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  1. mulepackin

    Thermometers

    I echo exactly what Ron said. I wanted an ET73, but my wife got me an ET7 instead. I use it just like an 73, one probe meat, one for smoker temp.
  2. mulepackin

    2nd Bacon Experience Is A Success w/QView

    Awesome looking bacon for sure. It is fun to make something that you've enjoyed your whole life and have it turn out good. I wonder if the sodium bicarbonate acts something like sodium erythorbate does in curing. Sort of speeds the cure process and enhances it. Also aids in color retention.
  3. mulepackin

    Project Fridge

    All the smoke daddy style generators are is a tube, i.e. your tank. The upper side pipe vents the smoke into the generator. At the bottom of the tube there needs to be a screen that sits up from the bottom a bit. Inside the tube the chips, dust, pellets sit on the screen. I use a propane torch...
  4. mulepackin

    Enjoying the fruits of my labor (qview)

    Looks and sounds great. My grandma used to do sausage potatoes and kraut like that. Great meal
  5. mulepackin

    Cooking for a camping trip...

    I got my own mess kit, I'll even do dishes......
  6. mulepackin

    I need a mop for a brisket/rib and a sticky??

    A good simple mop to start with is a mixture of apple juice and whiskey or rum. Many variations from there. The mop provides a source of moisture while smoking/cooking and helps to "set" the bark that is created with your rub. I use about a 2:1 ratio of juice to alcohol. Apply with a squirt...
  7. mulepackin

    Boondock Saints 2

    This is weird. I honest to God, just got up from watching the first one. My dtrs. fiance has been after me to watch it. He brought it and the new one over St. Pats night. Thought I better watch the first one so I'd be up to speed to watch the sequel with him. I did like it. Not a unique concept...
  8. mulepackin

    My Try at Corning Beef

    I brined mine, I basically picked and chose from various recipes and sources, and used what I had on hand. So this is what I came up with: Corned Beef/Pastrami Brine 3 Gal Water 3 Cups Tenderquick 2 Cups Brown Sugar 3 Tbsp. Garlic Powder 3 Tbsp. Onion Powder 1 Tbsp. Whole Clove 1 Tbsp. Whole...
  9. mulepackin

    How do you store your cheese?

    These are what you are looking for: http://www.ziploc.com/Products/Pages...=Starter%20Kit http://www.reynoldspkg.com/reynoldsk...ac/en/home.asp Never tried anything like this myself, but the idea is intriguing. Previous threads on these had post where the users didn't care for the system so much.
  10. mulepackin

    My Try at Corning Beef

    Corned beef and boiled dinner. This is where I started out for. Very worthwhile trip. Two briskets worth all got eaten tonight as boiled dinner, along with some soda bread, fruit salad, bread pudding, key lime pie ,black and tans, and Bushmills to "close the stomach". Fine evening had by all.
  11. mulepackin

    is the snow gone yet?

    I was feeling sorry for myself, wallowing in my own version of cabin fever. Then I read your post. Crap! It's downright balmy here now. Good to have you along. Isn't "crazy Alaskan" redundant.
  12. mulepackin

    Getting ready to smoke tomorrow...

    That is all looking might good so far. Nice meaty looking ribs. The ones I end up with from my beef are always barely fit for soup.
  13. mulepackin

    My Try at Corning Beef

    Okay, pulled the briskets outta the brine this weekend. Two halves are sitting in the fridge waiting for the big day tomorrow. The other two halves went on to become pastrami. I made a nice rub out of brown sugar, CBP, coarse ground coriander and mustard, thyme, paprika, garlic powder and...
  14. mulepackin

    Strami question

    Are asking in reference to a brine, or a rub?
  15. mulepackin

    need to know in soFLaQuer's finishing sauce

    Don't see anything else at the source itselfhttp://shop.tonychachere.com/seasonings-c-8030.html
  16. mulepackin

    How much is a Hobart 12" slicer worth?

    I used to think $600 to $800 dollars. To be honest I've seen them priced all over the range, few hundred to over a grand plus. Auto feed even more, then of course age, parts avail, etc. all play a role.
  17. mulepackin

    First attempt at sausage!! W/Q-view

    Good looking sausage. Lotsa work start to finish, but dang well worth it. Thanks for showing us.
  18. mulepackin

    where to find pig belly?

    I had the same problem when I started my quest for bacon. Lots of hogs around here, not much bellies. I finally found a local almost neighborhood meat wholesaler that was willing to order me some with their weekly order. I've been pretty pleased with the quality of them. My last two, they even...
  19. mulepackin

    Slicer recommendations

    I've got a Waring Pro FS800 coming, slightly used from ebay. $66, list is about $300. They are hard to find on ebay, but the FS150 is freq. on there can be had for around $49. This will replace (supplement) an old Oster plastic KeenKut.
  20. mulepackin

    Where to mount smoker probe

    Some folks drill a hole in a wooden block and just set it on the grate, pushing it through a potato also works. I have used a clip from a Bayou deep fryer thermo to pass the probe through and clip onto the grates, alas I lost the clip. Whatever you do, keep it fairly portable so you can move it...
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