Toggle sidebar

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. olaf

    Another good day for meat processing

    Taking advantage of these last cold days garage is a good temp for holding my meat. Should have made more, 35# brisket-venison burger, 15# bratwurst, 15# hot Italian sausage, 10# snack sticks, 5# breakfast sausage. Tomorrow will be a day of packaging stuffing and a little smoking. Had to do a...
  2. olaf

    Vacmaster 360

    Have you tried the vacmaster bags? I have the pro 380 and the vacmaster bags seem to work a little better than others. We don't have the low vac option just have to hit the manual seal button at the precise moment.
  3. olaf

    New to forum. Tyring a youtube kielbasa recipe. Gonna add jalepano and cheese. They grind meat, add spices,wster, let dry over a fan. Smoke until 150

    Like what's already been said, there is some great info on this site I probably read a 100 posts from daveomak when I first started on here just to learn about curing and ofcourse a number of members are just fantastic. I may be a novice but I would at least let the sausage cure and allow the...
  4. olaf

    Slicer Experience

    I use a 22 year old cheap 35 dollar slicer it does work but always checking the restaurant auctions for a hobart they've been going for 250-300 around here.
  5. olaf

    Bacon time!

    If it's as good as it looks you'll go through that in a hurry 20 lbs 20 days. Get that next batch going this weekend.✌
  6. olaf

    Owen's BBQ Snack Sticks w/ Pics!

    Where did you find cloverdale summer sausage mix. Does it taste like cloverdale? It's the only grocery store SS that I will buy if I can find it.
  7. olaf

    The BBQ Gun Thread

    no nickel here but got to guard that bacon
  8. olaf

    1/16" or 2mm grinder plate

    It's for a #8
  9. olaf

    masterbuilt - fire out

    No I didn't realize it was simply a burner like a grill I noticed their owners manual recommends to turn control knob to off-propane valve to off-disconnect propane regulator-reconnect propane then try again. I have to do this with my grill sometimes. The video I watched showed this thing...
  10. olaf

    masterbuilt - fire out

    Thermocouple is shot or your releasing the knob too early. The thermocouple must heat up and thus detect the flame before it opens the gas valve. I have no experience with your smoker but that's how gas valves are supposed to work
  11. olaf

    Smoking Pre-sliced Pork belly

    I've actually tried that when someone gave me some she accidentally bought. It of course will cure and smoke but them slices were thick so I sliced them in threes which was a little tricky to do. A better option would be to get a regular belly use the sliced for smoked pork belly.
  12. olaf

    Couple of Bacon Questions

    As others have stated only do dry rub and use a gram scale this will give you repeatability meaning it will always turn out the same. I had ran your recipe to see what kind of percentages you were at kind of hard to figure an average but it seemed pretty close to what I use. I got tired of this...
  13. olaf

    Couple of Bacon Questions

    From what I understand they will cure. You will see this when you slice it and it will taste like bacon rather than smoked pork. Were these bellies in a bag with a brine? They look as if they were dry rubbed after brining.
  14. olaf

    Jerk spiced confit thighs

    Jerk chicken is one of my favorites but me and my wife make the worst jerked chicken. This looks awesome
  15. olaf

    Funky pork

    I understand refrigerators acting up in a cool garage but my freezer has been there for 23 years.
    • olaf
    • Post #11
    • Forum: Pork
  16. olaf

    COVID

    Probably did have it I was early April did have flu symptoms two evenings and sense of smell was way off for a few days. Me and my boss both had it and we were mandatory 60 hour weeks at work and I never felt bad enough to stay home felt good actually.
  17. olaf

    COVID

    It never hit me very hard but I had a nagging and annoying cough that lasted for about 5 weeks. Now 9 months later I still cough some without warning.
  18. olaf

    My deer sausage recipe

    I like the spreadsheet idea I do the same with my bacon I'd love to give this a try. Would I be OK with bulk sausage just want to try a couple pounds?
  19. olaf

    Factory Controller Bypassed

    Its homemade from a warming cabinet 3 300 watt heaters built in then a 1500 watt 2 inkbirds, 2 switches 2 ssr's, 3 outlets coming out, 1 inlet, 2 thermal switches for a cooling fan blah blah blah. You had the right idea keep it simple.
  20. olaf

    Factory Controller Bypassed

    I've really made a mess out of mine, not a masterbuilt, but should be pretty cool when it's done.
View older results
Top Bottom
Back
Clicky