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. rexster314

    I've started selling bacon before I fully understand what I'm doing.

    You must have a good relationship with your butcher. The pigs over here are giving me hassles with the back half of their bellies being thin with about 70% fat. How do you make sure all your purchased bellies are usable? I tried the diggingdogfarm calculator that was linked and thankfully the...
  2. rexster314

    I've started selling bacon before I fully understand what I'm doing.

    We do over 200 pounds of home cured and smoked pork bellies each month. For the last 8 years or so. It's sold exclusively to friends and friends of friends. No advertising. We don't want this little side gig to turn into real work. This LINK will take you to a cure calculator that is without a...
  3. rexster314

    Black's Barbecue

    We always enjoy Black's in Lockhart. Next time go down a couple of blocks and try out Smitty's. There's some history in those smoke covered walls
  4. rexster314

    A-Maze-N

    I think Pit Boss bought them out.
  5. rexster314

    Remove and replace firebox

    Well, I have a custom built smoker from 1988. It's on it's third firebox now. Cut it off, measure twice, cut once, tack the new one back on.
  6. rexster314

    Hobart 1712 Slicer

    1712 and 1612 are identical in appearance but 1712 has the auto slice feature. Does the index dial turn freely and does the plate slide easily on it's guide rods? Did the slicer come with the sharpening attachment? Are the stones in good shape? Chilled or half frozen foods will always slice...
  7. rexster314

    Hobart Slicer 410

    This 1712 was left out in the elements for no telling how long. Fine (1000 grit) wet sand paper first off Than a polishing kit from Harbor Freight. 3 different grits of jeweler's rouge. 1 can of Mother's Aluminum polish. Doesn't make any difference if food safe or not. Once polished, you can...
  8. rexster314

    Amazen products

    Seems I remember Amazen selling out
  9. rexster314

    Pit Boss pellet filler wood?

    MOST pellet makers use some type of filler wood for their flavored pellets. Usually a 60/40 blend of filler to flavored wood due to the texture of pecan/hickory/mesquite/etc wood. I had a response from B&B last year telling what was what but I'll have to look for it
  10. rexster314

    Curing salt change colour

    Pink in the curing salt is only to help in making sure the cure salt is mixed in properly with the regular salt.
  11. rexster314

    Masterbuilt 560 Updates?

    Other than a couple of firmware/software updates, I doubt anything else
  12. rexster314

    The Smokfire has landed !!!

    400f for an hour, spray the interior with Pam and let it rip. Don't be dismayed at the ash that might be swirling around. Once seasoned and a few cooks on it, the ash won't be bad at all. Facebook has a great group for Smokefires if you're so inclined. Very active
  13. rexster314

    Brisket on the SmokeFire

    When an owner of the SF gets dialed in to the grill, wonderful things happen. Briskets on the Smokefire come out looking like pit bbq
  14. rexster314

    Big batch of bacon going!

    Part of my 200 lbs of bellies just completed packaging
  15. rexster314

    Pellets

    I bought 2 40 lb sacks of B&B Competition blend two days ago at my Academy
  16. rexster314

    Looking for Advice for My First Brisket on the MBGS 800

    Couple suggestions. Have a pan below to catch drippings. My first time out I had a grease fire. Fat renders out throughout the cooking process even after wrapping. Make sure there are no seams on the bottom of the paper. Grease WILL find it's way out, especially with the added tallow. Agree...
  17. rexster314

    Need a meat slicer $500 range - Recommendations?

    I've been using a Hobart 12" slicer since 2015 and have never nicked myself. I bought a pair of those gloves at first but after a couple of times, I put them away.
  18. rexster314

    Need a meat slicer $500 range - Recommendations?

    How much of a "throw" does the meat carriage have?
  19. rexster314

    CI Deep Dish Pizza

    What'd you cook it in?
  20. rexster314

    Newbie here, q's about popup adds.

    Or, you can download a nice pop up stopper
Top Bottom
Back
Clicky