Toggle sidebar

Search results

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. davef63

    jeffs rub recipie

    i just ordered the recipie, does it get e-mailed to you ? thanks, dave
  2. davef63

    Final Smoked Salmon with recipe, instructions, and Qview

    nice job, thanks. dave
  3. davef63

    2nd Bacon Experience Is A Success w/QView

    nice job todd, looks outstanding. dave
  4. davef63

    Big Bacon Smoke/ Lots of Qview

    looks great! what smoker temps did you go with? thanks, dave
  5. davef63

    Cure question in my sausage

    too funny, i was thinking the same thing
  6. davef63

    Buckboard bacon success!

    them look awesome, nice job, dave
  7. davef63

    Greetings from Ontario Canada

    welcome, you found a great site full of friendly knowledgeable folks who are willing to help. get the q view thing down and they will love it! lol. being in mn. we scoot up to ontario once in a while, love the walleye fishing! dave
  8. davef63

    1st try at bacon

    im with you bearcarver on this one, i cant get them smoked enough at times. dave
  9. davef63

    Found a burner for smokehouse

    bingo! when the flame gets lowered it becomes more unstable. if a draft or anything snuffs out that flame you are pouring propane into your smoker: no good. for that reason i installed a thermocouple with a safety valve, kinda spendy but i feel better. be safe. dave
  10. davef63

    Coming Soon - Smoked Chicken Sausage

    just made chicken sausage," smoked chicken with thyme and garlic" from charcuterie. we used 3 1/2 lbs ckicken thighs with 1 1/2 lbs pork shoulder [ kinda fatty shoulder but not all fat]. i ran smokehouse temps at 180* to get sausage to 160* internal. turned out awesome. dave
  11. davef63

    To much smoke?

    i thought it was just me that thought this way, for the little expierence i have with my smokeshack doing sausage and bacon, im finding i need periods of white smoke [ not full time] to achieve what im after. i feel better now, thanks bbally. dave
  12. davef63

    snack stick recipie question

    id like to try this recipie: http://lpoli.50webs.com/index_files/Snack%20Sticks.pdf what the heck are phosphates? any substitutions? and what is sodium erythorbate is that just salt? has anyone tried this one? and did you like it? as always thanks in advance. dave
  13. davef63

    Fried Potato and Ham Stuffed Breakfast Fatty

    wow, that looks incredible, nice job. dave
  14. davef63

    Job Site Fatties for the boys

    wow,that looks awesome, and to think the mutts i work with get all jacked up for a soggy pizza lunch. lol! dave
  15. davef63

    powdered buttermilk

    good question, i'd like to know as well. dave
  16. davef63

    More Bacon (Qview)

    that looks outstanding,its so cool to know that we can make better bacon at home for 1/2 the cost. them are thick looking bellys, i wish i could find em that thick. dave
  17. davef63

    New ginder...three sausages

    nice job on the sausage, looks excellent. dont feel bad about the missing r,on a recent post of mine i spelled bacon with a d. its not us , our keyboards are messed up dave
  18. davef63

    Deer Bologna

    wow,looks outstanding,nice job. dave
  19. davef63

    Found a burner for smokehouse

    nice job pops, looks good so far, have fun, dont push it. dave
  20. davef63

    belly dacon...nailed it

    todd, used hickory and apple, probably 80% hickory 20%apple. jak757: ya, just built it, its in builds " smoke in the works" dave
Top Bottom
Back
Clicky