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  1. tsulcoski

    Question about skin

    Personally, I would leave the skin on until the product is cooked, this will reduce the amount of shrinkage you have during the smoking/cooking process. Most Bi shoulder picinics will have the skin on, that is the way the slaughter houses produce them.
  2. tsulcoski

    cherry wood

    http://www.barbecuewood.com/-strse-W...Categories.bok
  3. tsulcoski

    Polish Sausages

    Great site!!!!
  4. tsulcoski

    Propane Smoker Modifications

    Rodger, Would you mind sharing the parts that are needed to accomplish this? I already have an 80000 btu burner( turkey fryer style). Thanks Trevor
  5. tsulcoski

    GOSM vent/smoke issues

    Here is a link to a place I use for seasonings http://www.pilotseasoning.com/ Best regards Trevor
  6. tsulcoski

    Buying wood? Where/what/how much to buy?

    I have purchased wood from natures own also.........fast and easy
  7. tsulcoski

    A Mile High Hello

    Welcome to the forum
  8. tsulcoski

    Corned Beef Brisket

    Fry Bob, The difference between "corned beef Brisket" and Fresh Beef brisket is as follows: Corned Beef is a Cured Brisket ( pickled) usually with a type of sodium nitrite to keep the red color, sugar garlic, onion etc..... Fresh beef brisket is just like buying a roast, it is fresh beef ( no...
  9. tsulcoski

    Greetings from the "Keystone" State

    Smokin Burt, Welcome to the forum..........where in NE pa?........Scranton area here.
  10. tsulcoski

    hi mtn jerky

    mike, Thanks for the recipe, Outstanding flavor..........2 lbs gone in one day Trevor
  11. tsulcoski

    Wood suppliers in Canada ?

    T-bone, Gotta watch that 12 gauge
  12. tsulcoski

    Sausage stuffing 101

    One thing I learned about making sausage.........The faster the grinder, the more your sausage will mush. Take your time and use a slower grinder and you will see the final product is much more eye appealing. Most commercial grinders do not require the plate and knife when stuffing.
  13. tsulcoski

    Wood suppliers in Canada ?

    T_bone, Being in the trade..........talk to some of your LOCAL independent markets that run a smoke house operation. Thats where I managed to pick up a 50# bag of hickory chips for $11.00. If you looking for fruit wood, I had to go to the web. There is always the lumber mill and a...
  14. tsulcoski

    Jerky Meats

    T-bone Your right, in my hast to put it all in the computer i inadvertantly mislabeled the top butt as a tip. its coreected now.
  15. tsulcoski

    Jerky Meats

    I have been viewing the threads about making jerky and what " meat " to use, listed below arethe particular cuts referred to in the threads and there tenderness. Shoulder..........This piece of meat is going to be the toughest of the bunch Anything from the front of the...
  16. tsulcoski

    Trimming brisket

    Smokyoky, One thing I would ad to any beef I smoke would be Fat. Fat adds flavor. Think about a really lean 93% hamburger vs a hamburger from about 80% lean the 80% burger always tastes better. I would leave the fat on and cook/smoke it with the fat up, the fat will melt down through the meat...
  17. tsulcoski

    Cleaning old equipment

    Hanifen I would start by taking it to a high pressure car wash. Aside from sandblasting its going to take a whole lot of elbow grease. When you oil it, make sure you are using food grade mineral oil. good luck
  18. tsulcoski

    Free Smoking Information

    Debi, Great site.......the tables will come in handy
  19. tsulcoski

    beef crown roast

    Hi all Been inn the retail meat business for 25+ years......A crown roast is made from a the rib portion of the animal, but in this case I m not sure what they are calling " the Crown"............beef ribs are usually at least $5-$6 lb.
  20. tsulcoski

    Sausage Making

    Goat Nice Sausage.........I like the systematic approach to the way you make your sausage
Great deal on LEM Grinders!
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