Recent content by slavikborisov

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  1. slavikborisov

    New member. The smoker I bought is out of my league.

    absolutely no such thing as too big of a smoker how dare you say such a thing :emoji_laughing:
  2. slavikborisov

    Non-Fermented and Firm/Dry Beef Snack Stick: Any Advice to add "snap" to my sticks?

    I don’t think The sodium erythorbate is causing it… you only need .5g/kg of meat for cure acceleration ….. your liquid smoke is way too high in my opinion and why your wife can taste the chemical after taste…I’d add it at .5-1.5g/kg alittle bit goes along way …. Just a suggestion everyone tastes...
  3. slavikborisov

    Polish Sausage

    you want recipes..... here you go... i also have a few links in my signature https://www.smokingmeatforums.com/threads/sausages-recipe-book-500-recipes.324598/ len poli website is awseome http://lpoli.50webs.com/Sausage%20recipes.htm and marinski website https://www.meatsandsausages.com/
  4. slavikborisov

    Waltons Grinder

    my two cents...spend the money on the pricer "larger than you need" grinder and dedicated stuffer....youll thank me later.... its salty at first but man its really convenient
  5. slavikborisov

    Non-Fermented and Firm/Dry Beef Snack Stick: Any Advice to add "snap" to my sticks?

    hmm... have you tried pork and pork back fat with this recipe? also another idea is to cold smoke for 8-10 hrs then water bath it in 165F water till you get your target internal temp then start drying..... just a thought or another idea.... Your methods and casing switch seem all viable options...
  6. slavikborisov

    Non-Fermented and Firm/Dry Beef Snack Stick: Any Advice to add "snap" to my sticks?

    i really enjoy reading this incredible journey! looking forward to your results!
  7. slavikborisov

    Baking Binge - Sourdough and more...

    looks awesome!
  8. slavikborisov

    Which 36 inch griddle to get?

    get one with a lid lol
  9. slavikborisov

    Should I Cancel or should I not.... MEAT Your Maker Disaster.....

    i think them using bearded butchers really got them out there but the quality and services from my research is lacking... i stick with LEM due long history of good customer service
  10. slavikborisov

    Greetings from Centre County, PA

    welcome from union county!!
  11. slavikborisov

    Early Early Early Notice of Central Pa Gathering

    hmm... im only an hour away.... would love to put some faces to names here in our state. ill keep this in mind!
  12. slavikborisov

    Finished my first build

    love it!
  13. slavikborisov

    Started some sour dough starter

    i feed mine weekly in the fridge works great. Still try to get that nice oven spring and nice round shape tho
  14. slavikborisov

    Second bacon batch

    key word big sink .. yes i feel your pain used to wash in the bathtub... i got a big 3 bay sink last year made life so much easier
  15. slavikborisov

    Second bacon batch

    really? I find it very easy to clean? everything comes right off and some hot water and soap on the stainless parts and its cleaned right up.. i guess the gap between the blade and guard is tight but i just feed and a small wet wash towel to get the junk and another one soaked in food grade...
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