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  1. deejaydebi

    Cold smokin??

    Jeremy- It's a Motorola, I forge what model. Bubba - That looks great I sure am glad you found a camera - I'd of hated to miss that one.
  2. deejaydebi

    Wild Game Feast

    Looking good Mark keep it going!
  3. deejaydebi

    Summer Sausage was good but now......

    Dave - I've never done sausage in a dehydrator either but I have cooked them in the oven. You have ot be able to program your oven for really low temperatures though. Bread proofing mode works if you have it. Do you have a coffee can and a big cardboard box? I smoked sausages that way for...
  4. deejaydebi

    Bacon View

    Joe - Looks good! Just ask the butcher to get you a slab uncut. The place I get them from does the same thing - I go straight to the butcher and ask for whole bellies and he gives the to me - whole.
  5. deejaydebi

    Cold smokin??

    We trust ya Bubba boy you just keeper going! We'll just have to sniff harder! My phone has a camera but I don't know how to get them out of it. Even bought a cable and still got nothing. It's old though about 3 years old.
  6. deejaydebi

    Tried My Summer Sausage Tonite And.....

    FIns a relatively warm spot and hang the sausage in a boc witha bowl of water in it for a few days - then you can transfer it to a cooler place.
  7. deejaydebi

    It's friday Night and you know what that means!

    That we don't have to get up in the dark tomorrow?
  8. deejaydebi

    Hey Deb

    I'd try that but I never could sharpen a blade for some reason.
  9. deejaydebi

    SMFing at work?

    So your saying the cow didn't die? Or there is no cow?
  10. deejaydebi

    BBQ Christmas and Holiday Gifts under $50-$100 Bucks

    New pot holder gloves mine are all stained up maybe $4 each 3,000 foot roll of plastic wrap $23 3,000 foot rol of tin foil $24 Charcoal $8 Cherry wood Orange wood Pecan Wood Extra propane tank $28 BBQ Brass Wire brush $7
  11. deejaydebi

    Butt Expiriment

    Agreed. I have three digitals and used them twice - one is obviously unopened in the box yet. I have at least 6 dial thermometer which I've used countless times, but the itny pocket guy - well it's always handy!
  12. deejaydebi

    The King and BBQ Bologna

    I have never used any of the stuff to make bologna! Just ground chuck sometimes with ground butts whatever is on sale. I like it best all beef but pork is cheaper so I add it alot.
  13. deejaydebi

    Help smoking brined bacon & hams

    Paul - For Bacons When you ready to smoke let them air dry for about 2 hours. Place bellies in a 135°F smoker with dampers wide open and no smoke until bellies are dry. After the surface of the bellies have become completely dry close the dampers to 1/4 open and smoke until internal temp hits...
  14. deejaydebi

    Smoke from ECB

    What kind of coals were you using? The ashes turn white/grey. Was the smoke white all the time or just at first? Are you sure it was the coals and not the wood?
  15. deejaydebi

    Tried My Summer Sausage Tonite And.....

    Any sausage that has that real mouth watering tang is a fermented sausage. You can get some tang with the citric acid and buttermilk but to get the real thing you need the real thing. I have tried! Butter milk tastes closer because it is lactic acid but it's still not fermenting. BTW don't let...
  16. deejaydebi

    Shake n Bake rib rub?

    Fritz - Isn't shake n bake some sort of bread crumbs?
  17. deejaydebi

    calling all smf musicians

    Very nice Gypsy. I like Cryin Baby Blues best - I never really was a metal head but I cab appreciate it.
  18. deejaydebi

    2008 Annual SMF Gathering Alert

    Well Monty you know I'll be there! Are those dang black flies gone by then? As I am already commited to a trip in June I will not be going to the Midwest Gathering , but Iam up for one in late July maybe August. How about one in PA? Shell what's in PA besides the Hershy Park?
  19. deejaydebi

    old smoker

    Welcome Skip - What kind of lewl stuff you looking for? Now when you say old smoker are you refering to experiance in smoking or your age? Sorry couldn't resist ...
  20. deejaydebi

    Newbie from Minny

    Welcome Larry Congrats on going for the new smoker! They must be good lots of folks here have them and make some good food! Don't foget to clean and season that thing before you smoke in it and do get yourself a good thermometer!
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