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  1. donr

    Lean_ish Sausage Part One

    You could try casingless.  Some guys do this for snack sticks.  You would need to make sure the links don't touch & freeze individually before putting them together in the freezer, also thaw seperately.  I think Bearcarver was the guy who made a set-up to be able to pull paper from under his...
  2. donr

    Is a water pan necessary when smoking in a gas grill?

    No. Most vertical propane smokers have a problem obtaining low chamber temperatures (225°f).  The best way to fix this is to add the "Needle Valve Mod".  The cheap way for the factory to do it is to have the water pan.  The energy required to convert 212 degree water to 212 degree water vapor...
  3. donr

    Davy Crockett WiFi - My first impressions

    Congrats Wade.  My brother in Law has a GMG, not sure which model.  He cooks all kinds of stuff on it.  You may find that due to the efficiency of the forced convection burning of the pellets, you don't get as much smoke as you may like.  You may need to supplement with something like the AMNTS...
  4. donr

    MES 30 G1 blows GFI after reaching temp.

    With the locations of the GFCI & NON being different, do you have a cord laying on the ground?  This has a nasty habit of tripping a GFCI circuit.  Also may want to consider putting the smoker up on some small rubber or wood blocks, just to stop any current drain. Don
  5. donr

    Is Canadian Bacon still safe

    I too am unable to find TQ in my area.  A local family Butcher/Specialty place had Con Yager's Quick Cure Salt.  Cure #1, salt and Sugar.  It does not have the cure#2 that TQ has, but it does make darn tasty Back Bacon. Don
  6. donr

    Mounting Sausage Stuffer (Bear's Way)

    Bear, Nice craftsmanship.   Do you use rolled paper for the unstuffed beef sticks?  Lem makes a 4-1/2" wide roll of waxed paper.  If you use the same kind all the time, could you make a holder for it that mounts off the back of the block, or shift the stuffer forward by a set of holes and use...
  7. donr

    Bacon Question

    More than likely, yes it is the brown sugar.  Several sweet flavored bacons I have tried have done that.  You could bake the bacon. Since it's dry brined, it has a tendency to stick to the pan.  A little oil stops that.  I don't know if that would help the burning also. Yes you can leave the...
  8. donr

    Sugars in rubs

    Could you use a rub with sugar in it overnight, then rinse/soak for 15-20 min. to remove the sugar from the surface layer of meat?  Maybe then do the layer of mustard with a sugar free version of the rub. This should still give you the taste of sugar in the meat, but remove it from the surface...
  9. donr

    New Vertical smoker and meat location questions...

    Quite a number of people with Vertical propane smokers run into this.  Look in the propane smoker section for what is known as the needle valve mod. In the mean time, you can probably control the heat by using the smoker control between the high and off settings.  It will be a little touchy...
  10. donr

    Dixie Dust

    http://tvwbb.com/showthread.php?22024-Anybody-tried-Dixie-Dust This has an email address from 2004 from someone who ordered 7lbs from Dan.  
  11. donr

    Dixie Dust

    http://www.ebay.com/itm/like/271677637416?lpid=82&chn=ps For "Farm House Dixie Dust" Cherry Orchard Foods. They appear to sell Steer Dust as well. http://www.cherryorchardfoods.com/other-mixes-seasonings.html Don Didn't realize this was just posted.  
  12. donr

    Rub Clumping: Help

    Unsalted Saltine crackers.  Diners usually put these in their sugar dispensers.  They also put several grains of rice into the salt shakers as well, similar to Wade's solution. A more expensive option: I have a FoodSaver Wide Mouth Jar sealer.  It allows you to suck the air out of the jar...
  13. donr

    Smoked snacks?

    I remember someone smoking cheetos.
  14. donr

    Gyro Dog Lives!!!

    How much Feta would you end up using for Gyros using 2.5 lbs of meat?  I would mix much in with the meat.  Or start low and work your way up to your taste.  You can always put more on top of the sandwich. When I get a gyro, it usually has Lettuce, tomato, onion, cucumbers and sauce.  You could...
  15. donr

    Ham and swiss cheese filled baguette

    The watery liquid from ham makes things doughy.  Some grease dripping from the pep & salami coming out kind of "grills" the bottom like a grilled cheese, tasty but too much is bad.
  16. donr

    Ham and swiss cheese filled baguette

    Very nice.  I'll have to make those for dinner on Thursday. I thaw Rhodes italian bread dough (I'm lazy), wrap up ham & cheddar like you, pepperoni, salami & provolone is my kids favorite.  I'll brush the on with olive oil to help it brown up nicely. Sweat the pepperoni & salami on a paper bag...
  17. donr

    My First Waxing

    Very nice I have wanted to try this, but just stick to vacuum packing. Could you cut through part of the cheese block with a long piece of dental floss?  Leave enough in the cheese to have it hold on so you can use it to dip the block.  You could trim one end to the cheese surface so it...
  18. donr

    Pastrami Beef Ribs...

    Once the curing reaches equilibrium, it won't absorb any more brine no matter how long it swims. I soak my store bought corned beef overnight before I throw it into the crock pot or the smoker.  Changing the water a couple of times. You can make up small batches of brine, varying the salt...
    • donr
    • Post #28
    • Forum: Beef
  19. donr

    Dry cure large cuts

    Ziploc at least used to make some 5 gallon and 10 gallon zip bags.  Huge.  I use them as a washing machine on canoe trips.  I haven't seen them at my local grocery store, but I also haven't looked anywhere else.  They may be with the home storage stuff at Target/Walmart.  
  20. donr

    Canadian Bacon Dry Cured (Step by Step)

    Stuck in my phone somewhere. Will try to start a thread when I remember how to attach them. Don
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