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  1. pitrow

    Buckboard Bacon It's Not Just For Breakfast W/Qview

    only one word seems fitting right now: DROOL!
  2. pitrow

    Bacon my butt!

    And here's the start of the pulled pork half of it. Decided to try something a little different this time. I usually don't inject my butts, but I thought I'd give it a shot this time, just so both halves of this smoke are something new for me. Here's the butt after rinsing it off And here's...
  3. pitrow

    my first fatty fell apart

    make sure it's not too thin is the main thing. Also try to keep it cold and it will stick together better. A lot of the time I'll stick mine in the freezer for a bit to let it cool down, then continue working with it.
  4. pitrow

    Don't use "Permitex" auto sealer!

    yeah you gotta use the high temp stuff if you're going to use that. The Ultra Copper High Temp is rated up to 700 degrees. Edit: dang, even the high temp stuff has that warning! Good to know, I figured if it listed 700 degrees, it'd be good to 700 degrees. Guess I need to read better next time...
  5. pitrow

    Favorite Fatty Ever

    Mine was a "Banzai" fattie. Although some have pointed out it's not really a fattie since I used ground beef instead of sausage, but who cares... http://www.smokingmeatforums.com/for...ad.php?t=65459
  6. pitrow

    Bacon my butt!

    Yep, the plan is to smoke them separated. The only reason I stacked them is to save space in the fridge, and so I could get them into a single ziplock, which is also why I tied them. Since they just barely fit in a gallon size ziplock they were much to floppy to manhandle into it easily when...
  7. pitrow

    Bacon my butt!

    Well, here's the starting pics. Here's the butt I picked for the bacon, ready to be trimmed and deboned. Cut in half and deboned. Not to bad for my first time I think. Plus I trimmed off some of the extra fat to be saved for sausage. Weighed it out and measured up a mix of tender quick...
  8. pitrow

    Bacon, newbie help please

    I'd say if there's no cure in it, then it needs to get above 140 degrees within 4 hours. I'd hot smoke it if it were me.
  9. pitrow

    Bacon my butt!

    Well I had two pork butts burning a hole in my fridge... one is destined for pulled pork for sunday, but the other I thought I'd try my hand at buck board bacon for the first time. Started it off last night, de-boned, trimmed, etc. Then mixed up a cure with tender-quick and rubbed it down real...
  10. pitrow

    king salmon score :)

    baked, hot smoked, cold smoked? My friend always makes killer baked salmon simply by covering it in brown sugar and maple syrup, then wrapping it in foil and baking. That could be adapted for hot smoking pretty easy. For cold smoked (think salmon jerky) I make a simple dry brine of 4:1 mix of...
  11. pitrow

    Tuna Jerky??

    I tried smoking a tuna steak one time... turned out way too dry and more like jerky, so yes it can be done. I would think treat it just like salmon... brine it and smoke it.
  12. pitrow

    Smoker Paint: Tired of Black: What's Good Paint?

    seems like this stuff should work, if you can find a place to get it Available in standard and custom colors, withstands thermal cycling to 1200 degrees F, with color stability to 1000 degrees. http://www.hitempcoatings.com/pdf/HT1000V.pdf
  13. pitrow

    Storing Hog Casings Help

    I've always just covered them back up in salt and thrown them in the fridge.
  14. pitrow

    The real scoop on sugar and fat

    Yeah and Dihydrogen Monoxide is deadly too... yet you consume up to a gallon of it every day. http://www.dhmo.org/facts.html
  15. pitrow

    How low will an MES go?

    I routinely use mine for smoked salmon and run it in the 150 degree range. But then that's usually in the winter when the ambient temperatures are pretty low. It works good for me. All bets are off for doing it in the summer though. As you noted the chiefs are really good for low temp smoking...
  16. pitrow

    OMG Guess Who Knocked On My Door Tonight ? Mr. Yoshidas The Real One What An Honor

    Junki (Yoshida) is a cool guy. He used to have a short cooking bit on the local news shows before he sold the Yoshida name to Heinz. He was always a character and fun to watch. I've been using his sauces since I was a kid. Good stuff. Congrats Ron!
  17. pitrow

    Mes Worth Fixing?

    I had a similar issue with mine just before Christmas. Badly fluctuating temps, 100s digit not showing on the control box, etc. I fired off an email to Masterbuilt and the next day got a response asking for my address to send a new control box to. About a week later I got the new control box in...
  18. pitrow

    sausage ingredients

    You should be able to find dextrose in just about any home brew supply store, and there's plenty of them out there. If you get over to this side of town I know the brew store on 99w in tigard sells it. You might check a Natures or Whole Foods too. The solids and binder I have no idea, maybe...
  19. pitrow

    sausage ingredients

    what part of oregon are you in? It's a pretty big place as you know...
  20. pitrow

    Custom Kitchenaid Grinder Plates.

    They did make different sizes for the KA kits. Not sure how or when they changed, but my dad and I were comparing ours a while ago. I just bought my kit last year, and he bought his almost a decade ago (it has a wooden stomper and seperate wrench thing, where mine is all plastic and combined...
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