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  1. dadwith4daughters

    Cold smoking

    I have smoked at 180. IMHO anything less then you'll need to use a cure (nitrite-Instacure #1) to avoid the bugs.
  2. dadwith4daughters

    Fat back: Quick question

    Can't seem to find any fat back that's not salted. Is there a way to rehydrate and remove the salt? Will it work to just soak in water for 24hrs?
  3. dadwith4daughters

    20 lbs todays project

    Lookin' good, Bear. Good point on Rytek's book. I'll have to make that note now.
  4. dadwith4daughters

    Sealing the Doors and Leaks on Silver Smoker

    Dave, what do you have that firebox attached to?
  5. dadwith4daughters

    First timer w/new char-grill super pro

    Chad, welcome to first day of the rest of your smokin' life! Once in, you're doomed to a life of hickory-smelling t-shirts and beer drinking before 9a. I've got two Chargriller pro's. Really like 'em. As for pictures, check out this how-to post by Erain...
  6. dadwith4daughters

    Sealing the Doors and Leaks on Silver Smoker

    Hey there, NCDoDave. Check out this link for posting pics. I use a photobucket acct as erain explains here. Would love to see your mods when you get a chance. http://www.smokingmeatforums.com/for...es+photobucket
  7. dadwith4daughters

    First-timer brats and Chicken sausage w/Q-view

    Well, after reading all the sausage posts over the last year, I dove in and bought a grinder on Ebay and a stuffer from Northern Tool. Getting ready for a Memorial Day Q. My first batch of brats came straight out of Rytek Kuta's book. I then made a batch of chicken/sun-dried tom's/garlic/basil...
  8. dadwith4daughters

    Rytek Kutas' Brats: What's Soy Protein Concentrate?

    Thanks Panther. I called the butcher-packer and it looks like SPC can be left out if you're not going to smoke them first (low temps at 130). It's used to keep the moisture in the sausage after long hours of smoking. Non-fat dry milk is a good substitute as well. Thanks for the quick reply.
  9. dadwith4daughters

    Rytek Kutas' Brats: What's Soy Protein Concentrate?

    I was all jazzed to start making Rytek's brat recipe when a wacky ingredient popped up; Soy Protein Concentrate. Seems my local health food store doesn't have it. 1. What is it? Powder? Solid? 2. Can I replace with something else? UGH.
  10. dadwith4daughters

    Meat Loaf & Green Beans (Low Sodium)

    Boy, there's some fine vittles. Tell me about those beans. They look delicious. How long did you have them in the smoker?
  11. dadwith4daughters

    Rytek's book-question on meat type

    Uncle...thanks for the tips. I'll take both and make sure this first batch comes out as your suggesting.
  12. dadwith4daughters

    Rytek's book-question on meat type

    That's great and makes a lot of sense. I'll check with my local Albertson's on the fat. Thanks. Looking forward to the first stuffing session. More to come.
  13. dadwith4daughters

    First brisket with q-view

    It's been 9 hours since your post...any q-view progress shots?
  14. dadwith4daughters

    Rytek's book-question on meat type

    I'm getting ready for my maiden voyage into sausage-making this weekend. Casings arrived yesterday. Bought the grinder on ebay and the stuffer from Northern Tool. In Rytek's book, many recipes call for pork or beef "trimmings" along with butt or chuck. What does he mean by trimmings? I'll be...
  15. dadwith4daughters

    need good brat recipe

    I think it's Rytek Coutra (or something like that). His book is the bible of sausage making. I'm hoping to make his recipe soon. You can get it on any book store website.
  16. dadwith4daughters

    Cures for Sausage

    You know what they say, timing is everything. Like Hogwarden, I just picked up and read Rytek's "bible". I appreciate all of the input here as I had the same questions. Just ordered Instacure#1 from http://www.harvestessentials.com/11000.html I hoping to make my first batch of italian sge this...
  17. dadwith4daughters

    jalapeno snack sticks

    I'm banking on it! Thanks for the q-view and the guidance.
  18. dadwith4daughters

    Is this ICON new?

    It's actually the name of the Forum software package.
  19. dadwith4daughters

    jalapeno snack sticks

    Tim, have my new grinder and stuffer coming in the mail this week. Just bough Rytek's book too. Never done it before but looking at your pics makes me want to start today! And that stuffer...man, is that a 25# capacity? Makes my 5# look like, well, small...
  20. dadwith4daughters

    British Cold Smoked Salmon - what the toffs eat ;-)

    Curious, I'm a smoked salmon fan and have done many, but not cold smoked. Thanks for all of the detail. It was a process i'm sure. I now have to figure out how turn my CG into a cold smoker. I tried cold smoking some belly recently and couldn't get the temp below 100. Even after a massive tray...
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