/lb during that time. Always pick up some when it is on sale along with the bags of chicken hind quarters for .59/lb. -
Good deal on a digital smoker in the Pacific NW
Bi Mart has the Smoke Hollow digital electric smoker for $140 through Saturday. I picked one up to replace my old smoker and have been putting it through the paces this past week. So far it has performed well. Great price for a digital control electric.- bilder
- Thread
- Replies: 2
- Forum: Electric Smokers
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Gonna try this again
Former member, returning after several years away. Live in the hillbilly part of Oregon, before that I lived in Alaska for some 20 years. Been smoking and curing my own meats since I was a kid. Last 20 years or so been mainly smoking salmon and curing some sausage and bacon here and there. ... -
ENTER THE AMAZE-N-SMOKER CONTEST!!! YOU HAVE THE CHANCE TO BE 1 OF 10 LUCKY WINNERS- CONTEST CLOSED
The first thing I plan to smoke if I win the A-MAZE-N-PELLET-SMOKER Contest is Moose Jerky!!!- bilder
- Post #196
- Forum: Messages for All Guests and Members
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ALASKAN COHO (silver) SALMON
Where did you catch those? We are still working on the reds from dip netting this year. 55 fish in one tide! Took longer to clean them than it did to catch them. Got a bunch canned and vac packed, still pulling them out of the freezer to smoke up on my days off. Now to get some silvers to... -
No foil butt, first time, update it's done!!!
Just did a butt without foil. Put it in the 225 smoker at 6pm and at 8:30am it was at a happy 199 degrees. Nice being able to sleep through a smoke and have it turn out like this. The bark, oh the lovely bark! Almost did not need to pull this one as it was falling apart on its own while... -
Deer Batch Fine....Beef Batch NASTY.....
Most commercial beef is injected with liquid to help maintain color and moisture while at the store. The added moisture may be the reason it is taking longer to dry. I finish my beef jerky in the dehydrator if needed or just give it more time in the smoker.- bilder
- Post #5
- Forum: Making Jerky
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I just can't take it anymore.
Nestled between the snow scoop and the snow blower. Had it going at minus 5 a couple weeks ago no problems. Move it inside the non heated garage when not in use and pull it out come smoke time.- bilder
- Post #10
- Forum: Electric Smokers
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Cold Weather Climate and Looking for a MES
I have smoked some chickens when the temps were minus 5 with my MES 40. Runs like a champ in freezing temps. Doing some butts this weekend although the temps are forecast to be in the mid to high 20's.- bilder
- Post #29
- Forum: Electric Smokers
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Butts by the case
Costco beats Sam's up here on meat prices by about 15 cents a pound. Only thing is that Costco butts have had the bone removed, so if you prefer bone in then you have to go elsewhere. -
Alaskan smelt
Up here they are called Hooligan or Candlefish. Similar to the ones you get in the lower 48 but with a higher oil content. My smoking recipe is very difficult. Extremely difficult. So pay close attention. 6 cups water 2 cups Yoshida's Original Sauce That is it. Pretty hard isn't it? ...
