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  1. jaxrmrjmr

    Plan for first time bacon - sound right?

    Handling the meat raw... A good salt content should keep anything from growing but keep your temps under 40. I have kept hog casings for a year or so packed in salt and in the frig with no problem. A good rule of thumb is 40-to-140-in-4. Without cure, you only want your meat to be above 40...
  2. jaxrmrjmr

    Lang 60 Original smoker for sale

    Do you have any pictures of the inside?
  3. jaxrmrjmr

    Plan for first time bacon - sound right?

    Good catch. If you are not using cure then keep in mind that you will need to handle both your raw and finished product differently.
  4. jaxrmrjmr

    Plan for first time bacon - sound right?

    That's a good place to start. I assume you are dry brining? If so, flip it everyday. Also, let a good pellicle form rather than just drying it off. I put mine on a rack on top a cookie sheet and set it in the fridge uncovered overnight. After smoking, let it sit for a few days to a week...
  5. jaxrmrjmr

    Sous Vide Beef Steaks suck

    Seasoned as usual using a mixture of SPOG, tumeric, paprika, and corriander. Vacuum seal. Put in bath at 130 degrees for 1 1/2 to 3 hours depending on thickness. Remove from bag and dry the surface with a paper towel. This time I poured my charcoal chimney out on one side of the grill (22.5"...
  6. jaxrmrjmr

    Let talk lump

    You never know! I like lump for grilling because there is very little ash. I've never tried it for smoking.
  7. jaxrmrjmr

    Sous Vide Beef Steaks suck

    I have tried it twice and there is nothing I like about them more than my own charcoal grilled steak. It is really tender, but it has no flavor.
  8. jaxrmrjmr

    Growing Tomatoes

    I have grown them in the ground and grown them hydroponically - I can't tell a difference in taste as long as it's the same variety. Each variety tastes different. My favorites are Pink Brandywine and Cherokee Purple.
  9. jaxrmrjmr

    PID controller or Non PID controller

    The brilliant part of a PID controller is that it figures itself out no matter what situation it is in. It doesn't have just one setting like a piece of metal. Let's say that you are smoking in 85° weather and your "metal bending" heat indicator cuts your system on and off just perfectly...
  10. jaxrmrjmr

    Calling all Smoke Hollow owners!

    Mine is the model before yours. They are remarkably similar except that your trays can be pulled out without opening the lower door - mine has the top door just like yours but it also has a door where the trays are located. You wouldn't want to place the smoke tube where the chip trays are...
  11. jaxrmrjmr

    Calling all Smoke Hollow owners!

    I just use the 12" smoke tubes from A-Maze-N. Fill them with pellets, light it, and it smokes for 2-4 hours. I got tired of my chips just burning up!
  12. jaxrmrjmr

    Homebrew and deer sticks

    Looking very good. I'm getting ready to try my hand at snack sticks. Full glass of brew hiding back there as well.
  13. jaxrmrjmr

    wrinkle sausages

    The insulation will help stabilize temps. Let us know if it helps. My take, based on the photos of your end product is: 1 - You are cooking your sausage instead of smoking it. This renders (melts) your fat. I try not to let my box get over 165° when I'm smoking sausage and I pull it when I...
  14. jaxrmrjmr

    Hot Dog advice needed

    I have never been able to get the mouth-feel right so I just started grinding it twice through a 1/8" plate and then stuffing.
  15. jaxrmrjmr

    New guy smokin checking in

    welcome
  16. jaxrmrjmr

    Good Evening Folks

    welcome
  17. jaxrmrjmr

    PID burner control help...

    I looked into the same thing. By the time I bought everything and spent time and money retrofitting all the parts.... This was cheaper... link
  18. jaxrmrjmr

    NEVER , EVER, NEVER AGAIN

    I started out with a kitchen aid grinding attachment and trying to stuff sausage from that thing was terrible, as you all describe. Then my stepfather bought a small grinder and had the same issues. Then I bought a 15# verticle stuffer from Gander Mountain it was much better. Then I bought a...
  19. jaxrmrjmr

    First smoke ever this week...menu advice needed

    Yeah, I think I would go with something forgiving like a pork butt as well. Just to get used to how your smoker responds. Every one of mine have acted a little different.
  20. jaxrmrjmr

    Does this...

    Beautiful!
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