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  1. Bought an AMNPS

    Bought an AMNPS

  2. uzikaduzi

    Bought an AMNPS

    Bought an AMNPS because of all the great reviews here and decided to test it out with some bacon (actually the other way around... had bacon curing and decided to buy an AMNPS) it is quite an upgrade over my hot plate and pan filled with wood chips... I was disappointed that I couldn't get 12...
  3. 20160922_175417.jpg

    20160922_175417.jpg

    • uzikaduzi
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  4. 20160924_120540.jpg

    20160924_120540.jpg

    • uzikaduzi
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  6. uzikaduzi

    HOWWDDYY!!!

    Only suggesting longer for more smoke... but I agree with 145 IT
  7. uzikaduzi

    bloom

    Haha... I get the complaints but I try to play it off as just the lingering from the house and yard and my clothes smelling like smoke... I don't know if it works, but I only get comments like "it still smells like smoke in here"
  8. uzikaduzi

    Fire, fire, fire... how do I stop this?

    It doesn't seem likely that it's grease build up if it's new to me... did you put it together? Does it have those V plates to kind of shield the fire?
  9. uzikaduzi

    breakfast, hot italian, and chicken sundried tomato

    She's a handful but great with the kids
  10. uzikaduzi

    breakfast, hot italian, and chicken sundried tomato

    Awesome!!!!... I am not anywhere near an expert here but my few pieces of advice I wish I looked into. Don't use a grinder stuffer combination... you 'can' make good sausage from them, but they are beyond a pain and take forever and the auger heats up the meat in general let alone sending meat...
  11. uzikaduzi

    breakfast, hot italian, and chicken sundried tomato

    For fresh sausage I bloom overnight and freeze... Imaybe not 100% bloom is the right word, but if you skip that step and freeze right away, you'll get freezer burn from the wet casings but also the flavor doesn't really meld together. When I smoke sausage, I make it, stuff it, let it sit...
  12. uzikaduzi

    bloom

    Moderators likely eclipse my knowledge here so I feel odd trying to add to this, but I'd like to add... I refrigerate uncovered overnight not only to let the flavors meld, but also to dry out the surface... I don't have a vacuum sealer. I find drying the surface of meat overnight and uncovered...
  13. uzikaduzi

    HOWWDDYY!!!

    Now you have a good base... drop the temps till it's about 3 hours to get to that temp... or cure it first and start at 100 and bump up 10 each hour till you get to 145
  14. uzikaduzi

    Fire, fire, fire... how do I stop this?

    I've never heard of this happening... is it really greasy on that side? If so, Maybe you need to clean out or burn it out. If you are cooking fatty cuts, you'll get flair ups... should be out of control though
  15. uzikaduzi

    Smokehouse Galore!

    I'd imagine you either want them blocked off or meshed for birds and squirrels... as far as how it effects how well the smoke house works, it could make it harder to get it to draft right since you might have draft problems to begin with with your downward exhaust off the wood stove... I'm...
  16. uzikaduzi

    1939 Frigidaire Build.....Wife is pissed!

    I don't have any advice but this looks like it's going to be awesome
  17. uzikaduzi

    Leaving rub on pork butts for 2-days before smoking

    i do what you are suggesting intentionally... not long enough to actually cure the meat but the salt still draws into the meat and holds on to moisture better ... some people don't like doing this and say it give it a hammy cured flavor. i don't think it does but obviously not everyone likes it.
  18. uzikaduzi

    First Timer with a New OK Joe

    pork butts are pretty forgiving, but take a long time if you're not up for the chicken or fatty
  19. uzikaduzi

    Made ground venison jerky last weekend. Thoughts?

    tenderquick will add a lot of sodium and you'd likely want to cut your soy sauce a bit... i buy DC (which is cure#1 or Prague powder or instacure#1) at butcher packer for 3.50 a pd but their shipping can be a deal breaker if that's all you need. Amazon is always a good option. either will...
  20. uzikaduzi

    Made ground venison jerky last weekend. Thoughts?

    actually i looked that jerky spice product up... it contains sodium nitrate... if you are following the directions correctly, you should be safe regardless of drying temps EDIT: never mind... i see you didn't use that product.
Great deal on LEM Grinders!
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