Recent content by billy
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NY Strip Steaks Tonight
hi, i smoke my poppers bacon wrapped in the smoker at 275 and it takes like 3 hrs r so for mine to cook, maybe that will give you an idea...but i could be all wrong so i'm not gonna sign my name to this...matter a fact just pretend i didn't say anything... then i can't be wrong...right? lol- billy
- Post #4
- Forum: Grilling Beef
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21 Hour Smoke
hi adio. it turned out pretty good, i used a made up rub of my own...i wasn't impressed with it...but i kept basting it and it turned out pretty good...i have had better but i'm not sure the stopping staring hurt it all other then time... ty alot buddy -
21 Hour Smoke
hi, i just got through smoking an over 11 lb. pork butt...i started it yesterday about 10 am and smoked till about 11 lastnight, it had barely reached 170 degrees ...i was cooking at 250 most of the time...so i took it out wrapped it and put it in the fredge till this morning...again i started... -
SAUSAGE CASEING BLOWOUT
hi again, is natural casing the way to go? is it a lotta work to get it ready? well i made another batch but wasn't around to watch my smoker and the sausage temp. got up to 190 internal...the collagen casing was like leather....i guess i could just take it out of its casing and cook it...but... -
Fridge On Auto
Hi, i have and old fridge that i coverted to a smoker alot like the rest of you....well my elec. cajun smoker went out so i thought, and i robbed all the goodies off of it and added it to my fridge smoker...the only problem with the cajun smoker was 1 wire going to the heating element...- billy
- Thread
- Replies: 2
- Forum: Fridge/Freezer Builds
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SAUSAGE CASEING BLOWOUT
hi Dan...i buy the pork ground already 99 cents a lb. its there trimings, well my meat was for sure sticky so i guess i got it right...i took it out of the smoker not long ago and mmmmmmmmmmmm....i used the Lem seasoning for snack sticks and added some mc cormicks peppercorn and galic and... -
SAUSAGE CASEING BLOWOUT
What do you mean by exploded? Does the casing split open or is the meat coming out the ends? Splitting can be caused by a number of reasons, cooking them at to high a temperature, Over stuffing will do it too as will under stuffing with air pockets. Also if you don't mix the meat long enough to... -
SAUSAGE CASEING BLOWOUT
hi, i just bought Lem jerky cannon, i also bought 3/4 " caseing , i stuffed it with no problem...ok i had a little at first but i got the hang of it...i had a piece about 8" long so i figured what the heck i'll cook it...it no more got hot then it exploded, any clue as to why? after that i...
