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  1. builder59

    some venison sticks today

    They do look good. I like to use sheep casings but they are a pain in the butt. I too will have to try calogen again. It has been years points
  2. builder59

    first smoke on the converted fridge

    Very nice done!!!
  3. builder59

    Getting ready for my first smoke in plywood smoker

    Did you use natural casings or natural color calogen casing?
  4. builder59

    issues with new fridge conversion

    I built mine and had no issue with it what so ever. I used high temp caulk from the hardware.. No stinking at all. My build is on this forum in electric smokers called "the start of a fridge conversion" I don't know how to link it here. Let us know if it goes away. Good luck, Ron fridge conversion
  5. builder59

    2 Fatties & ABT's

    I really like the idea of the diagonal bacon. Also like the way you cut the japs lengthwise.
  6. builder59

    Fire Grilled Carne Asada & Roasted Poblano Quesadillas

    That looks great!! I found an oval Kingsford charcoal grill like your on the street for garbage. It looks like new and it has been the best charcoal grill I have ever had. I use it almost exclusively and I have very large stainless grill from Sam's club.
  7. builder59

    good door seal for fridge conversion?

    I have used the seal that was on the fridge of mine. I have had the temps at 260 for several hours when doing 35 chickens for a party. No problems at all. Also my seal has a magnet built in so it keeps the door shut. Someone will be along and give a link for high temp gaskets. I can't seem...
  8. builder59

    Sausage on the smoke now..

    We made 10 lbs of the snack stick a month or so ago and I swear the next time I do it I'll make 50 lbs. It was the best snack sticks I have ever tasted. My friends went nuts. I was out in less than a week. I'm sure you'll like yours.
  9. builder59

    Sage

    Rubbed sage is what I do. We make at least for 300 lbs. a year for myself, my folks, my brother and sister and their kids. It is also never enough. Every time we make it, when it is time again everyone is out. I think sage is what makes breakfast sausage. Good luck, Ron
  10. builder59

    Breakfast Fatties on the lake with Qview!

    Nice job, The fatties look awesome!!! I like the chicken holder. Where did you get that? Ron
  11. builder59

    1st Bacon Smoke w/Qview

    Alright. I did not know about the fry test before smoking. I'll give it a go next time. Thanks
  12. builder59

    1st Bacon Smoke w/Qview

    Your bacon looks awesome. I would like someone to answer that knows why when all of us follow the directions on curing bacon it comes out salty. Did yours? I did mine for 6 days and I had also soaked in fresh cold water for one hour before smoking and it was still a little salty for my...
  13. builder59

    wisdom of an older golfer...

    Nice, very nice.
  14. builder59

    New Build -Trailer mounted reverse flow smoker

    Please don't stop. Maybe you need to take of couple of days or work to finish. The suspense is killing me. I would love to build one like that. Very nice job indeed. Ron
  15. builder59

    real cheesy scalloped taters w qview

    Could we see the kraut fatties. I haven't checked that out yet. You may have put them in there. I was already in motion. Nice Ron
  16. builder59

    Anyone in south Michigan

    http://cattlemansmeats.com/index.html In Taylor just north of Northline on Telegraph Bozaks in Hamtramck http://www.bozekmarkets.com/ and Gratiot Central in the eastern market area in detroit. I'm warning you, you will be hooked. Good luck, Ron
  17. builder59

    Lord Stanley!

    I have played the game since 5 and am 50 and still play on a seniors league. Have season tickets as well. I was bummed out big time. We just couldn't catch a break against Fleury. I was also very bummed out when all of the fans booed the presentation of the trophy to the Pens. This is a very...
  18. builder59

    40 pounds of bacon

    Could you please post your brine or rub technique and the temps and times. They look awesome. Mine turns out great as well. Just wanting to compare with someone else. Thanks, Ron
  19. builder59

    Help please!

    Even though the jerky can be a little moist, like I said in my earlier post if you cut it with the grain it will still pull your dentures out when you eat it and it chews for a long time. Ron
  20. builder59

    Anyone in south Michigan

    Went to Cattleman's this morning. They have pork loins on sale for $1.59 lb. That's a great deal!!!
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