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Recent content by sausageface

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  1. sausageface

    AQuestion looking for an answer

    Yes when you get the gag factor it makes you want to throw the carboy away. These kits are put out by Brew House  not sure if you can get them in the U.S. or not it does simplify things and its not a bad product 
  2. sausageface

    AQuestion looking for an answer

    Ok boys I will keep in touch and lets you's know how it goes I hope its not worst than cat piss  Cat piss I can handle worst than that it will become fertilizer or drain cleaner  
  3. sausageface

    AQuestion looking for an answer

    I guess if it comes out like soy sauce I will have to make a lot of Chinese food  ha ha  but if it works for marinating a brisket or two it has its use anyway
  4. sausageface

    AQuestion looking for an answer

    Yes I have made quite a few of these kits but it seems that they could have a bit more bite to it it is a flavor of Guinness  if you have had that  well no guts no glory lol
  5. sausageface

    AQuestion looking for an answer

    Thanks for responding  the wort comes and its just a case of adding the yeast to it  I have never gone to the full making from scratch  that's why I thought that boil up a strong brew of coffee and let it cool then at to the wort  and I do agree that molasses is powerful so one does want to add...
  6. sausageface

    AQuestion looking for an answer

    Has anyone ever used a stout kit and beefed it up with instant coffee and more molasses to enhanced the flavour  
  7. sausageface

    Bacon

    Thanks Al  these are fairly close to 2 inches that's why I wondered
  8. sausageface

    Bacon

    Here is maybe a dumb question  is one smarter to inject the brine as well as brining pork bellies in a wet brine and will this cut down the brining time  any thoughts on this would be appreciated
  9. sausageface

    Bacon and Canadian bacon

    I just did 6 lbs in a dry rub of pink salt coarse pepper onion powder and garlic powder  in the fridge turning it over every day for 12 days  then into the smoker  after a good wash and let it stand for a day to get sticky finish then into smoke for 6hrs of maple came out not to bad   certainly...
  10. sausageface

    Bacon and Canadian bacon

    what did you use for the rub on the back bacon and how long did you brine the loins for before going into the smoker
  11. sausageface

    Mold in smoker

    Bleach will not kill mold on a porous surface  google it it will tell that it doesn't kill it
  12. sausageface

    Au Jus

    will have to collects some bones but will  give it a shot  always looking for good recipes
  13. sausageface

    COLD SMOKER

    Thanks anyway the way to find out is to buy and try it
  14. sausageface

    COLD SMOKER

    Well I never got any responses as to any ones opinion  of using or have used a Bradley cold smoker adaptor  so I guess I will go ahead and purchase it then I will know for my self  
  15. sausageface

    re cold smker

    Checking to see if any one has had anything to do with the Bradly cold smoker adaptor
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