Search results
-
Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
-
-
New to the forum
hello! WElcome to forums! Im from USA. YOU?- joakimericsson
- Post #7
- Forum: For New Members
-
-
-
-
-
-
Good price for some wood
Countless homeowners around the world use firewood all year round to heat their homes. The cost of firewood fluctuates from year to year and there are many factors that influence the cost of a cord of wood. Firewood isn’t like an Apple iPhone. There’s no fixed cost. The quality and type of wood...- joakimericsson
- Post #4
- Forum: General Discussion
-
Pastrami cure question
I've followed the Pastrami recipe posted by Chris in the cooking section. I've cured the flat using the dry cure for 3 days. I've now rinsed off the cure prior to soaking the flat. Chris mentions that the flat should now appear red in color. Mine does not appear to be red. Does that mean it has...- joakimericsson
- Post #6
- Forum: General Discussion
-
Who uses controllers?
How was your learning curve? I started using a stoker ii yesterday and did much more work then I did without it. I have a vault type smoker and it over shot the temperature past the point of getting it back down. I did the last half of my sausage cook yesterday with the door cracked open because...- joakimericsson
- Post #6
- Forum: General Discussion
-
thermo works smoke?
I’m always excited to test out a new product from Thermoworks. I just love their stuff. When I found out that they were releasing a new BBQ thermometer that had two probes and a wireless receiver I couldn’t wait to jump on it. Well it has arrived and I’m really impressed. At the bottom of this...- joakimericsson
- Post #6
- Forum: General Discussion
-
Homemade custom smoker
Real barbecue involves cooking tougher, fattier cuts of meat like pork butt and beef brisket over a duration of 4 to 6 hours or longer at temperatures near the boiling point of water. The payoff: tough meat becomes flavorful and succulent, fat is rendered out and the low, smoky fire leaves the...- joakimericsson
- Post #2
- Forum: Roll Call
-
American slicing machine model 11
Slice meat, cheese, bread, vegetables and fruit quickly and easily with this quality slicer. Features precision depth control and a strong, high quality 180 watt gear motor. The Quick Release food car...- joakimericsson
- Post #7
- Forum: Roll Call
-
Stick or charcoal burners
Long before charcoal, early hominids lit logs and tossed the meat into the inferno where it promptly turned black. They soon learned that holding the food above the fire (direct heat) or to the side of the fire (indirect heat) made it taste better than burning it to a crisp in the fire...- joakimericsson
- Post #9
- Forum: Blowing Smoke Around the Smoker.
-
Boudin eating experts
It’s rare to encounter anyone who would admit to eating morning meat all by its lonesome. Bacon needs, at the very least, a side of toast. Ham’s partnership with the almighty biscuit is accepted as gospel. Even lox doesn’t really fly without the help of a bagel. But when it comes to boudin—the...- joakimericsson
- Post #7
- Forum: Blowing Smoke Around the Smoker.
-
Why wrap in Saran?
Saran is the trade name for a number of polymers made from vinylidene chloride (especially polyvinylidene chloride or PVDC), along with other monomers. Since its accidental discovery in 1933, Saran has been used for a number of commercial and industrial products.- joakimericsson
- Post #8
- Forum: General Discussion
-
Chuck roast for chili
While the meat is browning, combine the chili powder, ancho chili powder, cumin, oregano, and allspice. Spoon a tablespoon of the bacon fat into the pot and brown a third of the cubed meat. Remove the meat as it browns, adding more fat and more raw meat. Continue this process until all meat...- joakimericsson
- Post #4
- Forum: General Discussion
-
Cold smoking
Cold smoking food can be done at home and many people do it expertly, safely, and deliciously. But if you don't know what you are doing, if you don't have precision tools and precision control, you can kill. Yes, I know there are websites and books devoted to the subject, but based on my...- joakimericsson
- Post #6
- Forum: Blowing Smoke Around the Smoker.
-
This is why I make my own sausage products
It took a long time for my husband to believe I was serious when I said I wanted the KitchenAid174 food grinder and sausage stuffer attachments for my KitchenAid174 Stand Mixer. I guess he thought it would be another kitchen gadget that would get used once or twice and then put away and...- joakimericsson
- Post #10
- Forum: Blowing Smoke Around the Smoker.
-
