Toggle sidebar

Search results

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. dj54

    Leatherneck Roll Call.... All Branches Welcome!

    USMC 1972-1976 Boot in SanDiego Avionics trained at NAS Jacksonville, Fla. Three years at New River, North Carolina with HMS-29 Six month med cruise aboard LPH-12 USS Inchon Last year at South Weymouth, Mass. Worked on AH-1J Cobra, UH-1N Huey, OV-10 fixed wing, and A-4 Skyhawk avionics
  2. dj54

    New Brinkmann Trailmaster Vertical Smoker

    Hey Swede, how did the mods turn out ? Just ordered me a Briinkman vertical, will be here tomorrow. Ordered the gasket kit from Justin also. Any pointers you can give me ?
  3. dj54

    Bummed out

    Yes, I dry cured with shooter ricks recipe using tq. Cured for 7 days, overhauling every day.
  4. dj54

    Bummed out

    Got three slabs of bellies going in the smoker late yesterday. Was hoping for an all night smoke while itwas cooler. Filled my amzps with half apple and half hickory after I microwaved them for a minute on high. Got up this morning and rushed out to check them and they hardly had any smoke...
  5. dj54

    Help from the Bacon Experts

    I just purchased four slabs of pork bellies that I want to make bacon out of. Will use Shooter Ricks dry cure bacon recipe, and hot smoke them,(since I live in southwest Louisiana and its still warm here), in my smokehouse. Exactly what temp do I need to smoke them to or is there just a time...
  6. dj54

    Help from Bacon Experts !!!!!

    I just took two of my home raised pigs to my local butcher and thought I specified that I wanted the bellies back whole so I could cure and smoke myself. Well when I picked it up yesterday it turned out that they had sliced the bellies into bacon and packaged in one pound vacumn sealed packs. No...
  7. dj54

    Love the new mobile version

    Finally I can take smf with me where ever I go. At work right now reading all the dutch oven recipes. Absolutely great that yall added this. Thanks
  8. dj54

    WIKI

    I read people writing about putting information on the Wiki. Where and how do I get to the Wiki ?
  9. dj54

    Tough Casings

    These I let sit overnight in the refrigerator
  10. dj54

    Tough Casings

    I am cutting the meats into small pieces and seasoning and curing in refridge overnight. Grinding the next morning and either stuffing that same day or the following day. Soaking the casings before the stuffing begins. Then overnight in the refridge and the next morning into the electric smoker...
  11. dj54

    Tough Casings

    boykjo, I have used casings packed in salt solution from Lems, and the last ones I used were dry loaded on a tube that my butcher gave me to try. I soaked these about an hour before stuffing. The ones I purchased from Lems I rinsed thourghly inside and out. I used some of the dry ones for brats...
  12. dj54

    Tough Casings

    Try as I might I cannot get my casings tender or have them have that pop  I am on my fourth or fifth round of sausage and the casings always turn out tough and chewy. I have tried rinsing well ( inside and out ), soaking a long time ( up to an hour or so ), and adjusting the damper on my...
  13. dj54

    Cold Smoke, Hot Smoke ????????

    I just bought 39 lbs. of pork bellies and I need to know the best way for me to smoke them. I live in southwest Louisiana and the outside air temp for today is about 79 degrees. Should I not cold smoke at that high of an ambient temp, or does it really matter. I do not want to mess these up. BTW...
  14. deer 001.jpg

    deer 001.jpg

    • dj54
    • Media item
    • Comments: 0
    • Album: Default
  15. dj54

    BBB Question

    Is it unheard of to put a rub on your BBB after the cure and before you smoke it ? I just took mine out of the cure after 9 days and tried some and it wasn't salty at all, had a kinda sweet peppery taste. I thought it needed some more seasoning.. Was going to cold smoke it after drying time was...
  16. dj54

    Brining Venison Roast Question

    I have a small venison roast off a buck that I would like to smoke. I want to make a basic brine and soak it in, drape bacon on it and then smoke it. My question is how long should I soak it in the brine, and it should be smoked at 225-250 until an IT of 140-145 ?
  17. dj54

    AMNPS and Temps.

    Does the AMNPS make temperatures in electric smokers go up ? Lit my new AMNPS with oak on one end and hickory on the other end and after drying sausage at 130 degrees for two hours raised the temp to 140 and put the AMNPS in the smoker. Got lots of smoke but temp rose to almost 160 degrees. No...
  18. dj54

    Smoking boudin ?

    As far as I am concerned you cannot beat smoked Boudin. I smoke store bought on my pit all the time, about 30 minutes to an hour is plenty. It is so much better than regular.
  19. dj54

    Insta Cure #1

    Not far from Opelousas about 45 miles  
  20. dj54

    Insta Cure #1

    Anyone know where someone could purchase insta cure #1 online ?
Top Bottom
Back
Clicky