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  1. fire in the hole

    Is it me or the casings

    I think I have a lot to learn about beef sticks!!!! As I have stated, I had trouble with blowouts on the white callogen casings. Now it must be my storage because both the mahogany and the white casings DO NOT bite off when eating these things. I'm thinking that refrigerating them stored in zip...
  2. fire in the hole

    Is it me or the casings

    Smokerjim......ya got me...sorta. I'm sure I have the small tube because I ordered it separately for my stuffer. The collagen casings slide on easily if I stretch them out prior to sliding onto the tube. I can't give you a size, (maybe like 19mm)  but the sheep casings I tried some time back...
  3. fire in the hole

    Is it me or the casings

    I have some hog casings but have a bearcat of a time loading the stuffing tube with them. I guess I will call it impossible for me, and yes, I soaked them in warm water for a half hour prior.  I have resorted to collagen casings and this time the white ones. I'm going to look for some lamb and...
  4. fire in the hole

    Is it me or the casings

    The white casings I'm referring to look just like the mahogany casing. They are also in a collapsed form like an accordion and need to be expanded to slide unto the tube. I did not soak them as I was told that is not necessary. The white ones just pop with very little pressure applied.
  5. fire in the hole

    Is it me or the casings

    I just got done stuffing 6#'s of beef sticks. I have both the mahogany casing and the white ones. I have no problems stuffing the mahogany casings..........but it was blow out after blow out with the white casings. Do I have a bad batch or do they not accept the pressure while stuffing that the...
  6. fire in the hole

    Woodchips - a few questions...

    You are seriously going to have to look at and purchase an a-maze-n smoker. You use wood pellets or saw dust and lite it once.....and you can have continuos smoke for 10-12 hours. There is a link located on this site. Good luck.
  7. fire in the hole

    Where to get new seals for food saver?

    I needed new seals for my foodsaver and got hold of foodsaver and they fixed me up.
  8. fire in the hole

    Oak smoking wood

    I will use oak on pork quite often. It is, in my opinion, quit a mild smoke. Do it..........oak is good. gary
  9. fire in the hole

    Crimson Okra!

    I growed a northern climate okra when I had a garden spot. Garden space is gone.............now I have to buy froze okra...........bread it and deep fry it............with hot sauce.
  10. fire in the hole

    Rendering bacon fat

    I use SWAG a lot........and it fits well in this situalion. I like the idea of getting and saving bacon grease......cuz I like it on my baked beans and other things.  It's even good on a salad.  This is very interesting to say the least. Thanks, Gary
  11. fire in the hole

    Rendering bacon fat

    Dave I am refering to rendering in the fry pan while frying. Hardly any bacon fat after frying a dry cured bacon, but my brine cured seems to give off plenty of bacon grease/fat. Gary
  12. fire in the hole

    Rendering bacon fat

    I have what could be a silly question. I have been attempting to make my own bacon, both dry cured and brine cured. I just made another small batch of brined bacon. My question is.......why do I seem to be able to render more fat/grease from the brined bacon than from a dry cure???? Is there...
  13. fire in the hole

    My bacon is now smoked

    Ya, I knowed I was gonna get cussed at for no Qview, but I sorta cheated on this go round. I made a brine with a purchased blend, put it and the slabs in my vac tumbler for a 45 minute tumble.............then in my mes40 for a cold smoke of 10 hrs.....with maple. This was/is an experiment so...
  14. fire in the hole

    My bacon is now smoked

    But, how long do I let is rest before slicing???? We let cheese rest for 3 weeks and longer. Does the same hold true with bacon???? Thanks, gary
  15. fire in the hole

    Review: Maverick Wireless BBQ Thermometer Set - Maverick ET73

    I have both the 73 and 732 and have had to replace cables twice. I'm not sure what happens to break contact but I lean towards getting kinks in the cables. I have my 2nd 73 now. The on/off switch went bad on the 1st one.
  16. fire in the hole

    First attempt at brisket with weber kettle

    I can't tell for sure the size of your weber. But, if it is the 22" then look on the net for "smokenator". I think it is the neatest accessory to my 22". It is easy to control the temps on long cooks. I swear by mine.
  17. fire in the hole

    Maverick ET-732 meat probe question...

    That sounds like to high of a temp for just putting the sticks in. You should have the time........so why not do the temp check test by inserting the probe into boiling water and you should come up with 212 degrees. Then into ice water (shaved ice to get the utmost cold) and you should have 32...
  18. fire in the hole

    huge idaho spuds!!FULLY LOADED!..lol. w/q-view

    That spud is kill'n me!!!!          I want one.
  19. fire in the hole

    Enuf Snow Already.......Please Go Away!!!

    Yup!!!! And we were suppose to plant our spuds on Good Friday!!!! Forget that!!!! Still had frost........and snow on top of that. We still have snow and frost.............but snow seems to be disappearing..........slowly.
  20. fire in the hole

    Reverse Flow with grill over fire box

    That looks like a piece of oil field casing by the thickness of it. I bet it will have risidual heat long after the coals are out. Nice smoker by the way.
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