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  1. fish killer

    Is 73% ground chuck suitable for collagen cased snack sticks?

    I apologize in advance if there is a better place to have posted this question but I'm at work and wanted to pick up 30lbs of 73% ground chuck for snack sticks since it is on sale.  My concern is the fat content.  Is that too much fat?  My gut feeling is that it is. I have only made on batch of...
  2. fish killer

    First attempt at ABT's and Dutch's Wicked Beans

    Ok well here is the final product. After 3 hours with hickory smoke in the smoker.  The smell was amazing. Right after being pulled out. Now I understand all the talk about these beans. They are amazingly good. . ABT's were awsome.  Just the right amount of heat. In summary everything...
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  6. First attempt at ABT's and Dutch's Wicked Beans

    First attempt at ABT's and Dutch's Wicked Beans

  7. fish killer

    First attempt at ABT's and Dutch's Wicked Beans

    Well I finally got a chance to make so ABT's and decided to try Dutch's beans at the same time. Hollowed the peppers pretty easily. Filled them with a mixture of onion and chive cream cheese and homemade maple sausage.  I cooked and drained the sausage and made a mixture with the creme...
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  12. fish killer

    1960ish Rich Plan Freezer Build

    The cooking chamber has a volume of 16 cubic feet which is fairly large but because of how well insulated it is the heating element does a good job of bringing it to temp fairly quickly. In about 30 minutes it up to 225 or so. I never had a need to go higher than that but I'm confident I could...
  13. fish killer

    Has anyone smoked Dublinger?

    You won't regret it.
  14. fish killer

    What is the optimal temperature for aging cheese.

    Thanks for the link, I will check it out. My question pertains to the aging of cheese. I know to rest at least two weeks before eating. But I have read somewhere once that the temp that cheese is stored at influences the rate at which it ages. Apparently time is not the only factor, at least...
  15. fish killer

    What is the optimal temperature for aging cheese.

    I recently bought a small refrigerator solely dedicated to storing cheese, snack stix, and jerky. I have a few pounds of cheese smoked and vacuumed packed already in there and plan to develop a rotating supply. What temp is the best to enhance the aging process. Some websites say that vac...
  16. fish killer

    Help with 9lb pork butt

    I just made a 10 liber yesterday and it took 21 hours to reach an IT of 200. I was cooking at 225. On average it is between 1.5 to 2 hours per pound for planning purposes.
  17. fish killer

    1960ish Rich Plan Freezer Build

    thanks , It turned out much better than I had hoped. I'm happy with the thermometer. It's pretty accurate since it adjustable I calibrated it with my Maverick digital therm. now the I got the pid I don't seem to rely on it much since the digital read out is there as well, but it looks good...
  18. fish killer

    Has anyone smoked Dublinger?

    Here's  a follow up on the cheese. It's been two weeks so I opened up some of the 3 alarm colby and the dublinger.  Both are very good, the 3 alarm is not your average pepper cheese. The habeneros definitely kick it up a notch but not too much that you can't eat it.  The dublinger is...
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  20. fish killer

    10lb Pork Butt

    Yep, Most of mine goes in the freezer as well. My daughter doesn't like the "texture" whatever that means and my wife doesn't like smoked meat so I cook basically for myself and my friends. My daughter will eat the jerky, ss, and chicken that I make. Thats fine though, the way I see it, its...
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