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Recent content by goliath
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Yesterday i asked for advice from the group about a pulled pork i was doing and the smoker didnt seem to hit proper temp overnight .... well as it worked out it was in the smoker for18 hours and I LIVED TO TELL ABOUT IT !!!
advice from the group was basically it wasnt injected and was gonna be...
home built freezer conversion smoker .,.. i usually bring it up to temp with an auxillary burner then switch to just the Auber controler so i guess the 1 heating element wasnt keeping up
as it is very warm here right now i thought i could get away with it ... so it shows what i get FOR THINKING !!!
CROSS POSTED TO FOOD SAFETY ...
HELLO i have a serious situation.....
put a pulled pork in my electric smoker and it never reached 225 degrees.......
sat at 180 for 6 hours until i figured it out .
internal temp was 140 at that time BUT i dont know how long it took to get there .
Have it at...
HELLO i have a serious situation.....
put a pulled pork in my electric smoker and it never reached 225 degrees.......
sat at 180 for 6 hours until i figured it out .
internal temp was 140 at that time BUT i dont know how long it took to get there .
Have it at 225 now where it should be ... IS...
1st time for me ....
the weird thing is he uses a much smaller casing, also cubes the meat, not grind like i did, and seems to get colour. he wipes his sausage down ...not spray and bath to cool !!!!
its that i had good colour and it washed off ... LOL
maybe im onto something here ...
hello
i have ben smoking sausage for quite a few years now and ALWAYS get great advice from this group..
SOOOO my question is WTF happened to my Chorrizzo. i made a Portugese recipe from a friend that uses alot of citrus juice. smoked with hickory for 8 hrs and all looked good. when i gave it a...
EH ... ha ha ha
spoken like a true Canadian :)
and yes we do have some large fish up here in some of the rivers, BEST part is they all come by me on the Skeena !!!
it is a recipe i THINK i found on here a few years ago or another site ... be damned if i have a link but here is the recipe and sorry i cant give credit to the originator !
Smokie Recipe:
use 10 lbs of meat - any combination
Grind meat in 3/16 grinder plate once
Mix up - 2 C Soya...
Its fishing season again here in North West British Columbia and i do alot of bank fishing on the Skeena River. Out and about in the river boat and set out the rods, build a fire and roast some "dogs" ...
the beginning, pork loin. i make a lean sausage but the milk powder and milk keep it...