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  1. justsmoke2

    Canadian bacon question

    I just did 2 1/2 and a 3 lb'r I let cure for 10 days. I used Morton Tender Quick though. 1 Tablespoon of TQ per lb and 1 teaspoon of brown sugar per lb. After 10 days I rinsed off and soaked in water for 1 hour and then did an end piece for test. Took me about 5 hours to smoke to 165...
  2. justsmoke2

    Smoked meats and Diabetics Please HELP

    Type 2 here myself. when I went to my first dietician I was mainly doing summer sausage and jerky at that time. Her advice was I could have a 4 ozs of the meat if I kept the sausage 80% no lower. Then jerky is almost all lean meat if your doing it yourself. Shooter I was on medication...
  3. justsmoke2

    Is there a solution for too much cure?

    I would toss just to be on the safe side. I would think it would be to salty to eat anyways. I made the mistake of wanting to add more seasoning on some sausage from a kit. So I measured them out not thinking I needed less cure as I was adding enough season for an extra 2 lbs.
  4. justsmoke2

    making breakfast sausage cant find pork fat help

    Just add a little oil, evoo, thats what I do. I kinda like the leaner sausage now.
  5. justsmoke2

    Occ

    Lets not forget the Roloof's she is talking of seperating to lol.
  6. justsmoke2

    any one try buffalo steaks yet

    If your getting them from a local butcher pick his brains. I was given a roast to try quite a few years back and when he gave instructions on how to cook it I gave it away. Am curious on how yours turn out and what ya did.
  7. justsmoke2

    Nasty Snack Sticks

    When I think back when I used them type casings they pretty much looked the same. I eventually switched to sheep casings and haven't looked back. I used to get a kit that had the same casings and when I followed there directions of temps and cook times they turned out a little better. But...
  8. justsmoke2

    Occ

    My take on the show is. Dad hires kids, one son shows up to work and lets other finish his projects, takes credit, results by by vinnie. Dad trys to raine him in but son refuses. Son number 2, ie mikey, negotiates a work contract and then doesn't follow it. Makes good money does nuttin...
  9. justsmoke2

    smoked polish sausage w/qview

    Really can't add any advice that hasn't been covered here. What you might also do is get a note book and take notes on every attempt. Likes and dislikes of each attempt. Reason being if you make adjustments from memory of the last cook you may keep going in circles. This way you can...
  10. justsmoke2

    GOSM Temp issue

    Also check and make sure connection is right. With mine if you do not tighten it down correctly I get the same problems you have. Now I am the only one who changes my tank. Also make sure you are turning off your smoker and not just the tank. Some people like to turn the tank off til there...
  11. justsmoke2

    Wireless thermometer suggestions

    Might as well as toss in 3rd type. I use a Nu-Temp type. It has a base and can have up to 3 transmitters. I use one for watching my smoker temp and the other 2 for meat internal temp. They have alarms for high temp or low temp range. I can sit in my big puffy chair and see what all 3 are doing.
  12. justsmoke2

    ???the other site.....

    I had trouble with PayPal on a cyber world. Had to leave them as they insisted on only paypal payments. They have since changed there stand on this but I personally won't use them.
  13. justsmoke2

    ???the other site.....

    Here is a copy of an email that was sent to me. Wednesday, January 6, 2010, 12:03 PM The email hack has caused the server owners to suspend the account. I just talked to Ken and made him aware- he said he figgered it might happen. He's working on it... at work of course. He asks for some...
  14. justsmoke2

    ???the other site.....

    somebody hacked there email account and they are working on fixing the problem. NO ONE was has been banned.
  15. justsmoke2

    Trouble Getting 200+ F Temps

    Take a few more pics of your burner set up. Outside and inside connection. You may just need a new burner set up. If so look for a unwanted turkey deep fryer and cut the stand down to fit. I know there is plans floating around here I just don't know where of a similar smoker as your.
  16. justsmoke2

    Crossbow review (can't think of a better place)

    Myself I have the Hortons Realtree 175 it was the best buy for my money at the time. Exclibur would be next my purchase when I replace what I have. You may also want to check your local laws as here in Michigan they can only be rated at 350 fps for hunting purposes any thing over is not...
  17. justsmoke2

    First timer problems

    What size hole you using on your grinder plate? You might try staying with larger of the 2. I had the same problem when using my real small hole one.
  18. justsmoke2

    Insta Cure setup time

    Well the first hour I would run at 130 to dry the your sticks out, then kick up to 160 to 170 for the smoke a couple of hours and then maybe up to 200 to finish @ 152 internel temp and then ice bath down to 110 and let set at room temp for blooming. My best guess would be 5 to 7 hours going...
  19. justsmoke2

    temps???

    I did 2 8lb'rs today and they took me 15 hours and now I have them set to rest hopefully another 4 to5 hours so I can get some sleep. lol Got my smoker running at 130 and my probe alarms set at 160 to wake me up to pull.
  20. justsmoke2

    How do some restaurants do it? (Ribs)

    probably you have gotten some BOILED ribs. Now a friend of mine who owns bar and grill wanted to learn how to make great ribs but didn't have access or the time needed to do them daily. So he partially cooked then like for 4 to 5 hours the day before and then just thru them on the grill to...
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