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  1. hounds51

    Makin Bacon

    Hi All! Iam posting pictures to show How I make bacon. I use the Rytek Kutas method, with some modifications. Instead of honey I used 4 cups of Butterworths Syrup and 1 Lb of brown sugar. I guess you could call it poor mans bacon. http://s807.photobucket.com/albums/y...t=DSCF1050.jpg
  2. hounds51

    Breakfast Sausage

    I thought I would share you some pictures of a 25 Lb Breakfast sausage project We done yesterday. This is fresh sausage, so no smokin for this one. Dennis http://s807.photobucket.com/albums/y...ostuploadshare
  3. hounds51

    tender quick???

    Well all I can say is that it works for me. I go by the formula in the smokers bible.
  4. hounds51

    Latest Vacupack

    If you watch the vacupack infomercial he instructs you that on any piercing surface to put a barrier like styrofoam packaging or paper towel over Sharp or pretruding surfaces. I use the bag material from this guy, and never had any problems. http://stores.ebay.com/All-Vac-Seale...Butcher-Supply
  5. hounds51

    Latest Vacupack

    Thanks guys, I will keep listing them as I find them on E-Bay. I have 3 of them and wouldn't give them up for anything. I rebult all of them. If anyone has one that needs service maybe I can help you out. I don't have any spare parts, and don't work for the company, but I have some working...
  6. hounds51

    This really works

    Hey folks I thought I would repost this for some of you that my have missed thee orginal post. This doe really work, and quite well for those who are on a budget. Dennis #1 02-12-2010, 11:47 PM SmokingOhioButcher Gimmie Your ABTs Buddy! Smoking Fanatic Join Date: Jun 2009...
  7. hounds51

    Latest Vacupack

    Did anyone here on this fourm win this???
  8. hounds51

    a fishy problem

    I would suggest Cod, Flounder, or Halibut with about a 1 hour mild salt brine. These are cold water fish, and have the good colestrol factors in them. You could always marinate them in a Italian dressing overnite. I had done this with tuna steak, and it tasted fantastic. But if you don't like...
  9. hounds51

    Salty fish

    I think you may have soaked too long. You shgould always test fry a sample before making. This way you can soak in freshwater to take out the excess salt. I think 1 hour would have been long enough. Brining fish requires less time than other meats. It sounds dumb, as there should be more water...
  10. hounds51

    tender quick???

    By the way I am in the process of making bacon today, will post pictures with captions in about 2 weeks when I'am finished. Dennis
  11. hounds51

    tender quick???

    I do mine as Rytek Kutas, Great Sausage Recipies and Meat Curing book calls for. I always use cure in my smoked meats. I go the low and slow method for most of my smokehouse meats, and for my little smoker I usally only make Fatties and pulled pork, which takes a higher temp. Honey cured bacon...
  12. hounds51

    smoking bacon help

    Leave it out. You want to dry the sides before putting smoke to them. If you leave the pan in, the meat will never get dry. Also low and slow is the way to go for bacon sides.
  13. hounds51

    Big Bacon Smoke/ Lots of Qview

    Yea I'll be prepping about 75 pounds of bellies this weekend. I"ll be using pancake Syrup and brown sugar instead of honey (cheaper). I will have to take photos and document all like I did with our snack stick adventure. Gee Piney ur sure gettin serious about makin bakin!
  14. hounds51

    anyone else have a bassette hound/

    Yea I remember those times. Thanks you just put a smile on my face.
  15. hounds51

    anyone else have a bassette hound/

    I have a Beagle, sorta counts! But back in the day I had Bloodhounds (talk about slobber boxes) I really miss my Bloddies and man trailin. I also had a Basset named Charlie which I used for city work (less conspicious). Trouble was he couldn't keep the girls off his mind. He was a good...
  16. hounds51

    Looking for long stem Thermometer

    I bought 4 of these 1 for each wall on my smokehouse. I put them at various heights so that I know what heat stages are in the different heights of my smoker. They work really well and you can calibrate them by turning the rear nut to 212 degs in boiling water. I also use a maverick ET- 73 for...
  17. hounds51

    cold smoking

    Yes up to and including 70 degrees should be ok. It's not so much the external temp as the internal temps. I think you should be fine as long as it aint anything that requires cure.
  18. hounds51

    Back from the auction

    WoW Great deal!!!! And I thought I got a great deal on my Globe 500 at $145.00 Your the king.
  19. hounds51

    Spice Deal

    Oh Yea heres thier web site. http://www.columbiaspice.com/index.html
  20. hounds51

    Spice Deal

    Hey everyone I though I would pass this on. These are nice people, and Thier prices are pretty good. I like the legg's seasoning, espically thier snack stick and maple breakfast sausage seasonings. Use Coupon Code: march10 at checkout. March Promotion from Columbia Spice ImportsThis Promotion...
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