Recent content by mountain-worm

Thanks Dave, that makes perfect sense. I did see somewhere to open while frozen, just didn't realize why. My mistake. Thanks everyone, lesson learned!

I think I'm going to toss it and do a fresh batch of fish and brine.

I had thawed a couple store bought packages of frozen salmon. After brining them overnight, I rinsed and placed them a the smoker racks to form a pellicle.3 or 4 pieces seemed mushy or jelly like, don't smell bad, just look bad. My question is, is everything safe to smoke and eat? The other...

United States Will be smoking meats. Just bought a bigger smoker, it would awesome to have multi probes.

Looks great. Do you add the mayo to your slaw?

Use this for all my smoked fish, trout, salmon,  Love it.

Nope, no response.

609 vs 615 Watch YouTube videos on these slicers, you'll see the difference. 609 backing plate is plastic and flimsy. For a few bucks more the 615 is better quality. I sure the 609 would work. But there is a difference.

O.M.Goodness.

Be careful...the people of wally world come out then...if you seen the pics, you'll know what I mean...lol. Great score though, well worth the venture!

Nice motorized Vivo! Don't have a motor on mine , but it sure makes stuffing a breeze.

I made a batch of summer sausage, with a Hi Mountain kit. All went well with the grinding, seasoning and stuffing. I cooked them in water in a roaster. The internal temp went high, hit 180, I drained and put right into ice bath. After the temp had cooled, the casings were loose and there was...

Looks good Bear. Have you tried the Frank's powder seasoning? Sprinkle a little on, great flavor, goes a long way.

I'd like to give them a try. look forward to further information.

I use the mes coldsmoker attachment for all my smoking. No more tube. Fill the chimney more for longer smokes etc. Works great, love it.