Recent content by smokerjim
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Brisket Sausage
Looks good, you might want to look into a hand crank stuffer if you plan on getting into sausage making. Just a thought. -
Mower Parts?
What clifish said, also I can usually find some parts on Amazon, as long as you know the part numbers. Worth a shot.- smokerjim
- Post #4
- Forum: Blowing Smoke Around the Smoker.
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1st Chicken Breast in the Pellet Smoker
They look good, I agree with you 3 hours is to long. -
Crispy crunchy buffalo wings
They look good- smokerjim
- Post #4
- Forum: Blowing Smoke Around the Smoker.
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Help Did I use to much Prague powder #1?
I use pops brine which calls for 1tbsp per gallon so I would say your good maybe a little light if anything, unless I'm missing something. Also you shouldn't add your cure when heating your brine add after its cooled down.- smokerjim
- Post #4
- Forum: Food Safety
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Son’s Birthday Supper
Nice work, sometimes when stuff happens they are the best tasting meals. You'll be laughing next year when planning his party.- smokerjim
- Post #4
- Forum: Blowing Smoke Around the Smoker.
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First go at cold smoking cheese tomorrow
Nothing else to add except horseradish cheese is excellant smoked.- smokerjim
- Post #8
- Forum: Smoked Cheese
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Resting
I usually just put meat in aluminum pans, add some liquid or bbq. sauce, cover and reheat that way. I usually use the oven set at 250-275 usually takes about an hour. Are you planning on pulled pork, I would pull that before you cool in down.- smokerjim
- Post #3
- Forum: Food Safety
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Woke up Tuesday feeling fine, then,,
That is scary,- smokerjim
- Post #4
- Forum: Blowing Smoke Around the Smoker.
