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  1. davef63

    15lbs stuffer for 152.99+tax shipped to your door

    sweet, thanks for the heads up just ordered one, 145 and change. i read on here somewhere that the 3/8" tube from butcher packer will fit this stuffer, can anyone verify this? as always thanks in advance. dave
  2. davef63

    First attempt at jerky...

    i think you want the jerky dry before you apply smoke, pat off with paper towels,put in smoker, and dry @around 180* no smoke, then smoke lightly till you like the texture, seems its always better the next day. dave
  3. davef63

    Interesting Twist - Summer Sausage

    best of luck on that, ive been stuck on 140* it for the last three hours. shooting for 154* might be a long night. dave
  4. davef63

    My shopping trip

    oh forgot to mention,im doin the hi mtn summer sausage as i type this. currently stuck at 140* it. dave
  5. davef63

    My shopping trip

    thats my kinda shopping trip! nice. 2days ago i did the same thing at cabelas, came home with a slicer and meat grinder. where did you get the element? how many watts is it? thanks, dave
  6. davef63

    Technical Question

    if u got up @ 3 am. its legally an extension [ thats just considered a long nap] lol ,have one for me. dave
  7. davef63

    who's everyone rooting for this weekend?

    lol yeah,here we go again! dave
  8. davef63

    smudge?

    when looking at certain sausage recipies it calls to apply heavy smudge. what does that mean? is that the billowing white smoke im so good at? as always,tia. dave
  9. davef63

    Nasty Snack Sticks

    so next time what would you do different? i just cold smoked belly bacon with sub par results, but i have the next ones curing. for me its trying to keep thin smoke for 16 hrs, not the white stuff. i know what to do different,just not sure how to. o well,as long as we learn. dave
  10. davef63

    slicing belly bacon

    you guys that use a slicer for your belly bacon, what slicer do you use? in my mind [ scary place ] you would need at least 10" from blade to meat stop correct? or am i missing something. do the small slicers have that kind of room or travel? theres always the crosscut sled on the tablesaw but...
  11. davef63

    Baby backs first attempt

    good start, i think alot of people like ribs that dont fall off the bone. dave
  12. davef63

    wood smoking

    very good question and responses as i was wondering the same thing. i just built a smoke house with a firebox 4' away. it goes in cycles for me, add wood, get white smoke, then tbs,fire almost out, add wood, white smoke. will try pre burning, thanks for the advice. dave
  13. davef63

    belly bacon question

    thanks for the input,bag em, flip em, let em soak it is. off to get bellys tommorow! cant wait. thanks again. dave
  14. davef63

    belly bacon question

    the first thing i want to do in my new smokehouse is cold smoked belly bacon. i understand the curing process with one exception, it seems some folks bag the bellys and flip letting them sit in the juice and others do a means of not letting them sit in the juice. which is preferred? thanks, dave
  15. davef63

    15lbs Deer & 15lbs Beef Jerky (PIcs)

    man you dont mess around when you do " a batch". thats some great looking jerky. do you use a meat slicer? thats next on my list, along with a grinder, mixer, stuffer, oh boy i better get back to work soon lol. dave
  16. davef63

    smokehouse in the works

    yeah builder, carp by trade, but smokehouses are a bit out of my scope lol. yes the pm66 has been the workhorse of my hobby woodshop for years. hounds, thats the whole problem, had no plans lol. basically framed 4' x 3'x6'h with 2x2's. then added interior wood,then insulated with 2" heat...
  17. davef63

    Need some prayers for Cherish

    prayers sent from mn.
  18. davef63

    New plywood smokehouse

    too funny, we have been up to the same thing the past month. nice smokehouse, im still doing trial runs on mine. dave
  19. davef63

    smokehouse in the works

    started this thing 3 weeks ago it measures 4'x3'x6'. frame and insulation inside with t&g pine lower flame area
  20. davef63

    test

    outside insulation flame area hope this works
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