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Recent content by smokewagon

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  1. smokewagon

    Parting a packer into smaller pieces?

    I have yet to cook a brisket.  Sad but true.  I have made pastrami from corned beef, and want to make some more. Today I picked up two packers, both about 10-11 lbs.  I want to cook one as a brisket and make the other into pastrami Also, we are a small family, 2 sort of grownups and a 6 year...
  2. smokewagon

    How long will I survive without?

    I had/have comcast and had TV/Phone/Internet for about 150 a month.  Dropped the TV and the phone as we have cells.  In searching how to steal cable (live in a signal shadow) I found out they can't shut off the first 22 channels on the line.  So got a splitter and ran a line to the TV and to the...
  3. smokewagon

    Who Wants To See Pics Of My Wiener?

    Thanks everybody for the help...
  4. smokewagon

    Who Wants To See Pics Of My Wiener?

    interesting.... what about ginding/mixing/stuffing in the same day and waiting a couple days to smoke/poach.  The dogs have Cure#1 in them and the SE is used as a cure accelerant according to a previous post.  By letting them cure for a couple days would eliminate the need to speed the process...
  5. smokewagon

    Who Wants To See Pics Of My Wiener?

    I'm going to use same Len Poli recipe the OP used.  Like him  I won't be adding MSG but otherwise want to follow the recipe exactly.  I'll be grinding thru my small plate (3/16?) twice instead of emulsifying the mix as I think I will prefer it that way.  From your post it looks as though I can...
  6. smokewagon

    Who Wants To See Pics Of My Wiener?

    Hopefully this gets seen.  So.... I'm planning on making ten lbs of these hot dogs.  Took me a bit to find where to buy the phosphates, as it says to definetly use them.  However, how critical is the "sodium erythorbate"?  the recipe calls fro 1/4 tsp for 5 lbs.  Is there a commercial name for...
  7. smokewagon

    BBB question

     Thanks Pops!  I'll cook to 140, chill and slice.  I'm hoping cooking it will help the rolled/tied ones stay together better after slicing.  
  8. smokewagon

    BBB question

    On my second round of making BBB.  Using pork shoulder and a couple of my pieces are less than an inch thick so I am thinking of rolling and tying them.  The other two pieces are 2" thick or better.  They have been in the cure for 10 days and I'm on my second day of cold smoking for a total of...
  9. smokewagon

    Juniper berries?

    Are we talking about dried berries commercially prepared or can you go pick your own? Reason I ask is I can go pick gallons of them about anytime I want.  Would there be difference in using dried berries or fresh?  
  10. smokewagon

    What would you do? Used vs New

    already have a huge slicer (free) and a ok grinder (free)..... but no stuffer......  Great Idea, Dave!  I also need a spice grinder and a few spices.... and some beer.....  I'll try to sell that.....
  11. smokewagon

    What would you do? Used vs New

    I have the opportunity to buy buy a Mak 2 General from a dealer.  It his personal grill in his backyard and has been well used.  He is selling it in order to put the 2012 model in his back yard. He is advertising it on our local craigslist so I don't expect it to last...
  12. smokewagon

    Newbie Question, what Grill to get (Entry Level)

    I second the Weber Kettle for a good entry level.....  I have one of these http://www.weber.com/explore/grills/performer-series/performer-2    My 22.5 regular kettle finally gave up the ghost after about twenty years so I upgraded to this.  I grill chicken, fish, burgres and steaks on it.  I...
  13. smokewagon

    I Know I'm Probably Crazy . . . But I've Never Let That Handicap Stop Me Before, So . . . .

    What I would like to see on any forum I attend, is a very detailed sticky on how to use that forum's particular search feature.  On any forum you will have tech savvy people tell old farts like me who's most recent technology purchase was a digital thermometer to "just use the search".  I do use...
  14. smokewagon

    Sausage and Fish in the Same Smoker?

    I've smoked many lb's of jerky and sausage in my Big Chief Smoker.  I've smoked probably 10x as many lbs of fish in the same smoker.  I clean my racks every time, and only occaisionaly hose off the the drip pan.  Fish smells like fish, and the jerky/sausage smells like meat.  However, I'm...
  15. smokewagon

    Scored a Globe Slicer

    How do you post pics.... It's all put back together now, but I can post one of the whole shebang.....
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