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  1. coffee_junkie

    wet brine temps

    I keep mine in the fridge, I would be very leery of this, your meet has spent more than 4 hours in the danger zone and is not yet cured.
  2. coffee_junkie

    How often should I add wood chip/chunks?

    Depends on the meat but generally I add chips every time it stops smoking for the entire cook time, unless I am foiling (butts and ribs) then no smoke during the foiling time. I am sure there is a point where the meat no longer absorbs the smoke but the way I look at it is that there is no way...
  3. coffee_junkie

    Western Beef Stores

    Hmm, they are all on the East side of the country.... Looks like a great store though.
  4. coffee_junkie

    Recommendation on sausage stuffer

    I have the weston, it is a good stuffer but the slow speed gear broke b/c my buddy was hungover and stuffing snack sticks, He killed it. I called weston and they did not have the part. I may be out of luck based on NEPA's comment. I hope not.
  5. coffee_junkie

    Smoking some pheasant ?

    I think 145 is good, and safe, less would be better but not safer. Don't forget to brine the birds with your favorite brine, but go less (like half) on the salt because I am assuming your breasts don't have the skin still attached. The first time I brined phez I over salted and they turned out...
  6. coffee_junkie

    Bacon Peanut Brittle

    I am thinking some chipoltle chilies to spice things up a bit and this would be perfect for my household. Nice job ! looks really good!
  7. coffee_junkie

    Need recipes for Duck Breasts

    Probably the best wild duck I have ever had in my life (and I eat a lot of duck) http://www.refugeforums.com/refuge/showthread.php?t=667998 Probably the best web site for wild duck recepies, http://www.refugeforums.com/refuge/forumdisplay.php?f=102 That said I had some duck that was plucked...
  8. coffee_junkie

    Small smokehouse build

    Good point! I also always wonder that about the plywood in a smoker, they use some nasty resins in the manufacture of plywood.
  9. coffee_junkie

    Trying to find out what size tank i have ?

    Sorry, I was hoping somebody would double check my math, I entered 2ft at the radius, instead of diameter....thanks for chiming in DaveO
  10. coffee_junkie

    Masterbuilt Grill for Smoking?

    Birn, Yes lots of users here use this as their primary smoking tool. There are some modifications needed to make it work really well. If you could...please go to roll call and introduce yourself to receive your proper welcome to the forums! Thanks,
  11. coffee_junkie

    bourbon barrel pellets

    I have never used them but I would imagine that they would impart a flavor very similar to oak......
  12. coffee_junkie

    Trying to find out what size tank i have ?

    based on your dimensions you have a 75.43 cubic feet of volume. 1 cubic feet = 7.48 gallons so you have approx 565 gal tank....
  13. coffee_junkie

    Somewhat New Guy Here

    Welcome to the Forums!
  14. coffee_junkie

    Pine dust just for testing a smoke generator?

    I would not use pine dust, it has pitch and will leave a nasty creosote resin. Plus Scarbelly has a valid point, test it with something you would actually apply to your food. You can check here for some dust http://www.amazenproducts.com/SearchResults.asp?Cat=21.
  15. coffee_junkie

    seasoned smoker/griller

    Welcome, you are right, this site is full of great people with lots of good advice and experience. What kind of smoker do you have?
  16. coffee_junkie

    Small smokehouse build

    First off, nice job on the build. I would love to have one of these things in my back yard. I do think however the latches take away some of the rustic feel of the smokehouse. I have seen some gate hardware that looked similar to your handle, maybe replace the handle with some two way gate...
  17. coffee_junkie

    the best bacon

    I like to use the thinnest bacon I can find, and the cheapist. I use Big Buy Bacon.
  18. coffee_junkie

    Updated with Q-view; Odd request for an injection, or so I think. Your input please.

    I would inject it with the concoction. Especially if you buy a turky that has some % of brine solution already in it. IMO when you buy those turkeys there is no need to brine (because they already are). I think the flavors would work great together.
  19. coffee_junkie

    Newbie Questions ? Venison Summer Sausage/Snack Sticks

    Cruedog-welcome to the forums and thank you for your input thus far. I would like to ask you to head on over to roll call and introduce yourself there. The guys and gals on the forum are kinda into formal introductions. Thanks!
  20. coffee_junkie

    Newbie Questions ? Venison Summer Sausage/Snack Sticks

    Do you have a grinder and a stuffer? Or are you planning on using pre-ground meat. You will need to know the fat content of both so you can control the content of the final product. I would recommend starting with a kit. I use these http://www.hicountry.com/spices-sandwich-snack-sausage.html...
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