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  1. countrysmoked

    NEW STUFFER !! need some info

    Looks like your Grandpa gave you a keepsake. My buddy has one he got from his dad and uses it all the time. They have two sizes that I know of the link you got above will tell you alot. good luck with it, let us see some sausage soon.
  2. countrysmoked

    Need help with ribs

    What Rivet said doubled.
  3. countrysmoked

    one more try at spares before I give them up!!

    I trim mine but still cook everything but the membrane. The flap meat goes in the beans or sometimes vanishes (burp).
  4. countrysmoked

    is this considered a wood smoker

    I will try photo bucket next time. I also have this thing on this computer that fills in forms and if you are not careful it will put in something else. I meant to name the thread ribs and beans for the fourth ahead of time,
  5. countrysmoked

    is this considered a wood smoker

    I did up some spares for a buddy and to take to work for the fourth, I had to do them ahead since the wife wont watch the smoker when I sleep or when I'm at work. so I did them yesterday on my last day off before the weekend. Here is some Q-View Rib price was $1.27 a pound doing 10 racks...
  6. countrysmoked

    Trying to build a smoker....help!

    the smoke will go around the cookie sheets
  7. countrysmoked

    Freezing

    I would invest in a vacuum sealer. You could pack a portion in the vac bag with your finishing sauce in with it and either heat in boiling water or nuke it cut it open and put on a bun. Or you could do bigger batches and boile it and keep warm in a crock pot untill serving. Good luck with...
  8. countrysmoked

    Jeff's Rub

    I have used it on chicken. it is ok but i prefer a slightly tamer rub on my bird. it does make some pretty good ribs though.
  9. countrysmoked

    Trying to build a smoker....help!

    the smoke pistol is a good one but you could get by with a chip pan sitting on a piece of the element and braced up on something else. I like a heavy cast iron or stainless chip pan to hold the heat but that is just my preferance. I would try to find another oven rack and cover it with aluminum...
  10. countrysmoked

    Weekend Ribs with Pics

    looks great bet it tastes great too.
  11. countrysmoked

    Opinions on a couple grinders please

    look at the cabela's site they have refurbished grinders, the 3/4 hp one is $299. a pretty good price.
  12. countrysmoked

    Opinions on a couple grinders please

    I have the cabela's pro model that you linked to as my second small grinder. It works well for something that size. I have the 1 hp cabela's model as my main grinder and couldn't be happier with it. If you are going to be butchering anything I would go for at least the 3/4 hp model If you...
  13. countrysmoked

    Smoked BBQ Chicken.

    Sure is thanks.
  14. countrysmoked

    Fresh Sausage

    I had sausage this morning that I stuffed Oct 2007 and vacuum packed. no freezer burn, no discoloration, Tasted fine. I believe the longest I have ever had fresh sausage in the freezer is 3 years with the vacuum packer. I know I lost meat at less than a year before I had the vacuum packer.
  15. countrysmoked

    A Tip on Curing Pork?

    I agree Piney, Most meat from a supermarket has been frozen. I haven't had any problems freezing it then thawing and curing but that doesn't mean it couldn't happen. I flash freeze my venison when I process it and I have often made venison ham after freezing it for 3-6 months and never had a...
  16. countrysmoked

    spare ribs question

    I put mine in a roaster pan with apple juice under and foil tight over the top usually two racks per pan. I don't use any cooler time unless I have to transport then I use a cooler to hold warm.
  17. countrysmoked

    Summer Sausage and more w/Qview

    That is some good looking sausage. I like your smokehouse too. Did you shower your sausages with cold water when you took them out of the heat? This usually keeps the wrinkles away for me.
  18. countrysmoked

    Smoked BBQ Chicken.

    Looks great Bmudd. Can you give a lesson on how you do that chicken breast? I would love to learn how to do that.
  19. countrysmoked

    My New Slicer W/Qview And Review

    Glad you got one Ron, May you have many happy slices with it.
  20. countrysmoked

    Pellet fed Freezer rig per request

    Here are some better pics of my freezer rig with the pellet feeder I put on it. Somebody requested a better view and explanation of it in roll call. Here is a View from Deck of butcher shop to give perspective Attachment 21771 Inside view of left side of smoker Attachment 21772 Pellet feeder...
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