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Snack sticks
I don't have the answer for you but I will be following along. I just use regular honey in my sticks. -
Greetings from PA
Mike, welcome aboard. I'm also from Lancaster county. -
Harman Stove Tiles
I have a Harman Magna Stoker coal stove with tile inserts. Maybe you could get some plain tiles from home depot and have them custom painted by someone artistic. The tiles dont really get that hot on the ash door so the paint should be fine.- DIYerDave
- Post #4
- Forum: Blowing Smoke Around the Smoker.
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casing sticking on spout
You don't say what your making or any sizes that you use. Maybe your tube is too big for the size casings you're using and they're stretched on there too tight. -
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Cutting 2 of the 4 fan blades off auger motor
It will also be enough to cause the motor bearings or bushings to wear out prematurely.- DIYerDave
- Post #2
- Forum: Pellet Smokers
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Thanksgiving and Christmas Giveaway for Inkbird 1500 feet Wireless bbq thermometer IRF-4S with 4 probe
I'm still gathering my tool arsenal for smoking. I'd love to have one. Thanks for the chance at it.- DIYerDave
- Post #20
- Forum: Meat Thermometers
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Fermented snack sticks
Well here they are. Not exactly my best work. But hopefully they're edible. Put in paper bag and into the frig for 24 hours before slicing. -
Fermented snack sticks
This is definitely a learning experience. Today I did manage to get them stuffed and now into the smoker. The color and smell was fantastic. So I'm still not sure if I need to take the IT to 152° like normal, or if I can pull them earlier. -
Fermented snack sticks
Ok so I was able to get them into a 90° environment. Gonna hold that for about 20 + hours, then stuff and smoke. This is just an experiment. If it doesn't work, so be it. I'll just go back to my normal way of doing things. -
Fermented snack sticks
Ok so change of plans. Pulled from frig and will set at room temp for about 22 hours. Then stuff and smoke my normal way til IT hits 152°. Bottom line is will it be safe to eat? Rick, I tried using ECA in the past and I could taste no difference. -
Fermented snack sticks
I just mixed up a batch of snack sticks about an hour ago and this time I added a bit of bactoferm f-lc just to see what kind of flavor / twang it gives them. I also used cure #1. My plan is to refrigerate the raw batch for about 8 hours. Then ferment @ 80° for about 16 hours. My question... -
defrosting a pork butt
I defrost turkeys and butts in a cooler filled with cold water. -
Another snack stick thread...
Looks like you are using your grinder as a stuffer. It is possible that your loose casings are being caused by air trapped inside the casings. Just a thought. -
Another snack stick thread...
Try putting them into ice cold water for about 15 minutes immediately after your IT hits 155°. Then let them dry / bloom under a fan for an hour or two. Then into the frig in a paper bag. -
Charcoal/Electric hybrid smoker build advice
Your pellet tube needs some air flow to burn. (Smoke)- DIYerDave
- Post #4
- Forum: Smoker Builds
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Charcoal/Electric hybrid smoker build advice
So it would basically be 2 smokers in one, each with its own air intake and exhaust. Anything is possible if you put your mind to it. It could work.- DIYerDave
- Post #2
- Forum: Smoker Builds
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Giveaway for Inkbird WIFI Sous Vide
Deffinately LIKE to have that. Located in Pennsylvania, USA.- DIYerDave
- Post #3
- Forum: Meat Thermometers
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PID Temperature Controller Help
I would suggest using a higher amperage ssr. Also using an extension cord to power anything with a heating element is a big no-no unless you have a heavy enough gauge wire.- DIYerDave
- Post #2
- Forum: Smoker Builds
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Commercial frig/freezer...looking for ideas
That wouldn't get any use at my house. :emoji_wink:- DIYerDave
- Post #4
- Forum: Other Builds
