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  1. tallbm

    Planning ahead - Upgrade to Sausage Making Equipment

    Ah thanks for the insight. Yeah then motorize it all and cleaning is less of a pain then the physical pain for sure :D
  2. tallbm

    Planning ahead - Upgrade to Sausage Making Equipment

    If 1 man is doing this on 100 pounds, how long do you think it takes to get a good mix at a comfortable pace? Asking out of curiosity.
  3. tallbm

    It's Hatch Time

    You know I still have 10 pounds of roasted vac sealed, but they werent scraped. I messed around and ordered 2 cases one time and didn't realize the amount of peppers I would end up with hahaha. I kind of wish I didn't get them roasted at all. I now dread scraping the char roasted skin off...
  4. tallbm

    Planning ahead - Upgrade to Sausage Making Equipment

    Those are some big machines. I cannot speak to the Vevor 30# mixer but I once had a "20lbs" hand crank box mixer and used it about 3-4 times, it only fit about 17 actual pounds of meat. Worst meat processing item I ever bought so I ended up just moving a using a rectangular cooler with a high...
  5. tallbm

    From Commercial Freezer to Commercial Smoker

    Hi there and welcome! This is a cool project. I don't have any real help from building a smoker like this or figuring things out for a catering operation but I can tell you that I have done tons of work on the MES 40 inch models (Masterbuilt digital Electric Smoker) which might translate a...
  6. tallbm

    Nitrile

    That's a great price for 4mil gloves. I paid $7 per 100 buying a case of 10 a while back. I'll have to check at costco in the future but set for now. I have to get XL so hoping costco will carry that size. It's hard to find the bigger gloves sometimes.
  7. tallbm

    Tips for small brisket

    Thanks, I'm glad it helps :D
  8. tallbm

    Smoking questions from a complete novice

    Yep those should help. This is all part of figuring out your system :D
  9. tallbm

    Smoking questions from a complete novice

    I hope some of it helps! :D Yeah that sounds like solid info on your temp variation so I agree don't fret too much on it. The water pan with water in it also acts as a heat absorber where water mass gets hot and sticks around hot to keep temps a little more even. Obviously if the water is...
  10. tallbm

    Lobsters Tails $4

    I bought 4 and grilled them up and OMG sooooo good for grilled lobster tacos! A Mexican lime butter. Did a Mexcian crema, cilantro, and lime dizzle creame sauce. Also did Mexican lime, cilantro, radish, cabbage, etc. coleslaw. Damn good! Pictures or it didn't happen correct? :D
  11. tallbm

    Lobsters Tails $4

    $5 lobster tails starting today at Tom Thumb!!!! I missed the $4 sale but not going to happen with these at $5. Going to get some of these within the next hour. Grilled lobster tacos shall be had!!! :D
  12. tallbm

    Smoking questions from a complete novice

    Hi there and welcome! This is going to be a big post with a lot of info so bare with me :D I think the guys are getting you on the right path for sure. BTW this site is the BEST and most accurate source of legit info you will find. It puts all those youtube videos and blogs, etc. to shame...
  13. tallbm

    New to the forum, but not to smoking

    Sure but don't post it here on the forum or else every bot on the internet will have it and may spam you lol. Just mouse over my name and a pop up will appear with a "Start Conversation" button. See the image below. You can ask questions there or provide me your email and we can do it over...
  14. tallbm

    New to the forum, but not to smoking

    Hi there and welcome! The guys have you covered. Page 1 of the forum post that SmokinEdge linked to will give you a rewire guide. The Auber PID link that Winterrider linked will take you to the minimum model PID that will do all MES units. Many guys opt to go with the wifi version of the...
  15. tallbm

    Do you guys put any cure salt into your deli meats that you smoke and slice ?

    Nice work! I use cure#1 when doing my ground meat sandwich meat. Basically it's just sausage in a giant casing and I am following the sausage smoking process and going at lower temps for a long time so cure#1 is mandatory. As for chicken or turkey breast I slice I usually cure it but only...
  16. tallbm

    Naked chicken ?

    I wet brine my whole chickens and that solves or at the minimum greatly helps with dry whole chicken and chicken breast. I would have no problem with one of my chickens done this way and then smoked. I would not go low and slow with a chicken, it simply doesn't care and the longer it cooks the...
  17. tallbm

    Easiest way to clean porcelain coated grates?

    I go the simple surefire technique of getting the grill good and hot before I'm going to cook on it. The oils and fats should burn away. Any bits on there should turn to char and may even become light white ash. Then I just scrape it off with one of these safe, bristle free, wire ring grill...
  18. tallbm

    Trimming the fat, but not any meat on a Brisket.

    If what is left of the flat is thick and uniform you shouldn't lose any of the flat. You can leave it on and let it burn up but you would likely be just fine removing and repurposing the good thin meat vs letting it just burn up.
  19. tallbm

    Curing pork belly for bacon.

    You can replace sugar with Erythritol in brines and cures if you like. It will not cause any insulin spikes. Your body gets no nutritional value out of it, but don't go thinking you are going to replace all sugar with. In larger quantities your body will want to get rid of it since it cant...
  20. tallbm

    1st brisket + 1st smoke on Pit Boss tabletop pellet grill/smoker

    If you get your hickory sorted out then I can't wait until you try a little Mesquite. Mesquite + beef is the best combo in the world! :D
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