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Smoke Hollow Smoker
Hey friends, I am rather new to this whole smoking thing.....I actually started a year ago.....guess I'm not that new, however.....does anyone else have an old Smoke Hollow smoker. Mine is just an upright box with racks in it....no damper.... and a thermometer on the front that died years...- scooterjam
- Thread
- Replies: 3
- Forum: For New Members
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I think I made a mistake....thoughts?
Thank you for all your help. Need to get that MES! For sure. Pizza it is....- scooterjam
- Post #10
- Forum: For New Members
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I think I made a mistake....thoughts?
It only had a 1/2 teaspoon of cure #1 in it tropics? But the meat mixture was well mixed and was in the fridge overnight almost 24 hours before I filled it in the casings- scooterjam
- Post #7
- Forum: For New Members
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I think I made a mistake....thoughts?
Since I plan on using it only for pizza, I was thinking that same thing Bear...thanks!- scooterjam
- Post #6
- Forum: For New Members
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I think I made a mistake....thoughts?
Wow, I think I screwed up. I followed a recipe out of “Mastering The Craft OF Making Sausage” by Warren Anderson. However, I didn’t weigh my pepperoni to realize how much of the 15% weight I was shooting for. Plus, I have a Smoke Hollow smoker which doesn’t go down to 150 degrees, I have to...- scooterjam
- Thread
- Replies: 9
- Forum: For New Members
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Greetings from Las Vegas, NV
Nice to meet you Tom! Better weather we're having now huh!! ~ Scooter- scooterjam
- Post #9
- Forum: Roll Call
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Last Couple Weekend Projects
David, Its an old Smoke Hollow Electric Smoker....it has a vent, a little tiny hole about the size of a pencil.....but it remains open all the time....I suppose I could cover it with foil to close it....haha, but other than that.....that is it!! Thanks for the compliments guys! I did end up...- scooterjam
- Post #4
- Forum: General Discussion
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Last Couple Weekend Projects
- scooterjam
- Album
- Comments: 0
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Last Couple Weekend Projects
Here is some Chicken Sausage with Basil & Sun Dried Tomato, do not have plated pics yet, but shall do so soon, I promise. These are in the freezer right now. Plain Old hotdogs, Chicken/Pork/Beef mixture.....poached in 160 degree water, ready to eat....no plating pics, but they are quite...- scooterjam
- Thread
- Replies: 3
- Forum: General Discussion
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Snack Sticks Ready For An Overnight Bloom In The F
- scooterjam
- Media item
- Comments: 0
- Album: Last Couple Weekend Projects
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Snack Sticks Ready For A Bath.JPG
- scooterjam
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- Comments: 0
- Album: Last Couple Weekend Projects
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Poached Hotdogs.JPG
- scooterjam
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- Comments: 0
- Album: Last Couple Weekend Projects
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Chicken Sausage with Basil & Tomatoes.JPG
- scooterjam
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- Comments: 0
- Album: Last Couple Weekend Projects
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Oh dear....help needed.
Hello friends. I just spent the last couple days making a wonderful snack stick recipe. We have a tiny little hand cranked grinder. I've just started getting into this whole sausage/smoking hobby. Believe me, I did NOT realize how much of a pain it was going to be to fill the five pounds of...- scooterjam
- Thread
- Replies: 3
- Forum: Blowing Smoke Around the Smoker.
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Just an FYI for anyone looking for a new smoker....
Hey guys, Was watching 'in the kitchen with david' on QVC. Not sure if its a point of interest, but this is on sale today, with 4 easy payments...- scooterjam
- Thread
- Replies: 2
- Forum: General Discussion
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Fermento
Hello friends, I'm back again. I have a freezer full of meat and giving it the old college try again this weekend. Have had many success so far. My question is this, and I apologize if this has been answered, run into the ground etc..... Fermento. I understand its a dairy based product...- scooterjam
- Thread
- Replies: 2
- Forum: Roll Call
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Today's first.....Polish Sausage - Keilbasa
Thank you buddy!! The wife just surprised me with a package of collagen casings, instacure #2, dextrose and fermento, looks like I might have to try some new stuff this weekend!! Woo hoo!!- scooterjam
- Post #19
- Forum: Pork
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Today's first.....Polish Sausage - Keilbasa
Awesome guys! Great advice, I'll give them a 24 hour soak next time.....thank you so much for your help! ~ Scooter- scooterjam
- Post #14
- Forum: Pork
