Recent content by DougE

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  1. DougE

    Pile of Pulled Pork

    Like tater chips, hard to eat just one ................. handfull
  2. DougE

    Pile of Pulled Pork

    Looks like some fine eats for awhile.
  3. DougE

    Hello from Missouri!

    Welcome from Kentucky!
  4. DougE

    DIY Curing Chamber Build - Any Suggestions/Critiques on this Build?

    Don't have the reference handy, but maybe in reference to uncured/fermented comminuted meat. I expect he is well aware the FDA doesn't recommend 160° for any solid muscle but poultry.
  5. DougE

    Injecting Ribs?

    I like Tony C's creole butter injection pretty well on pork and poultry.
  6. DougE

    Beets Recipe

    I'm in the small percentage with this genetic quirk. Cilantro pretty much tastes like I bit into a bar of soap.
  7. DougE

    Edible collagen casings

    Walton's has them up to 34mm
  8. DougE

    Edible collagen casings

    I have some 31mm. I think they go a little bigger than that, but not much.
  9. DougE

    Featured Smoked Chicken Meatloaf

    Me and my step son tear up the beef/pork meatloaf I have always made, but my wife pretty much swore off beef and pork. I will have to do this chicken meatloaf so she will eat it too.
  10. DougE

    MES with Cold Smoker Attachment -- Am I doing it wrong? Ways to not smell like smoke?

    My wife seems to find the "Campfire" smell of burnt wood that permeates my clothing when I been smoking food somehow sexy, so no tips on how not to smell like smoke ;).
  11. DougE

    Edible collagen casings

    It just crossed my mind that there is a third option. Cellulose. They aren't edible and have to be stripped off after smoking your kielbasa. They are smoke permeable and I believe strong enough to hang while smoking.
  12. DougE

    Edible collagen casings

    I got a pack of 32mm collagen casings with my LEM stuffer. I found them to be chewy and ended up stripping the casings off after smoking. I much prefer natural casings.
  13. DougE

    Aloha all,

    Welcome from Kentucky! Looks like you got it going on just fine without an offset.
  14. DougE

    You've heard of pulled pork right?

    Heck yeah! I make pulled chicken pretty regularly and it gets used in a variety of ways. Chicken tacos, chicken salad, etc. Also quite good as is with some dipping sauce.
  15. DougE

    Remote temp probe brisket fail...again.

    Temp should only be a guide anyhow. It's done when it probes tender and not until.
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