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  1. trapper

    What kind of beef to use?

    My first choice is eye of round but top or bottom work fine. I would not put any meat in a cold smoke with out cure. 40*-140* and no oxygen (like in a smoker) is the perfect environment for botulism. It doesn't just give you a tummy ache, it kills you.
  2. trapper

    Meat slicer opinion wanted

    I won't use it a lot but one of my primary uses would be slicing venison for jerky. I would also like to slice some pastrami when I make it and possibley some turkey breast or ham for lunch meat. Probably won't get used more than once a month but if it won't cut the venison for jerky I have no...
  3. trapper

    Meat slicer opinion wanted

    I have been looking for a small cheap electric slicer for awhile and run across a lot of older Rival slicers on ebay. They are all metal and appear to be well built and they sell for less than the new plastic models. I was wondering it anybody here had one and what your opinion of them is. My...
  4. trapper

    jalapeno snack sticks

    I made some last weekend with sheep casings. A very long surface to lay them out helps a lot. stretch them out and untangle BEFORE you untie them from the plastic ring. Then untie them and one at a time untangle and put it in the bowl of water for soaking and leave a couple inches of the end...
  5. trapper

    External chamber therm

    I got a tel true from bubba. I think it makes the Q taste better than the ebay models. Well, maybe not but I am very happy with it and shipping was fast.
  6. trapper

    Jerky part 3 tomorrow

    You might try eye of round next time, the grain runs a lot straighter in them. If I read that right you are planning to have the meat at 130* for 6 hours in smoke without any cure? That kind of sounds like a botulism incubator. Maybe there is enough salt in the sauces but I sure wouldn't risk...
  7. trapper

    Smoked then Fried

    I hope this question isn't too ignorant but here goes anyway. I believe I have read that smoking produces nitrates and/or nitrites, just like instacure. I have also read that frying foods cured with nitrates can produce carcinogens. Could this be a potential problem or do I have some facts wrong?
  8. trapper

    Grommet

    Sounds good. I am assembling parts for a uds and would be happy to buy some from you.
  9. trapper

    Grommet

    If you order them I will buy some of them from you. I imagine 500 would last a pretty long time. Send me a pm if interested.
  10. trapper

    Cross thread questions.

    If the meat is at temp's between 40* and 140* for four hours or more you need cure no matter how long you cook it afterwards. This especially true in the absence of oxygen (like in a smoke filled room) since these are the conditions that botulism thrives in. Cooking will kill the bacteria but...
  11. trapper

    UDS Undergrate Temp Probe Holder

    I use a thermocouple also. One of my meters came with 2 of these probes and another meter came with one. I have been using them for awhile now on my weber kettle and so far they are holding up fine. I just very lightly crimped an alligator clip to it and clip it to the grate. They are cheap...
  12. trapper

    Oak or Maple?

    Just to add, I went to a pig roast last year and the guy used ash (by mistake). He thought he was using hickory and when I told him it was ash he told me not to tell anybody. The pork tasted just fine to me and nobody else seemed to notice.
  13. trapper

    Oak or Maple?

    It is hard for me to tell from the picture but my first impression is elm or maybe ash. Sure doesn't look like oak or maple to me but I could be easily mistaken.
  14. trapper

    should i get a weber kettle?

    Mine are both older but hey have a hook on the underside of the lid so you can hang it on the side of the kettle. I can't imagine that they did away with it but if they did it would be simple enough to install one if you have a drill.
  15. trapper

    Type of Oak for smoking

    All oaks belong to one of two families. The white oak family or the red oak family (I have seen the red oak family called the black oak family as well.) Where I live in Missouri the white oaks we have include post oak, burr oak, and white oak. Yes, one of the members is just called white oak...
  16. trapper

    should i get a weber kettle?

    I think if you only have one outdoor cooking device it should be a kettle. Then add more specialized equipment. After I get a UDS built I might change my mind though.
  17. trapper

    Blackening Rub

    I concocted a rub very similar to JDT's. I don't have the recipe in front of me but the ingriedients look the same. We wanted something lower in salt than the commercial ones and that is what I finally came up with. We love it on grilled fish. I know it isn't truely blackened but we put oil or...
  18. trapper

    Pyrex ok in the smoker?

    When we cook on an open fire we put dish soap all over the outside of the pan. Just squirt it on a paper towel and rub it all over the outside, then cook as normal. It can be completely black and it washes right off. I am sure it would work with pyrex also but I have not actually tried it.
  19. trapper

    First Brisket ...and some fish w/ Qview

    I have never given points before but after seeing that kegerator I had to learn how!
  20. trapper

    Cabela's Meat Grinder

    Plus you almost have to throw out that batch of sausage. It would be hard to get my kids to eat sausage that my fingers were ground up in.
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