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Food Proofer Conversion is happeneing
nice looking unit... by adding the 1500 watt burner on the PID you should be fine. i also have a large unit like this and needed to install a 2nd burner to get to a decent temp faster. MY MISTAKE is i went cheap and bought the PID that was rated for 1500 and ended up over working the damn thing...- goliath
- Post #2
- Forum: Fridge/Freezer Builds
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New ULTRA BAGS VACUUM SEALER BAGS
Has anyone tried the NEW ULTRA BAGS VACUUM SEALER BAGS ? i went to order some of the VacStrip bags as i have have been using them for a few years with great success but see they have been discontinued.... the price of the replacement bags is awesome but i am always leery of new stuff ... LOL i...- goliath
- Thread
- Replies: 1
- Forum: Slicers, Grinders, Tools, Equipment
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Tips for chicken breasts
i have been using the basic poultry brine i found on here, makes the skin a little chewy but thats just fine. i spatch whole birds, brine for 24 to 48 hrs. breast won the bone work good too. sometimes i inject some brine right before i smoke . i do these in my BIG electric smoker at 225 to IT...- goliath
- Post #6
- Forum: Grilling Chicken
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Passing Wind Estates Hot Dogs
I AM ALWAYS LEARNING FROM YOU "DISCO" ....... i like the dogs in the collagen cause they are nice and straight . i have never tried the collagen for anything except pepperoni befoer. my smokes and european wieners can have a hook to them. will these stay on a stick for campfire grilling or will... -
"Turkey / Chicken Kielbasa" with lots of Pics
thanks for the look and the comments !!! since this project i have been to the river and roasted a few of these sausages and THEY ARE GREAT !!!! also by bringing them to an IT of 165 we have been eating them as fresh kielbasa . funny thing is most people dont believe its a turkey chicken mix... -
"Turkey / Chicken Kielbasa" with lots of Pics
I guess THANKS to everyone that has enjoyed this post... its great to see some of the long time members that have contributed so much over the years to the site actually giving me a thumbs up on my idea... Goliath -
"Turkey / Chicken Kielbasa" with lots of Pics
Thanks JJ ... it makes me feel good that you like what i tried here..... I have followed your posts and advice for a few years now !! Goliath -
"Turkey / Chicken Kielbasa" with lots of Pics
- goliath
- Album
- Comments: 0
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"Turkey / Chicken Kielbasa" with lots of Pics
Well after searching the site, the internet, and Rytek's bible, I really didnt find a lot of recipes for smoked poultry sausage .... then i came to the conclusion that GOD HATES A COWARD !!!!!! so i tried my own idea ..... used Dave's Kielbasa recipe from Len Poli's site, and used some of the... -
Kielbasa Time
Great looking stuff !!!!! i have made a few batches over the years and love the coarse ground what you have made here. NOW what i do is grind the fat through a finer grind for the people that dont like to see the big chunks of fat. they think they are eating leaner sausage ... LOL WELL DONE... -
mail box mod for a Bradley ?
anyone make a mail box mod for a Bradley ? Buddy had one burn up on the deck and almost take his house down !!!!! wants to do a mad now. any help will be appreciated.. Goliath- goliath
- Thread
- Replies: 1
- Forum: Smoker Builds
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Thanks to Boykjo
This is an awesome Italian sausage calculator i found on here. SORRY i dont remember who to give credit to.... i just add my own cayenne and pepper flakes to spice it up. I SWEAR YOU WILL BE HARD PRESSED TO FIND A BETTER RECIPE !!!!! as for the "cracked fennel" ..... i just use whole fennel... -
Vent location
i would go top , center of THE BACK ...... the reason i say this is that i have a similar build and put my vent top center. after time and A LOT of use i can get creosote dripping down. i have a long chimney venting out side my shop and depending on humidity and outside temp i can get this crap...- goliath
- Post #5
- Forum: Smoker Builds
