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  1. java

    Yesterday's Smoke Session

    p.s the food looks good too!
  2. java

    Yesterday's Smoke Session

    Wow! busy day. love the look of your smoke house, I need to build one some day.
  3. java

    Typical Monday Morning Octopus!!!!!!

    The rocky mountain oyster is one of my favorites, but your right Dingo its no substitute for seafood.
  4. java

    Typical Monday Morning Octopus!!!!!!

    Leah, I will have to mail order some. The grocery store in town only has frozen Talapia, frozen salmon, and frozen pre-cooked lobster(still havent figured that one out yet)
  5. java

    Typical Monday Morning Octopus!!!!!!

    I wish we could find octopus around here, I would like to try this. It looks great leah!
  6. java

    Wild hogs sausage fat ratio question

    I think I would use pork fat. I would go with 75/25 depending on what type of sausage 
  7. java

    Dry Ice For Cold Smoke

    Looking forward to your report. We were messing around at work today, and wonder if the dry ice could cause a  reverse draft type situation in a smoker? kind of like the way dry ice in a bowl "smokes" just over the top, then down to the ground? If the current from the dry ice(down) is greater...
  8. java

    DIRTY LITTLE SECRET!!!!

    Oh!! I love liver, brown it up, make gravy out of the drippings, throw the whole thing into a casserol dish and bake for about an hour. serve with some mashed potatoes and you have a slice of heaven. Dont eat too much or you are sure to bloat!! (as i have done too many times )
  9. java

    Dry Ice For Cold Smoke

    I would think it would work, depending on the smoker. Since dry ice is frozen CO2 I would think it would suffocate the smoke if there is not enough oxygen available to keep your smoke burning. A fairly airtight smoker would not work. Just my humble opinion Ed
  10. java

    pork belly

    I usually smoke mine for 12-14 hours but I just started curing 2 bellies today, when they are ready I am going to try 12-hours smoke, rest in fridge 24hrs then another 12hrs smoke. A friend of mine tried it this way and said it was really good.
  11. java

    Brian Makes Bratwurst

    nice looking brats Brian
  12. java

    News letter archive?

    Malakai, I think your looking for the 3-2-1 method 3 hours on smoke wrap and cook 2 hours un-wrap cook 1 hour to firm them up
  13. java

    pork belly

    have you cured it or are you making side pork? I usually cold smoke my bacon since it gets cooked before eating.
  14. java

    Why is Franklin BBQ in austin so good?

    X2
    • java
    • Post #87
    • Forum: Beef
  15. java

    Here goes nothing (apart from quite a lot of most and pride)

    Looks good to me Summers. One of the next things you will want to "invest" (thats what I tell the wife) in is a good thermometer. The one on your smoker that has the "ideal" range is liable to be way off. Mine read about 50 degrees cooler than actual temp.
  16. java

    Super thin slice- will it affect the jerky?

    Just run with it. It will dry down pretty fast if its that thin. Take it out it is still more flexible than you want it, it always seems to keep drying while it cools. Also I have found if you use real heavy smoke it can make your jerky bitter.
  17. java

    smoked small pigs

    Nice! That is my favorite round. Love the 45-70 it takes elk all day long. Never thought about it for hogs.
  18. java

    bbb on Hi Mountain, just a ? First time

    I like hickory and apple
  19. java

    Cant smoke anything at all where I'm goin

    Be safe and have a great adventure!!!!
  20. java

    Rust - Rust - Rust

    Wow!!! Nice build. Now i have to keep my eyes open for an old fridge. If i could end up with a smoker half as nice as yours i would be tickled sh@tless
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