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  1. dragonslayer

    Help me get more color and flavor on my brisket

    Entered my first contest last week.  The brisket came out with good moister and texture, but really any color or texture to speak of.  I smoked it on the lower rack of a Weber Smokey Mountain 22.5, with a lot of water in the pan, using natural lump charcoal, and soaked hickory, cherry, and...
  2. dragonslayer

    Does a combination of Mesquite and Cherry work for brisket and beef back ribs?

    I am looking for opinions on some wood choices I intend to use as I am entering my first competition in a few weeks, and have assembled a team of complete novices (including myself). It is a kosher competition so the meat and equipment is all being provided by the organizer. For my brisket and...
  3. dragonslayer

    Do these woods make sense for these foods

    I am looking for opinions on some wood choices I intend to use as I am entering my first competition in a few weeks, and have assembled a time of complete novices (including myself). It is a kosher compition so the meat and equipment is all being provided by the organizers. We will have the...
  4. dragonslayer

    Upgrade Me

    Should I go with carbon steel or stainless steel for grinding plate? what about carbon steel or stainless steel for a grinder knife?
  5. dragonslayer

    Upgrade Me

    I will likely be making smaller sized links, mostly things that would fit on a but or look good whole next to some eggs and hash browns
  6. dragonslayer

    Upgrade Me

    If I were going to buy 3 tubes and 2 plates what sizes whould you guys suggest? What material should I go with for the plate, knife and tubes?
  7. dragonslayer

    Upgrade Me

    I have an Eastman #10 Grinder http://dev.eastmanoutdoors.com/cms/c...0-meat-grinder I am looking to possibly replace the knife, get a couple of dies, and I have managed to damage all 3 of my stuffer tubes. Where do you suggest I order them from? If there is a good place to buy this stuff in...
  8. dragonslayer

    Temps for lamb bacon?

    OK the lamb is ready to come out of the brine but I am not ready to smoke it. Can I freeze it and smoke it later?
  9. dragonslayer

    Temps for lamb bacon?

    so if we can assume that lamb is the same as pork we should take it to about 140F, that sounds like a hot smoke? It seems like most people cold smoke bacon? So hot smoke or cold smoke? what temp should I try to get the smoker to for a cold smoked bacon? what temp should I get the meat to for...
  10. dragonslayer

    Temps for lamb bacon?

    I am working on some lamb bacon. It is curing now. What temperature should I smoke it at? At what internal temperature should I take it out of the smoker?
  11. dragonslayer

    Working on kosher Lamb Sausage

    I have two lamb breasts AKA bellies, AKA the fatty floppy piece of meat that hangs off the ribs. I spoke to butcher and he said it should be OK to grind for sausage if I trim out some of the fat(there is a lot of it). After I trim and debone them there should be about 4.5 lbs I only have a cheap...
  12. dragonslayer

    brinkmann=brinkman?

    does brinkmann=brinkman?
  13. dragonslayer

    Schawarma

    I was at olympic last week. I love that place!!!!
  14. dragonslayer

    Garlic Beef Susage

    There is a whole foods right near my house. That way I don't pay shipping and don't have to wait
  15. dragonslayer

    Garlic Beef Susage

    are any of these available at my local groccery store??? Or possibly a chain specialty store?
  16. dragonslayer

    Garlic Beef Susage

    Sounds good except for the 1 cup non-fat-dry milk. Another part of kosher in not mixing dairy and meat. Can this be left out or substituted? Also what is curring salt and where can I get it?
  17. dragonslayer

    Garlic Beef Susage

    I am looking to make an all beef sausage as I am stricktly kosher (no prork). I have some synthetic (plastic) casing that I believe is designed to withstand the smoking proccessed but needs to be removed before getting the sausage hot enough to eat. I bought myself a cute little grinder with a...
  18. dragonslayer

    I need to know what to buy

    I need to know what to buy. My condo association recently changed the rules so we can cook on our balconies but only with electric. Insurance won't let us use gas or charcoal. Cost is not an issue withing reason. I could probably spend up to $300 or a smoker, and I would like one that doubles as...
  19. dragonslayer

    Making My Own Sausage

    I am interested in making my own beef sausage. I am not looking for a recipe as much as a technique. No pork product I am strictly kosher. I have about 10 feet of a platic like casing that is ment to come off before eating. Not sure the correct way to use it though. I have a grinder and plan to...
  20. dragonslayer

    Kosher Sausage Fabrication

    So I can roll tightly in plastic wrap and boil in the plastic wrap. This will set the sausage after which it can then be removed and smoked. As for the specifics of kosher it is very complex please see here Kosher Explained
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