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ET-73 Mod. finished...WORKS GREAT !!!
I definately agree. It wouldn't cost em much.- hounds51
- Post #6
- Forum: Meat Thermometers
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New Guy From PA
Where you from Cheezee? Kinda hard smokin on a grill. But I believe it could be done. Maybe somebody be around to help. Welcome to the forurm. Dennis -
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Know anything about old meat slicers?
I would really like to see your globe? I have a Globe 500, that I got for about $150.00. Took all day to clean it up. But now as soon as I use I clean it up.- hounds51
- Post #10
- Forum: General Discussion
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Spice Vendor
Check them out http://www.columbiaspice.com/- hounds51
- Post #2
- Forum: Sauces, Rubs & Marinades
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Grilling burgers.. How?
Soy Protien and good quality 80/20 beef. Use bacon grease to fry in, or mix in.- hounds51
- Post #2
- Forum: Grilling Beef
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bacon rubbery need help
I was told by my local butcher, where I buy all my meat for processing, that old sows and boars bellies are not good to make bacon with. He tells me that they are tough and leathery. This would seem to make sense. WHen I order from him, I always tell him what I am makin, so he can get me the...- hounds51
- Post #8
- Forum: Hot Smoked Bacon
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10% off
Columbia Spice has a 10% off sale. Here is the site http://stores.ebay.com/columbiaspice...:B:SEMK:US:USR- hounds51
- Thread
- Replies: 1
- Forum: Classified Ads
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The Verdict is in.
Ok Ok Here is what I could salvage from my computer crash. I will be making 50 lbs in 2 weeks and will take more detailed shots. Here is what I have for now. The reason for the liquid smoke, is for flavor. Most Lebanon Bologna is smoked for a Minimum of 5 days at 100 degrees at about 85 to 95%... -
The Verdict is in.
I ADE 25 LBS OF THIS LEBANON BOLOGNA, AND MAN ARE ALL THE PEOPLE THAT TRIED IT RAVING ABOUT IT. I AM PLANNING ON MAKING ANOTHER 25 TO 50 LBS OF IT IN ABOUT 2 WEEKS. I WILL TAKE MORE PICTURES. HERE IS THE RECIPE. Again here is the modified recipe Home Made Lebanon Bologna Hi Folks Here is a... -
Why do you post on this forum?
I post for two reasons One to obtain information, and two to give information. I hope that does not offend anyone. If it does I will keep my opinions to my self and move on to where I'am more appreciated.- hounds51
- Post #9
- Forum: General Discussion
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smoke generator cleanup....
My Smoke guns are home brew, but I also get Creosote buildup, espically in the horizontal pipe (chimmney). I usally get a large tub and soak for about 3 or 4 days, then with a rag I run it down the chimmney into the chamber, till I get most of the creosote out. The buildup in the horizontal...- hounds51
- Post #4
- Forum: General Discussion
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Help with Maverick ET #73
Trust the Maverick. Usally the temp probes that come with factory equiptment are inaccurate. Just my opinion.- hounds51
- Post #10
- Forum: Meat Thermometers
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Help with Maverick ET #73
One other reminder. Do not pinch the wire part of the probe, espically between hot surfaces. I would recommend that you drill a 1/4 to 3/8 " hole and route your probes thru the hole. you can always plug up the hole with some fiberglass insulation if your worried about heat loss, but I don't...- hounds51
- Post #8
- Forum: Meat Thermometers
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Help with Maverick ET #73
I have two ET 73's, and I run both at the same time in my smokehouse, with no interferance between the two. When I first got them, I did the boiling water trick, and all probes came up between plus or minus 2 degrees of 212. When I use 2 ET 73, I usally use 3 meat probes, and one chamber probe...- hounds51
- Post #7
- Forum: Meat Thermometers
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Know anything about old meat slicers?
I have an old Globe model 500. Are you sure its a 50? I can't seem to find any info on that model. Maybe you could take some pictures? Dennis- hounds51
- Post #5
- Forum: General Discussion
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Making Lebanon Bolonga
Again here is the modified recipe Home Made Lebanon Bologna Hi Folks Here is a relatively easy way to make some homemade Lebanon Bologna. Here goes 25 lbs of chuck or beef neck (whatevers cheapest) 1 18.5 oz bag of Leggs #116 snack stick seasoning... -
Making Lebanon Bolonga
These are the only pictures that I could salvage from my computer crash. Unfortunatly I lost every thing. I guess I will have to invest in Carbonite. I can tell you that in a large part, the Lebanon Bologna came out fairly accurate . Being that I'am from the lebanon Bologna area, I found taste... -
Home Made Lebanon Bologna
THe Bologna is done. Unfortunally my computer dumped the hard drive, and I lost everything pictures and all. I can tell you that the citric acid makes the differance. The soy protien really holds the meat together and gives it the good old Lebanon Bologna texture. I will be making this again. I...
