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  1. pcallison

    Kidneys, What to do with them??

    Sorry for the lack of response,but it's been a busy and stressful couple of weeks, my mom passed away the day before Mothers Day. We all knew it was coming, but that doesn't make it any easier. She was 89, raised six kids on practially nothing, wish I could be so resourceful. Not looking for...
  2. pcallison

    King's Hawaiian Clone Bread

    Great looking loaf Alesia, I've started using vital wheat gluten per your tip ( Roller's wheat bread, whole wheat version  makes a HUGE difference. Bookmarked this one, will try for sure. Thanks for sharing. Catch you latter, Phillip
  3. pcallison

    Kidneys, What to do with them??

    Thanks John, May have to try that. Haven't made a final decision yet.  About all the recipes Iv'e found have been for pot pie, or something along those lines Thanks, Phillip
  4. pcallison

    Grilled Marinated Beef Heart with Balsamic Butter Reduction

    Clarissa Looks very good. The only heart I've ever had was in deer camp fried along with liver and onions from the first deer taken. Was very good, but tough, probably from overcooking. The balsamic, butter reduction sauce has to be very good, I'll have to try that one. Phillip
  5. pcallison

    Kidneys, What to do with them??

    Thanks Bear, I'd origionally thought of something along those lines, but wasn't sure, can't go too far wrong with anything fried in butter, right?  Glad to see you're back amongst us, I've learned a lot from your posts since I've been here. Don't post much, but read everything. We'll see how it...
  6. pcallison

    Kidneys, What to do with them??

    I'm pretty sure they're beef, package isn't marked, May be a while till Moikel checks in, pretty sure times are a little different there. Thanks for the link though, I'll see if I have enough nerve to try it. Catch you later, Phillip
  7. pcallison

    New (for me) "secret" rub ingredient.

    10/4 on that, Butcher Packer recomends 1.5 oz. per 25 lbs, & I use less than that, so it should be ok, thanks for the heads up. See ya, Phillip
  8. pcallison

    New (for me) "secret" rub ingredient.

    Thanks much, I've cut way back on the sugar in my rubs & don't want to go with any more salt, so this might be the ticket.
  9. pcallison

    New (for me) "secret" rub ingredient.

    Would the ECA be the same as what you're using? It is heat activated at 135 deg. ,so it ought to work, the ECA definately works in sausages. Thanks for the heads up. Phillip
  10. pcallison

    Kidneys, What to do with them??

    Cleaning out the freezer to defrost before hog gets here & found a pack of two kidneys still in cryovac, 3.8 lbs. Don't have a clue what to do with them. Dog food?, sneak them in with something else like chili or what?
  11. pcallison

    Injecting brine during cure

    Sorry Dutch didn't mean to step on you, must have been huntin' & peckin' when you responded. I also meant to say imerse in brine for 5-7days. By the way I love your baked bean recipe,I tweak it a little bit w/ Jeff's BBQ sauce, very good stuff and always a big hit.
  12. pcallison

    Injecting brine during cure

    Hi Zalbar, I've always had good luck following Rytec Kutas' method found in his book, Great Sausage Recipes and Meat Curing. Picnics and shoulders(butt) should be pumped to 15% of their green weight, as they lose more of the pickle than a ham. Should be injected near the bone first & then evenly...
  13. pcallison

    SmokinTex 1400 owners out there?? Help me get TBS.

    Hey Snorklingirl, glad to see you're still at it, from you're video looks like you've finally got  TBS, (original post). To drill or not to drill, That's the question. Well in my case it wasn't an issue, Cost of ST1400 $0.00,(gift from SIL,) cost of mod.$ o.oo, I had a drill & step drill bit. I...
  14. pcallison

    SmokinTex 1400 owners out there?? Help me get TBS.

    SnorkelingGirl, sorry I didn't answer your questions any better, I was getting some corned beef on the smoker. Yes you light the AMSNPS with a torch, let it burn for 10 min. or so, then transfer to smoker, I put it on the floor next to the wood box. Use gloves for this(don't ask how I know...
  15. pcallison

    SmokinTex 1400 owners out there?? Help me get TBS.

    +1 Tod, by  enlarging the drip pan hole and drilling 1 more 7/8's In. hole was all it took for mine.By the way I love the AMNPS and Pitmaster blend & congrats on order count, keep up the good work. Phillip
  16. pcallison

    SmokinTex 1400 owners out there?? Help me get TBS.

    Sorry, I didn't mean Bearcarver, I meant Scarbelly,(oldtimers disease). I certainly hope Bearcarver gets better soon,and gets back to posting, I've learned a lot from him. Phillip
  17. pcallison

    SmokinTex 1400 owners out there?? Help me get TBS.

    Woodcutter, you're welcome,but really wasn'y my idea, Bearcarver(R.I.P.) and Tod Johnson at AMAZIN Products came up with the plan and it works. These are really tight smokers and condensation can be a problem with such a small top vent, but I'm sure you'll get it worked out. Mine has pretty wide...
  18. pcallison

    SmokinTex 1400 owners out there?? Help me get TBS.

    Woocutter, sorry for delay in answering, got busy. No I didn't do anything to top vent. The only problem I've had with top vent being so small is gettig sausages to dry properly before applying smoke, not really a big deal, just crack the door a hair and turn up the heat a bit, to about 150 or...
  19. pcallison

    vertical sausage stuffer, what size to buy?

    Hey Mule69, The 15# is definitly not overkill, not any harder to clean up and sure cuts down on the refills. Don't know anything about the Harbor Freight version, mine is the Sausage Maker 15#,but works great. Larger is always better, ha ha. See ya Phillip
  20. pcallison

    SmokinTex 1400 owners out there?? Help me get TBS.

    Hi Snorkling girl, I too had problms w/ST1400 until I read Scarbelly's post on modifying the ST to use an AMNPS. Basicly all you need to do is enlarge the drip hole to 7/8" in. and drill a second 7/8' in. hole about an in. or two toward the rear of the smoker. I had been getting WAY too much...
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