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Curing two hams
Mmmm, cured maggots have a fantastic snap not unlike a natural casing hot dog.- bfilipowski
- Post #2
- Forum: Curing
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using cure with sausage
Even when hot smoking cure #1 will change the texture and bring that cured taste to the party. If you're trying to replicate a sausage you've eaten in the past, it might take using the cure just to achieve that certain taste or texture. For instance, in my family I was raised eating fresh...- bfilipowski
- Post #5
- Forum: Sausage
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Where Do You Put Your Igrill 2
When cooking at lower temps (225 or lower) I attach directly to the smoker. My propane grill is right next to the smoker, so if using higher temps I attach it to the grill. I prefer to attach it to the smoker so I can see it from my back door here I can see the display from the kitchen without...- bfilipowski
- Post #3
- Forum: Slicers, Grinders, Tools, Equipment
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smoker wont smoke
Everything gearhammer said but responded to say my smoking life has changed side I picked up my amnps- bfilipowski
- Post #3
- Forum: General Discussion
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tow man fritz
Welcome, you will find a lifetime's worth of information here. Soon you'll be smoking, curing, stuffing,fattying (yup I made up that word), reverse searing and also the most popular guy on the block.- bfilipowski
- Post #2
- Forum: Roll Call
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Canadian Goose SS/Snack sticks - Ratio Question - Update
I age I agree that water will not boil, but I use water in the pan just as a heat sink to help regulate the temps inside the chamber. If the weather is right I also might use sand instead of water. Just my $.02- bfilipowski
- Post #14
- Forum: Sausage
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Ok.... I know this is a smoking forum, but......
I too have searched and searched. Recently, I started using the leggs fresh kielbasa seasoning that I picked up at a local butcher one day when I was feeling lazy. This stuff makes the closest thing to the fresh sausage of my youth. In one batch I even added a little cure #1 and smoked. It was...- bfilipowski
- Post #3
- Forum: Sausage
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My first Pastrami
Looks fine from here, just needs to be cooked!- bfilipowski
- Post #5
- Forum: General Discussion
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Yo Obama What kinda smoker do you have
not really. ribs, tips and hot links cooked over live coals in an aquarium style smoker is what I think of when the topic of Chicago style bbq comes up.- bfilipowski
- Post #31
- Forum: Blowing Smoke Around the Smoker.
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Custom Thermometer build
I wanted most of what you did. However I'm lazy, so I took my fantasy football winnings and bought this and a few other bbq toys.- bfilipowski
- Post #3
- Forum: Meat Thermometers
