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  1. bacon_crazy510

    Quarantine Bacon

    I took the bacon out of the vacuum bags yesterday ... I rinsed them well, and then soaked them in an ice water bath for an hour. Then I dried them well and put them in the fridge overnight to form the pellicle. I got up at 0:dark30 this morning and started a tube of pellets with a blowtorch...
  2. bacon_crazy510

    Cabela’s grinder size?

    I support the Cabels'a grinder - I just got the 1HP #22 and it's attached mixer, and it is a beast. After reading reviews about Cabela'a sausage stuffers, I chose to buy a motorized LEM 20 pound vertical stuffer. Cabela's doesn't offer ANY repair parts for their stuffers ... if it breaks out of...
  3. bacon_crazy510

    Dutch Oven Kielbasa Chili

    That'll work! It's raining here today ... I could use a steamy bowl of that in my life!
  4. bacon_crazy510

    SCALLOP CHOWDER Pic Heavy

    Wow, that sure looks tasty. I've got some frozen Dover Sole ... I just might make this recipe with the fish in place of scallops. (I love me some scallops ... but I live in a highly infected area, and am trying to utilize everything I've got in the freezer so I don't have to go shopping) Great...
  5. bacon_crazy510

    Quarantine Bacon

    Even though I work for an "essential business", I've had a bad cold for the last 2 weeks, and have been sent home to recover. I guess the optics of someone coughing and hacking is suspicious, so here I sit, watching Netflix and going stir crazy. Our supermarkets are either completely looted, or...
  6. bacon_crazy510

    Smoker recommendation for 15-20lb of snack sticks?

    Have you used your new smoker yet @wesir ?
  7. bacon_crazy510

    New Equipment

    Thanks for the recommendation @sawhorseray . I was looking at their smokers - for me the cost is an investment, and I don't mind paying a higher price point if I'll get better performance. That said, TSM doesn't mention if their smoker is insulated. Is this the smoker you have?
  8. bacon_crazy510

    New Equipment

    So I decided to upgrade my sausage making equipment ... I have a small, entry level Cabella's meat grinder, and a manuel LEM 5 pound stuffer. And a generic mixing tub with a manuel handle. I was making sausage in 20-30 pound batches, and was getting discouraged at the length of time it was...
  9. bacon_crazy510

    MES 340G Temp Issues

    Well, I can't help with your question. But you answered a question I've had ... I've been thinking about buying a vertical smoker for smoking sauce, and was wondering how to hang them. I totally dig your setup.
  10. bacon_crazy510

    Chuck Pastrami

    BAM!!! That's how it's done! Very nice!
  11. bacon_crazy510

    First Timer Success

    Welcome from (rainy Northern) California! There is a wealth of knowledge here ... search, ask, and enjoy!
  12. bacon_crazy510

    Smoked Beef Cheeks

    I love beef cheeks, and those look great! I cook them a little different. I smoke them for 4 hours or so, and then confit them in beef tallow on the smoker. You want to talk about beefy, tender flavor bombs? Beef cheeks ... so much yum. Thanks for sharing your cook!
  13. bacon_crazy510

    Pastrami Time

    Thats a good idea ... I'll need a larger format box for larger batches.
  14. bacon_crazy510

    Pastrami Time

    I couldn't wait to slice in to my first pastrami, and when I took my first bite, I had an appifininy. I will never buy pastrami from the store ever again. And probably never but corned beef either. This was so easy to make .... the only "problem" is the wait! But if I set up a production...
  15. bacon_crazy510

    Pastrami Time

    So, I smoked them to an internal temperature of 130F, and brought them inside. I vacuum packed them with a decent pat of butter ( to help add moisture, and why not, it's butter????) Into the sous vide cooler for a 20 hour bath at 132F .... Breakfast tomorrow should be epic. I'm planing on...
  16. bacon_crazy510

    Pastrami Time

    Today is the day!! I pulled the corned beef from the brine yesterday and soaked it in an ice water bath for several hours .... then, following @SmokinAl 's awesome tutorial, I slathered them with mustard, and then seasoned them with a rub made from pepper, coriander, brown sugar, paprika...
  17. bacon_crazy510

    Weber SmokeFire - anyone get it yet

    I know ... this one is stamped aluminum. No worries!
  18. bacon_crazy510

    Last Of The Red Barn

    Man, that sure does look tasty @SFLsmkr1 ! I've been tempted to buy this spice blend. I think you just convinced me. Great. Another meat project. I love it!!!
  19. bacon_crazy510

    Weber SmokeFire - anyone get it yet

    This is what I do in my Yoder YS640S ... I bought a large oil drip pan from Napa Auto Parts. I line it with foil, and use it as a rip pan. There is no mess in my smoker ....
  20. bacon_crazy510

    Never wake up at midnight to start a smoke.

    I bet that is one tasty wrapper!
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