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  1. oregon smoker

    Washington Group New Members Introduction Spot

    yes it was quite the mess, there were so many vehicles everywhere to the point that we could not move around town. I am a mile up the North Fork and HAD to get to Safeway , it took me three hours to get home the 1 1/2 miles. Tom
  2. oregon smoker

    Washington Group New Members Introduction Spot

    Hello to All, Somehow I have missed this group, I am glad to join. I started likemany with smoking fish and now many years down the road it has completely grown out of control. I spent 27 years with my business in Medford Oregon and have been up here in the beautiful SW Washington, Woodland...
  3. oregon smoker

    Smoked salt as an aside

    I have used two paper plates layered for strength for many years. I put them on the top shelf and just reach in and stir the salt every so often to rotate it. Just my two cents. Keep On Smokin, OS
  4. oregon smoker

    Using wood chips (newbie)

     Welcome Aboard, The first thing is to stop by Roll Call and introduce yourself, location helps in resolving issues what type of smoker? what all are you smoking? Is belly's all you do? what type of box for chips ? method of cooking ? Bottom Line is there are many people that may be able...
  5. oregon smoker

    Salty bacon and soak question

    Great News that you were able to salvage this adventure. Rrun the search bar in the upper left corner and you will find some excellent wet and dry cure methods that are tried and true winners every time. Keep on smoking , OS
  6. oregon smoker

    Dry cure measurements

    Ole, Here are links to two different dry bacon cures , two opinions two applications both are excellent choices.  I personally use a variant of BearCarvers due to the lower salts, I tried various wet cures and my wife could not tolerate the sodium at the finish. I then worked with these two dry...
  7. oregon smoker

    All beef sriracha snack sticks

    CB, Now these to the Non Ending List of to do's..... Great post and work on the recipe. Tom
  8. oregon smoker

    Cheesy beef and bean burrito snack sticks

    CB, I will. when I get back from this next trip I will be making sticks so it will be the perfect time to add one more batch especially when one of Mrs OS's favorite food groups is chile cheese anything!! I might end up with an atta boy  then you would be due one...You Got To Love the Trickle...
  9. oregon smoker

    Sous Vide, Smokers, and Food Safety - We're Safer Than We Thought

    Outstanding Information !! Thank -You, Tom
  10. oregon smoker

    Cheesy beef and bean burrito snack sticks

    CB, Sorry I had a Head Fade I Meant Soy Protein not Dextrose. it should be a straight exchange??? also, you say grind the onion....Cuisinart?? shredded?? or chopped very very fine?? in looking at the picture I would guess it must have been like a slurry/mush texture? Thanks, Tom
  11. oregon smoker

    Cheesy beef and bean burrito snack sticks

    CB, Thanks for putting this up to share, One Question can the NFDM be substituted with Dextros as typical or have you tried it and noticed a difference? I typically use dextrose from SM in my mixes but will follow your mix specifically if need be. Thank You for a Great Post and your Time with...
  12. oregon smoker

    Low Meat Temp

    I have an I-Grill 2 in my mix now for 6 months and can not say enough about it. I just had an issue with a probe , called them to see if there was a way to test what may have happened and they said not to worry they would send a replacement, it showed up yesterday lees than a week) . I like my...
  13. oregon smoker

    Using dehydrated jalapeno flakes

    I have and used 4-5 (Cayenne, Jalapeno, Habanero, NM Red, Ghost)  different dry powdered peppers, what I have found is with many the powders do not carry the flavor in the bite as well as using fresh peppers diced small. are you looking for a hint of flavor? or are you looking to get smacked in...
  14. oregon smoker

    Cheesy beef and bean burrito snack sticks

    Great project CB !!  this is definitely a must try!!!! I am getting ready to make more sticks , I might have to change plans and add these to the mix. Keep On Smokin, Tom 
  15. oregon smoker

    They're going to send me to the looney bin!

    I agree pops is great but my wife cannot tolerate the sodium from a wet cure, she however can eat the dry with TQ , adapted from Bears Tom
  16. oregon smoker

    They're going to send me to the looney bin!

    If I was to bet the dry rub will be even better Tom
  17. oregon smoker

    Cougar Gold Cheese

    Thanks, I'm going to have to try it Tom
  18. oregon smoker

    They're going to send me to the looney bin!

    This is not good, heading to Medford in the morning and the more I see this the more I want to push it off till next week and make my dried beef, I have a full eye round just in the deep cooler calling me...LOL ....thanks Case, great job on the test Tom
  19. oregon smoker

    anyone have this masterbuilt?

    check your local ACE, they have the MES 30 Black non window rear control with Rib Rack, Sausage Rack and cover for $ 129.00 OS
  20. oregon smoker

    Grind question

    We like this texture for most of sausages...first coarse grind then take half of the grind and run it thru the fine plate then mix the two back together. So its a two grind for us. Tom 
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