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  1. mulepackin

    Another Batch of Bacon

    I now seem to have a pretty reliable source of pork bellies. Made another batch of honey, maple, and sugar cured bacon. Basically followed Ryteks basic recipes. Saltiness is perfect. Did have to soak in cold water for about 2 hours after taking out of cure. Smoked longer than I wanted, but still...
  2. mulepackin

    Bag question for vacuum food sealers

    This style of sealer won't work on smooth bags. You need the "quilted" plastic to allow a channel for the air to be removed. Smooth bags won't do that. The only kind that will work on smooth are the chamber type sealers which are very expensive. On this order...
  3. mulepackin

    Go Usa Hockey!!!!!!!!!!!!

    A fantastic game. We just got outshot at the end. I didn't count but easily outshot 5 to 1. Congratulations to our neighbors to the north. If we had to lose, I'm glad it was to them.
  4. mulepackin

    help...what make is ths BBQ

    My guesses were Coleman and CampChef as well. It very well might be an older model Coleman. Sunbeam used to make some as well. Some store brands is another possibility.
  5. mulepackin

    Smoke Generator

    I have two on my freezer conversion. The primary one is simply a metal box with a door (old printer cabinet), hot plate, stainless steel dog dish. Smoke is ducted into the freezer. The second is a Smoke Daddy style generator, made from Travcomans design almost to a T.
  6. mulepackin

    does anyone have a good Recipe for Native fry bread.

    4 cups flour 1 Tbsp. powdered milk 1 Tbsp. baking powder 1 tsp. salt 11/2 cups warm water Oil for frying Mix all dry ingredients thoroughly. Add water. Knead until soft, then set aside for one hour. Shape into small balls. Flatten each ball into a circle with...
  7. mulepackin

    Old guys showing us how its done

    That is a great post on a great sausage making session. Thanks for sharing this with us. That is indeed a smokeHOUSE, the real deal for sure. You sure don't have to apologize for a long post. On the contrary, it is greatly appreciated. Where is the fire built for the smokehouse?
  8. mulepackin

    50 lbs of snack sticks

    Grat looking Stix. Also a great photo essay on the project.
  9. mulepackin

    corn feed vrs grass fed

    Boy was I late getting to this party. I don't really have a lot to add to this discussion, but I'll toss in my 2 coppers FWIW. Having just sold off our cattle this is all historical for me at this point. We raised commercial angus because yes, they are what sell right now. Not just to the end...
  10. mulepackin

    What cut is Pork Chops ?

    If it were beef it would be the rib steak.
  11. mulepackin

    is my summer sausage done?

    Yeah, you probably moved it along a little quickly. Not really a problem provided you don't render out fat, and the flavor is where you want it. Heres a link to my general smoke schedule: http://www.smokingmeatforums.com/for...schedule#post4
  12. mulepackin

    marinade injector worh the money?

    I use an old Ideal veterinary vaccine gun, and good meat needles. The gun can be purchased from Tractor Supply online I believe, probably other online vet sources, as well as a local farm type store. The needles can be had at butcher packer, allied kenco, etc. I like the squeeze action far...
  13. mulepackin

    Ground beef...

    They might not call it a chuck roast, but they must have the same thing just named differently. Look for blade roast, pot roast, 7 bone roast, shoulder roast,arm roast (not truly a chuck, but pretty close). They might even have some other regional nomenclature for it there.
  14. mulepackin

    Coleslaw

    Thanks! Love a good slaw.
  15. mulepackin

    OK you sausage gurus -have a ?? for you...

    I don't know about the milk either, but I often do a little parboil in beer. Not a full on boil til it explodes though.
  16. mulepackin

    Cold smoke generator outside of Smoker

    Heres mine FWIW. Hot plate with a SS dog dish full of chips on a hot plate. I put about an inch of dry chips in, then fill with damp. I make a well in the center down to the bottom of the dish, this and the dry chips get to smoldering faster. A full dish lasts about 6 hours. Cold smoke enters...
  17. mulepackin

    Hog Rings

    That does sound like a great price. I'm assuming the c rings and c ring pliers? What size are the rings, do you have a pic of the pliers?
  18. mulepackin

    A cool temperature monitoring experiment.

    I can only imagine how cool this is all going to look and work.
  19. mulepackin

    Thermometer recommendations needed

    I've never done a UDS build, but if I did, I believe this is where I would turn for the thermo: http://www.teltru.com/s-43-barbecue.aspx
  20. mulepackin

    If I could pick the throwdown category it would be?

    Organ meat. Lets see us do that.
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