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  1. SmokinEdge

    Winco Egg-Price Ripoff!!!!

    Eggs are pretty much 9.00 a dozen across the board. Some brand x are cheaper just a little but they have really spiked here.
  2. SmokinEdge

    Stuffer/Equipment issues

    Most larger manual stuffers are not recommended for sticks specifically. The pressure per square inch is to high. The electric stuffers do better. I have a 10# LEM and they recommend stuffing sticks with it. I just did a run of 16mm sticks and they went perfectly. The consistency of the meat...
  3. SmokinEdge

    Storing granulated bouillon

    I use a lot of Knorr brand chicken bullion granules. I have no clumping issues in the cupboard but I’m fairly dry here humidity wise. Maybe you can transfer the bullion to a mason jar with a canning lid. That’s pretty air tight set up.
  4. SmokinEdge

    Kennedy from Southern California

    Welcome from Colorado. Hope you aren’t close to the inferno.
  5. SmokinEdge

    Multiple temp readings.

    My bet would be to ignore everything that comes off the Treagar as far as temp reads, don’t trust them at all. This is the process of mastering your pit. The temps displayed on the smoker is generally a general idea within 20-25* of where the pit and meat actually are. Test a independent therm...
  6. SmokinEdge

    Howard’s garlic/onion juice

    I just ordered more onion and garlic juice. Been using this for many years. When I was a kid my dad used to buy garlic juice in a bottle that was green and shaped like a garlic bulb (small) this stuff is not as strong but gets the job done. I use it in my injection cured meats to add that garlic...
  7. SmokinEdge

    Smoked home made Gouda

    Nice block we like Gouda.
  8. SmokinEdge

    Just a small party.

    Looks good. Happy birthday Chris. Stay safe over there. If they don’t get those fires under control I’m afraid the whole place will end in ashes from the looks of it.
  9. SmokinEdge

    Christmas Florida food trucks, I saw them, tried and loved . tried to make my own

    Nice story, thanks for sharing. I’d hit that sub pretty hard for sure, nice work. Next you will have to try that with Picanha which is just top sirloin.
  10. SmokinEdge

    Ohio St. vs. Texas St.

    The year of upsets. Crazy year in football generally.
  11. SmokinEdge

    Ohio St. vs. Texas St.

    All tied up again. 4th quarter will be exciting for sure. Still can’t believe that the top 6 rated teams are all out. Nuts…….
  12. SmokinEdge

    Ohio St. vs. Texas St.

    Holy chit Batman, this game is real. That last score by Ohio, unbelievable.
  13. SmokinEdge

    Ohio St. vs. Texas St.

    Hell yes! This is going to be an electric game. Come on National Championship. Who is watching?
  14. SmokinEdge

    Velveting Meat

    It works good.
  15. SmokinEdge

    Summer Sausage stall

    I use a cooler for the bath but any food safe container will work. I don’t recommend water bathing at home at more than 5# at a time. So if doing 10# just remove about 5# to go in the water bath and leave the other 5# in the smoker. The bath usually doesn’t take longer than 30 minutes but that...
  16. SmokinEdge

    Summer Sausage stall

    I’ve never had to, but Marianski says as high as 190 for a short time is ok if needed. All of this temp lag is why I finish most sausage either water poach or SV.
  17. SmokinEdge

    Sponsored Vacuum Sealers Unlimited

    Hello @lisa b , I like to keep some pleated bags on hand from Food Saver. They are 11” bags with pleated side to open up to about 16” for large meat pieces, then fold back down to 11” to seal on a standard machine. Question is, do you offer this style of bag? If not, would you consider making...
  18. SmokinEdge

    Velveting Meat

    Keep us posted Brian.
  19. SmokinEdge

    Coming to you from the Sip!

    Welcome from Colorado. We can’t answer questions that haven’t been asked. Oh and we like pictures of your journey and progress.
  20. SmokinEdge

    2 Year Old Ribs and 18 Month Old Pork Belly - Frozen :-(

    The meat is still fine. Thaw it, then carefully go over the surface of the meat and skin off any freezer burn. It’s never more than 1/16 th of an inch thick. and trim the top and sides of the surface fat. Cook and enjoy.
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