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  1. builder59

    50# of smoked Polish Kilbasa

    Very nice I just did 30 lbs yesterday as well. My bad I did not take any pics but it looks like we did the same size links. I wanted them a little smaller for one person breakfast. I really liked your spice rack. The commercial refrigerator is that for you meats? Ron
  2. builder59

    Texture of store bought?

    I'm sure there are members here that are way more scientific than me and will give you an Alton Brown sort of answer, but, I'm sure in short that is because of the low temps and long smoke times. Good luck, Ron
  3. builder59

    question about fatties

    What model cookshack did you purchase. I bought mine in 1994 I think,,getting old you know.. I have smoked literally hundreds if not into the first 1 to 2 thousand pounds of meat in mine,,,, and not one single problem with it. In fact and I'm ashamed to admit it but there was a short period...
  4. builder59

    Texture of store bought?

    WTF, Like the others have said,,cut it a little thicker and don't smoke or dry it as long. I personally would be doing it in the Bradley, just make sure you rotate your shelves so you can move the hot spots around. If you have a cure in your mix you can leave it a bit red when you bite into...
  5. builder59

    4 Fatties with Qview

    Pretty good imagination. What happened to the fifth? Is that the one for the cook?
  6. builder59

    First bacon post as promised

    Werdwolf, They are for for bacon and I got them from a local shop that I used to hang out at. Picking the brain of the Pitmaster. He took a liking to me and gave me some recipes, and the bacon hangers. I think you can purchase them from a company called Sausage Maker. They are sharp, I've...
  7. builder59

    My first fatty.. Oh boy!!

    First,,,Thank you to everyone for the very nice comments!!!! I have 30 lbs of Polish Sausage from my Grandpa's recipe, and I have 30 lbs of Garlic Trail Bologna made with venison 18 lbs, 8 lbs of pork, 2 lbs of pork fat and 2 lbs of beef suet for flavor. I live in Michigan about 10 miles south...
  8. builder59

    Spice supply

    I've bought from them for over 15 years now. They are in the Eastern Market area in downtown Detroit. Nothing to look at, but the amount of product they go through is amazing. Everything is very good. Try Central Michigan Butcher as well in Hartland Mi or Howell. Good luck, Ron
  9. builder59

    1.89$ Pork Shoulder Boston Butt Roast

    I just picked up 60 lbs at Kroger for .97 a pound. Sam's club has them for 1.06 but you have to buy a case which is about 65lbs.
  10. builder59

    First bacon post as promised

    Well, I finally made the plunge into bacon and again,, there are some geniuses here.. I use a product from Central Michigan Butcher Supply called Sweeter than Sweet cure. I let it go for 5 days because of the size I cut them into. Soaked in a cold water bath for two hours, changing water...
  11. builder59

    My first fatty.. Oh boy!!

    This is my first fatty ever. First I want to say thanks for all of the posts and for this forum. I followed tips and what I have read and I want to say that it was alot easier than I thought it would be to create. Thank you,,,Thank you,,, Thank you!!!
  12. builder59

    The start of a fridge conversion

    The Bradley smoke generator works great.. It puts out smoke like a champ. If a thin blue smoke was the only criteria to be a member of the Thin Blue Smoke, well I'd be in. It really does work nice. I think it is a little expensive to operate, but the flavor and ease is worth it. I think you...
  13. builder59

    Any FEC 100 owners on here?

    I have the cookshack 50 and have used it for about 13 years now. It has never failed. Not as fancy as the one your looking at, but it has a proven track record and many a compliment on it's turned out product. What are you having to pay if I may ask?
  14. builder59

    The start of a fridge conversion

    I used the original seal from the fridge. It has a magnet built into it. So I left the stainless a little short on the edges so I could use it to stick to the fridge and form a good seal. It does seal nicely. My first smoke was 15 pounds of jerky. I have 9 shelves so I can get 45 lbs on...
  15. builder59

    Virgin smoke on the fridge conversion

    It worked unbelievable. I have a few more smokes to post. Hopefully tomorrow. Thanks for the nice comments. Ron
  16. builder59

    Virgin smoke on the fridge conversion

    Well, I finally finished the fridge conversion and have 15 pounds of beef jerky in it. Sorry I didn't get the finish pics but they turned out awesome.
  17. builder59

    The start of a fridge conversion

    Okay, Here she is, finally completed!! A picture of the heating element
  18. builder59

    temp control is worthless

    plj, I have the Auberin controller for the Bradley for a unit I made from scratch. That thing is incredible to say the least. I have a Maverick a Polder thermometer and they are all within two degrees. The thing about the PID is that it is extremely easy to use and it is so damn accurate it...
  19. builder59

    Encapsulated Citric Acid

    I do not like the citric acid at all. I live about 45 minutes from Butcher Packer and know everyone there. They are great people, but I hate the citric acid otherwise known as Hunters Tang elsewhere. Just my 2 cents. Also on taste tests, I've had numerous people complain about the citric...
  20. builder59

    First time bacon help

    I was hoping to make it simple. Use a dry cure, impart flavor, rinse and smoke. I have read several threads, sorry but I was hoping for a quick solution.
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