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  1. stircrazy

    Smoking bacon, watch my temps along with me!

    doesn't make any sence. target temp of 220:03:30 INSIDE SMOKER 59 outside 29 food temp of -89 at -89 that foods going to take an awful long time to cook, mind you, you don't have to worry about no critical temp. Steve
  2. stircrazy

    tender quick???

    once you mix your prague with salts, sugars, ect it should be roughly about 0.4 to 0.5 also. so for your comparason you would have to look at the Prague, salt and such and see if it is equal to the amount of tenderquick. when I buy Prague from one local butcher they premix it with salt as they...
  3. stircrazy

    Jerky part 3 tomorrow

    I have never heard of adding cure to Jerkey. I make it once or twice a month apro for the last 20 years and have never cured it as I had never heard of this. when I switched to my dehydrator for making jerkey the instructions for jerky don't mention cure, and the temp is set at 145. maybe with...
  4. stircrazy

    Firewood into California... rejected at the border coming home

    what is the charge for, I have never paid a charge for taking a trailer into the US??? Steve
  5. stircrazy

    Design questions

    what is the dia of the lang main cooking chamber? I am looking at the lang clone but instead of a warming chamber it is going to be a verticle smoker for sausage and such with the capability of doing cold smoke also. One thing I am wondering about also is how much heat is radiated off the...
  6. stircrazy

    Design questions

    Ok, so I have decided to start getting stuff togeather for my build now that I have my new welder. I have a few questions though. I need to be bigger than my ECB but I don't want to be so big I am going to have problems so I was thinking a cylinder about 5' long but for the diamiter of the...
  7. stircrazy

    Diemonds

    here is a good article on it http://www.answerbag.com/q_view/19995 Steve
  8. stircrazy

    Go Usa Hockey!!!!!!!!!!!!

    I know, can you believe the stuff they let the USA get away with in the last 5 min.. Steve
  9. stircrazy

    corn feed vrs grass fed

    ok, I never called corn a grain in my live.. always called it a vegtible so this thread is screing me up. doesn anyone in the US use grains other than corn? we have a large corn crop in the southren part of the provence but nothing like you guys do, so we would never dream of feeding corn to...
  10. stircrazy

    corn feed vrs grass fed

    Growing up all our cows were grass fed, but they also had access to grain, but no corn, just grass grains, wheat, barley, rye, ect.. which we used to make chop. so in the winter they ate chop and befor markiting they were on chop. this was some good Alberta AAA beef. nothing like it in the...
  11. stircrazy

    Naan Bread

    actualy Naan from india isn't as flat as a pita, I was over there last year and which I agree that the bread the OP showed is to thick to be an indian Naan, it is the same thickness as naan's from other places witht he exception of the middle east, I had there version of Naan wich is called...
  12. stircrazy

    Western Style Pork Ribs?

    country style are different though, they are back ribs with the loin left attached, westren are not real ribs at all Steve
  13. stircrazy

    Western Style Pork Ribs?

    Country style up here can be had two ways, cut up or slab, they are basicly back ribs with the loin left atached so they are real super meaty. I did find this though "Western style pork ribs are not really ribs at all. They are actually pork shoulder sliced to resemble boneless pork ribs." Steve
  14. stircrazy

    Insulation

    I would use roxul personaly. you can hold a torch to it and it won't burn, and at the temps we use it will be more than enough. Steve
  15. stircrazy

    Olympic Hockey Go Team USA!!!!

    I am predicting a Canada vs. US for gold in both mens as well as the womans which is today. and I am also predicting Canada winning them both. not just because I am canadian, but because the mens team pounded the US mens in everything except goals, as your goalie had the preformance of his...
  16. stircrazy

    OK you sausage gurus -have a ?? for you...

    I think it is for color, which is a throw back to when they though eating gold would make you more healthy and used to put fine gold on there meats. this was changed to differnt methods using breadcrumbs and eggs ect.. so since it is broiler under low to medium heat it might just be to give it...
  17. stircrazy

    Temp. Probe Contamination !?!?

    ok one question, hopefully one that will help others. If I have a big hunk of meat and I cut in in 1/2 with a nice single cut, can I treat the two halves as intact muscle meat? the answer to me would seam to be yes, but just want to clairify this. Steve
  18. stircrazy

    Temp. Probe Contamination !?!?

    thats what I have been trying to figure out. when doing a intact muscle and you finaly do use a probe at say the 4 hour mark, are you only probing the 1/2" on the surface to see what the temp is or are you putting the probe in the middle? I actualy had a funny though, if we use an alchol...
  19. stircrazy

    Temp. Probe Contamination !?!?

    If this is directed at me, I wasn't searching till I found and answer on goggle that suted me, I read the section in your food code and am trying to interpret why it is different that what has been said as it is different from other US gov documents. I do have a food safty course but am not a...
  20. stircrazy

    Temp. Probe Contamination !?!?

    ok I just read the food code that pertains to this part and I think there is a lot of confusions here.. they mentions a 4 hour holding limit which they talk about seperate to cooking.. actualy there is no mention on cooking realy aside from minimal internal temps. maybe that is a different...
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