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  1. princess

    Turkey soup from carcus?

    It will not help for this time, but in the future... If roasting a turkey, throw several onion chunks (2-3 onions, peeled), carrot chunks(8-9 carrots, peeled) and celery chunks (2 heads) under the turkey rack, letting them wallow in all those good drippings. Use them for the mirepoix in any...
  2. princess

    Helllo there

    What she said. Except it may be more than sometimes... :) Welcome to the SMF! You're going to have fun here.  
  3. princess

    Baby, its COLD outside!

    IThis is my first Winter with a smoker. Aside from making sure I have a nice clear ice-free path to and from my unit (don't want to slip and fall with a tray full of meat!) what else do I need to know? What should I expect? Or is i just business as usual? I have a propane fired cabinet smoker...
  4. princess

    Advertisements

    I did your test and had no problem. i have a Dell, running Windows, use Firefox with lots of AdBlock. Also, for such a cute nerd, I am totally computer-brainless... so maybe do not ask me anything else!!  :)
  5. princess

    Need help with sausage casing lengths

    That's *exactly* why it was the 1st thing I asked!! :)  (great minds, DanMcG!!)  By golly, I do NOT like collagens. They be cheap and easy, but I DO love me some naturals!!  Gimme a salt pack ANY darn day.
  6. princess

    What smoker would you buy if you had $500

    Best idea yet!!!  My freezer is looking kinda sad and empty, needs VENISON!!
  7. princess

    Need help with sausage casing lengths

    Hiya sonyatango! Welcome!! Are you soaking the collagens before you use them? Are you tying them off with themselves? or using string to tie? Cheers! -Princess  
  8. princess

    Need help with sausage casing lengths

    I learned the hard way with metal dowels, so I went with Ace Hardware 1.5", cut to fit exactly perfectly and wrapped in aluminum.  I vary my smoke wood nearly every time I fire it up, so that seemed my best option. I can totally see the advantage to using oak or hickory though! If I were to make...
  9. princess

    Need help with sausage casing lengths

    Dan is right.  If they touch, they just won't get any color on those spots and can, (if you are using natural casings) stick a bit and risk tearing. Flavor loss is minimal in those spots. But hey... Bearcarver does not use casings at ALL. He just racks them to get AS much smoke as possible...
  10. princess

    50 lbs O' Summer Sausage

    Beautiful!!  I love the holiday casings. :)  ::applause::
  11. princess

    Need help with sausage casing lengths

    I'd just make two 10" sausages and loop them.  I cut dowel rods to fit in my smoker and wrapped them in foil. I stole a great piece of advice (I think it was from boyko?) to use zip ties (the plastic kind) to tie off the bottom of my Summer Sausage. I even *color code* them now, by flavor. I...
  12. princess

    Your thoughts on two questions

    ::puts on super nerd hat:: OOOh! I can help here too!! According to the fsis.gov website, once food has been cooked, the "Safe Zone" is two hours (unless it is being 'held' at 140* or higher)  This time is reduced to 1 HOUR if the ambient temperature is 90* or more. The requirements can (and...
  13. princess

    What smoker would you buy if you had $500

    Knowing how much I love my 36" Weston, if I had $500 I'd ask Santa to bring me the 48" ($400) with an extra propane tank ($30) and then I'd order an AMS starter set from Todd for cold smoking ($50). ;) Cheers! -Princess
  14. princess

    It's a beautiful thing! Warning pic heavy

    She's adorable!!! I wanna get nose-to-nose with her! And those ribs!! OMG. Very cool rack. Great pics!  
  15. princess

    Uncooked but still Smoked Shrimp

    What a tremendously great idea!! We were thinking about doing lobster for xmas, and I always save those shells for stock, it would have never occured to me to smoke them!! Sweet!! THANKYOU, Brud!!  Cheers! -Princess
  16. princess

    Uncooked but still Smoked Shrimp

    I like to do the Paula Deen method of peeling them, wrapping them in bacon, replacing the husks and grillinging. OhfertheloveofGod are they good!! I also really REALLY REALLY have a passion for "Mexican Street Corn" or elote. My local Mexican Grocery laughs at me for how often I go in to get...
  17. princess

    Going to smoke a venison roast.....need help!!

    You can always brine anything. It never hurts and often helps. The big thing to remember with brine is to season it with the flavors you will be using in sauces or sides. This cohesiveness really brings a table together. For venison, I'd add crushed (whack em once or twice with the back of your...
  18. princess

    need ABT help

    ALSO: This is one of my favorite wikis for jargon: http://www.smokingmeatforums.com/wiki/acronyms
  19. princess

    need ABT help

    Atomic Buffalo Turd! :)
  20. princess

    canadian bacon : first try Question

    I do a lot of my brining and my dry curing (mmm...bacon) in 2 gallon plastic bags from GFS. Easy to see what is going on in there, easy to keep it all submerged. Disposable clean up... wins all over the place. Bearcarver's Canada Bacon is one of the best recipes I have seen on here. I use the...
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