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  1. dward51

    Sodium TriPolyPhosphate

    I use it in all my sticks, GB jerky and sausage now. It helps with the texture and I can tell a huge difference vs without. I run it at the recommended rate and either use B&P #414 or AmesPhos brands.
  2. dward51

    Smoked Beard Oil

    My daughter turned me on to beard oil and balm last fall. Been using it regurlarly ever since. Makes a huge difference in the softness and texture of my beard. I'm using oil, balm and wax from "Badassbeardcare.com" I bought one of their 8 flavor trail kits and my favorite is "The Biker"...
  3. dward51

    new pellet from Pit Boss Whiskey Still style

    I've been trying to snag one of the Copperhead 5 smokers for about a month now. Always seem to be just a tad late on the $109 deals. I sure wish I could find one. I've seen several smokes in other forums and the results look outstanding on these (especially for the $109 price). There has even...
  4. dward51

    Breakfast Quiche W/ Homemade Dried Beef...WOW!! (W/ Pics)

    That looks awesome super tasty! I'd eat one of those for sure. Also congrats on making the carousel.
  5. dward51

    Cowboy Beans...

    Ranch style beans if you can find them in your area. My store does not seem to stock them.....
  6. dward51

    More Fridge Find

    Yeah, that has got to be the largest RV fridge on the planet! Time Lord tech indeed.
  7. dward51

    NEW AIR FRYER

    We bought a 2nd one recently. I bought the Air Fryer Elite Oven with the 3 racks, basket, rotiserre, skewers, etc.... I was slow to get on the air fryer thing and bought small 2.6 liter model last February. I used the thing dang near every day. Great for "frying" my sausage patties for...
  8. dward51

    Low carb recipe for bread machine

    I need to get back on low carb. I always missed the bread though. I will certainly give this a try as your results looked great. Thanks for posting!!!!
  9. dward51

    5# Stuffer 79.99 Northern tool

    Wow. I've never heard of anyone stripping out the metal gears on the old style frame before. I have the white plastic/nylon gears and have stuffed down to 15mm casings with mine using a 10mm tube. The key is go very slow. The weak point in mine would appear to be the white plastic/nylon...
  10. dward51

    Snack Stix for a Maiden Voyage...

    Way to much fat in bacon. Trimmed BBB would be better, but I don't know if I've ever heard of anyone doing this and I'm not sure what the flavor would be or what spice mix/recipe to recommend for the same reason. If you do it, let us know what you did and how it worked (or even if it didn't).
  11. dward51

    Snack Sticks - AC Legg 116 base with modifications

    My bulk scale is a UltraShip 55 with a max weight capability of 55 pounds. It seems to work great and I can tare out the weight of even my stainless mixing bowls. The precision gram scale I use is a American Weigh Scalemate SM-501. For a precision scale you need one that will display 0.01...
  12. dward51

    FINISHING SAUCE

    Mix your own. There are a number of versions out there, but I like SoFlaQuer's one. It's in this forum
  13. dward51

    Snack sticks - a method question (and new idea)

    My logic is based on the thin size of the meat, 1 hour at 152* from a reasonable starting temp after smoking most of the way, should ensure 152* internal stick temp. 2 hours is good for a nice thick steak so it should be plenty for a skinny stick. I picked up some 80/20 beef to run a 5 lb...
  14. dward51

    How to smoke fresh pork sausage

    X3 on using cure #1 (or tenderquick - but the ratios are different). Any time you are cold smoking sausage it needs cure. By cold smoking I mean cooking/smoking it at lower temps over a longer time (and often starting at a very low temp and stepping it up a little each hour or two). Hot...
  15. dward51

    Snack sticks - a method question (and new idea)

    I throw this out for Rick and the other master stick makers to ponder... I was just thinking about how I make my summer sausage. I have started using my sous vide to finish my summer sausage ever time. First part of the process and the smoking are basically normal, then after the meat is set...
  16. dward51

    Summer Sausage with ECA in water bath

    X2 ECA is citric acid that is encapsulated inside a little fat droplet. The fat protects it from interacting with the meat until the cooking process heats the ECA to that 140'ish mark and the fat coating melts. By then the meat is set and the ECA will give the desired twang instead of what...
  17. dward51

    Low car/keto - Substituting erythritol for sugar?

    Also be careful with sugar alcohols as a substitute for "sugar". It can have an undesired effect on some people (worse on some than on others).
  18. dward51

    Ref; Air Fryer times

    Ha ha.... at least you won't spend a fortune on these like good stick burners..... I bought this one first. Smaller than the one you see at Sam's Club and good for just 2 people and limited counter space. It's a 2.6 qt model. I bought it under the "Cooks" brand at JC Penney on sale, but it...
  19. dward51

    Ref; Air Fryer times

    I took a little time today to combine the various charts I've seen with a "conversion calculator" where you can take a recipe for a conventional oven and convert it to an air fryer recipe. You input the conventional time and temp, and the spreadsheet will convert this to air fryer time and...
  20. dward51

    Air Fryer spreadsheet - common foods & a calculator to convert recipes

    Ok, I've seen this data in various forms but never combined. There are a lot of air fryer food, temp and time tables out there and they all seem to have come from a common source. So the data in this one is not new. What is new is it's in a spreadsheet, and I also added the common recommended...
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