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  1. hoser

    Bacon times 3

    Okey-dokey Got the bellies out of the cure, washed them down good and gave it a fry test. Whoa! waaaay too salty...gave it a one hour soak with three water changes and let the pellicle build overnight...then into the gosm. Ok...another overnight in the cooler, then out comes the waring pro...
  2. hoser

    Favorite Military/War Movies?

    OK most of you guys won't even know what the hell I'm talking about with my first choice....but if you can find it...rent it and watch. 84 Charlie Mopic ..The quintessential Viet Nam movie told entirely through the lens of the combat cameraman. Band of Brothers...An absolutely astounding...
  3. hoser

    2 sauces I've been doing lately

    Sounds awesome chef...I'll be making the one without the coffee pretty soon.
  4. hoser

    Bradley or Masterbuilt?

    Don't own one yet....but I'm all over the Masterbuilt.
  5. hoser

    cowgirl

    I'm with the Dude on this one cowgirl....love the mystery. Don't do it darlin'...let them sweat it out LOL.
  6. hoser

    Getting ready for my first smoke in plywood smoker

    When you gave the sausage the cold bath, what temp did you bring it down to? should be at least 120-110
  7. hoser

    Happy Birthday mballi3011

    Happy Birthday ! Hope you have a great day, my friend
  8. hoser

    Cheap Cold Smoking Alternative

    That is freakin' awesome! Sooooooooooo..I went out and spent good money on a smoke daddy..why?? LOL
  9. hoser

    Thanks for having me!

    Welcome aboard John Nice to have you here...looking forward to some really sweet Qview from Sacramento.
  10. hoser

    Hey Ya"ll

    Welcome to the forum Elf....your coming trek should provide us all with some very interesting q-view. Looking forward to it
  11. hoser

    New Stamp

    ROFL! geez....I can relate to that, my man.
  12. hoser

    New

    Welcome aboard Mom! Nice to have you here, and I hope some of the folks with electrics can help you out. Remeber...it's not cheating if you're having fun, and makin good Q
  13. hoser

    Working on kosher Lamb Sausage

    Howdy Dragon. Well now...if you're absolutely sure you'll be able to smoke the sausage, then you'll need the Prague #1 or insta-cure #1 to keep the sausage safe during the smoking procedure. If you're not absolutely sure about the smoke...omit the cure and just make a fresh sausage and cook...
  14. hoser

    Black Friday deals

    I own that slicer....waring pro. Been very very good to me.....that is a deal worth waiting in line for folks!
  15. hoser

    Smoke Box Question

    I don't always use the lid on mine in my gosm...usually only if I have removed the water pan. That way nothing will drip down in there and cause a fire.
  16. hoser

    Tender Quick Curing Questions

    I'll just reiterate what the folks have been saying...not interchangeable.' I use insta cure, and the proper amount for sausage is 1 level teaspoon for 5 pounds of meat, but as shooter said, it takes a lot more for solid cuts. If I'm curing one whole pork belly I put 4 tablespoons of insta-cure...
  17. hoser

    New Girl

    Welcome aboard Sherry! Checked out your home page, and it looks like you are indeed living the dream. I'm sure you'll learn lots here, and teach us all a thing or two as well.
  18. hoser

    spare rib qview

    Fine looking ribs my friend
  19. hoser

    Long time lurker, first time caller

    Nice to have you here Dave Enjoy yourself and good smoking to you
  20. hoser

    rub question

    Yep....that's going to make you almost 1-1/4 cups of rub...I'd say 2 slabs max if you put it on the way I do.
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