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  1. donr

    Brisket did NOT plateau

    What do you do to the meat before it goes onto the smoker?
  2. donr

    Worktogethr Buffalo chicken

    The X-hot has the same amount of sodium per tsp. You may be able to thin it out a little bit by not needing to add as much liquid this way.
  3. donr

    Worktogethr Buffalo chicken

    serving size is 1/4 tsp (1.2g) of seasoning. 290 mg sodium /1.2g (1/4 tsp) of seasoning (from the back of the package) 388mg sodium/1g of salt 290/388 = .747g salt/1.2g (1/4 tsp) of seasoning. =.623g salt/1g of seasoning. Franks Red Hot Sauce 190mg sodium per tsp. 190/388 = .49g salt per...
  4. donr

    30lbs beef chorizo sticks/bulk

    Did you use all beef?
  5. donr

    Worktogethr Buffalo chicken

    Frank's makes a Powdered version of their Red Hot that I have been thinking about trying.  Anyone ever use it? I would have to do some math on salt content to not over do it, but it would be interesting.
  6. donr

    Tenderloin Quandry

    Family gathering this weekend & I'm thinking of smoking a tenderloin.  1/2 w/SPOG & 1/2 with Tatonka Dust.  Chef Jimmy's Au Jus turned into thin gravy/sauce for the potato dumplings.   My wife likes beef Medium rare.  I'm more of a well done guy. Yea I know, but the feeling of chewing rare/med...
    • donr
    • Thread
    • Replies: 1
    • Forum: Beef
  7. donr

    Smoking 300 racks of ribs!

    The number of slabs in each pan, depends on the pan & the ribs.  If you go that route, I would try a sampling before the Fest & order extra pans.  You could have custom pans & lids made, by a sheet metal outfit, if you plan on doing this more than once. I don't know if a steam injection system...
  8. donr

    new pit for cold smokin(bacon)

    Very Nice. Could you kill two birds with one fire box?  You put a damper in the the low end of the pipe (right at the inlet of the pipe and then build a "hot" pit right on top of the fire box?  Close the damper to use the hot pit.  Open the damper in the pipe & close a damper in the hot pit...
  9. donr

    Ideas to heat smoker for very cold days

    Tiny charcoal/wood fire in a soup can with some holes in the sides/bottom. Insulate the smoker. Juice jugs full of hot tap water. Covered pans of boiling water. Water pan full of gravel heated up in your oven. Light both ends of the AMNPS.
  10. donr

    Winter Smoke Temps?!?!?!?

    I had to replace the regulator on my grill this fall because a small plastic "washer" had cracked into several connected segments and prevented the regulator from going all the way into the tank valve.  It had been giving me intermittent fits.  I never thought to turn the thing around and look...
  11. donr

    Is it Bacon or Ham

    I know The SausageMaker has Tenderquick.  Butcher&Packer probably does too.
  12. donr

    a maze n smoker questions

    The tube smokers work better in low oxygen environments.  Gas smokers & Pellet grills(ie Yoders, Traegers, Green Mountain Grills).  The shape allows more airflow up through the pellets, allowing for proper operation. The trays put smoke out for a longer period of time compared to the tubes. Don
  13. donr

    Pastured turkey conundrum

    I am picking up a pasture raised turkey this Wednesday.  I am leaving for my in-laws house late Wednesday night. The plan was to cook that lovely bird there on Thursday.  My plans have been changed and that is not going to happen. So I will have a fresh, just eviscerated, awesome turkey that I...
  14. donr

    Sassafras

    Todd is the fine gentleman who owns A-Maze-N Products.  
  15. donr

    Summer sausage fail

    I've never finished mine in a water bath. Could water have gotten through you casings, or through the casing closures? Did the liquid that came out "almost like water" have a lot of fat in it when it cooled? Besides fail what was the sausage like? Don
  16. donr

    Suggestions for snack sticks in WSM?

    I don't have a WSM, but an electric ECB.  I made a rack to put on the lowest smoker rack that allowed me to hang sticks & summer Sausage.  It allowed me to utilize the height of my domed lid.  It is (2) 2x4's standing up, connected by (2) 1/2" oak dowels screwed into the tops of the 2x4's.  ...
  17. donr

    Commercial Dry Curing Chamber

    For those who can afford one. I saw a commercially produced dry curing chamber/fridge in the new TSM catalog I got over the weekend.  It sounds like a nice piece of equipment and they are definitely proud of it. I think you would have to sell your product to make it worth while owning one. Don
  18. donr

    CAJUN SMOKED SHRIMP ON CHEESY GRITS

    Bear, Is it the taste or texture.  I had "whipped" grits somewhere, that I think was made from corn flour instead of corn meal.  The texture was that of mashed potatoes. Don
  19. donr

    Beef Bacon Questions

    A friend of mine wants me to try making Beef Bacon. Would I just get a Beef plate/Belly and cure it like I would a pork belly then smoke it? What cuts would you recommend? I saw that someone used boneless short ribs. I lean towards dry brining my bacon, but would wet brining be better for...
    • donr
    • Thread
    • Replies: 1
    • Forum: Bacon
  20. donr

    over mixed sausage

    Biscuits & Gravy Sausage Chili - Like Bob Evans in the winter Crumbled on Pizza-Mix in with the cheese Breakfast Burritos
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