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.
  1. tsulcoski

    Apple and Pear Pork Sausage

    Gremlin sounds like a real treat ......... are you using " sauce " or chucks of apple and pear?
  2. tsulcoski

    Hi from Florida

    Welcome icebox
  3. tsulcoski

    Homemade Corned Beef

    Hi all Time tested recipe for Homemade corned beef In a 5 gal bucket with lid combine the following 2.5 gallons water 3/4# salt 3 oz Tender quick ( cure) 2 oz pepper 4 oz garlic 2 oz onion 3/4 # white sugar Put beef in bucket of brine and let sit in basement or cooler place 50-60 degrees...
  4. tsulcoski

    Great seasonings and mixes

    Hi all I ve been using these seasonings for a while now, thought I would share the sight with everybody. http://www.pilotseasoning.com/Default.asp They have some interesting flavors
  5. tsulcoski

    Andouille Sausage

    Hi all Been using hog casings for years with smoked sausages and kielbasa. I prefer to use a thinner casing when smoking. It helps keep the casing from being tough.
  6. tsulcoski

    John Morrell spares

    Dickeydoobbq They say pictures are worth 1000 words...Check out this link. http://www.adams-rib-smoke-house.com/about/pork.htm Trevor
  7. tsulcoski

    Educational links

    DEER MEAT Do a GOOGLE search for -------- retail cuts chart Fill in the------- with the species you would like, beef, chicken, pork,lamb and you should be able to get what you need. I checked out the beef but not the others Trevor
  8. tsulcoski

    John Morrell spares

    Dickeydoobbq, There are only 3-4 major pork processors left in the U.S.. John Morrell Farmland Swift Tyson( ibp) Being A Meat Professional by trade.....Morrell is one of the best producers for quality products These four companies may package product under various labels. John Morrell is...
  9. tsulcoski

    Educational links

    http://www.pricechopper.com/OurStore...610140935||||| This is a link to a reatil grocers web site.......It has alot of great information on this " meat dept " page Trevor
  10. tsulcoski

    Another post about the Sentry gas control valve

    Rodger, Finally got all the parts for the burner, sentry valve etc..... Bought a 30 psi banjo cooker and the sentry valve, they work great together. I can bring my 5x5x6 block smoke house to 225 degrees in about 15 mins and the valve works great. I secured the temp tube to the wall by the door...
  11. tsulcoski

    Temp

    Both JMinion and Dutch are right when it comes to smoking sausage..... You want to start your tempature out low and bring it up to 200-250 over a few hours, so that the internal temp of your sausage reaches 170 degrees ( USE A MEAT THERMOMETER). When you bring your temp up slowly it also helps...
  12. tsulcoski

    Educational videos about propane burners

    http://www.thegrillstoreandmore.com/burner-stand.asp Check out this site ...Click on the orange box that says outdoor burners this was a good learning tool for me Trevor
  13. tsulcoski

    Another post about the Sentry gas control valve

    Rodger, Thanks again, getting a pretty good grasp of this now. What do you think about dimantling an old oven to use the part for a smoke house. burner, temp comtrol etc.... Trevor
  14. tsulcoski

    Another post about the Sentry gas control valve

    I m not sure I got this straight, If you buy a turkey cooker and the century vavle, they will work together?? I the century valve a low pressure valve or high pressure? What in the way of btu will this turkey cooker put out? Thanks for the education........feeling a little uneducated after...
  15. tsulcoski

    Smoke house conversion

    I currently have a 6Ft x 6ft block smoke house building and want to convert it to propane or nat gas so I can better control the tempature inside the house. I m not sure what to use for the burner or how to control the burner ( thermostat) and how many or how big of burners I would need for this...
  16. tsulcoski

    BINDERS??

    Larry, Beef chuck and pork butt(shoulder) come from the same part of the animals. They are generally the lean /fat content for sausage making, I prefer NOT to add anything other than spices. Just like with every thing else, the less fat you have the dryer the final product will be. try cooking...
  17. tsulcoski

    YO DUTCH/BUTCHER GURU

    http://members.shaw.ca/masterbutcher...imal_cuts.html Here is a great link I give to my customers at work....... T
  18. tsulcoski

    BINDERS??

    Binders or No binders??? One thing I found making Kielbasa,smoked sausage anf ring bologna is that the fat content(80% meat/20% fat) will help retain the moisture, in addition to the fat, it is best to make rings of sausage anywhere from 12 inches long to 18 inches long making sure to leave...
  19. tsulcoski

    Spiedies Chicken Kabobs (kinda smoked)

    http://www.spiedie.com/products.htm Link to state fair sauces T
  20. tsulcoski

    Spiedies Chicken Kabobs (kinda smoked)

    Wilkat98 You got it, salamieda does make it. They tell me its the best, speidies really are my thing.
Clicky