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  1. smokin' burt

    Making rub vs store bought

    That sounds like a good simple rub you have there FaiLheart. You didn't mention the type salt you use but I'll assume you're like most of us and don't use iodized salt. I usually use Kosher or sometimes Sea salt myself. Try your rub with Chipotle powder instead of Cayenne sometime... you might...
  2. smokin' burt

    OK , Best stuffer by far.

    Thanks Dave... I understand the reason for annealing and it appeared as though you used the end of a plastic stuffer horn for the pilot. I just wanted to verify that. I still think I can have a stainless tube made up... just have to put the word out and see what the boys can do for me. It's...
  3. smokin' burt

    OK , Best stuffer by far.

    Dave Dave... Thanks for your prompt response. I understand what you and others are saying about stuffing sticks with a larger volume vertical stuffer, that's why I've never tried to make any sticks in my S-maker 15 pounder. I've never tried stuffing anything smaller than hog casing with it...
  4. smokin' burt

    OK , Best stuffer by far.

    Dave... About that stuffer horn you made for sticks... did you just use a piece of tubular brass and a flaring tool to do that and insert it into one of the regular plastic tubes like the size used for regular hog casing? I have not attempted to make sticks with my 15# SausageMaker stuffer...
  5. smokin' burt

    OK , Best stuffer by far.

    You all can buy whatever you want. Personally, I would never buy another piece of crap with polymer gears, no matter who makes it! SMB
  6. smokin' burt

    OK , Best stuffer by far.

    I have a Sausagemaker 15 # and I'm not impressed with their plastic (excuse me, polymer) geared crap... maybe their vertical metal geared ones are better but I'm not gonna pay their price to find out. I kinda like the looks of what Hoity Toit has posted... especially at that price! Metal geared...
  7. smokin' burt

    OK , Best stuffer by far.

    Yea.... except for the little sticker that says "MADE IN CHINA"!!... LOL!
  8. smokin' burt

    3-2-1 pull off the bone ribs... NOT!!!

    Well fellas... I pretty much did them the same as the first ribs I did with the exception of the mustard and the overnight time with the rub. I can't remember if I sauced the first batch for the last leg of the cook either but thinking back on it, I don't believe I did. I don't really trust the...
  9. smokin' burt

    3-2-1 pull off the bone ribs... NOT!!!

    Hello all, I recently did my second batch of pork spare ribs in my MES 30 and was a bit disappointed. I bought a pack of regular pork spare ribs (about 3 lbs.) and figured on smoking them for the Mrs. and I when I had time. The day that I intended on smoking them, I mixed up a fresh batch of my...
  10. smokin' burt

    Cold Smoke Temps

    The cheese from my first run got wiped out over the weekend so I did another batch last night. A block each of Horseradish, Light Sharp Cheddar, Habanero Cheddar, and Tomato Basil Cheddar. It was still very warm and humid here last night when I started at 9pm (72 degrees) but with a frozen jug...
  11. smokin' burt

    Cold Smoke Temps

    Duffman, Yes I'm sure she'll be pleased. She's a "good un" and I try to keep her happy! SMB
  12. smokin' burt

    Cold Smoke Temps

    I opened some of mine yesterday after having been vac sealed and in the fridge for two weeks. The color and taste have definitely improved! Tomorrow is the Mrs. B-day so I'm going to grill her a nice chunk of Wild Salmon complemented with baked potato, our own Bruschetta and a bottle of her...
  13. smokin' burt

    Cold Smoke Temps

    Bear... I sent you a PM... SMB
  14. smokin' burt

    Cold Smoke Temps

    Hey Bear, I see you're from Macungie. I used run around your neck o' the woods from time to time. I have friends in a number of those little burgs in upper Bucks Co. and my son attended Kutztown 4 yrs. so I know where your at brother! SMB
  15. smokin' burt

    Cold Smoke Temps

    Thanks Bear... I saved out a chunk of each for us to eat now and vac sealed the rest for later. My Mrs. B-day is in two weeks so I'll bust some out then and we'll can enjoy it with a bottle of her favorite wine! SMB
  16. smokin' burt

    Cold Smoke Temps

    Well I did a few blocks of cheese last night in the MES 30 with a AMNPS and Cherry sawdust. Sorry no pics. I smoked a block each of Tomato Basil Cheddar, Monterey Jack, Colby, and Pepper Jack. At 9 pm the outside temp here was 62 so I cut each block into thirds and placed them on a rack evenly...
  17. smokin' burt

    Cold Smoke Temps

    No doubt DUFFMAN... the roots of my love for smoked anything run deep! When I was a little kid, my Gramma, ( my Dad's Mom) was up there in years and she passed on when I was about 7. One particular memory I have of her was that she used to buy smoked Herring strips from the little town grocer...
  18. smokin' burt

    Cold Smoke Temps

    Well Sir... I may just try it your way the first time then and see how it comes out! Do you flip each block or chunk of cheese about halfway through the smoking process or just let it ride? Thanks, SMB
  19. smokin' burt

    Cold Smoke Temps

    I recently purchased a AMNPS which will burn both pellets or sawdust. I have not used it yet but intend to very soon as I have a couple lbs. of hickory sawdust and want to try it out. The average day high temps here in the mountainous region of northern PA this time of year are in the 80's but...
  20. smokin' burt

    Just some spatchcocked chickens fresh off the smoke

     Oh yea... Spatchcock Chicken  is the BOMB!! Anymore I'd rather do a whole chicken that way than a Sittin' Chicken (beer can chicken)! Last couple of whole birds I did that way and we love it. I haven't done one in my MES yet but may try one soon. I usually do about a 3-1/2 - 4lb bird when I do...
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