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  1. davef63

    belly dacon...nailed it

    i used regular tederquick at the rate of: 1 tblsp per pound of belly 2 tsp turbino sugar per pound of belly 1 tsp white pepper per belly [ not pound] 1 tsp onion powder per belly 1 tsp garlic powder per belly after dry cure is mixed thourghly,rub into belly all sides, particulary on the meat...
  2. davef63

    belly dacon...nailed it

    been playing around with the new smokeshack making bacon and sausage. this is my third attempt at bacon, first was good, second was a disaster this attempt came out outstanding. this stuff is as good or better than meat market bacon. no prep pics, but it was your basic tenderquick dry rub. i...
  3. davef63

    Wutangs Chicken Chipoltle Lime Saussage W/QVIEW

    nice work pande now that were over the gander stuffer incident, we both have stuffers, cool. dave
  4. davef63

    Love Those Needle Valves !!!

    ryan, you can fine tune the flame with a needle valve, highly recommended. but... when the flame gets very low it becomes unstable.[at least it does on my smokeshack] you may have to fiddle with vents to get your target temp. dave
  5. davef63

    kielbasa help

    pops, i think you may be right. the casing i used were the same exact ones your wife got you. since then,ive been wondering about casing quality. dave
  6. davef63

    kielbasa help

    ya good point lar i wish i pulled them at the 8 hr mark, will be simmered anyhow. if you guys look on page one of the fat drippings on the tinfoil, is that about right for ten pounds?
  7. davef63

    kielbasa help

    bassman, yours look awsome, why are yours a nice brown color, and mine came out reddish? i dont think i put enough smoke to them? dave
  8. davef63

    kielbasa help

    i used ryteks recipie with 2 cups of soy for the ten pound batch, seemed very pasty when all mixed up. dave
  9. davef63

    kielbasa help

    ya thats what mine took as well with smokehouse temps @ 160*-170*, maybe we should try higher temps? according to old rytek " if in dought dont exceed 160*" ? dave
  10. davef63

    kielbasa help

    thanks jersey, ya casings were soaked 2-3hrs so thats not it. also smokehouse temps were right there between 160*-170*. one thing i think i missed is shutting down the dampers [i have 2 -4" dampers on roof and one 2"x12" adjustable vent on bottom] these were mostly open during the smoke. so...
  11. davef63

    Venison Summer Sauage

    my first [and only] summer sausage i did was a hi mountain kit. it has casings, seasonings, and complete instructions for idiots like me. turned out pretty good. just substitute venison for beef. you can find them at gander mtn, cabelas, or bass pro? or fleet farm etc. nice way to start. dave
  12. davef63

    A take on Wutangs Chipotle Lime Chicken Sausage

    where did you fish? low. red? vermilion has been real slow this year. dave ps nice pics.
  13. davef63

    kielbasa help

    thanks for the advice,maybe my smoker temps were a little low at 160*-170* maybe an extra 10* would make a difference? took way too long imo. like you,this took an ungodly amount of time. when i slice this stuff[ with a sawzall] i see chunks of fat so i dont think thats it either.but... the...
  14. davef63

    kielbasa help

    hey guys thanks for the quick responses, heres the drippings from ten pounds of kielbasa jerky: the meat was srictly pork butt,seemed plenty fatty to me. i have a telltru therm and a maverick monitering smoke house which were within 1* of each other. i used no water pan in my homemade...
  15. davef63

    kielbasa help

    ]first attempt at kielbasa. everything went well, got em stuffed,into the fridge overnight, then things went south. yesterday am. let them hang at room temp for an hr. into the smokehouse at 130* for an hr, started smoking and raised temp to 165*. these went in at 7:00 am. firsted checked them...
  16. davef63

    kielbasa links

    thanks guys pics helped out alot. dave
  17. davef63

    kielbasa links

    so i did a search on this and found good info from hogwarden, but still have a question.this will be my first attempt so bear with the newbie question. so if i plan on 18" links i make them all seperate right? the dowels in my smokehouse where they will hang are 1 1/2" inch in diameter. so at...
  18. davef63

    Why Grind (2) Times?

    thanks meathunter. dave
  19. davef63

    This probably doesn't even really count...

    i belong to the layoff club as well,at least here we can learn to proccess meat at home, usually cheaper and better than storebought. dave
  20. davef63

    Greetings from tropical MN

    glad to see you here, quite the group from mn. this forum is awseome.theese guys are very helpful and eager to answer any questions you may have. i also have a cookshack, nice elec unit. dave
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